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4 to 6 mins
Tri-tip is believed to have originated in California in the United States. It became popular in Santa Maria, CA in the mid-20th century and is often associated with Central California cuisine. It is a triangular cut of beef from the bottom sirloin.
I would cook it an hour at 375.
tri-tip THIS; sadies & ilana are boss. they're cooler than yr mum. snap. you really just gonna take that? :)
Tri-tip is a cut of beef from the bottom sirloin of the cow (think near the bottom of the ribs.) It's a very popular cut of meat in California in the U.S., but it's hard to find in other states. A proper tri-tip sandwich is always made on French bread with thinly sliced tri-tip meat, but from there, variations are endless. The sandwich can include a garlic aioli, or a ketchup and worcestershire sauce, or a vinaigrette. Some Sandwiches add fresh vegetables, or roasted vegetables, or no vegetables at all. Perhaps the most popular tri-tip sandwich variation is the Santa Maria tri-tip, which has tri-tip smoked over oakwood with a rosemary rub, served thinly sliced on grilled French bread, with pinto beans and fresh, chopped tomato.
Tri-tip is a cut of beef from the bottom sirloin of the cow (think near the bottom of the ribs.) It's a very popular cut of meat in California in the U.S., but it's hard to find in other states. A proper tri-tip sandwich is always made on French bread with thinly sliced tri-tip meat, but from there, variations are endless. The sandwich can include a garlic aioli, or a ketchup and worcestershire sauce, or a vinaigrette. Some sandwiches add fresh vegetables, or roasted vegetables, or no vegetables at all. Perhaps the most popular tri-tip sandwich variation is the Santa Maria tri-tip, which has tri-tip smoked over oakwood with a rosemary rub, served thinly sliced on grilled French bread, with pinto beans and fresh, chopped tomato.
250
about 330
Generally it depends upon a few factors: The size of the Tri Tip and the temperature you are cooking it at and what style of burner you are using. I have done a tri tip on a roteisserie using an infared burner which keeps the temperature at aroung 450 degrees. A typical Tri Tip takes me anywhere from 45 mins to an hour possibly a little longer if you are basting it as you go. They generally turn out very well and make sure you let it rest before cutting it. Hope this helps
It is best if used within 5 days. If you can't use it within that time frame, I would suggest you freeze it.
First off, traditional tri-tip is seasoned with a rub. The common ingredients include; garlic salt, parsley, sugar and pepper. Save yourself time and buy a pre-mix online that many use everyday. It is called SLO Seasoning and it was made by someone who loves and knows tri-tip! They will even send you a free sample, just e-mail info@SLOseasoning.com
I would use 4 oz as a serving