Beef Tri Tip Steak Trio! | How to Cook a Tri Tip 3 Different Ways | The Bearded Butchers

[@brianmoody2549]

It’s great to see that you show people who and where the tri tip comes from, and who to make fresh ingredients and sauce for the.

[@johnknorr1140]

You guys are so professional I watched the video on your story how it all began and I was so impressed i’ll bet your dad is proud of you guys you had great teachers it shows 👌👍

[@robertlamb7513]

I agree wholeheartedly they are good at what they do it can be hard for us rookie backyard guys to keep up with them they are so good

[@patrickmichaels9030]

Sold as a Bistro Filet...if you're an amateur

[@TheBeardedButchers]

This fills up our hearts, John. Thank you kindly for following along our journey 🙏

[@jeffsmith2022]

Who made up that name?...@@patrickmichaels9030

[@patrickmichaels9030]

@@jeffsmith2022 says the pasty old white man with the most generic name known to humanity. This wouldn't be the "frugal gourmet" paedophile would it?

[@kevinburns671]

When customers ask what to smoke, I always recommend a tri tip. It’s easy and delicious. Like you guys said, it’s half the cook time of a brisket, and less intimidating, but just as good.

[@TheBeardedButchers]

One of the best recommendations of all time 😉

[@BB-le7yu]

Man, I've never thought of taking a tri tip to 200 degrees. Does it not dry out?

[@fertexas]

@@BB-le7yu no

[@__hjg__2123]

I love Tri-tip! In California - they are in every store, butcher--everywhere. Easy to find, you don't even think about it. But now, it's So hard for me to find in the Southeast. But, I keep trying! S&P&Onion Powder. (gas is okay, over charcoal is best) Sear it for a crust (5 mins a side) then indirect heat (covered with foil) for ~20-30 mins (135F internal). slice like steak and a little good BBQ... Santa Maria style!

[@charliestone5536]

I'm amazed they didn't have garlic bread and pico, beans and salad!!

[@LimaFoxtrot]

@@charliestone5536 ya, exactly. I respect these guys and love the channel but they missed the boat on not featuring Santa Maria style.

[@briangleason5597]

@@LimaFoxtrot Did they really miss the boat, or wjerw they early and on time. Seems to me they don't live in California so they get 20 points automatically.

[@LimaFoxtrot]

​@@briangleason5597 I'd say not featuring the style that made tri-tip famous and even a cut to consider is missing the boat -- your hate for California aside. What crappy part of the country do you live in? I can hear the jealously all the way over here lol.

[@girlnextdoor369]

The reason people are screaming everywhere for Tri-Tip is because they’re all leaving CA and taking their appetites with them. I grew up in CA and left at 46…. Moved to Texas and had to school H‑E‑B on the cut and how to cut it for people who GRILL…. Not everyone wants smoked meat. They definitely need different trimming based on how it is cooked. ❤

[@RKHarm24]

When Jeremy was making the Chimichurri, my mouth started watering to the point of almost drooling. Fantastic Tri Tip 3 Meal

[@TheBeardedButchers]

So good 🤤

[@themakerken3453]

I live in the Santa Maria area in California. Tri tip is a big thing here. Open pit, red oak typically. I did mine like a brisket a couple weeks back- mesquite, salt pepper garlic rub. It was awesome.

[@sailorlac]

It's nice to cook indirectly, ie heat up half of the grill and cook on the unheated part. So good!

[@jss5246]

Been making tri tip tacos with the Chipolte seasoning for a while now. Favorite cut and seasoning flavor. Just lucky we have a local farmer who butchers a steer every other week. Saves the tri tips for us. Smoke on low for about 45 mins then reverse sear. Winner every time.

[@redneckhandyman4481]

Tri tip roast in the oven broiler gets a great tender roast ..very quick. Tri tip is one of my favorite cuts. West coast easy to get...east coast you get a blank stare when asking for it! The south-east doesn't know what a tri tip is...I have been introducing them as well as flank, flat iron and skirt steaks! All are wonderfully tender steaks/roasts ..I always quick sear mine on the grill...hot as it gets! The secret is acclimate before cooking and resting after.

[@TheBeardedButchers]

Sounds great!

[@mjmudshark5980]

Best Tri Tip Idea I’ve ever seen! And what a great Family…. Blessings to you all!

[@comiketiger]

Loved it. I'm so darn hungry now. Wow. What a great crew there. You all are good people. I treasure your videos. ☺☺ God bless all here.

[@jonaswaltman7359]

Man that Tri Tip Steaks look very great. Makes my mouth water. Jeremy did a great job cooking and Seth did a great job cutting them.

[@docfischer7291]

I stuff ours with a garlic blue cheese I make , quick seat to hold in everything, wrap it super tight in paper and slow cook . Yuuuuum

[@texashunter664]

My favorite way is to trim, season, vacuum seal and sous vide at 130. Then salt and pepper drizzle with olive oil and sear on all sides on hot grill, finish with garlic parmesan butter. Slice thin and enjoy. We make tacos with this also and they are the bomb. Nice job guys will have to try the smoked like brisket, have not done that yet.

[@TheBeardedButchers]

YUM 🤤

[@dennisrosler5918]

I'm in California, so tri-tip is very common and popular. I've been cooking them low and slow for years with fantastic results. Great video, guys!

[@TheBeardedButchers]

Sounds great!

[@MrRebar15]

*The Bearded Butchers* Always learning when I watch you fellas. Thank-you so much for taking the time to show us how it's done. God Bless.

[@TheBeardedButchers]

You bet 😉

[@vhowell5800]

I picked up my processed whole cow yesterday and immediately searched the bearded butcher for how to cook a tri-tip!!! You guys are awesome! Keep inspiring us!

[@TheBeardedButchers]

So nice to have inspired you! Enjoy grilling your cow!

[@ThomasButryn]

Great show! I love it. Tritip is one of my favorite meats to cook on my offset smoker burning post oak wood. The flavor is awesome!

[@whip-its_dad4239]

Great videos , great job cooking . Thank you . I live in California and tri-tip is a staple . Santa Maria style is very famous here . My favorite is just grilled and sliced thin or cut into steaks like you guys did . I have learned a lot watching you guys .

[@TheBeardedButchers]

Sounds great!

[@coffeemachtspass]

Tri tip and skirt steak are go-to cuts in Nevada. It’s funny how different parts of the country have specialties that other parts see as exotic. I was surprised when the Bearded Butchers talked about introducing tri tip. I thought, “Isn’t that on every menu?”

[@TheDeer94]

I work at the commissary on Fort Riley in the meat department and I see tri-tip cut everyday and I never really thought of the best ways to cook tri-tip thanks to you guys I know now what I must do that will be the next mission in my smoker

[@TheBeardedButchers]

Good luck with your mission, Tim! Keep us posted 😉

[@Sarge19K]

Everything looks amazing. The corner piece is the one I'd want

[@dustindavidson87]

I am a west coast dude where tri tip is king and you guys absolutely nailed it!! Best way to eat it is thin sliced 👍👍

[@workhardlivefree3818]

Not gonna lie... Loved the music during the slo-mos... made me think back to the lunch counter at the woolworths

[@glenwoodfin]

All 3 ways look insanely good. The brisket-style looked the most tempting for me. Y'all do things right!

[@nelsonlima8477]

I love you KZbin man brings back good memory ask a butcher cutting

[@forrestlibby9456]

Cooked as a roast and pulled apart is one hell of a sandwich. Been eating Tri Tip for 55 years. (Central Coast of Cali), GV Guys!

[@TheBeardedButchers]

🥪

[@adamrutledge4031]

Just this past weekend I fired up my PK and I banged out 4 Tri Tips. My meat shop in Buckley WA just got in Bearded Butcher Butter Blend so that was my maiden voyage. Everyone loved the seasoning gentlemen. Thankyou....(plus I nailed the doneness)

[@TheBeardedButchers]

Great job!

[@Chubalub_]

Love the music when he's chopping up the stuff Spencer

[@bigrico1971]

I watched this may 4 at 12:43 am and was hungry. Y’all need to open that bbq restaurant. I’ll be first in line. Thank y’all for this one. Tri tip is my favorite to cook and eat.

[@anthonysiegel4685]

I've been cooking Tri Tip for 30 years here in Central California, easy to cook Not a knock on your style but a Santa Maria type grill or any charcoal type will do the trick. Always a good cut

[@TheBeardedButchers]

Thanks for sharing, Anthony!

[@jeffturner1573]

I use the Brock lesnar and black, 200 on traeger till 115, then sear and finish on weber, then wrap and cool with wagyu tallow, 🔥

[@zdtvcomet]

Just picked up a couple tri-tips today. Now I need to try at least one of these tonight.

[@TheBeardedButchers]

Keep us posted 🍖

[@mikestewart3670]

Loving the combo butcher instruction with cooking instruction and recipes. Awesome job guys!

[@WorldOfJR5]

This video made me so happy. Thank you for this Bearded Butcher Bro fam!

[@StreetFoodAlyza]

hi

[@highvalue1195]

Dear lord 🤩 🥩 I got some from my local butcher! I remember having it as a kid growing up in California and was disappointed to find it nowhere when I moved to Kansas. As an adult I moved to Texas I finally have it again. Thanks for the video! Can’t wait to throw it on my pellet grill 🤩

[@CPUDOCTHE1]

Thank you, thank you, thank you. I saw tri tip at the local shop and it looked interesting but I had no idea what to do with it.

[@TheBeardedButchers]

Glad it was helpful!

[@wakeboarder10121]

Californian here and I’ve been eating tri tip since I was a young sport. Shame more people don’t know about this cut, even still! All three looked real good. Can I make a suggestion on the “trisket” though. Cook fat side up and foil boat it. Then the fat really renders done nicely. Great video and keep up the good hard work

[@benh580]

Congrats on the 1 million. Excited for your offset! I just moved to Texas and my neighbor built me an offset.

[@TheBeardedButchers]

Couldn't have done it without you all, Ben!

[@giacomobrunello1453]

Down here in cali I cut 4 cases of tri tip a day at my store. We even them into steaks, definitely try it!

[@pistolpete5356]

Great cook fellas. Ive been cooking tri tip fpr the past 2 years and its my favorite with chimichurri. 225° degrees til it hits 125°-130° then sear a couple minutes per side let rest and enjoy. I also cook them like steaks by cutting 1.5"×2"-2.5" loins out of the tri tip and ill eat that over ribeyes any day.

[@StephenLuiken]

Thank you guys for everything you do. I made a reverse sear last night with Brock and it was perfect.

[@CW-xf1li]

This was great for those of us not used to that cut. Thank you!

[@jamesrestemayer1396]

Top notch skills and a razor blade in your hand! Great work

[@richardcbarcelona]

Santa Maria style bbq (West Coast BBQ) cooks this over an oak wood pit, using garlic, pepper, oregano, and salt.

[@TheBradjohnson5]

Hard ass intro!! Been watching yinz for awhile now, getting better and better! Keep it up!

[@timcronin1854]

You guys should do a video on the different skirt/flap meat steaks!

[@beef259]

Oh my God! Tri-tip trio I love tri-tip watching the video. I have to go get a tri-tip and smoke it like a brisket you guys are awesome!

[@holeinoneman515]

I live I'm Utah and the tri tip is pretty popular here! My kids and I love reverse seared tri tip! It's our favorite cut!! They request it at least once a week!!

[@TheBeardedButchers]

We love tri tip, always a phenomenal cut!

[@barryeasterling3792]

Guys, this was awesome!! Starving after this episode!!!

[@HowardBolton-e8u]

This is so inspiring and should be on mainstream TV.

[@northvegassailrabbit3642]

I see I'm not the only one with my mouth watering. Love the videos.

[@TheBeardedButchers]

That's tri-trip for you 🤤

[@sluggotinfantryman]

My favorite dish. Hot tri tip right off grill. Like it better than any cut.

[@Pbanders94]

I live here in Ohio and absolutely love tri tip! A little easier on the wallet, and even when cut into steaks, if cooked properly, is absolutely delicious! Thanks for sharing.

[@TheBeardedButchers]

Great tip!

[@mrjaysahli]

The smoke ring on the brisket style version looks off the chain. Great job guys!

[@TheBeardedButchers]

😉

[@stephencudaback4548]

Love the tri tip 3 ways all looking good I will use the info on my next cook out from steve c from state Oregon

[@NoifPeck]

I have to be honest, My culinary school didn't even had such in depth lessons! I love u guys, thank u for the educational lessons!

[@hotwheelsmustang1662]

I do a lot of tri tip here in Temecula CA. I smoke it at 225 degrees for 2hrs..

[@jkuenzi1]

You never fail to amaze me with your knowledge and professionalism. I learned more today. Thank you.

[@TheBeardedButchers]

So nice of you, James! Just giving back to our community 😉

[@gilbertdiaz6838]

I’m new to the game and I’m truly passionate about it thanks to y’alls videos. I’ve learned so much watching y’alls videos and I love it. I’m from Texas and you gentlemen are next level great.

[@TheBeardedButchers]

That's wonderful to hear! Thanks so much, Gilbert!

[@flybyairplane3528]

Bearded ones, hello, those TRI TIPS WERE WONDERFUL LOOKING, TASTY TOO ! Wish,I were there, I have LOST TRACK of the very few butchers I knew from the A&P stores, now gone, ,,I saw one in the Sam store was in now an ACME, but is 20+ miles away 1 way, he used to make LAMB PATTIES FOR ME , when they got lamb in , he would call me. .,, Stay well,and GOD BLESS YOU ALL, THERE, 🇺🇸🇺🇸🇺🇸🇺🇸

[@billyherrera9187]

As a Californian that grew up on tri tip and probably eat it twice a week, indirect heat followed by a sear is a great way to go. Santa Maria grill (variable heat over an open flame) is great too. It’s a great piece of meat. Have fun.

[@jimtd1]

It’s my fav cut- and best value for money in my opinion. Cheap, tasty and tender.

[@holeinoneman515]

Legit have tried all of those cooking methods, and I am still amazed at how underrated the tri tip is!! Amazing video and now I'm starving!!!!

[@TheBeardedButchers]

This is your cue to get tri-trip!

[@patrickmichaels9030]

Are you really starting or are you just hungry?

[@lonewulf7045]

Beautiful cuts. Well done.

[@tdogskitchen]

Incredible trimming skills. Also that knife is crazy sharp 😮

[@TheBeardedButchers]

Knife maintenance is key, my friend

[@JEM133]

To us Westcoasters,tri tip,has been our go to for a long long time.Santa Maria tri tip......

[@mikemcgeehan4321]

One of the best you have done. The cutting was perfect. Cooking choices are awesome. Started doing these 6 months ago and can't stop. Not too expensive either. Thank you!

[@TheBeardedButchers]

That's so cool, Mike. Share some of your secret tips, please!

[@cathylongstreth5405]

Oh, y'all boys! That sure looks so good! I'm gonna be dreaming about this tonight! May have to run to the meat store tomorrow!

[@ronwatson4902]

The incomparable Bearded Butchers have done it again.Well done men. Love the Sombrero too btw.

[@TheBeardedButchers]

Sombreros for the win 🤠

[@randmayfield5695]

Tri-tip is my go to for corned beef. Some Prague powder, a brine, pickling spices, and 7 days in the refrigerator. With a slight smoking if you want it to be pastrami. Lean but not too lean.

[@nathanielovaughn2145]

You guys are the best. Loved this!

[@ppotts82]

Awesome video. Tri tip is one of my favorites. I actually ordered a tri tip from my local butcher the other day to smoke sunday for mothers day. I usually do it like a brisket because that's what the family likes. I'm definitely gonna have to do the sandwiches very soon.

[@TheBeardedButchers]

Good stuff!

[@crazykyguy]

Great job guys!!!!! Nice idea with the shaved sandwiches. Definitely going to try that way.

[@TheBeardedButchers]

Please do!

[@davidclinton425]

just smoked a tomahawk with brock blend. amazing

[@TheBeardedButchers]

Brock-a-hawk 🍖

[@jakerossjohnsonmotivation]

thank you Seth and Scott for teaching me how to cut meat!!!!

[@TheBeardedButchers]

Any time!

[@icon134]

It's actually one of my favorite cuts.

[@cergiecergnul4916]

You guys are just solid dudes...these videos are the icing on the cake! I'm happy for your success

[@TheBeardedButchers]

Glad you like them!

[@juanbaba853]

Thanks guys for been a great source of information and experience on how to handle the different types of meat, cuts and cooking skills. I've been seeing your videos for a long time now and have the great experience last Tuesday April 4 in your store during my vacation leave visiting my daughter. I was able to bought some of the steaks and already tasted some of them: venison vs. bison (everybody love venison); grassed feed vs. grain ribeyes (grass were awesome); hot dogs, sausages (pinapple) and of course your stylist bacon. My gratitude for all this wonderful ways of teach these matters and for the opportunity to talked and take a picture with Seth......Excellent and godspeed!!!!....Juan from San Juan, Puerto Rico. PS. Your BBQ sauce, amazing!!!

[@danideew2679]

I'm from Southern CA so we have tri tip often but I've always made it like steak...gotta try the other methods. Also the Claim Jumper restaurant has a tri tip sandwich on the menu that my mom raved about. I'm going to make it for her next time 👍🏽👍🏽😁

[@TheBeardedButchers]

Right on

[@TheFiremanJoe]

Tri-Tip is one of my favorite cuts!

[@brokenbonesbbq33]

Eating what you butchered and cooked yourself is always the best part and most rewarding 🤤🤤🤤🤤 Great job Bearded Butchers 💪🏼💪🏼💪🏼

[@TheBeardedButchers]

That is so true! Thanks so much!

[@Dirtyharry70585]

Glad I had breakfast already, dang when you all going to install smell a vision!

[@TheBeardedButchers]

Smell-o-vision, activate 🤖

[@scottjohnson5132]

I grew up with tri-tip. One of the best meats!

[@TheBeardedButchers]

100%!

[@axh4801]

A lot of these we dont have in school in EU. Thanks to brothers i learn a lot. You are LEGEND. 👑👑👑💰💶💶💶

[@richardallen1816]

Never had very great luck cooking tri tips in the oven, but now that I can watch you folks do one, will try it on the Traeger this summer.

[@TheBeardedButchers]

Go for it, my guy!

[@badad0166]

I know it goes to hamburger/pet food/whatever, but the amount of fat trimmimg to get down to what we are used to seeing at the grocery meat counter is incredible.

[@ESJ815]

❤ loved the video. Thanks for your hard work and delicious recipes i got my tri tip in my offset smoker rightnow

[@henryrichards1542]

Great video as always gents! Mouthwatering throughout!

[@atheeragoubi4481]

Outstanding as usual, I have bought This cut of meat few times but never Cooked it this way , it’s white feather meat and cooking TIPS 👍🇺🇸

[@karlklein2966]

Here in Central California we just grill them like a steak. Lots of people smoke them as well. I like to buy the untrimmed and start with fat side down. About 30 minutes per side in total but sometimes I flip two or three times. 125 to130 degrees in the center of the thickest part then wrap in foil and let rest for about 20 minutes. My absolute favorite cut of beef. My wife is from Michigan and never heard of them until she moved out here. I've been eating them for about 30 years, back then it was a cheap cut that fed a lot of people. They have gone up a lot in price because of the popularity now.

[@wheat2714]

little late on the comment guys but I am glad I caught this . Seth did me a favor by mentioning that if I am intimidated (and I am ) by a 10 to 12 pound brisket I could do this with a 2 to 3 pound tri-tip . great job explaining DYI for beginners. like me . keep north east smoke on the grill going guys. o by the way I only have a 26 weber kettle

[@SnojetSteve]

Tri tip is my favorite now. Most of them fit nicely on my Weber Jumbo Joe portable charcoal grill so I can cook them up on the move or at parties where I prefer NOT to use propane BBQ's that most people have.

[@clevjam]

Great Job You Guys & Gals!! I helped you answer about three or four questions when you did your first live feed..so I feel like I'm part of the family! J.K.! Thanks for sharing and you all have a wonderful summer!. CHEERS..🍺

[@ClarenceObert]

Our butcher cuts it two ways. One the full trimmed style, then they will "steak" it out. I like the steak out version so I can pick the cuts with the most marble. I marinade mine in a Mesquite flavor, then grill it on my pellet smoker. Yes, my pellet smoker has an area in the middle that you can open up and actually grill. Great vids guys, my next time will be smoking it like I do briskets. Like the idea of 1/3 the cook time of a full brisket.

[@tedheierman1181]

Awesome meal guys! Glad you enjoy great food.

[@LB-ru4xs]

Loved the little brotherly scuffle. You seem like really good guys, I’m sure it’d be great to hang out with you!

[@bradymcphail9690]

Do you have a Brady in your group? I’ve been a Brady for 58 years and can count on 2 hands how many Brady’s besides me I’ve known of. There aren’t many of us. And to think we are in a very small community of BBQ & Butchering is even a bit smaller. I’m a student of your channel. I grew up around Santa Maria, where Tri Tip became popular I guess. I rotisserie’d a Tri Tip yesterday… I’m not a big fan and never have been! But I absolutely will try the trio with your seasonings, and chimichurri . I have several, didn’t know about Brock’s. Will be ordering that. Thank you for your giving and sharing… TRULY!

[@izatt82]

Tri tip sous vide is the way. So much flavor.

[@TheBeardedButchers]

Tri trip's one of the best

[@Yaketyyak21]

Them sandwich’s look delicious..😋

[@logic3686]

Your butcher and cook videos are becoming my favorite shows to watch. Keep up the great content!

[@TheBeardedButchers]

More great content coming up!

[@boogaloobaloo]

I've found the best way to smoke tri tip is to use a low sodium beef base as a binder. Slather is on and rub it in well (don't go crazy you just need a thin covering), then hit it with kosher salt, fresh cracked coarse pepper, granulated garlic and onion. Wrap tight in plastic wrap and toss it in the fridge over night. Bring it up to room temp the next day and smoke it over your preferred wood/pellets at 160 till it hits 125-130 and then sear it over an open flame. Slice it into half inch slices and serve.