How to grill a Tri tip on a Parrilla by HanksTrueBBQ.com

[@duncanjmurray]

Great first cook on the new grill, Hank, thanks for posting.

[@Nclght]

Great job and your videos have helped me decide to build something similar. Suggestion from an video of another Argentinian grill master, when starting your fire in your brasero, might as well build a fire in your cooking chamber also. Gets the bricks heated up faster and replenish it with embers from the brasero. It cuts a tremendous amount of time off preheating.

[@HanksTrueBBQ]

Thanks! Yes, I agree, I started doing that myself after a while. Great tip!

[@kingkielbasa2991]

Hank tri tip came out great! And that Parilla is awesome

[@HanksTrueBBQ]

King Kielbasa Thanks king!

[@eltonsbbq-pit]

Cool way to do a TriTip! This one went under my radar..

[@none7195]

Thumbs up for the open cook with no lid. Too many people claiming things like... looking ain't cooking etc. And nice to hear the temperature in Celsius:)

[@HanksTrueBBQ]

I agree, simple is good 👍

[@gusti77]

Wonderful job on fabricating the grill and using it! In Argentina we like to use Sal Parrillera, which is a coarser type of salt (at least looks coarser than what you use in this video). In the USA the closest I have found is Kosher salt, it is thicker than regular salt but not too much.

[@HanksTrueBBQ]

gusti77 Thank you! I recently bought some sea salt which is coarser. I’ll try that next.

[@jamesconley6715]

Love the Parrilla you did a great job

[@manzoschannel4644]

Where do you get your tri tips? I'm from California where tri tip is plentiful. I now live in Pennsylvania and can't find it to almost face my life

[@HanksTrueBBQ]

We have plenty here, as several importers make it available. In your case I would place an online order from SRF or similar.

[@ricardologaj5528]

I really like to cook tri tip on a parrilla. Here in Argentina TRI TIP = COLITA DE CUADRIL. The tri tip that you cook looks prety big for me, the ones that we cook are between 0,8kg and 1,4kg. We leave almost all fat on it, put some medium-fine salt on it and never put direct fire on it. You need patience for cooking with glowing embers and a height regulation in your parrilla will help you a lot to control the heat. Nice video, keep cooking.

[@HanksTrueBBQ]

Ricardo Logaj Thanks! I adjust heat by moving the meat sideways instead. But it’s a fun way of cooking, I like the dimly of open fire cooking.

[@rhinomite5203]

That’s a nice little grill man, always better to build it the way you want it and then see the benefits of cooking yourself. Surprised you didn’t”t use angle iron for the grate instead of expanded mesh style but that’s for another day. Awesome build and cook

[@curlymaple42]

From what I have read, angle iron AND grates are used in traditional argentinian grills. It depends how you want to cook. I think this style of grill is the direction I'm going to go next. I'm tired of propane grills rusting out and I don't have a good place to store one of the pellet smoker grills at this point.

[@KimballCody]

Oak makes excellent coals. My experience is Mesquite burns too fast. Oak works better for me and I have access to both here in Arizona

[@josephjames5271]

I thought the same, maybe his native oak burns differently though.

[@tpmartins]

In Brazilian churrasco, we leave the fat and slice it (1 inch) before cooking, and call it picanha. Have you tried that?

[@HanksTrueBBQ]

Yes I have, it’s another nice way of grilling picanha. The fat in the fat cap tastes real good.

[@breconyc]

Hey Hank, I have a propane powered smoker. I can use a variety of wood. I get great results. Do you have any suggestions in my way of smoking?

[@HanksTrueBBQ]

Hi Bruce! Well, if you have a smoker you like, and you're happy with the results, then I have nothing to add :-)

[@Ranjer-os5wr]

Oak does not cook down to coals? Wonder how all those offsets in Texas have managed with no coals. Nice cooker- tho.

[@HanksTrueBBQ]

What I mean is that the coals rarely hold their 'shape', they turn into ash relatively quickly compared to other hardwoods. I build and use offsets all time, and in there they work great, oak is my #1 firewood. But I prefer other woods in a Parilla.

[@mattd7830]

hej Hank - I'm in Uppsala. Can I buy this grill from you ;) ?

[@HanksTrueBBQ]

Yes you can. Send an email to [e-mail] and we'll work out the details.

[@curlymaple42]

I wish I could buy it!!! Shipping would be a little bit though...

[@Furree_68]

Riktigt snyggt! Både kött och grill!

[@HanksTrueBBQ]

Furree Tack! Blev kanon!

[@nursinghomemaintence9927]

y'all gotta try some hickory.

[@HanksTrueBBQ]

That's a good idea. Not generally available where I live, but I'll keep an eye out.

[@brell67]

Går det att köpa en sån grill? Eller köpa ritning

[@HanksTrueBBQ]

Jag sålde min i förra veckan. Men kolla annars Bagaren och Kocken, de säljer en som heter Mustang Patagonia. Alternativt ett märke som heter Nuke Delta (har precis börjat säljas i Europa).

[@jockegreen2575]

Alldeles lysande, precis som vanligt

[@HanksTrueBBQ]

Jocke Green Tack!

[@breconyc]

I'm also building a Parilla.

[@cr3070]

Hoy me hice uno exactamente igual.

[@Firerose101]

Looks amazing. Nice work! Try it with a Chimichurri next time. You wont regret it.

[@HanksTrueBBQ]

Yes, chimichurri is always a great choice 👌

[@ecgo6790]

👏

[@carlm429]

You missed a great opportunity to cook with fat on All those flavours gone

[@HanksTrueBBQ]

It was a deliberat choice. I'm not a big fan of the fat on tri tips (just trimmed up 5 of them 30 minutes ago). I much prefer the fat cap on a picanha, or the fat cap on a (pork) ham or similar. More solid, better tasting fat in my opinion. But there are many ways to skin a cat :-)

[@stibba4286]

fasen va gött

[@carlosdoglio2301]

No need to take all the fat off, fat means taste

[@JamesSmith-dt3yf]

😋