Smoked Tri Tip... Barbecue Style!

[@paytonlockamy-k1r]

The commentary is what really sets him apart from other barbeque channels. He understands the science behind every decision he makes, and still has a genuine love for the process.

[@SemajResarf]

Honestly. I followed a few recipies step by step and they have come out perfect. Im from NZ so we dont have any good bbq everyone just burns and over cooks everything. The american way is the right way when it comes to bbq.

[@Trakaholiq]

That's a fact 💯

[@mebepeeblee]

Such a likable guy!

[@thesourkraut19]

If this man made 10 videos a day it still wouldn't be enough for me!

[@DirtTx]

Malcom, you will forever be the OG in KZbin bbq videos. Still remember watching you since the beginning at your older house, and watching that backyard man cave grow. Much love man

[@bolts87]

I can say that I am a professional pit master. I feed hundreds of people every month and have my own BBQ Company in Texas. Honestly speaking...if I don't cook a certain protein regularly I come to Malcom Reed's videos and of course make it my own in a way....but this guy never disappoints with his advice. Much respect to this page and brand for Malcom's contribution to the BBQ world.

[@mikeoreilly4020]

I started watching you about 4+ years ago. You were my #1 BBQ guru. You still haven't lost your #1 spot. Great video. Can't wait to try this.

[@goffgeo]

Malcom is the original OG of BBQ.

[@durppool]

the real money shot is the genuine expression of the first bite, you cant fake that immaculate feeling

[@FunAtDisney]

Tri-Tip is my go to! Out here in California it is really considered our BBQ (as brisket is to Texas). Often you can find a Choice Tri-Tip for under $7 per pound. It really stared up in Santa Maria, CA in the 1950’s or so. This cut was mainly used for ground beef or stew meat but the story goes a butcher in Santa Maria cooked it on an open fire and cut it up a samples mainly to get people into his shop. They liked it so much they started selling it whole. Now Santa Maria in the Tri-Tip capital and where annual contests are held. Personally I smoked it (as Malcolm did), roast it on my gas grill, cut it up as thick steaks and cook them in a cast iron pan, slice it super-thin for stir fry or fajita meat…. To me it is the most versatile cut there is and at at relatively inexpensive price point.

[@mikeresendez5151]

Because tri-tips are not always the same, I like to take a picture of them BEFORE I cook them to ensure I cut them properly. Keep up the good work Malcom.

[@billrichardsjr]

Damn Malcom, you are looking good! So proud of you! Would hate to lose the guy that taught my how to BBQ!

[@TheFangusKhan]

This guy always puts out fantastic BBQ video recipes. But more importantly, he's killing it with his weight loss. We see you shedding those pounds, Malcolm! Keep it up with the great work in the kitchen 🤙

[@alecweibel5935]

Always a great day when you hear that “Let’s get to cookin’”!!!!

[@johnlebzelter4208]

Get a life!

[@johnpurdum8126]

I really appreciate the way you Q'd that Tip! Not too much trimming like others I have seen. Only thing is we don't usually sauce our Tri Tips here in SM where the roast got it's start. Guess it's a personal preference. Otherwise you nailed it for this smoke cook at the correct serving temperature. Love it slow cooked over Coastal Red Oak where we live.

[@KimchiJerry]

I’ve been using his Steak Rub since I started watching his videos and it never disappoints! Easily the best rub I’ve ever bought!

[@Snowbirdin]

"It can't be bad". Nothing Malcom does is bad. I've tried almost everything he does and the outcome is nothing short of amazing!

[@NS-yt1vy]

Happy to see you back on the camera. For me, you were the man that got me into smoking meats. Thank you!

[@EatAtKurts]

I loooove Tri Tip thank you for posting! A smoked Tri Tip video is on my to-do list this summer

[@sellnbrew1]

I love everything about this guy. Even the fact that as his channel has grown up and his equipment has gotten better, he still wears a brand new shirt with the folding seams showing. 😂

[@Fettman89]

Being from California, I've probably had more Tri tip than brisket throughout my life, brisket is just so hard to find here and when you can it's super expensive, There are restaurants and what not but who wants that instead of doing it at home. So anytime I see brisket I get it. I was glad to hear that you had a tri tip it like a brisket before, which is what I've been doing more often recently. The way the fat renders down is so good, even though it's past a medium rare, Trip tip is one of those cuts that benefits from having a nice sear and maillard reaction on the out side so when I do it medium rare I always try to put a bit of flame to it just to get that additional flavor. But it's crazy how the same piece of meat can have drastically different flavors depending on the method. My grocery store also has tri tip steaks and sometimes I'll do those and have it a nice medium rare too. Aw man that gland has gotten me a few times when I was just starting out, it gives the meat such a weird, organ meat like flavor it's unreal, I always make sure that thing is out now lol.

[@mburke1211]

Looking great Malcom! You and the tri-tip!

[@barnes80]

I’m so glad I found your channel last year when I ordered my Silverbac

[@jsj31313jj]

Your explanations during the trim 💪💪💪 Malcolm with a blade = Magician with a wand...

[@jordanesprit6962]

You make everything look good

[@anthonysilva4410]

I use the AP and Hot BBQ rubs on everything. It's our favorite rub combo

[@Booneboarder]

Malcom, is the go to guy on how to BBQ something. Love your seasons also

[@MotinAli-rm4jq]

This guy is amazing... Love his ideas and recipes

[@sam805236]

I cook multiple tri tips per year, being in Southern California its our brisket. Imo, rare or medium rare isn't the way to go for this cut, medium is the best as you want to allow the fat to properly render and do it's job flavoring the meat so on a cut with less marble leave some more of the fat cap on. Also fat cap up, not down.

[@kevinr.7872]

Just tried it on our own pit. Great recipe, it was delicious. Thank you, Malcolm.

[@olddawgdreaming5715]

Thanks Malcom for the great Tri-Tip Recipe. Looked so good. Stay safe, Fred.

[@theseahawksfan16]

I freaking love tri tip. It's so good every time. Great cook Malcolm

[@chadsem]

Great job Malcom per usual. Q'd, smoked many tri tips out here in Santa Maria, mostly open pit. What I like to do is after I cut it, I put just a dash of whatever I was basting it with (butter and beer - PBR) and drizzle it over the meat then just a light dusting of SusieQ's. Makes a big difference.

[@im4broke643]

Malcomb is the best! Geez that looked so delicious when you sliced it.

[@heavyq]

How convenient. I have a tri-tip in the freezer I need to cook!

[@gerryhenning7337]

Gawd Malcolm, I love your outdoor kitchen!!! It’s kick ass! Someday?! 🤔 great video!

[@ljrouse5]

Lmao it's not blood. It's called myoglobin it's nothing more than iron rich protein that gives the meat it's color

[@MrPappymn]

That outlaw grill is badass!

[@halfdedadturner]

Just made this sooo good I followed the recipe to the tee thanks!

[@brianf5766]

Great video Malcom! I've been waiting to use a Tri Tip I had in the freezer for a while now. It's now thawing-out in antisipation for Sunday Dinner! Sooo looking forward to trying this recipe.😋

[@williamwilson2624]

That is an excellent looking tri tip! Thanks for another great bbq video.

[@Niagra2011]

Great idea of BBQ Sauce on a Tri Tip. Smoked many of them but going to use sauce for the next one. I always use Malcom’ s BBQ Rub though! It’s Fantastic!

[@ourlifeinwyoming4654]

I learned how to cook tri tip when stationed at Vandenberg Air Force Base, central coast. It became a big tradition for our “Top 3” organization (made up of the top three enlisted ranks). We’d have fundraisers and sell tri tip sandwiches with bbq sauce. They were basically seasoned with an ap - equal parts onion, garlic, salt and pepper. Since it was available in quantity we’d use cattleman’s and serve on a nice roll. It was always a hit. Bbq sauce goes great with it!

[@ralphhyland8661]

Yes! Cattlemens is great, can be a little hard to find, but we'll worth it.

[@ronwilson3414]

Now that just made me hungry!!! Stop at your store while on vacation last week awesome place you have!!

[@ryancinker7497]

Excellent looking tri tip. Love all your videos. Thank you

[@JBSmoke1]

Looks fantastic, Malcolm!

[@dmlifestyle9788]

Good morning to you, watched your video on Cook. Try tip looks real good and I bet it taste even better. Thought I’d share my tip with you began barbecue on a weekly basis for one of the Catholic clubs in Santa Maria and all they barbecued was tri-tip and chicken. No big secret on the chicken, but the tri-tip was a interesting cook. Buying tri-tip always had the fat cap, seasoned tri-tip. Let’s set for an hour and then sheared the tri-tip on both sides and all around. Back then we didn’t have meters it was all by Phil. Once the tri-tip was seared move to fire that was about three 2530 minutes and one side 30 minutes on the other side, feel for softness rendered medium rare. And it always worked. Some of the videos I’ve been seeing about reverse sear and smoking tri-tip. I tried them. I think I’ll stick with my original learned tri-tip cooking. Again I have caught some good tips on your videos and keep them coming. Have a great day

[@GO-AVS]

Most underrated cut of beef.

[@codymc2537]

Looks awesome. I always enjoy the videos!

[@sircrookie115]

Looking good man

[@philipkauffman2500]

then he said "how much try tip yall think i can eat?" hilarious guy

[@chrishenicke2052]

Tri tips just filtered down to Texas less than 10 yrs ago… I’ve cooked a bunch of them, they pretty damn good if you cook them correctly!

[@CrazySerb01]

Hi Malcom, I first started watching your videos 5/6 years ago! Love how far your channel has come! I may have missed it, appologies ahead of time, but I would love to know if you have a video on your new garage,patio, build for where you do your videos compared to before! It looks amazing!

[@JesseBonales]

You're looking really good, dude! This cook looks great!

[@palaceofwisdom9448]

I wasn't sure if it was my imagination, Malcolm has definitely taken off some weight.

[@johnlebzelter4208]

Gaayyy!!

[@jeffhartley1989]

That was an educational one Malcolm. Top video.

[@nickma71]

There are quite a few videos out there where they cook tri-tip like a brisket. I don't. I also do it medium rare, and we use it for steak tacos.

[@masfishing1]

Great video! Some real good helpful info as well. I'm going to have to try this idea. I smoke tri tips but I always just use a rub. Never thought of using any sweet taste/bbq sauce. But if Malcom says it's good, I have to try it!

[@onnodecloe5961]

Thank you for making this video, gave me some great ideas

[@stebstebanesier6205]

Looking good brother, the tri-tip looks good as well.

[@dedwin8930]

Looks great! Like your kitchen!!

[@vladdy_daddy]

I usually Smoke it then I take it to a hot charcoal grill to sear it. Definitely will try your way now.

[@Kently6161]

My favorite is a 24 hr dry brine, followed with Mccormick Brown Sugar Bourbon rub. Smoke it at 225 with your favorite wood to 115 or so and reverse sear. Slice just like Malcom did....

[@jimrjacobs]

Malcom have you ever cooked a Picanha steak. Our grand daughter's husband is from Brazil and he swears this is the best cut of beef ever. To me it looks a bit like a tri tip. He only seasons it with coarse sea salt and coarse pepper and it's fantastic. I would be interested to see your take on it.

[@AlbertaBoy247]

Amazing! But…. What do you do with this? Serve it on buns for sandwiches? Or just put it on a plate with some beans and maybe coleslaw as sides? I always feel like roasts should have au jus or gravy or something, but not if it’s bbq.

[@johnrodriguez7392]

That looks amazing great video

[@stevedavidson8802]

Great video man I wish you would make more but this one’s really good

[@manifestyourlife6]

I watched so much of this channel on 4/20, this brother has a fan for life.

[@Moco925]

Will always be my favorite cut. People who like meat cook more well can get the edges and the rest get the middle

[@user-ho1yn6ms7y]

I think that time with Guga has made Malcom try some new techniques! “I don’t know if it’s gonna be good or not; I’ve never done this on a tri-tip.” 😂❤

[@nikkihuett1181]

Love watching you cook..cant wait to hang have the kids hang out with you again

[@alextetens632]

looks amazing

[@romeroj821]

You started me and got me into smokin years ago! I’ve made many great meals for my family thanks to you!

[@MaxAndrews-h4k]

Very cool!

[@ashfordcook4755]

That looks awesome! Trying my first tri tip this weekend. Was wondering about how long it took to get to the desired temps? Thanks

[@slideoff1]

I really like your Hot BBQ Rub! and the AP!

[@304BBQ]

this looks awesome. I'd love yo see some more Kong content just bought one myself and trying to learn as much as I can

[@TMac0925]

“How much tri tip yall think I could eat?” 2 And I’m right there with ya!

[@The_Dougie]

Love me some tri-tip

[@Robert-pm1bb]

doing this today for sure

[@jimelmore9728]

Malcom, If you put a dish towel under your cutting board, it will stop that spinning while you’re trying to trim. Take care.

[@jvsmeds]

i really shouldn't watch your videos when i'm hungry, Damn!

[@arlenehurt8495]

Yeah Baby

[@madmike2624]

That looks as good as it tastes I'll bet!!!!

[@Krutamuzyka]

Looking like you've lost quite a bit of weight! Hope all's well with you: if this is deliberate weightloss, you're doing a great job!

[@lucascady4992]

I want that Knife for Brisket and Prime Rib! 😮

[@bubbahax4254]

This is the best of Memphis, right here.

[@zman8340]

Oh god the grain is turning !! Look out !!!

[@davidmech2956]

Brilliant

[@marcush2220]

I believe I need to try this out 👀

[@pand0nium]

Love your vids and you know BBQ like no other. But for all that is holy; place a towel/cloth between your cutting boards so it doesn't spin out of control. Pro-tip I learned from Jamy Olliver :)

[@TheOldManGreg]

That. Looks. So. Damn. Good.

[@francinecorry633]

Never thought of using a glaze so going to give it a go.125 internal is perfect any more than that it`s gonna be tough.

[@Diogenes1360]

As a resident of Southern California, Tri-Tip is always available for around $4.99 per pound.

[@edwardfaris8516]

Cheaper than gasoline...😉

[@goffgeo]

Malcolm, that’s a really nice cutting board. I wonder if my brother did that for you

[@palaceofwisdom9448]

Medium-rare is usually a bit too chewy for my taste, but that does look amazing.

[@pappy4075]

Beautiful

[@RottieHaven]

Guess Tri Tip is on the menu and smoker this weekend!!

[@aaronsawgle4551]

I've been saying for years a 50/50 of The BBQ Sauce and The Vinegar is the best bbq sauce I've had.

[@martinolson761]

Ya Malcolm...I'm doin this on the weekend....how long did it take at 275 to reach 115 internal?

[@JohnG-cw6zm]

You look great my man - ya definitely lost some weight!

[@DavidBermanMD]

What are your thoughts on the Meater [2] probes? Thank you,

[@davidwilloughby316]

Interesting how he can smoke meat with no smoke comming from the stove. Amazing.

[@TFARM56]

This is my uncle ❤❤❤❤❤