Reverse sear: love it or leave it. Let us know in the comments!
@Adam2202 ай бұрын
I did my first ever reverse sear on my Traeger with chicken thighs last week. And it was amazing! I’m looking forward to this one, it’s in my list. Thanks for the video.
@TraegerGrills2 ай бұрын
@@Adam220 We love to hear it! Let us know how it turns out 🙌
@stevenpierce50412 ай бұрын
Reverse sear is a must for thick cuts or when you want to impart some smoke into the meat. Personally, love it.
@LewStewlsАй бұрын
If there's a better way I'll try it. For now, reverse sear is the perfect way to cook a steak no matter what your preferred doneness is.
@bobjackson75162 ай бұрын
Matt is the man! I'd follow any recipe he has, no questions asked. Rock on!!
@BeakNC2 ай бұрын
This is about how I've been doing it at home for the past few years and it's always a knockout. The chimichurri pretty much seals the deal for the win.
@ajackovic862 ай бұрын
As a native Californian who lives in the heart of the Central Valley I have always loved a good tri-tip. Will absolutely be making this.
@82guitarman2 ай бұрын
Same here! Nothing like a good tri tip. It makes me sad they aren’t popular in other parts of the country.
@TraegerGrills2 ай бұрын
You will love this recipe. Definitely our new favorite. Give it a try and don't skimp on the jalapeño!
@TraegerGrills2 ай бұрын
@@82guitarman Agree. Tri-Tip for prez.
@82guitarman2 ай бұрын
@@TraegerGrills absolutely! I love everything Matt does and I use his rubs. That chimichurri is next level! I love heat so I’m not skimping on jalapeño.
@Surfsquire12 ай бұрын
Continuing to crush it Matt. Excellent video. Looking forward to the rest of the Traeger series.
@Dunetigger17 күн бұрын
Always love watching your videos Matt I have learned quite a bit from watching your cooking shows. My wife also loves the new flavors that I bring into the house. Never did a chimichurri or even tried it before but I'm looking forward to trying this on my next tri-tip.
@toddramirez68662 ай бұрын
I'm always looking for new BBQ recipes. Looking forward to these videos!
@GregValor2 ай бұрын
I've done tri tip for years here in So Cal, and have tried many different ways. Recently bought a Santa Maria grill and have been cooking them over a red oak fire (the traditional way). Anything cooked by Matt Pittman is amazing! I will give it a try. This is going to be an amazing series!
@TraegerGrills2 ай бұрын
You're going to absolutely love this recipe. The Jalapeño Chimichurri takes it to another level. Let us know what you think!
@petitjeanriverhomestead2 күн бұрын
I lived in Central California in the mid 80's and heard of tritip for the first time there. I can't find any here in Arkansas now that I live here.
@ppistol092 ай бұрын
From a G-Shock to a Rolex.... nice!!!
@CampwestBBQ2 ай бұрын
First video in and I already love this series!! Can't wait to learn from these legends!
@TraegerGrills2 ай бұрын
Going to be a damn good time, Jeremy!
@justinpayne285411 күн бұрын
You gotta try a pop Howard’s tri tip from Howard’s in Klamath falls oregon!! Hands down a tri tip that can not be beat!!
@wilsonflanders8782 ай бұрын
Love your seasonings Matt
@TraegerGrills2 ай бұрын
Can't recommend them enough!
@markwindholz8162 ай бұрын
Finally. Someone who knows jalapeños. So many people think it's the seeds. I'm constantly correcting them, and explaining to them it's the membranes. Especially when they say, "I don't known why it's still so spicy? I removed all the seeds. Wel, duh, you didn't remove the membranes. Lol. I also make my chimichurri with jalapeños. But I also add a Serrano pepper also. What's funny is that my bonus daughter decided to try my chimichurri with Tortilla Chips. And she loved it. Lol. Who'd have figured. I tried it. Not bad. I use red wine vinegar in mine also. Awesome video Matt. Your tri tip turned out perfect. Had me drooling. Lol
@terryrutherford21142 ай бұрын
Like you said it's not necessary to use a binder, but I always use mustard on a tri tip, unless its pre marinated. Love Tri Tip. Thanks for the video!
@WFrench-w5c2 ай бұрын
Nice Job Matt! That TriTip looks awesome. Love your spices. Love my Traeger
@TraegerGrills2 ай бұрын
We love you back!
@lexienoelleundem2 ай бұрын
We love to reverse sear!! Locks in the flavor.
@TraegerGrills2 ай бұрын
AMEN
@bthomas212 ай бұрын
I recently picked up a herb leaf stripper tool from Amazon...works well..$3 to $8. I had always been shy of tri-tip: I'll certainly give this one a try. Thanks Matt!!
@mikeg.21252 ай бұрын
Amazing job and can't wait to get my Traeger and make this dish!
@TraegerGrills2 ай бұрын
It'll be a new one to add to your regular rotation 🔥
@ivansbarbecue74442 ай бұрын
Great recipe!! Your rub are amazing Matt!!!
@TraegerGrills2 ай бұрын
Try it out!
@TraegerGrills2 ай бұрын
Stay tuned for more next week 🔥
@bierbrauer112 ай бұрын
My sister lives in waxahachie while I live in the PNW. I like doing the tri tip low on oak until it reaches 110, rest 10min to 1hr, then sear (all on my Weber). Nice take on Chimichurri!
@billg52972 ай бұрын
Making it tonight on my brand new ironwood XL! Can't wait. Thanks Matt! Thanks Traeger!
@toddpower46742 ай бұрын
Cool A new bbq toy is always exciting, but this new traeger should be awesome.
@TraegerGrills2 ай бұрын
You're welcome! Give it a whirl and congrats on the new XL. Going to be an epic cook.
@TraegerGrills2 ай бұрын
@@toddpower4674 Ain't mad at it!
@billg5297Ай бұрын
@@TraegerGrills Thanks! It sure has been an awesome upgrade from my old Traeger!
@SlimJim1502 ай бұрын
I’ll try that on my traeger soon for sure !!!
@TraegerGrills2 ай бұрын
Love to hear it.
@jacobharris93872 ай бұрын
Thanks for the video! Excited for the next one. What knives are being used are here?
@MM-cs2rt2 ай бұрын
Came for the tri tip, stayed for the Meat Church.
@WhatsInDePot2 ай бұрын
Amazing recipe 👏🏽👏🏽👏🏽👏🏽
@TraegerGrills2 ай бұрын
YES!
@sipbitego2 ай бұрын
Mmm sounds delicious. Adding to my smoked foods bucket list 🥩🔥🙌
@TraegerGrills2 ай бұрын
Give this recipe a whirl. You just might add more to your list afterwards.
@FelixisaJerk2 ай бұрын
The color on your tri tip is crazy! I’m using the same pellets, same time, and Super Smoke and mine is not nearly that mahogany color. Is the Timberline that much better than the Ironwood?
@bjenksesq2 ай бұрын
bro leveling up
@Hanny932 ай бұрын
Camera man zoomin in on that Omega instead of the shallot 😂
@yganator2 ай бұрын
I love your stuff and buy regularly but from somone from Norcal the only seasoning for a Tri-Tip is Cow Camp out of Lincoln CA.
@greggdrennan2 ай бұрын
Perfect doneness for me! Like your wife, my wife prefers her steaks more medium. I'm looking forward to next week's video.
@TraegerGrills2 ай бұрын
The hits will keep coming!
@cynthiaburell1792 ай бұрын
Your awesome
@johnnunez172 ай бұрын
Yes sir. 👌
@TraegerGrills2 ай бұрын
👊👊👊
@susanmallard6594Күн бұрын
❤ it
@petevara35502 ай бұрын
Ain’t mad at it.
@TraegerGrills2 ай бұрын
Matt needs this on a shirt.
@johncuster31702 ай бұрын
I'm here for the Sea Dweller more than the steak (even though it looks fantastic).
@mattk16932 ай бұрын
Should have said "everything is medium sized in Oregon" 😄
@mikecrabtree82002 ай бұрын
A buddy of mine that lives in Jeff City Mo. always said the heat was in the seeds. I’ve eaten his home grown peppers with the seeds removed and then washed, and they were little more than slightly spicy green bell peppers. IMHO. The heat is in the seeds, not the veins. Any which way, this is looking like a fantastic dish. I’ll take your cooking over hells kitchen.
@jborselli15Ай бұрын
Nothing beats a sear over hot coals. Cast iron is great but doesn’t compare to coals
@jamespriceful2 ай бұрын
I've cooked these tri tips for about 20 years. I recently switched to pellet. I cook mine at 350 degrees unto the internal temp hits a 100 degrees then I flip it until it hits 130 I pull it let it sit 10 minutes and slice it up perfect medium everytime lots of juice. The problem with low slow smoke on a tri tip is it turns it into more of a brisket and in my opinion that is missing the point of a tri tip. I cooked in the Santa maria California area on red oak for almost 20 years. Just my opinion.
@theathjr2 ай бұрын
Love you Matt but when I reverse sear my tri tip after getting some smoke from my Traeger it is ALWAYS over live fire. Way better flavor and primal !! Yeah I’d have to agree with Mom on the too coursely chopped chimichuri. Anyhoo opinions are like…..everyone has one. Great video brother👊.
@martinflores73542 ай бұрын
Please clarify medium rare or Medium raw? There is a difference
@martinflores73542 ай бұрын
Dam MC SHOULD OF HOLLERD I’m a follower fo sho
@Teddy-ok1cc2 ай бұрын
I'll take ten.
@TraegerGrills2 ай бұрын
Same.
@SinisterMD2 ай бұрын
It's a common misconception that you can cook different types of meat/steaks to the same type of temp or doneness because that's what you like. For instance, you might have a KC strip as medium rare and it's great but something more lean might require more temp to break it down. That's why brisket takes so long to cook because you have to allow time for the meat fibers and collagen/fat to render. Don't just cook everything to the same temp. Experiment and I guarantee you'll be surprised you enjoy some cuts more or less done than you thought.
@jordanpeters49442 ай бұрын
Why do you let it rest before searing it? I usually just sear it instantly…but I’m dumb
@steelermule2 ай бұрын
Nice to see cooking where cook isnt verbally abused for no gloves !
@dumhic2 ай бұрын
Tried this…… went and bought another tritip
@13kingofbattle472 ай бұрын
BRISKET IS KING TRI TIP IS THE JESTER
@gleefulbiker2 ай бұрын
My wife and I (Argentines) always cringe when someone uses jalapeños or cilantro in chimichurri. Argentines don't eat spicy food! It may taste good, but it's not chimichurri.
@rustyfan892 ай бұрын
Does it really matter?
@MannycreatedАй бұрын
@@rustyfan89it really doesn’t matter but to them yeah because it’s traditional for them. I’m from Mexico and when I make it I do add jalapeño. I love my stuff spicy jaja
@Old80sPimpАй бұрын
I always cringe when people post about the authenticity of recipes.