Tri Tip with Chimichurri - Part 6 of 6 Summer Grilling Series

Tri Tip with homemade Chimichurri
Part 6 of 6 Summer Grilling Series
Tri tip recipe: www.meatchurch...
Chimichurri recipe: www.meatchurch...
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Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: bit.ly/MCThermapen
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#MeatChurchBBQ​ #TriTip #Chimichurri

[@roostersfg]

I like how he always acts surprised at how good it is. I do the same thing when I cook. I'm amazed I didn't screw it up almost every time. The other times I do screw it up.

[@sirfinthetube]

I dry-rubbed my first tri-tip ever (3.5lb). Smoked at 225F until my 120F alarm triggered at 124F internal, took it off the smoker and rested in foil to 116F, got the charcoal grill fire going, unwrapped the trri-tip and placed it on the open hot charcoal grill 5 minutes a side back up to 125F, removed, wrapped in foil and set for 15 minutes,. I did not take the temperature when unwrapping but it looked medium rare and sooo super juicy just the way my wife and I like it. Oh it was soooo good. Thanks MCB for the how-to !

[@stump182]

When I screw up these recipes, my tag line is: "I ain't Matt at it"

[@MeatChurchBBQ]

😂

[@michaelholder7358]

somebody gotta take the blame and it aint me:-) Matt has big shoulders so, I like your thinking

[@stephenhayes3788]

I cannot get enough of “ain’t mad at it!” 😂

[@jefflangford291]

Tri-tip is my family favorite. Thanks Matt for showing how it needs to be cut- so important if you want it tender! You never disappoint!!!

[@stephenripp7465]

Matt, I have learned so much about grilling and smoking from you. Backyard grilling is now not a coin flip. Keep it up!

[@MeatChurchBBQ]

Thanks Stephen!!

[@golfbbqandwatches]

The most under rated cut of beef. My butcher tracked it down for me and now they get it in regularly. The reverse sear method is the best way to cook it up. Such an easy cook and the results are epic! Great video!

[@mrod1975]

I've been super lucky that my local Costco carries tri tip on the regular and have been enjoying this cut for a couple years. It is super underrated and I'm glad you did an episode on it!

[@briansimon1263]

Just picked mine up @ Costco earlier today for a weekend cook.

[@MisaelValdez24]

@@briansimon1263on my way home with my Tri trip from Costco right now. Trying this with the chimichuri!

[@tacoma_jon]

I grew up in central California eating tri-tip on the regular. You did this one some justice Matt 🤙🏽

[@tehama4321]

This looks great, Matt. Will have to try it this weekend. I thoroughly enjoyed the Summer Grilling Series. Thanks for consistently putting out great content. You're awesome

[@richarddaley6403]

Tri-tip my favorite

[@AMMOBBQ]

One of my go to's. Always a crowd pleaser. Try it with equal parts with holy cow and voodoo smoked at 225 until IT is 120. Add good rich butter on top and a quick sear. It was out of this world delicious. Works every time.

[@HighBoltage56]

That miller crack before the bite was legendary! 😂

[@stonemanmb]

As someone who lives in Southern California and owns the same two Traeger’s…..this video hit home! Perfect for Labor Day Weekend! Would love to see a video one day with some Tri-Tip cooked on that Santa Maria grill in the backyard. Cheers 🍻

[@dweb2275]

The Santa Maria manufacture isn't paying him. Traeger is ;)

[@SnipetsofTime]

Matt is never mad at it!!!! n that's good!

[@synysterberto]

Definitely doing this for my next tri tip cook! Would also like to see more recipes on the Ranger! Looking to get one for some tailgating and camping!

[@Ggllg2323]

559 ARRFFF

[@kuch96ss]

Tri tip is my favorite cut. My local butcher never carried it before two years ago when I was ordering 3 or 4 in every week. Now he can't keep them in the meat case. I've never taken the cap off. I was surprised to see you take it off Matt. It was an awesome cook none the less. I can't wait to make the chimichurri I've never had it but this video had my mouth watering lol. Thanks for another great video!

[@alg8181]

Thanks for all the summer grilling series videos, Matt! People are starting to believe that I can actually make something decent thanks to you 😂

[@theresawinterhalter121]

My Favorite! Wish it was as available in Florida. Thanks for video!

[@sawyermcguire3152]

The Butcher Shoppe in Pensacola has got what you need and then some

[@bryanfox2735]

Costco has the best trimmed tritip and best price for grocery store products

[@bradcampbell624]

Excellent cook! I used to be a Porterhouse guy until I tried Tri-Tip. (Probably shouldn't have admitted that here in Oklahoma).....

[@EricWiltgen]

I enjoy your videos, I had all but given up on making a great pulled pork until I started using your methods. Could you please do a Picanha?

[@bottomtothetop1280]

I have grown up my whole life eating tri tip here in California. I can tell the people just trying this one thing. Do not take it to 120. I pull my tri tips at 112 and end with a perfect medium rare after about 20-30 minutes of rest (tri tips have a massive carry over of heat).

[@2968hans]

Great tip! Thank you!

[@garrettjensen5011]

I just made this for dinner for my family. The chimichurri was a huge boost to the amazing tri tip. Thanks for the great video and recipe

[@mlane1920]

What did you serve with it, any sides? I'm going to cook one tomorrow but trying to think of what would go well with it.

[@jacobstehly8777]

Didn’t know to rest before searing. Good tip and thank u. I’ll try that next time.

[@PaulJMorey]

Made my first Tri-Tip this weekend, and that is one *beefy* cut. So good….

[@robertmullen5211]

I have been doing a very similar prep for a few years except I sear on the grill and use a Santa Maria seasoning. Delicious and a real crowd pleaser!

[@robertbenavides3899]

Shout Out @Meat Church #Awesome Cook :) #Tri Tip :) Coming at ya from South Texas 💪🏼🦁💪🏼🦁

[@pistolpete5356]

Lools great. I just made this yesterday after work and he is correct the chimichurri take it to a whole other level.

[@philgamboa2906]

Been waiting for a Tri-Tip video! Thanks for sharing! Will need to make this next. I’ve got family in CA that talk about Tri Tip. So really happy to see this video! Thanks again!

[@Wraithinkc]

Having moved to Texas from Missouri where tri-tip is also a regular meat found in every grocer , I found the local butcher was more than happy to order as many tri-tip as I wanted , don't miss out on this cut !!!

[@morton6485]

@@Wraithinkc I'm from Southwest MO and we eat tri tip once a month here. I didn't know much about it until I really got into bbq. Hands down one of the best cuts to feed the family.

[@Wraithinkc]

@@morton6485 I'm from a little town called Reeds spring, been here for 2 years , at first I was picking up about 30 from Harter house in Kimberling city every ti.e we made a trip back for business or family but now my local HEB in Port Lavaca TX supplies me

[@morton6485]

@@Wraithinkc small world. I'm from Mount Vernon. My nephews play against Reeds Springs in football so I've been there many times. Harter House in Springfield is my go to. I lived in Ft Worth TX for awhile and I always went to Central Market. I wish we had one here in MO.

[@josh474]

First time i tried a tri tip it made my shirts sticky!! One of the best pieces of meat everrrrr

[@the72u7h4]

Tri tips are awesome. Hard to get good smoke even at 200 as they cook kind of quick! I do the same, hit it with smoke till 115, then rest 5-10 min then hard sear boom done.

[@sean-sweeney]

How long does it take to get to 115 at 200?

[@the72u7h4]

@@sean-sweeney Depends. I'm trying to remember when I did it a couple months ago. Something like less than 4 hours, maybe a couple of hours. My smoker is an electric vertical type and if it's cold or hot out that affects the time. I'd say less than 4 hours more than an hour is what I remember.

[@darkhorsefive0]

This sounds sooooo good!

[@BrentErb]

This one is awsome. I've been looking for a good Chimichurri recipy. Thanks man!

[@shawngillogly6873]

That looks amazing. I've tried Tri-tip a half-dozen times now, and never been wowed by it. Specifically, it's always been overcooked roast tough. So it's scared me off cooking it myself. But I think I have to have a go.

[@ItsaLaz]

Suggestion: Next time don't cut the fat cap off.

[@MeatChurchBBQ]

I don't personally love the hard fat on a tri tip. I do appreciate fat in cooking generally. Thanks Laszio. Appreciate your perspective sir!

[@christophereverett2353]

@@MeatChurchBBQ your right, the fat cap isn't necessary with the reverse sear method. If your grilling it on a santa maria bbq grill then you need the fat cap.

[@chriscohoon3802]

I did this again with your Holy Cow and Garlic & Herb... soooo good!

[@fathersonandskillet]

Everything old is new again. Lots of the old Texas BBQ joints used to serve it but brisket took over at some point.

[@mmr0221]

How long does it take for the first step?

[@lgdurocher]

Tri-tip as of now is my all time favorite cut of meat. I am trying to get my hands on hanger steak & trying that though.

[@watsontony100]

Matt this is fantastic,so is the music.

[@MichaelWaters-mf9mv]

I love Meat Church. I always look for your videos before trying something new. Unfortunately, I can't find a skirt steak video 😢 I'll make my own 😅

[@Gabe511]

I just did one with your Holy Cow and it came out amazing! The pics are amazing!

[@barbedwireboys]

Pair this up with some of Margret Holmes Seasoned Field Peas & Snaps and you have one great meal that is Santa Maria Worthy!!

[@russellkent2376]

Been looking forward to seeing a tri tip cook. They’re super expensive right now for some reason but still worth it

[@Isaac-mc4kk]

Great video as always. I don't understand how anyone could give these videos a thumbs down...

[@MeatChurchBBQ]

Trolls & Haters are for real. 🤦🏽‍♂️

[@ryanhunt7052]

Psyched you did Tri Tip Matt! I just got a weber summit kamado and I've been dreaming of doing tri tip then reverse sear, thanks for showing me the ropes! Cheers from Cali

[@Cypher84X]

God bless you for this

[@kenw9032]

Just watched this two years later. Having cooked hundreds of tri-tip I would have never done it this way. Leave that fat cap on!!! That said, it looked good.

[@rontressler647]

Thanks for posting this video.

[@thunderstickhomestead]

I love a good tritip!

[@andrewparson9832]

forty plus and never had tri tip with a Chimichurri sauce, always have it with salsa. Looks good and will definitely give it a shot. Have you cooked tri tip like a brisket? Trisket is what there calling it, it's actually really good.

[@SMKreitzer1968]

Looks fantastic!

[@coledixon2456]

Love me some tri tip!

[@Darkstar0318]

Just made a reverse sear tri tip with holy cow and then had a horseradish cream to pair with it and some voodoo asparagus. My wife ain't mad at it or the fact I spend way to much on meat church rubs, pellets and a timberline xl lol

[@vm6873]

Smoked tri tip recently, underrated cut of meat. So good. 👌

[@MeatChurchBBQ]

Agreed!

[@johnnyendo5157]

I got the fab 5 seasoning and they are all delicious. Can’t wait to try the tri tip!

[@rperry70]

Tri tip has a flavor all it's own. Reverse sear is a great way to go. I like to make tacos with it. It is best sliced thin, and it just loves to have a celery salt in the rub. I have been cooking these for years. When I cannot find a good looking steak at the store, I will just buy one of these roasts and slice off what I want. They also make great pot roasts.

[@danielbarrett3434]

Cooking tri-tip the exact way I like to. Get that smoke in there

[@tommyvtexantrogden2682]

time to make a run to Academy for the new Meat Church pellets and costco for some Tri Tip !!

[@steelcrusher]

Wow! Looks amazing!! 👍

[@clintwaugh5323]

We reverse seared a tri-tip with Dia de la Fajita and Blackstone Tequila Lime and added it to fajita vegetables. They didn't last long!

[@channale1621]

Oh I LOVE LOVE me some tri-tip. I had been gas grilling them for years but now smoke and reverse sear them and man oh man...never better! Would really love to see you do a Picanha ;)

[@MeatChurchBBQ]

Looooooce Picanha!

[@channale1621]

@@MeatChurchBBQ Trying my first one this weekend. Wish me luck. Going to be using some of your seasonings. Actully the ones you used for the tri-tip. Went to your store today to pick up some more :) So if you are driving in the neighborhood this weekend and smell something yummy it was a success. If you smell something burning..well then...hehehe

[@jwilliams4782]

Matt, I Don't see the link to the Chimichurri?

[@bulldog7147]

I ain't mad at it!!

[@JeffreyGLutz]

Fantastic cook! I get my tri-tip here in Florida from HM Cattle Company! Best outside of CA!

[@MeatChurchBBQ]

I’ll have to try!

[@themolepro]

Tri tip is just so good. That chimichurri looked insane. I’m used to seeing it as more of a purée consistently but that chunky chimi looks on point. Our friends in CA love cooking that tri tip over an open fire with the Santa Maria grill, which is also so great for chicken and other meats. Would love to see a bit of Santa Maria cooking on this channel. Loved the grilling series Matt. Nice job.

[@bubbaacevedo9352]

Do you think you will come out with a seasoning like the Gospel that is a little more red pepper and garlic forward? I think it would be completely awesome on heavier beef and pork.

[@MeatChurchBBQ]

Holy Gospel is a more black pepper + garlic version of Gospel

[@bubbaacevedo9352]

@@MeatChurchBBQ thank you so much!!!

[@chrissicking1801]

Visited your store last saturday. Pretty cool place. Bought some stuff. Love your videos. Keep the fire going.👍🐷

[@chrisr.9258]

About how long is it in the grill for first phase?

[@morton6485]

Tri tip is one of the best cuts of beef in my opinion. I used M.C. Fajita rub the last time and it was great. Have you thought about making a reduced sodium line? Personally I love the line the way it is but my wife has a heart condition so we have to limit the salt. I take it easy on the seasoning so she can have some but I think you could make some $ on a reduced sodium line. There's definitely a market for it.

[@themolepro]

Less salt is always good and it’s also nice to have a treat once in a while. I subscribe to the dry brine method. Basically you salt the meat lightly a few hours before cooking it. That gives the meat good flavour without being over the top. Then you can serve your wife her share and then add some smoked salt flakes to your share for a bit of added salty luxury.

[@morton6485]

@@themolepro that's some great advice! I dry brine a lot as well. Mostly when we're having ribeyes or some other individual portion or chicken. I'll have to try that with the tri tip. I picked up some hickory smoked finishing salt the other day so I'll definitely be trying out your advice.

[@billrayburn2775]

Hey brother.......grilled bacon, pepper jack and habanero-stuffed mushrooms? Lots of cilantro.....red diced onions.....can you pull it off?

[@BrisketMedic]

My dude reading my mind lately!

[@jacobstehly8777]

Can u sear it, then smoke it? Kind of a reverse seat method? If so, Any idea if one is better than the other? Btw I always go back to Meat Church before I cook anything, this time I found a Tri-tip for $27 (choice) so we’ll see.

[@davidmaynard848]

I followed this recipe fairly closely. The reverse sear turned out amazing. No chimichurri. Did Mexican corn on a stick and smoked peaches and glazed them with butter, honey, cinnamon, and some really good rum concoction. Damn Amazing together.

[@mattcaesar5781]

Should do some dove popper recipes. Its in season lol or some venison mmmmm

[@frankcoomes8795]

About how long does it take to get to 115 degrees?

[@MeatChurchBBQ]

Depends on the size but this one was ~45 mins.

[@patrickthies1558]

When are you going to make an app for recipes, and to order supplies?

[@christophereverett2353]

Matt I aint mad at ya, but with a tri tip you have to serve it up with some red tomato salsa on top and at least some garlic bread bare minimum. extra points for pinquito beans and salad.

[@mundakkalshekaran735]

Wooowww

[@c-low8853]

Being from Santa Maria hurts my heart your not using the Santa Maria Style Pit to cook tri tip on redoak.. but it still looks amazing

[@MeatChurchBBQ]

I use my Santa Maria to cook tri tips too. Love going traditional!!

[@zak4829]

I'm from California, relocated to TN. No tri tip out here. So sad... Lol

[@devilbrad]

Matt, how long was the tri tip on the Traeger? A prime rib recipe would be nice to see!

[@MeatChurchBBQ]

45 ish. Prime Rib is coming in our Holiday recipes!

[@wayneroland8220]

That tri tip look thin to me. I love tri tip. Take care

[@HeavyMetalMike]

Tri-tip rules and so does chimmichurri

[@angrybadger5013]

I’d love to see a prime rib video

[@devilbrad]

I came here to post the same thing, especially if he uses that garlic herb rub!

[@mikeathony7845]

Boy! That was some fast trimming. Lol

[@darrellhornick7764]

You say and the recipe is written to cook (smoke) until 115-120 in the video... How long (time wise) is that I'm just trying to figure planning for dinner time.

[@earfdae]

about 45-60 minutes to get to 115, give or take.

[@chknnugzgaming8612]

Looks amazing! I can't wait to try cooking a tri tip for myself

[@CameronGuinncbass]

Roughly how long does it take to get to temp using this method?

[@yellowfleece]

Crack that Miller Matt... you deserve it!

[@david_reynolds3660]

I ain’t mad at it? Do you need a new pitch line badly! But I love the try tip idea with the chimichurri

[@zeiker1552]

What gloves / liners do you use? Didn't see any in your store or in links. Thanks.

[@sptulsa1]

love this, also, Who did your shirt?

[@anteupjcook]

how different is this cut from the picanha?

[@JarRules]

How long was it on the smoker for approximately?

[@derekwalter7100]

Is there salt in the garlic and herb?

[@vilkoskorlich259]

On a personal note, the authentic Chimichurri sauce is made with Parsley, fresh Oregano, Garlic, Crushed Red Peppers, Vinagre, Salt, and Pepper.Yes. And no olive oil. You suppose to use sunflower oil. (There is no lime or Cilantro in it). Thanks for so much great food! Limes and cilantro are typical of Mexican , not Argentine, cuisine. I honestly wish those who put cilantro or jalapeños in it don’t call it chimichurri. It isn’t! They should just find a new name. As much as I LOVE cilantro I would NEVER mix it with parsley to make chimichurri.. because it “ain’t “! .. my 2 cents...

[@speeddude16]

Accurate! Olive oil and cilantro needs to stay the heck away from chimichurri.

[@davidscicluna4361]

How long did it take in the smoker to reach temp?

[@awilhelmscream3]

How long are we talking for smoking it at 225?

[@davidshockley2383]

How long did you cook it on the smoker?