Why is Tri-Tip LIKE a Brisket & How to Grill Santa Maria Style Steak in Texas

[@peteandelman7093]

Santa Maria is a bit North of me and I cook my Tri Tips the traditional way. Salt, black pepper, granulated garlic and some dried parsley. Alway over a bed of Red Oak coals and some fresh pico de gallo on the side. A cold 805 beer to wash it down. Salud !

[@seanleroy77]

Ok, it’s 4am and all I can think about is tri trip and cold beer lol

[@ftt9377]

Money 💰

[@GlassesMaloneTV]

🙌🏾🙌🏾🙌🏾🙌🏾

[@vagrante13]

You are exactly correct. I love it medium rare.

[@puertoropelu2257]

Sigh man, lived in Orcutt for a couple years and missed everything you just said don’t forget the grilled bread and pinquitos ahh you just had to be there man I miss cali! 🥲

[@akinumber1]

So happy Tri-Tip is coming around...I grew up in the Bay Area and graduated from Cal Poly, SLO in 2007. Tri-Tip sandwiches will make you rethink food. Shout out to the 805!!!!

[@jairolopez5952]

You talking about Firehouse lol

[@user-cm3wd5hk1p]

@@jairolopez5952was going to say the same thing.

[@samsung-eh4dv]

Hello my fellow San Luisonians 😆

[@akinumber1]

@@jairolopez5952 It's Firestones. I am also talking about McClintock's in Pismo.

[@thomassoto5201]

Grew up in San Luis obispo , tri tip was something my wife always loved, Santa Maria style 😊

[@michaelstewart9366]

Here in Cali tri tips are everywhere no joke everywhere. I have 4 in my freezer right now.

[@spacedredd]

Grew eating tri-tip. My grandfather in the 90s taught me how to do a tri-tip. We never took the fat and just added salt/pepper/garlic powder. He'd grill a tri-tip or several for family get togethers. Btw we're San Luis Obispo, which just a little North of Santa Maria...

[@pokeyinla]

When he trimmed the fat cap I cringed. Honeymooned at Pismo. Love SLO.

[@california214]

Tradition is the only thing that remains through time.

[@LPFAN8407]

I live in Santa Maria, CA, where tritip and Santa Maria Style BBQ comes from. Happy to see my hometown get recognized around the USA.

[@robertpalmer3166]

Tri tip has been my go to for a while. I cooked one the other day and just made some tri tip, chorizo, and queso fresco empanadas. I don't mean to brag, but they were outstanding.

[@MartialistKS]

I was born and raised in Santa Maria. Tri-tip has great beefy flavor and is very versatile and forgiving in terms of how far you want to cook it, and actually that tip is usually a coveted piece at the dinner table - kind of like a burnt-end type thing. Traditional seasoning in Santa Maria would be salt, pepper, garlic, onion, and parsley - that's "Santa Maria style seasoning". There's a brand called SusieQ's that sells that blend and my Mom has been using it for decades and puts it on pretty much everything.

[@tomgraham7755]

I went to Righetti high with Susan Minetti

[@Joe45-91]

Same! SusieQ was a staple in our home in Orcutt. Burgers and dogs were fine but anyone having a cookout better have some TriTip

[@Joe-pr1ut]

Original Santa Maria BBQ Salt is the way to go. Suzie Q is an imposter.

[@brianmaez7866]

We put SusieQ on EVERYTHING so good

[@Joe-pr1ut]

@@brianmaez7866 sorry for that.

[@garybaltes1500]

Arnie, Tri Tip on the pit low and slow, 200-220 3 hours, melts in your mouth. Love it on Oak.

[@YesItsMario]

Great job Arnie, Tri-Tip is still taste great cooked to medium, just slice thin and you're good!

[@StreetArtSupply]

Or chopped/cubed up and tossed in a little bit of au jus or butter to keep it extra tender, makes excellent tacos or topping for nachos 😋

[@YesItsMario]

@@StreetArtSupply Yup, Tri-Tip in it's au jus is bomb!

[@TheUncleshoes]

Baked one tonight, 275 for 50 minutes got to about 124. Let it rest for 20 and then finished on the grill for a few minutes each side and made steak sandos. If it wasn't one of the best things I've ever had....love tri tip!

[@daleparkes1570]

Tri Tip is one of my favourite meats. I like both Tri Tip and Sliced Brisket.

[@SvnEleven]

Im from Santa Maria moved years ago but one thing im always excited about visiting is the BBQ from there.

[@timm.4109]

Great video as always Arnie! Love the channel! Growing up in Central California a few hrs from Santa Maria I’ve always loved the tri-tips! You should try a proper tri-tip sandwich which is thinly sliced tri tip, piled high on a garlic buttered roll with only bbq sauce, it’s delicious! Fun to see Santa Maria BBQ gain notoriety outside of our region, something to be proud of, being from the area. Only down side is as tri-tip becomes more well known and popular, it’s not as cheap as it once was! Remember 15 years ago some buddies I met in college outside of California had not clue what tri-tip even was, whereas I grew up with it at family BBQ’s. Keep up the awesome content, always makes my day when I see a new video of yours come up!

[@haydenrcarter]

That topside fat is memories from growing up. Next time, cook it the same way but leave the fat. Soooooo good that way.

[@schlafN]

Going up and down Broadway with all the open pits, smelling tri-tip over the BBQ. Homemade salsa and a french roll and fresh bbq. So many memories. Very underrated cut.

[@foreverealm]

Just found your channel this week. Love your authentic, great recipes! 20 yrs in Santa Barbara, so I was loving tritip in the 90’s. That tritip looks so great!

[@frankmunoz7767]

We bbq tri tip a lot here in Hawaii we use Keawe wood it’s like mesquite it grows all over the place here good show Arnie

[@brianwilliams8033]

Arnie, I cook mine on my Weber Kettle, direct for 2-3 min on each side for the sear, then indirect until it reaches 128 degrees F, then tent and rest for 25 min. I usually just do a heavy dose of salt and pepper for a good crust. Last week I did 2, one with S&P the other with Wow, and brisket rub. They were both excellent!! These are damn good son. Love your videos!!!

[@ArnieTex]

Love it, tnx

[@92stikerz]

Born and raised in SM I have to say bravo sir 👏

[@Moco925]

Arnie tri tip is my favorite cut being from CA. Season with your wow seasoning and do a reverse sear with either post oak or pecan chunks for about 40-60 mins at around 300-350° sear it to finish and after resting slice as thin as you can get it the edges will be med well while the center will be at about a medium. Very tasty and perfect for a family that doesn't all like medium rare or rare meat.

[@triggs249]

Santa Maria born and raised… what makes tri tip special in Santa Maria is the coastal red oak that is only indigenous to the central coast.

[@lance4217]

Nice work again Primo, I’m in Northern California and sometimes I’ll do my Tri tip’s Brisket Style and Smoke them for about 5 hours when I don’t want to spend 12 hours on a Brisket, I call it a “Trisket” and they’re Fantastic like that as well🔥🤙🏼

[@megaboz42]

Seasoning and throwing it on the grill is ok in a pinch (and here in central California we usually go for Pappy's Choice or Prime Rib Rub). But a nice red wine/soy sauce/brown sugar/garlic/onion marinade overnight is next level! Still there's no wrong way to cook a tri tip if it tastes great!

[@tonybaloney5877]

Can’t wait for the brisket rub! I usually cook tri tips with indirect heat for 40-50 minutes with some light smoke and they come out great! Prime grade tips can cook for longer. Love the videos!! Woo!

[@LoneBullBBQ]

Glad to see you doing a tri-tip video. I just did one showing 3-ways to serve it, would love your thoughts on it.

[@CoolJay77]

Great work as usual Arnie. That is a cool pit that functions pretty much like a Santa Maria pit. There usually is someone present on the dinner table who wants to get from the thinner side that would be more cooked.

[@conditionone2320]

Gotta love sirloins for that strong beefy taste. I'll keep an eye out for tri-tips; the weather's starting to get a little nicer around here, and it's always fun to contribute some sumptuous cooking aromas to the outdoors.

[@andrewbrumana3226]

Was born in Arroyo Grande and grew up in San Luis Obispo county - most of my cousins live In Santa Maria. I’ve been making Tri-Tips my entire life, and I’m in my 50’s! I’m in Vegas now, but still make Tri-Tips on my Santa Maria grill!

[@lauradavis4848]

I was born in Santa Maria, all my family is out there, they live in Nipomo, SLO, Arroyo Grande, Paso Robles. I live in TX, but used to live in Vegas in the 90's

[@brokeoshi]

Tri-tip is my favorite cut. Santa Maria seasoning is definitely the best for tri tip: 1tbsp salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tsp cayenne, 1 tbsp oregano, 1 tsp rosemary, 1/2 tsp sage. I cook 5 minutes ALL sides over fire to get the char, and then move to indirect heat flipping every 5-10 minutes (yes, a lot of work but worth it). Every time I flip, I coat with basting: 2 garlic cloves, 1/3 red wine vinegar, 1/3 cup cooking oil, 1 tsp Dijon mustard. Delicious...

[@crawdaddct]

Thanks for that recipe. Will give it a try. I usually Sous Vide then hot grill or baste in butter and garlic in cast iron.

[@bobbwest]

Oregano, rosemary and SAGE? WTF, have you lost your mind, or do you just not have tastebuds? Yuck

[@Trumpetmaster77]

Fantastic! I've done several trip tip cooks recently and have really been liking it. excellent cook!

[@mikeelder6298]

I had never heard of Tritip until I was stationed at Lackland AFB in San Antonio. I was exposed to it at a unit BBQ and loved it. I haven't had it since 1983 and sure would like to have it again.

[@lauradavis4848]

If you're in TX, HEB carries it now. I was born in Santa Maria, live in TX. All my family is in Cali, SLO, Nipomo, Grover Beach, Paso Robles. My mom grew up in Nipomo. My Uncle Jerry was always cooking Tri tip. I was so happy to find some at HEB a few weeks ago and bought 3. Have one thawing at the moment, about to cook it for dinner. My husband hasnt ever had it or heard of it.

[@mikeelder6298]

@@lauradavis4848 Sorry. I live in north central Arkansas. We don't have HEB here.

[@lauradavis4848]

@mikeelder6298 bummer. I hope they expand to other areas soon. Do yall have Aldi? I did see they had it a few months ago

[@mikeelder6298]

@@lauradavis4848 yeah. We just had one open three weeks ago

[@genoortega4686]

I live in California not far from Santa Maria and I grew up watching my Dad BBQ tri-tip on his Santa Maria pit Arnie, I now love BBQing tri-tip my Dad would season it and then stuff them with a few cloves of garlic and he always swear to only flip them once. He would wait for the blood to start pooling that’s when he would flip. Never using any temperature probe’s but like you said the thinner part was always cooked more so that would be for the medium well to well people. But we always liked ours medium rare! 😋

[@patisulambert5669]

Love your channel! I was a California girl; now, I’m an Arizona girl. Love Santa Maria BBQ!

[@fisherman805lopez76]

I'm from Santa Maria and know about Tri Tip all day long with some panquito beans and rice y salaa french bread patatoe salad.

[@russellridge8623]

Malcolm Reed just cooked a wagyu tri tip like a brisket. Wrapped in paper around 160° then continued to 200° area. Evidently it came out amazing.

[@JohnZ-w2m]

Cooking a tri tip Santa Maria style is pretty simple. 12-15 mins on the fat side down on hot oak coals, than flip 3-4 times 5 mins on each side. Do the finger cowboy test to make sure it’s medium rare and wrap in foil. Let sit for 10-30 mins. Grew up in AG and this is how I was taught from a local rancher ❤❤❤

[@kalebbrown5916]

I’ve grilled tri tip once and it was amazing. Sirloin is my favorite. It’s a perfect beefy flavor. And honestly, I usually just season my steaks with Tony Chachere’s. I enjoy a good salty steak with that touch of heat from the cayenne pepper.

[@CaliBorn73]

I've been cooking tri tips for over 25 years and seeing all of the fat cap get cut off made me sad. Trim it to an 1/8th of an inch and then score and season it. That's the hard fat that melts and makes delicious little crispy bits, as well as a bit of a protective layer to aid from overcooking.

[@akinumber1]

They do, in fact cut off too much fat. I graduated from SLO in 2007 and we always left a good amount of fat on it....times are changing

[@ec6133]

I leave the fat too! it has a good flavor. I cut it off after or just not eat it

[@bobbwest]

@@ec6133 Exactly! Trim your meat after cooking. If you don’t know how to use a knife, sit at the kids’ table.

[@carlastewart7519]

Thanks for the tip! I have one out on the counter waiting to be cooked and wasn't sure about the fat. I got one that has lots of fat and was thinking about cutting it off until I saw your comment. On my way to score and season 😊

[@strawman817]

Fat is flavor!

[@coynebrendan]

Good tribute to the TriTip! That’s keeping it real. A good rub (while you are waiting for your order to come in from Arnie😉): 5 Garlic Salt 2 Black Pepper 0.5 Paprika Rub in generously. Let it sit (or not). Red Oak (or any oak chips will work on the coals) Two zone cooking. Cook in the indirect heating zone with point facing away from direct heat/hot zone. Cover. Turn but keep skinny point facing out. Check the temp and about 10 degrees away from being done (say 120 F), move over to direct heat and get your hot reverse sear until done (130 deg f). With leftovers: You can serve it on some nice sandwich rolls (sourdough), thin red onions, lettuce, tomato, Little mustard and a little garlic Mayo. People will love you.

[@dtrust68]

had tri tip many different ways. cooking it like a brisket is our favorite. so tender and juicy.

[@MAL-92]

Looks good Arnie! Gotta try a tri tip now.

[@moreclips805]

Friend of mine showed me tri tip for the first time approx 10 years ago. When I go to pick up a steak, 90% of the time I’m going with tri tip and cutting them down. The marbling is similar to what you’d find on American wagyu at a fraction of the price. I learned that a lot of east coast butchers grind this down. What a shame..

[@gabeskee210]

I usually just do indirect heat until just about @target temp then sear.

[@miguelcortez4050]

Had me sold with that Weiser bottle!

[@r0bmad83]

Looks real good Arnie

[@sacredonion6020]

Pappy's Seasoning.... and Fat is Flavor Bro

[@danielnelson8304]

I reverse sear these all the time. One hour, to one-hour-fifteen in the oven at 270, let rest for fifteen, then blast it on the cast iron for a few minutes on each side. Great sliced thin for salads, sandwiches or TACOS! Bon appetite!

[@bobbwest]

You’re cooking it too slow and too long,

[@philgraves7814]

Never smoked a tri tip now I gotta give it a go

[@alabamagirl2725]

I'm new to your channel. I absolutely love it.

[@brianmaez7866]

Been cooking Tri Tips for decades I cut most of fat off I use SusieQ brand Santa Maria seasoning cook it till 125° then let it rest with some butter on top

[@meangene8437]

I cooked one of these like a brisket once, it was the bomb

[@tarnis3d]

Couldn't be more wrong, I smoked this like a brisket on my Weber with a slow n sear and seasoned it with salt and pepper . Tasted just like a brisket! Just use a prime cut. Heck you're slicing and holding it like a mini brisket 😂

[@bobbwest]

It’s not a damn brisket! You may as well butter-sauté some baby-back ribs and serve them with bernaise sauce.

[@tarnis3d]

@@bobbwest I didn't say it was a brisket. I said I smoked it like one and it tasted like one.

[@sciurusvulgari3687]

Born and raised in SM, lived here my whole life, glad you did it more justice than this East Coast joint I went to once on vacation that smothered it in BBQ sauce and dared to call it SM style

[@crushingbelial]

Saute onions, peppers, toast some hoagie bread. Spread some horseradish on the bread slather on veggies and meat, have a nice afternoon

[@DoubleOTEN]

…Yeah BUDWEISER!!!!!! 🤙😎🍺..Shaka from Hawaii!!!

[@c3ramics]

A wrestling tournament in California was the first time I tried Tri Tip. Never knew they were a Cali staple!

[@maryjacob-israel1341]

I love that rub.

[@tomgraham7755]

I grew up eating French bread, salsa,salad and tri tip when I lived in Santa Maria

[@Joe-pr1ut]

The original Santa Maria Style was done with Top Sirloin.

[@StreetArtSupply]

I like to pound my tris a little bit especially on the thicker areas, makes everything cook a lot more evenly

[@hector6005]

Tri tip cooked over Red Oak is the way to go!

[@ramoncortez8623]

Great video!

[@5695q]

SPG and red oak for the fire and smoke.

[@stevegibbs9695]

Awesome Looking Cook bro!!!

[@sameoledance]

Your cooking makes me 🤤 🤤 🤤 drool😂😂😂😂

[@saaskwatch5537]

Searing it and then indirecting it with some smoke for an hour is pretty good too!

[@brando207]

We get tri tips all the time here in Missouri - never had them living in DFW/Houston my whole life. Tried them just like you cooked it here, brought it to a perfectly juicy USDA 135F, properly rested, and it always comes out more chewy than I like. Every time. I keep trying it because I feel like I am doing something wrong after cooking meat on grills for 30 years. Treated one just like a brisket - properly trimmed 1/4” fat cap, s&p, 225F oak smoke (I usually cook briskets at around 275F, but these only take 4~5 hours, and I want more color) Foil boat method after internal reaches 165~170, then remove at 200F and rest. Just as tender as any brisket, texture is a little different because after all, it is a different muscle, but man - way better cooked as a brisket for this cut, than a steak/roast, imho. Love your channel Arnie!

[@bobbwest]

Cooking tri-tip like a brisket won’t work out well, because tri-tip doesn’t have the fat content of brisket. Fast and hot. Tri-tip rare grinds up just fine with my teeth.

[@2002guy]

I'm a medium rare guy all day long when it comes to beef, but I found by accident that tri tip is actually a bit better slightly over cooked. It just seems like it becomes less chewy.

[@METRIKxv1]

Exactly i think around 145 is the best.

[@strawman817]

I agree. It's great as leftovers if there ever is any left.

[@Craig-ib7gk]

I'm one of those idiots that cooks their TT like a baby-brisket in a smoker at 250 to a full cook until it passes 200, then rest for an hour in an insulated cooler. Depending on the size it can take anywhere from 2-4 hours, but the results so tender and flavorful mere words can't touch it. I only do it for maybe half my TTs; the others I'll marinade and prepare similar to how Arnie does here. But if you've the spare time and money, I urge you to try it low and slow.

[@TheRydog61]

tri-tip has great beef flavor.

[@codystout7835]

Looks great!

[@Crazypitbull16]

Love tri tip, it's the poor man's steak for us in Cali and I'm sure in texas too

[@Look_up_Luke21_18]

Just moved to Central Texas 2 yrs ago from Sol Cal. It’s still cheap here but getting popular quick, I’m sure this video won’t help keep the cost down. My butcher in Waco, already knows the West Coasters are the ones who ask for that cut.

[@lauradavis4848]

​@@Look_up_Luke21_18I'm in Burleson, I found it for the first time a few months ago at HEB. Never seen it here before.

[@norcalrenegade88]

I like to cook mine on the pellet grill at 250°F until its about 120°F internal then sear it in cast iron. Gets that good medium rarenedge to edge and helps keep the point from getting too overdone.

[@Dadzilla2]

You do need to watch them on the fire. Can and will cook up fast.

[@Dovespring44]

Looks great 👌🏽

[@AC-gj4ze]

You gotta smoke it like a brisket! 😃

[@seecha8970]

Arnie, the next time you make tri-tip, have it in this sandwhich. Garlic toast bread, squeeze a little bit of BBQ on it. Don't drown it with sauce, just a little bit and that's it. Your mouth will feel like a fight scene from a Jackie Chan movie.

[@user-li5vh4ex1v]

I have never tried the poor mans brisket, but, I do poor mans ribeye alot!!!! Chuck steaks,

[@mike4769]

Santa Maria is in my neck of the woods

[@clintgilchrest1019]

Looks delicious...👍👍

[@ragar4790]

great video

[@lesterhertel2945]

Very interesting video Thank you

[@rudydeleon8288]

I went to Aguilar's once, asked for this cut, and the kid had no idea what I was talking about

[@olyprospecting6419]

Don't knock smoking a tri tip like a brisket until you actually try it.

[@gabeskee210]

Hey Arnie!

[@crawdaddct]

Looks good. Love Tri-Tip. I know it’s not as sexy, but Sous Vide makes it perfect every time. Then grill hot a couple minutes. My favorite way is Sous Vide, then super hot cast iron, with butter and garlic. Perfection.

[@jim1442]

The reason we call it a poor man’s brisket at my house. It’s because I slow cook it like a brisket.

[@dustyriverspices]

Me as well!!!

[@805fillmore]

I’ve tried both. Brisket is definitely poor man’s tri tip. Ones a steak the other is a low quality cut.

[@KristheAbyss]

I'm in the 956 and have a hard time finding this cut. Some butchers for some odd reason think im looking for a picanha. Picanha and tri tip are not the same :/

[@chadnemecek5004]

I have to ask what is the white handled knife is that you are using the slice the finished tri-tip? I love the wizard and shape of it. Thanks!

[@terrysegovia5972]

It was delicious 😊😊😊

[@kentsatterfield6617]

Dip those pieces in some fresh guacamole!

[@pattiwhite9575]

I always thought it was part of the brisket. The tail end. Just look at it. Just taste it. It is brisket.

[@derekridpath3887]

A hot and fast fire is good but a slow smokey (225Deg on a Traeger) fire makes an amazing tri-tip. Your cheating yourself if you don't try it!

[@robertworlds6765]

I like to cook tri-tip. A good for steak sandwiches…

[@BigSteve93015]

Your cook is a classic way to grill a tri tip. If you haven't cooked a tri tip brisket style you're missing out on a fantastic way to eat a tri tip. Give it a try.

[@Turbotomass]

I have cooked a few of these trip-tip roast reverse sear style to medium rare and there always chewy. (Cut across the grain)

[@jasonmiller6371]

Great video Arnie. I want to buy a good sharp knife, what brand of knife did you use to trim off the fat?

[@frigginpos]

We always called it a poor man's fillet.

[@doortv4237]

🔥