1st Traeger Tri Tip

[Keeperovdeflame]

I picked up a four pack of prime Tri Tips at CostCo. These, if you can find them, are untrimmed and not run through the Jaccard machine so, with no deposited internal bacteria, you can pull them at medium rare, if you choose. I had some great Tri Tip on a trip to Cali at my nieces house, she had me cook something locals called Cardiff Crack. Cardiff Crack is a Burgundy, pepper, garlic, marinated trip tip sold by Seaside Market in Cardiff. The locals like it so much they consider it addictive and hence call it Cardiff Crack. The original is marinated in one of those vacuum marination machines, which I don't have, so I just poured my marinade over the Tri Tip in a zip lock bag and put it in the fridge for a little over 24 hrs. During the marinade I pulled it our and flipped it around when ever I thought about it while it was in the fridge. massaging the meat to help the marinade penetrate. This was a really easy cook. I just stuck the probe in the thick end, set the grill at 300, with some pecan pellets one of those little smoke tubes, put in my Tri Tip along with a pot of cowboy beans. and let it go. My wife and I prefer medium rare so I pulled the Tri Tip at 125 IT wrapped it in foil and then a couple towels and put it into a pre warmed cooler I primed with hot water and then dried out. I let the meat rest for 20 min and then sliced it thin crossgrain, came out steamy warm, moist, and delicious. The beans weren't to shabby either.

Cardiff Crack by Seaside Market | Encinitas CA

Cardiff Crack by Seaside Market, Encinitas, California. 1,164 likes · 134 were here. One-of-a-kind, highly addictive Burgundy Pepper Tri Tip by Seaside Market in Cardiff, CA— So good it ought to be...

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[Timmy]

Looks good! One of these days ill tryin cook one!!

 

[Slimpicker]

These, if you can find them, are untrimmed and not run through the Jaccard machine so, with no deposited internal bacteria

Did it label them that way?.. I've been looking for 'non “mechanically tenderized.”' beef.
I'll go to Cosco tomorrow if I know they got these at mine

 

[Keeperovdeflame]

I asked the guy in the meat section for prime Tri Tips with no Jaccard. He went back and got me a four pack that was not labeled and then created a label for it. Cost me 65 and change. The price was by weight. I am thinking the four packs are how the meat comes from the supplier. The tips are untrimmed so I believe when they make up their single prime tips this is what they start with. Probably the best quality Tri Tip in terms of tenderness I have ever cooked. Very pleased with them and will look for more. I still have 3 in the freezer. I brought them home trimmed therm all then vac sealed them and put them in the freezer. I also buy a whole prime rib and cut it into rib eyes at home. Costs about $225 depending on weight. Actually a cost saving if you compare it to buying the same number of individual steaks. Also better because they are not run through the Jaccard.

 

[John S.]

have you go a picture of the "Costco Label" with the stock number on it. It will tell our Costco butchers what we want...

 

[Keeperovdeflame]

No I don't, I tossed that when I vac sealed them. Just ask for untouched prime Tri Tips that have not been run through the Jaccard. They will know what you want.

 

[Timmy]

Do you have a recipe for the cowboy beans?

 

[Keeperovdeflame]

For the Cowboy beans, I use a mixture of 1/2 and 1/2 pinto and white beans to which I add diced fresh tomatoes, green onions, cilantro, a can of medium hot, Hatch chiles. You can use either dried beans you soak over night wash and drain, and cook in chicken broth, or canned beans. Both come out tasting great but the dried beans are probably more health conscious. Just find a small inexpensive pot with two short handles that won't take up too much space on your grill grate, and that you don't mind messing up with smoke patina. A word to the wise, do not even think about using your wife's Le Cruset enameled cast iron cook ware. Tried that, it ain't pretty. At 300 to 350 it takes about and hour, stir occasionally so the beans won't stick and burn.

 

[Timmy]

For the Cowboy beans, I use a mixture of 1/2 and 1/2 pinto and white beans to which I add diced fresh tomatoes, green onions, cilantro, a can of medium hot, Hatch chiles. You can use either dried beans you soak over night wash and drain, and cook in chicken broth, or canned beans. Both come out tasting great but the dried beans are probably more health conscious. Just find a small inexpensive pot with two short handles that won't take up too much space on your grill grate, and that you don't mind messing up with smoke patina. A word to the wise, do not even think about using your wife's Le Cruset enameled cast iron cook ware. Tried that, it ain't pretty. At 300 to 350 it takes about and hour, stir occasionally so the beans won't stick and burn.

Im thinkin i might make these on a long cook, around 225 to 250f, give them a couple hours stirring frequently . What's your thoughts?

Ya ive got some cheapy stainless bowls i use, one is starting to get an awesome patina on it.

 

[dflaher]

I'd like to try smoking Tri-tip, and a grocery near me has it on sale. If it has been tenderized, does that mean I cannot cook it medium rare? Wouldn't want it if that were the case.

 

[RustyJake]

Mechanically tenderized meat is 'supposed' to be cooked to 145°F or higher internal temps. The risk of Ecoli is there because the process of the tenderizing can increase the risk of surface bacteria being pushed inside the meat.
Ground meat is 'supposed' to be cooked to 170°F due to the same risk. Depending where you live, you can still get a medium or medium rare burger.
I would tend to think that the risk exists for bacteria, but ultimately it is up to you. Keep in mind that a lot of the roasts at Walmart are mechanically tenderized. Same with Costco. A lot of their portion cut roasts have a label on them noting they are mechanically tenderized and recommend a more thorough cook temp.
*their large cryovac meats aren't mechanically tenderized. Just some of their pre portioned roasts, including the prime ribs....
I am guilty of not cooking to 145° internal on some of those. No way I want to take a prime rib to those temps internally

How to Cook Mechanically Tenderized Meat Safely

myhealth.alberta.ca

https://ask.usda.gov/s/article/What-is-a-safe-internal-temperature-for-cooking-mechanically-tenderized-beef-veal-or-lamb-steaks-chops-and-roasts

 

[RustyJake]

There are recipes out there to cook a trip tip more thoroughly that may interest you for mechanically tenderized versions
One option

Tri Tip Cooked Like a Brisket - a How-To - Hey Grill, Hey

Tri Tip Cooked Like a Brisket is a unique and flavorful way to prepare tri tip. t's a fun technique to try, and the results are pretty delicious too!

heygrillhey.com

 

[JPSBBQ]

Looks delicious. I’d hit it!

 

[RustyJake]

Looks delicious. I’d hit it!

I agree.
I would like to try it at some point. I was just introduced to Tri-Tip this past summer. I hadn't seen them up here at all. This summer, they were pretty much everywhere.
So experimenting is on the table moving forward.

 

[JPSBBQ]

I agree.
I would like to try it at some point. I was just introduced to Tri-Tip this past summer. I hadn't seen them up here at all. This summer, they were pretty much everywhere.
So experimenting is on the table moving forward.

We are seeing them much more than we did 5 years ago. Of course like everything, the more popular they become the higher the prices. Great beef flavor.