Tri-Tip Chili Cheeseburger Recipe | Hey Grill, Hey (2024)

FAQs

Can you use tri tip for burgers? ›

This month we're going to walk you through the mouthwatering journey of creating a delectable Tri-Tip steak and bacon burger using the leftover steak from the Reverse Seared Tri Tip Recipe. This technique ensures a perfectly cooked and juicy steak with a gorgeous crust on the outside, yet also yields great leftovers.

There's nothing quite as good as smoked tri-tip if you have a hankering for tender, delicious, melt-in-your-mouth, beef! If you don't agree with that statement then maybe beef is not your thing or you haven't had good smoked tri-tip yet.

Smoke the tri tip.

Preheat a smoker to 225°F. When the smoker is hot, place the seasoned tri-tip on the smoker. Smoke until the internal temperature reaches 135°F for medium rare.

While resting, the juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture, and flavor. The final temperature will read 135°F. To check the degree of doneness, use a meat thermometer to measure the internal temperature of your Tri-Tip.

Despite its name, the sirloin tip is actually found on the round primal. It's often made into roasts, individual steaks, or ground beef. The tri-tip is cut from the bottom sirloin subprimal cut.

Reverse searing is a cooking method that involves cooking a steak slowly in an oven or on the grill until it is almost done, then searing it quickly over high heat to create a flavorful crust. This method is ideal for cooking tri tip steak, as it results in a tender, juicy steak with a crispy crust.

The longer you cook tri-tip the more tender it will become, so you can choose your time according to what you are trying to accomplish.

When the coals are to temperature, place the fat side down, directly over the coals. Wait 5-7 minutes and flip the tri-tip, basting with some of the remaining marinade. After flipping, finish the remaining cook time on the indirect-heat side of the grill.

Place tri-tip on smoker unwrapped for 60-90 minutes. Cook until internal temperature reaches 125 – 130 degrees F for rare and remove. Wrap tri-tip in foil and let rest for 15 minutes. When slicing any cut of beef, it's important to slice against or perpendicular to the grains.

A good tri tip can be delicious all on its own. But giving the meat a few hours to marinate in a delicious blend of herbs, spices, vinegar, oil, and more will infuse every bite with flavor and make the meat extra tender.

Should I trim a tri tip before smoking? ›

For smoked tri tip, our preference is to leave the fat cap on. A trimmed tri tip has had most of the fat removed, making it leaner but potentially drier when cooked. The one advantage of removing the fat cap is that there is more surface area for seasonings or a dry rub.

I recommend using tri tip or sirloin roasts, but you could try another type of beef roast – just keep in mind that some cuts of beef don't cook up quite as tender.

It's a tender cut that is ideal for roasting and grilling but can also be broiled or cooked in a skillet. Originally, tri-tip beef was used only for hamburger meat up until about the 1950s, when Bob Schutz of the Santa Maria Market decided to try his hand at cooking it like a regular steak.

It sounded so unique and intriguing, I just had to try it out for myself! The key to being able to smoke a tri tip like a brisket (low and slow so you get fall-apart meat goodness) is to begin with a Prime cut tri tip. You need enough fat in your steak because tri tip is leaner than a brisket.