Hi,

If you get a no at the meat department, then check with the manager who can check inventory by computer.

I have encountered a Costco employee who said, "No," without explaining it wasn't his department. He simply didn't want to walk to the rear to find someone who knew the situation better. In this case, it was the guy loading and unloading the chicken rotisserie.

Regards,

I was at the Clybourn Costo yesterday. No whole tri-tips in the case but I did grab the attention of someone in back who grabbed me a cryo pack just shy of 18 lbs. It is $3.99/lb.

Jamie

Never had a Tri-tip till Jamieson cooked me one this weekend and I really enjoyed it. Went directly to Costco and asked the guys in back. When I asked if they had any cryovac bags of tri-tips in back, they said they didn't think they were allowed to sell them like that, but he would check if I wanted to. Anyway, he came out with a 20lb bag of them for me. They definitely don't sell them out from like that. Good find for 3.99 a lb.

Thanks Kathy for directing me to this site
I am from NY, but we were discussing tri-tip, and I thought I would add some info
I was at Costco yesterday in spring valley ny,and they had mortons of omaha tri-tips for $4.99/lb. and I got one a little over 3lbs,going to make it today, it is the first time I have ever had it, because I have not been able to find it

Later Mike

Mojo,

Make sure you grill it, if possible.

Thanks, I grilled it and it was out of this world,I will look for it more

My first encounter with a tri-tip was at a fund-raising event at a ranch in the Santa Maria Valley where they were raising money for an aspiring politician. The grilled tri-tips were great.

The politician was... Ronald Reagan, who was running for Governor of California.

What ever became of him?

Cathy2 wrote:Hi,

If you get a no at the meat department, then check with the manager who can check inventory by computer.

I have encountered a Costco employee who said, "No," without explaining it wasn't his department. He simply didn't want to walk to the rear to find someone who knew the situation better. In this case, it was the guy loading and unloading the chicken rotisserie.

Regards,

Thanks Cathy2, caught the attention the rotisserie guy at the Clybourn location and bought a 16+ pound cyrovac tri-tip at $3.99 a pound. Any tips of cutting it up? Thanks and we are looking forward to Dec. 5th!

Um, unless it came from a 50-ft. steer, you don't have a 16-lb. cryovac tri-tip. You have a cryovac package with 6 or 7 tri-tips in it. Next thing to get at Costco is a vacuum sealer, then you'll have yummy fresh unfreezer-burnt tri-tips whenever you want.

LTH,

Was chatting with John the butcher at Fresh Farms, Niles and noticed one of his guys breaking down large cryovac packs of tri tip into strips for sale. Immediately bought one and grilled it with lump and apple wood for dinner.

Tri Tip







Enjoy,
Gary

Late nite Tri Tip boogie.......board.

Lookin' good, Johnnie!

What's the rub/marinade of choice on those bad boys? Heading to Costco in a few...

Costco sells Morton's(no relation) brand tri tips which are already marinated. Just throw them on a grill for delicious eating.

What's the rub/marinade of choice on those bad boys? Heading to Costco in a few...

Kosher salt and fresh ground black pepper.....that's it!

Sorry to report , no more tri tip at Costo (on Clyborn)

JSM wrote:

What's the rub/marinade of choice on those bad boys? Heading to Costco in a few...

Kosher salt and fresh ground black pepper.....that's it!

Sorry to report , no more tri tip at Costo (on Clyborn)

I went to the Costco in Schaumburg and got a couple packages of Tri-Tips and when I got home and took them out of the package, they were very thinly sliced! Damn!

I look at the package and it says "Tri Tip Cap", which I guess is a different type of cut. I guess I will quickly grill them up and cut them for steak sandwiches....

Acquired a nice little tri-tip roast from Caputo's on Friday, it had a date with the WSM Saturday afternoon.

Basic seasoning(kosher salt, black pepper, garlic powder, cajun seasoning)

Smoke roasted on the WSM til it 138 internal(RO lump, hickory, no water pan 325-250). Rested and sliced for tacos. Magnificent.

really happy that Caputo's Naperville has tri-tips available pretty much every time I have stopped lately. Couldnt pass on one last night @ $4.99/lb.(Couldnt pass on 3 slabs of BB ribs @ $2.79/lb or 6+ lbs. of chicken wings @ $1.39/lb either... )

Gonna get cooked sometime this weekend, either a bbq I am doing Sunday, or for the family Saturday or Monday.

Wanting to get as authentic as I can in regards to a Santa Maria style tri-tip. Ill use oak & lump, cant get red oak. I also have a pretty traditional rub and mop to use. Cant wait.

jimswside wrote:Wanting to get as authentic as I can in regards to a Santa Maria style tri-tip.

Medium rare is your friend. Good luck!

I have a couple ?s re: Tri Tip...I've known of the cut for a few years as I do a decent amount of grilling/smoking but hadn't bought one prior to last night. Genes Sausage Shop in Lincoln Square sells Tri Tip roasts for $7.99/LB, from the posts Ive read it seems that price is somewhere in the middle leaning toward the high side. Anyway, they had two in the meat department both of which weighed in at 1.5LBs, based on pictures Ive seen on this and other forums I always thought Tri Tips were closer to 2.5-3LBs in size...is this an accurate statement?

If so, where can I find larger Tri Tip roasts, as the one I purchased was long but not very thick?

Thanks

KKorkmaz

stevez wrote:

jimswside wrote:Wanting to get as authentic as I can in regards to a Santa Maria style tri-tip.

Medium rare is your friend. Good luck!

For sure.

Hit 125 internal, then disassembled the wsm & finished the tri-tip over the coals. Mopping with the mop, and reapplying seasoning rub. End result, salty, garlicky crust. Juicy, pink beef.

Served on a bolilo with horseradish mayo, caramelized onions, cave aged cheddar, and giardinara. Glorious.

The cave aged cheddar from Carrs was funky as hell.

. . . .or you can just go to AT&T Park in San Francisco, take in a Giants game, and get yourself a nice grilled tri-tip sandwich on a hard roll, topped with a squirt of chilpotle sauce and "pickled vegetables" (AKA escabeche), with a side of sweet potato fries, and wash it down with a Sierra Nevada pale ale. Good eats galore. Didn't even notice that the Giants blew a critical game and lost to the D-Backs, 4-1 . . .

Really happy with these reuslts.

After hitting temp, I finished the tri-tip on the lower bowl of the WSM. Mopping with a 1/2 & 1/2 mix of veg oil & garlic infused red wine vinegar, then dusting with the rub. Repeated this a few times while flipping to get a nice crust.

Beef was perfect, tender and juicy. Crust was salty and spicy. Bililo roll was nice and the cave aged cheddar was funky. Sweet carmelized onions and a little heat from some peppers and horseradish mayo.











nice sandwich while watching the OU game.

jimswside wrote:Really happy with these reuslts.

After hitting temp, I finished the tri-tip on the lower bowl of the WSM. Mopping with a 1/2 & 1/2 mix of veg oil & garlic infused red wine vinegar, then dusting with the rub. Repeated this a few times while flipping to get a nice crust.

Are you smoking to 125 before finishing off? How long is this typically taking?

ziggy wrote:

jimswside wrote:Really happy with these reuslts.

After hitting temp, I finished the tri-tip on the lower bowl of the WSM. Mopping with a 1/2 & 1/2 mix of veg oil & garlic infused red wine vinegar, then dusting with the rub. Repeated this a few times while flipping to get a nice crust.

Are you smoking to 125 before finishing off? How long is this typically taking?

smoke roasted(no water pan), high heat, temp on the WSM lid was around 350 degrees. For that thin of a cut I think it took maybe 20 minutes to get to 125. Since Iw as "finishing" it over high heat it brought the internal up closer to medium rare when I sliced.

jimswside wrote:Really happy with these reuslts.

After hitting temp, I finished the tri-tip on the lower bowl of the WSM. Mopping with a 1/2 & 1/2 mix of veg oil & garlic infused red wine vinegar, then dusting with the rub. Repeated this a few times while flipping to get a nice crust.

Beef was perfect, tender and juicy. Crust was salty and spicy. Bililo roll was nice and the cave aged cheddar was funky. Sweet carmelized onions and a little heat from some peppers and horseradish mayo.

That looks great! Other than the horseradish mayo that is very similar to the way I've seen tri-tip done along the coast between San Jose and Los Angeles. Mostly at hardware stores cooked on Weber grills, it seems to be a common theme around there.

thanks Chris,

I have never had a Santa Maria style tri-tip, so I read as much as I could regarding technique, rub, mop. End result was good, I really think the mop added some juiciness to the meat.