Tri Tip Marinade

Discussion in 'Food & Cooking' started by gary2232, Apr 5, 2010.

  1. gary2232

    gary2232

    Messages:
    4
    Likes Received:
    10
    Exp:
    Cook At Home
    Tri Tip Marinade

    I am buying six USDA prime cuts of Tri Tip. I would like to vacuum pack each one individually in a marinade and freeze. Is this a good practice? Is there anything that I need to know for preserving this way?? I see it sold in stores this way but not previously frozen.  Any tips on ingredients   would be very welcome. Thanks.
     
  2. french fries

    french fries

    Messages:
    5,235
    Likes Received:
    339
    Exp:
    At home cook
    I prefer to buy them fresh when I need them. But I have frozen tri-tip before, and it worked fine. I never used a marinade on a tri-tip though. Only dry rub, once it was ready to cook (so completely thawed in the case of frozen tri-tips).

    I don't know why, but the thought of a marinade on a tri-tip doesn't sound like a good idea to me. I wish I had a good reason for you.
     
  3. thegardenguru

    thegardenguru

    Messages:
    95
    Likes Received:
    10
    Exp:
    Professional Chef
    Here on the Central Coast (home of tri-tip barbecue), we don't marinade the beef.  As french fries said, it's strictly a dry rub process.  The mixed ingredients here are known as "Santa Maria Seasoning".  You can buy it throughout the US and especially on-line (Susie Q's is the leading brand).  It's a blend of salt, pepper, garlic salt and a touch of parsley.
     
  4. boar_d_laze

    boar_d_laze

    Messages:
    8,550
    Likes Received:
    202
    Exp:
    Cook At Home
    You certainly can freeze it in a marinade.  I'm with FF though.  Extensive marinating doesn't improve tri-tip any.  I think you'd be better off vacuum packing and wet aging then freezing or freezing then wet aging than packing in a marinade. 

    About half an hour before  cooking, try a marinade of equal parts worcestershire and red wine in a baking pan; or, equal parts of worcestershire, red wine and olive oil -- but in a very small quantities -- you don't want more than a couple of tbs total.  Slosh the meat through the marinade to make sure each side gets its due, cover the pan with cling wrap, and allow the meat about fifteen minutes.  

    The wine  and the worcestershire will coagulate into a sort of syrup -- and that's a good thing.  To my mind it's as much "slather" than marinade.  Drain any excess, then rub the meat with a very simple rub. 

    "Santa Maria" style is simply kosher salt, freshly cracked black pepper, a little granulated garlic and maybe a little granulated onion as well.  My own "basic beef rub" is very much along those lines, but I get all nuts by adding a fair bit of paprika, a little thyme, a very little sage and a bit of dry mustard.

    If you want to wing it, good on you.  Or, if want a recipe with quantities, good on you still; and I'll be happy to supply.
     
    BDL
     
    Last edited: Apr 5, 2010
  5. french fries

    french fries

    Messages:
    5,235
    Likes Received:
    339
    Exp:
    At home cook
    Gary, another thought crossed my mind: if you're a home cook freezing 6 tri-tips, how often are you thinking you're going to eat tri-tip? I don't know how big a family you have or how often you love to eat tri-tip. Personally I try to eat frozen meats within 2 to 4 weeks. I feel after that the taste, texture, moisture etc...  really starts degrading. I know I'm a little extreme though, and keep hearing people keep frozen meats for up to 3 months, but personally I feel that's way too long and the meat is not the same when it comes out after a 3 month trip in the freezer. That's why I'd rather pay more and buy fresh when I need it. Then maybe if it's a very big one I'll cut it in two and freeze half for 2-3 weeks later.
     
  6. deltadude

    deltadude

    Messages:
    179
    Likes Received:
    10
    Exp:
    Cook At Home
    IMHO, NO it isn't necessary, you are buying PRIME cut beef, you really want to taste the delicious unaltered beef flavor, rub can help but not over power, but a marinade will mask that flavor.

    This past weekend I did 5 Tri-tip on the grill. The cookout was at my Sis house for a Easter/Birthday/Daughter coming home party.  Cooking on their new outdoor kitchen stainless grill.  My sis provided the Tri Tips and her son marinaded them 24 hours in his favorite marinade which was a light Teriyaki marinade.   His fiance father I met for the first time at the party, he is a huge foodie, a degree in Food Science and works in the food industry, and works with large commercial / industrial food production and processing companies developing food products or enhancing food products.  He agreed that I cooked the tri tips too perfection, the meat was cooked med rare, was very tender and juice and lots of flavor, but it wasn't that big beef favor, it was a muddled something else flavor.  In other words the marinade hurt the flavor not enhance.

    Understand the santa maria style and cooking of tri tip is what put this cut on the map.  It is hard to beat these prep and cooking method.

    How to prepare the most flavor tri tip

    Another example
     
    Last edited: Apr 5, 2010
  7. gary2232

    gary2232

    Messages:
    4
    Likes Received:
    10
    Exp:
    Cook At Home
    Wow so much great info. I cook Tri Tip at least once a week. I have a ceramic Bar-B-Q and have done the meat so many different ways that I wanted to try something new. With the pre marinade it was a way I could have one ready to cook at night when I got home, and I could come up with my own flavors. But I agree that with the prime cut its all about the meat flavor. I have a good source of quality meats and found the price difference from prime to choice is not that much. Again thank you all for the input I will put it to good use.
     
  8. chefbuba

    chefbuba

    Messages:
    2,238
    Likes Received:
    516
    Exp:
    Retired Chef
    I agree with the cook it fresh with a dry rub. I have tri tip on my daily menu for sandwiches. I use kosher salt, granulated garlic & onion, fresh cracked black pepper. Thats it.Rrub with a little olive oil and toss it on the char broiler, supplemented with some apple wood.
     
  9. erin thomas

    erin thomas

    Messages:
    4
    Likes Received:
    10
    Exp:
    At home cook