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How to Slice a Tri Tip???

KingerKinger Posts: 147
edited 8:26PM in EggHead Forum
I have probably cooked 50-60 tri tip roasts and still am not sure I am slicing them the optimum way. The grain of it seems to run several directions. Does anyone have a picture of a "properly" sliced roast? Is it best to divide the roast after cooking into the two sections of different grain and then slice? They are always great and no one complains but I am always looking to make it a little better. EVOO salt and Raising the Steaks to about 120 over 325 heat then rest and sear at 550+.



  • dhuffjrdhuffjr Posts: 3,182
    I like RTS on them too. Give Shaking the Tree a whirl sometime as well.

    I've found that the grain changes so I kinda rotate my cutting as I'm slicing as the grain changes.......if that makes sense.
  • You should be slicing them across the grain. Look at the roast and determine which direction the muscle fibers are running and slice through them at 90 degrees. Tri Tip is one of my favorites as well. Give Dr. BBQ or Morro Bay Rich's tri tip recipes. Both are great.

  • should be across the grain. second set of pics is with the grain





  • sorry for the double

  • bubba timbubba tim Posts: 3,216
    Great looking dish Bill. How do you cook directly on the coals? Don't you pick up a lot of charcaol?
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • dhuffjrdhuffjr Posts: 3,182
    I am slicing against the grain. Kinger sounds like he is too but was asking about the different directions the grain goes in. That is why I 'adjust' my slicing angle as I'm cutting them.
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