Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Tri-tip question...trim fat cap?

SmokeyPittSmokeyPitt Posts: 5,363
I am trying my first tri-tip using the Eggs by the Bay recipe.  The tri-tips I got had a really big fat cap on them.  I trimmed off much of the fat.  I'm actually asking the question a little late...cuz it's done...but just curious as to how people do it.  Do you leave the fat cap on?  There was so much it seems like it would have melted and removed all the rub.  Thanks!


Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
2014 Wing King's Apprentice
·

Comments

  • cazzycazzy Posts: 6,714
    I never do much trimming on my tri tips. The fat usually renders off during searing.
    Just a hack that makes some shitty BBQ...
    ·
  • BYS1981BYS1981 Posts: 1,737
    I usually have pretty well trimmed tri tip, but when I get a fatty one I trim the fat off.
    ·
  • McStewMcStew Posts: 337
    + 1 on trimming it
    Marina Del Rey CA 
    ·
  • SmokeyPittSmokeyPitt Posts: 5,363
    Thanks guys!  I did trim it, and it turned out great.  I guess you could say I compromised and sorta kinda trimmed it.  My knife skills aren't great, so I left what I would call a "reasonable" layer of fat.  I don't know if this is normal, but this sucker had fat that was well over an inch in some places.  I think I trimmed about $10 worth of fat off! 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
    ·
  • BYS1981BYS1981 Posts: 1,737
    That much fat is not normal, mine are usually pretty lean, but yesterday I had a fatty one. Out of the bag of 8 tri tips it was the only one I trimmed.
    ·
  • Plano_JJPlano_JJ Posts: 448
    +1, I always trim it. Looks like a steak when I put it on.
    ·
  • cazzycazzy Posts: 6,714
    BYS1981 said:

    That much fat is not normal, mine are usually pretty lean, but yesterday I had a fatty one. Out of the bag of 8 tri tips it was the only one I trimmed.

    The tri tips I get from Costco resemble a sirloin steak. Just marbling and ready to grill out of the package.

    Just a hack that makes some shitty BBQ...
    ·
  • LitLit Posts: 3,263
    As stated above the Costco ones come pretrimmed. There is a farmers market up here in Cumming though that sells tri tips with a huge fat cap like you mentioned. I have heard of cooking tri tips slow and have wanted to get one with a fat cap on to try the slow cook.
    ·
  • I trim surface fat.

     

     

    -SMITTY     

    from SANTA CLARA, CA

    ·
  • SmokeyPittSmokeyPitt Posts: 5,363
    Lit said:
    As stated above the Costco ones come pretrimmed. There is a farmers market up here in Cumming though that sells tri tips with a huge fat cap like you mentioned. I have heard of cooking tri tips slow and have wanted to get one with a fat cap on to try the slow cook.
    I got the tri at "The Butchers Market" here in Woodstock.  It is a butcher/sandwich shop/BBQ joint.  Basically they have a big offset smoker out front and they sell cooked Q by the lb and I think they have lunch specials.  I'm pretty sure they do the tri tip slow n low with the fat cap up.  I might go for lunch one day just to try the tri slow and low.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
    ·
Sign In or Register to comment.