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Tri tip..... I think

First off I'm posting this to document my learning experience and possibly help someone else. This is not to show off a cook by no means.


Ha ok now that that's off my chest. I posted a picture of some cuts of beef on butcher paper with names on them. One was a loin tip roast and I was directed toward something like a tri tip. Set it out last night for supper tonight.

Doesn't look anything like some I've see.


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Red eye express and a touch of Jamaican firewall. Let it sit out while got eggs ready.


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I went with a mixture of tips from y'all and did 3-4 min a side as hot as the large would get. I don't have anyway of going lower than grate. I should have taken fire ring out and went a little lower.

Currently I'm one thermo down, so after I checked and it was over 600

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Moved to the small which was set up indirect at 450


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Oops how'd that get there! Had some deer sausage appetizers.


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Photobucket Pictures, Images and Photos

Photobucket Pictures, Images and Photos



Ten min a side got me almost to 125.


Did about another 5 min after that.


Photobucket Pictures, Images and Photos

Photobucket Pictures, Images and Photos


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LBGE & SBGE (big momma and pat)
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Comments

  • MrCookingNurseMrCookingNurse Posts: 4,048
    1. I need better knives. Couldn't slice it like I wanted.
    2. Pretty tasty when you got a bite cut right
    3. Should have flipped and turned more, one side was med rare one side med well to well
    4. Do not think it was tri tip
    5. Practice makes perfect! Fun cook! And family enjoyed!


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    LBGE & SBGE (big momma and pat)
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  • ScottborasjrScottborasjr Posts: 2,633
    Having never cooked a tri-tip I don't know but I thought tri-tips were triangle shaped.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • ChubbsChubbs Posts: 5,112
    Definitely not a trip tip. Looks good to me though
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • nolaeggheadnolaegghead Posts: 14,055
    Looks like a chuck roast.  Hell, if it tastes good, who cares!
    ______________________________________________
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    New Orleans, LA - we know how to eat 

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  • shtgunal3shtgunal3 Posts: 2,902
    He'll I'd eat it!

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     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • biznorkbiznork Posts: 112
    Yeah, that's not tri-tip.
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  • MrCookingNurseMrCookingNurse Posts: 4,048
    Yea I was thinking chuck. Kinda thrown off by butcher label. It's was good. Would have rather done pulled beef if had the time.


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    LBGE & SBGE (big momma and pat)
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  • MrCookingNurseMrCookingNurse Posts: 4,048
    Yea I was thinking chuck. Kinda thrown off by butcher label. It's was good. Would have rather done pulled beef if had the time.


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    LBGE & SBGE (big momma and pat)
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  • MrCookingNurseMrCookingNurse Posts: 4,048
    I've got one more of these in the freezer. It will be @hapster pulled beef for sure.

    Thanks for comments and helps guys.


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    LBGE & SBGE (big momma and pat)
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  • CANMAN1976CANMAN1976 Posts: 1,557
    Nice table there Mrcookingnurse you done a great job on it.The beef looks tasty too!!!
    Hows ya gettin' on, me ol cock? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • biznorkbiznork Posts: 112
    I like your table too.
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  • billyraybillyray Posts: 1,121
    It's not tri-tip and not a chuck roast. It looks like what we used to call a sirloin tip roast, back in my meat cutting days.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • BYS1981BYS1981 Posts: 1,878
    Tri Tip is a triangular cut usually.  Help that helps.  Not always a perfect triangle, but a rough triangle.
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  • MrCookingNurseMrCookingNurse Posts: 4,048
    @billyray

    That would prolly explain why it was labeled "loin tip roast"

    How would you cook it?


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    LBGE & SBGE (big momma and pat)
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  • billyraybillyray Posts: 1,121
    edited March 2013
    @billyray That would prolly explain why it was labeled "loin tip roast" How would you cook it?
    In the old days before tri-tips were even known the round consisted of 3 major pieces, bottom round, top round and the sirloin tip. Although it's more tender than the top round, it's still a rather tough piece and should be cooked like a typical pot roast. Low heat and a longer period of time. It would also work being braised. Some areas of the country might also call this a Ball Tip roast. If you were to slice it into steaks, you would treat it like a top round and tenderize before cooking with a jacquard.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • CajunEggHeadCajunEggHead Posts: 189
    Looks like a chuck roast.  Hell, if it tastes good, who cares!

     
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  • Black_BadgerBlack_Badger Posts: 938
    I'ts already been said, but that certainly does not look like a tri-tip (but who cares as along as it's good...). 

    I don't think I've ever seen that temp through the top technique photographed before. I like it! That's a bold move, my friend! 

    If you do find a tri-tip I highly recommend a nice reverse sear on it, and pay particular attention to the grain as you're cutting, it'll turn towards the middle. I'ts an amazing cut if you can cook it right then slice it right, but it takes some practice. Very common out here in Cali, but tough to find elsewhere.

    Anyone else ever get a cut called a watermelon roast? I used to have that at my grandparents house when I was younger (10-15 years ago) but haven't seen one in a long time.

    Cheers -
    B_B
    Finally back in the Badger State!

    Middleton, WI
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