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First tri-tips: prep questions.

Boilermaker BenBoilermaker Ben Posts: 1,956
edited November -1 in EggHead Forum
Tri-tip isn't exactly common around here; I only see it occasionally in my grocery. As I browsed through the meat section yesterday, I saw some beautifully marbled specimens, and had to pick them up. Looks like just shy of two pounds each. I've got a couple questions for you tri-tip pros:

They're still in the packaging, but it looks like there is a fat cap on the underside. Is that how you normally see them? This should be removed, yes?

It looks like if I remove the fat cap, they'd be a little thinner than a steak that I would normally do a roast/sear technique on. Are you normally seeing tri-tips bigger than 2 lbs each? Would you go with a direct cook on a 2 lb tri-tip, rather than a roast/sear?

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