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Learned something about Tri-Tip tonight

reh111reh111 Posts: 188
edited June 2012 in Beef
My last Tri-Tip was extremely disappointing - I posted about it - how it was tough and not very good.  Got a lot of good advice in response.  So, yesterday I bought another two pack at Sams - put them in a plastic bag and poured a bunch of stuff in it as a marinade - Italian dressing, Woreschister (sp? Lea & Perrins ;-)), Montreal Steak rub, garlic powder & some cut up garlic cloves - left them in the refrigerator for about 24 hours - froze one of them and cooked the other - raised grid at 250 until 130 (about 30 minutes), seared for a couple of minutes on each side after the fire got hot, sliced across the grain (didn't do that before) ------- it was fantastic - much more tender and flavorful - going to do it many times in the future - thanks for all the advice!!!!!


  • BYS1981BYS1981 Posts: 2,530
    Another thing I like is really thin slicing tri tip, give that a try too.
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