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tri tip heaven

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  • stemc33
    stemc33 Posts: 3,567
    I'm seeing it now.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Legume
    Legume Posts: 15,936
    Wait, i'm totally confused now, what does this mean to my cook? Is it a steak or a roast? If I rest it after cooking, will all of the moisture leak out of the cuts? I need facts. Science. Maybe even some frog experiments. I need facts.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Legume
    Legume Posts: 15,936
    Or, you can probably just marinate it in something reasonably acidic and/or salty over night for a little e coli genocide. I like Bloody Mary mix or something with some red wine, Worcestershire and soy.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • stemc33
    stemc33 Posts: 3,567
    Legume said:
    Wait, i'm totally confused now, what does this mean to my cook? Is it a steak or a roast? If I rest it after cooking, will all of the moisture leak out of the cuts? I need facts. Science. Maybe even some frog experiments. I need facts.

    Good question @Legume‌, some call it a steak and others a roast. Guess it's just where you're from. Don't really see the need for tenderizing though.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
    · Share on FacebookShare on Twitter

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