Educate me on Tri Tip

SaintJohnsEgger

i can't seem to find Tri Tip anywhere I've looks. so educate me please.

1. Does it go by other names?
2. How does it relate to a full packer brisket?
3. How to cook?
4. A thing else I should know about it?

I want to work more beef into my rotation which currently seems to be butts, ribs and a few steaks.

Thanks.

hoosier_egger

You aren't alone, Tri-Tip isn't a common cut in Indiana either. I'm making a trip to Indy this weekend and will check a Trader Joe's. 

I'd like to learn more and cook one myself.

Great thread!

GATraveller

It's from the bottom sirloin subprimal.  Not related to a brisket in any way other than coming off the same animal.  I reverse sear it - low and slow on the front end until IT of 115 then pull from egg and sear 90 seconds per side.

It's an incredible cut that has great beef flavor.  You can eat it hot or cold and is great on sandwiches left-over.

One of our family favorites!!
http://eggheadforum.com/discussion/1158581/santa-maria-tri-tip-and-argentine-chimichurri/p1

lousubcap

If you want to get into the nerd's guide to protein, here's a good place to start:
http://swansonmeats.com/wp-content/uploads/2014/06/Meat-Buyers-Guide.pdf  Check out Beef NAMP 185 series for tri-tip.  

lkapigian

Very common in Calfonia. Santa Maria Style on an open pit is how it was popularized here Reverse Sear like @GATraveller ...personally Tri Tip should be on the medium well side,  very little to no pink

northGAcock

A good butcher shop will carve you out one.....have to go with the medium rare though. If you can't find one locally, order from SRF. Trust me, once you have had one, you will be on a mission to find local. It can be found....but you have to find a butcher in many areas of the county.

Legume

You have to carve at different angles to stay across the grain (plenty o'digrams online)

f-up the carving and you get shoe leather

tenpenny_05

I agree that tri tip is a little better around medium than medium rare. It can get a little chewy when underdone.

northGAcock

tenpenny_05 said:

I agree that tri tip is a little better around medium than medium rare. It can get a little chewy when underdone.

Booooo. Just kidding of course.....we all have our preferences which is fair game.

DoubleEgger

Just ask at your local g store. They order stuff for me all the time. 

blind99

one of my local independent butchers tried to tell me the meat he had labelled as london broil was tri tip.  mmmm nope.

the other cut to try if you can find it is hanger steak.  super beefy goodness.

SoCalTim

West Coast : We have tri tip a plenty, but pay the highest possible prices on anything BGE.

East Coast/The South : No tri tip, but you guys get all the deals on anything BGE.

Trade Ya!

Dobie

Costco Jax has it right now. 

SaintJohnsEgger

Thanks @Dobie but I don't have Cosco membership.

etherdome

its not a common cut found on shelf here in SC either but any butcher will cut you one.  I have two local grocery stores that cut me one or two any time I ask. 

Homebrewguy

@etherdome - A lot of grocery stores don't cut and package their own meat anymore, they get it already pre-cut and packaged.

bgebrent

Double RR ranch through SRF has amazing try-tips for the premium price.  They are however amazing.

Mayberry

I'm in Athens, GA and it's not too hard to come by here.  We have Stripling's General Store and they have an awesome meat market.  I see you are just south of Jacksonville.  If you are ever near Cordele, GA or Tifton, GA, you can go to the Stripling's in Cordele and they carry tri tip regularly.  It's about 3 hours away from you.  
I also seem to remember there being a really good butcher shop on St. Simon's Island, about 1-1.5 hours from you.  Can't remember the name of it, though.

cookingdude555

I'm recovering from eating one now. They are plentiful here in Utah. I cut mine in half tonight at the grain direction change to cook it quicker for the family. It was amazing. I cooked it direct until satisfied with the color. Then I added the medium woo with a pizza stone for indirect. Pulled it at 130 IT. Any less and its wiggly, and the family won't have it. 

etherdome

Homebrewguy said:

@etherdome - A lot of grocery stores don't cut and package their own meat anymore, they get it already pre-cut and packaged.

fair enough. I do see SOME  pre packaged stuff at MY grocery stores but my local INGLES and PUBLIX have the ability to cut a tri tip for me.  Especially when sirloin is on sale.

td66snrf

They're always on sale here in SoCal.  2.99 lb for the 4th. For those of you who can't get it it's not the holy grail of meat.  It's flavorful but it's far from tender. I'd much rather do a roast. 

bgebrent

td66snrf said:

They're always on sale here in SoCal.  2.99 lb for the 4th. For those of you who can't get it it's not the holy grail of meat.  It's flavorful but it's far from tender. I'd much rather do a roast. 

This is true unless you have SV capabilities.  SV and reverse sear a good TT and you'll have it in the rotation for company.

thetrim

I've found it before at WD in Tampa.   It comes in different marinades.   The Santa Maria is great! Take a look there.  

Kent8621

Our publix in Huntsville has it but they never put it out.  if you ask at the meat counter they will typically get it for you.  It was a California thing for a long time and it started migrating west.  if you have bought cubed steak or stew meat you have had trip tip from most groceries.  since the try tip is an odd shape, small in size and only 2 per cow they traditionally cubed it for stew. 

I prefer to reverse sear mine till about 120 IT pull it and sear for 60-90 a side.

SaintJohnsEgger

Thanks for the tips on where to find it. I have looked at some of the places mentioned and didn't see it. I guess I should be asking the "butchers".

Hans61

Basically a sirloin steak roast

its delicious!

saluki2007

SoCalTim said:

West Coast : We have tri tip a plenty, but pay the highest possible prices on anything BGE.

East Coast/The South : No tri tip, but you guys get all the deals on anything BGE.

Trade Ya!

Here in the midwest we get the middle of the road of everything, but crappy weather.

fishlessman

i only buy tritip once in a blue moon, its about 30 bucks for one around here. something ive found better is shortribs cooked as a steak, the butcher near me cuts them across the bones, about 7 bucks a ribsteak. even beefier than tritip

hoosier_egger

Question: I bought a tri tip at Trader Joe's today. I'm not familiar with the cut, but it looks a little odd. Not having its triangular/crescent shape. The grain appears to be running in the same direction. Is this common? Excuse my ignorance with this cut 

maximus1

I am a California Native and have been eating tri tip and cooking it for over 50 years. Cooked right it is one of the best cuts of meat you will have, it is often called the poor mans prime rib. I always pull mine at 130 to 135, and it melts in your mouth

lousubcap

@ColtsFan - I've only cooked a couple, both from Trader Joe's and one of them looked like yours above.  Trust the eye-ball and go cross-grain as you see it.  

BTW- I'm always game to seek and find new cuts of protein.  But as I mentioned in a prior thread I don't get the "wow" factor here.  Maybe it's because of the forbidden fruit availability east of the Rockies (although readily available at the local Trader Joe's).  Regardless, enjoy the cook and follow-on eats.