Meijer Tri-Tip

victor1

Just pulled a Meijer sweet & smokey tri tip off the egg.  350 degrees indirect for just over an hour to about 135 degrees. I have to say, it was pretty darned good.  Very tender, juicy and great flavor. Made sandwiches with mozzarella and a little dab of J Leeroys dipping sauce.  My preference is also hard rolls vs bread or reg hamburger buns.   Curious what others  think of Meijer meats?

YukonRon

They prepped a French cut prime rib for me. Awesome results.

victor1

excuse my ignorance, what makes a prime rib "french cut?"

victor1

YukonRon said:

They prepped a French cut prime rib for me. Awesome results.

oops, will try again... What makes a prime rib "French Cut?"

YukonRon

There are a couple of terms for the same thing. Basically they slice the bone rack off in one piece, and tie it back on to the roast. This is done to get more flavor during the cook, then making it easy to carve and serve without dealing with the bones.

GrillSgt

Just saw this thread. The space between the ribs and the roast is a great place for seasonin. Garlic, black pepper, rosemary....whatever. When roast is nearly done remove the ribs and sear like hell.