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Love finding a sale

Photo EggPhoto Egg Posts: 11,116
Picked up a couple packages.

Thank you,
Darian

Galveston Texas

Comments

  • 4TheGrillOfIt4TheGrillOfIt Posts: 353
    I’ve never seen a collection of tri tips like that.  My Whole Foods occasionally has them ( pretty unheard of here) and they’re about 14:bucks a pound.  I still buy them when I see them.
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
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  • Photo EggPhoto Egg Posts: 11,116
    I’ve never seen a collection of tri tips like that.  My Whole Foods occasionally has them ( pretty unheard of here) and they’re about 14:bucks a pound.  I still buy them when I see them.
    This was a rare find at our local store. Very seldom see it on the shelf. So surprised to see it on sale today. I like the fat trimmed tight, so this was perfect for me.
    Thank you,
    Darian

    Galveston Texas
  • GregWGregW Posts: 2,489
    My Publix carries Tri Trip. Sadly for some reason, they always remove the fat cap. I prefer a substantial fat cap, it protects the meat from the fires of H**L that I use for cooking them. I utilize the Inferno method.
    Birmingham, AL
  • lousubcaplousubcap Posts: 24,211
    @GregW - Tri-tip is the perfect cut for the reverse sear and caveman finish (w/o the fat cap).  You should give it a go-run around 250*F on the dome for 45-50 minutes til 120*F internal. Get the hot lava lump bed going and around 1 minute/side and you are there.  FWIW-
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • GregWGregW Posts: 2,489
    @lousubcap, I will give your method a try. It is a lot easier to find Tri-Tip that has been trimmed.



    Birmingham, AL
  • calikingcaliking Posts: 15,609
    That’s a score!

    seems like it’s been raining tritip here in TX lately. Good for us:)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Photo EggPhoto Egg Posts: 11,116
    GregW said:
    @lousubcap, I will give your method a try. It is a lot easier to find Tri-Tip that has been trimmed.



    A nice trimmed Tri Tip cooks more like a steak. A reverse sear is ideal. 
    A traditional fat cap, California style Tip is roasted over medium heat and flipped as needed, and basted. This way your not burning off all the seasoning rub.
    I find a super hot sear burns the rub and can give it a bitter taste. If your just going basic salt, flame away.
    Thank you,
    Darian

    Galveston Texas
  • Photo EggPhoto Egg Posts: 11,116
    caliking said:
    That’s a score!

    seems like it’s been raining tritip here in TX lately. Good for us:)
    My DO Tri Tip was a prime from HEB. It was untrimmed and still in the cryo. But I bet I trimmed over 1 1/2 pounds of thick fat. Hate paying Prime dollar for cut away fat.
    Thank you,
    Darian

    Galveston Texas
  • GregWGregW Posts: 2,489
    @Photo Egg a friend that turned me onto Tri-Tip lived in California for a number of years.
    He learned the Inferno method there, he referred me to youtube to learn the method.


    They really turn out well, but do need a fat cap for a successful cook.

    I am going to try your method on the next Tri-Tip I cook.  
    Birmingham, AL
  • loco_engrloco_engr Posts: 4,920
    nice snag Darian!
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
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  • Photo EggPhoto Egg Posts: 11,116
    GregW said:
    @Photo Egg a friend that turned me onto Tri-Tip lived in California for a number of years.
    He learned the Inferno method there, he referred me to youtube to learn the method.


    They really turn out well, but do need a fat cap for a successful cook.

    I am going to try your method on the next Tri-Tip I cook.  
    Even in California, there is more than one way to cook Tri Tip. Do you need a fat cap for a successful cook? No. Absolutely not.
    But the “traditional” California Tri Tip cook is not blistering hot. It’s medium direct heat, flipping and basting. Your YouTube video is just an alternative. Anyone can post a video. If you prefer this, great. But you only need enough heat to obtain caramelization and crust of your rub on the beef without burning the **** out of your spices.


    Thank you,
    Darian

    Galveston Texas
  • fishlessmanfishlessman Posts: 27,955
    supermarket here takes the added step and steaks them all, bastards. theres one butcher that carries them, trimmed like yours which i like and im betting they are 18/20 a pound this year
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Photo EggPhoto Egg Posts: 11,116
    supermarket here takes the added step and steaks them all, bastards. theres one butcher that carries them, trimmed like yours which i like and im betting they are 18/20 a pound this year
    We don’t have a real butcher shop in Galveston. But the ones in Houston are close to $20 pound for a nice trimmed grade.
    Also like finding a nice Point on sale.

    Thank you,
    Darian

    Galveston Texas
  • GregWGregW Posts: 2,489
    edited July 7
    I can say the Tri-Tips that Harter House sells online are excellent quality.
    https://harterhousemeats.com/products/our-famous-36-ounce-tri-tip
    They are currently $24.99 each
    I believe I have been told that if you order a quantity of 10 or more the shipping is free.

    If anyone has difficulty sourcing Tri-Tip locally, I highly recommend Harter House.
    I also recommend giving @Photo Egg 's cooking method a try.
    Birmingham, AL
  • danhoodanhoo Posts: 151
    I'm also in the slow smoke until 120 internal finished with a reverse sear camp.

    Its been some of the most consistent cooks I've done.

    2011 large BGE | 2000 Genesis Silver B | 2019 PitBoss pro 820 | 2016 Genesis E330 (bought used in 2021)
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