will the real tri-tip please stand up

lowercasebill

tri-tips seem to be regional and seem [at least to me] to look different in the pics posted here.
below are what i bought as tri tips. the edges are way to thin to Trex . comments? advice? will egg them tomorrow and post the pics. [still cannot figure out why my feet get so cold when i am eggin.
bill

Clay Q

Yup there it is. Some are a little bigger.

This one roasted with a basting sauce indirect until 125 internal. My wife likes the tail part which is fine with me so no problems.

TomM24

I bought a tri tip recently at Wegmans as well and at the time I thought that a sirloin was a better cut at similar price. Here in NJ they don't show up all the time. But with all the talk here and I'm always looking for something unusual. Not a bad cut of meat. I'll cook more but I won't be disappointed if I go in and they don't have one.

On a similar note. I feel sorry for Beli that he can't find a pork butt because after ribs that has to be the second most posted cook :( To ease your pain the other day there are a few local deli's that fax their lunch specials to our office. Last week one had grilled chorizo. I usually don't go there but I love chorizo so I went. It was terrible. Lesson learned don't go to an Italian deli for chorizo.

authentic

That looks delicious. I'll be trying my hand at Tri TIp soon. I'll post the results.

Broc

Yep -- They're tri-tip, all right!

They are incredibly tasty... but not the most tender cut. Be sure to cut across the grain.

Price -- My Gunness! :ohmy: :ohmy: :ohmy:

I haven't priced these in a long time. They be expensive your way [maybe mine, too!]

I sear mine [600F-ish] then roast 'em @ 375 to 125F internal. Pull, double wrap in foil, wrap in towels and then stick 'em in the cooler for a few hours... tenders them up, at bit!

Rich, rich taste...

I've never TRexed them -- a lot of people have, and love 'em that way.

~ Broc

Big'un

It looks great! I'm waiting for the finished pics.

JLOCKHART29

Well at least I have seen a tri tip now. Must me a "reginal" thing cause I never seen one like that. O and by the way bill, hope you an't applying marinade with your toes these days! :laugh: (see pic)

JLOCKHART29

Looks reel good!!

lowercasebill

broc,
thanks for the advice will try your method,hopefully tonight. yes they are a bit pricey but it is choice meat and a cut that no one around here ,except folks like us, have every heard of so they can get away with it. this is the first time i have seen them and there were only 4 on the shelf. i was feeling kind of left out, everyone else cooking tri tips and i couldn't even find one. :( .
thanks again
bill

lowercasebill

morning,
these are the first ones i have seen around here, i did not notice my toes were in the pic till i uploaded them..... great pics... tri-tips and toes... just what people want to see :laugh:
how is jakes 'mohawk'?
bill

axpro

Hey lower case bill!

No experiene cooking tri-tip seperately, but the tri-tip section of the Brisket i did last week was AWESOME! Grilled a tiny section of brisket that i had cut off the brisket before cooking (stupid me!) and gotta say, RESTING IS CRUCIAL! lol... i had been in sort of a rush and didn't let it rest long.. ended up mighty tough (tasty but tough)

fishlessman

i think you may have brisket point and tritip confused. the point is from the brisket, the tritip isnt. that point would be very tough cooked like a tritip

Drunk at the EGG

Costco here in AZ and CA is the best place to get Tri Tip. They sell them like the pictures or sometimes there are a few in a larger vacuume sealed bag (much cheaper). They also sell them as steaks (they look like country style ribs). Steaks are better for quick cooks as more of the marinade gets on more of the meat. I have never tried to take the Tri Tip roast off early and foil it for a few hours. That is the next step.
Thanks
Drunk

tach18k

I have mine done at 250 dome till 125, then I let it rest in foil for about 15 minutes or till the Egg gets to 500. Then direct sear to said preference, cant be beat. Also, here in Socal we see it for about $3.50 a pound

NJKel

I've had pretty good luck with Wegmans tri-tips. I asked the people at the butcher counter about tri-tip a few times. Apparently they also just happened to start carrying tri-tip around that time.

My wife likes her meat more well done than I do, so having that thinner part is ideal for us. I can grill one cut of meat and everyone is happy with the done-ness.