tough tri-tip help

wkygriller · February 2011

Last night I cooked a 3lb tri-tip and cooked it more towards the rare side because there is only 2 of us and I had planned on using the leftover beef on a salad tonight. My question is...Is there a way to marinate after it has been cooked, without changing the taste too much?

Little Steven · February 2011

Richard,

You might be better to pound it.

Steve

Scottborasjr · February 2011

Yeah, don't think any marinade or liquid will help at this point.

lowercasebill · February 2011

broc who used to post here recommended wraping in foil and then towels and resting in a cooler for an hour .. i pull at 110 measured on the thick end wrap and rest

Little Steven · February 2011

bill,

He cooked it yesterday man! :laugh:

Steve

thailandjohn · February 2011

Make sure you slice across the grain...slicing with the grain, it will be tougher

thailandjohn · February 2011

Make sure you slice across the grain...slicing with the grain, it will be tougher

thailandjohn · February 2011

Make sure you slice across the grain...slicing with the grain, it will be tougher

wkygriller · February 2011

Steve. I went with your suggestion and beat the crap out of it and then put a sherry marinade on it. I'll let you know how it worked. It won't be the main attraction at dinner since I am trying out some recipes I found on the web that are our favorite eats at Outback. Chopped blue salad, shrimp on the barbie with remoulade sauce and their bread recipe. Will post pics later.

Little Steven · February 2011

Richard,

Hope you used the knurled side of the pounder. Was going to say that

Steve

Mr. & Mrs Potatohead · February 2011

I'm with Steven....If you don't want to change the flavor go with a slice and a pounding and a re-heat.

lowercasebill · February 2011

i've been busy :laugh:

2Fategghead · February 2011

I think the record is skipping :laugh:

tough tri-tip help

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