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Tri tip..... I think
MrCookingNurse
Posts: 4,665
First off I'm posting this to document my learning experience and possibly help someone else. This is not to show off a cook by no means.
Ha ok now that that's off my chest. I posted a picture of some cuts of beef on butcher paper with names on them. One was a loin tip roast and I was directed toward something like a tri tip. Set it out last night for supper tonight.
Doesn't look anything like some I've see.
Red eye express and a touch of Jamaican firewall. Let it sit out while got eggs ready.
I went with a mixture of tips from y'all and did 3-4 min a side as hot as the large would get. I don't have anyway of going lower than grate. I should have taken fire ring out and went a little lower.
Currently I'm one thermo down, so after I checked and it was over 600
Moved to the small which was set up indirect at 450
Oops how'd that get there! Had some deer sausage appetizers.
Ten min a side got me almost to 125.
Did about another 5 min after that.
Ha ok now that that's off my chest. I posted a picture of some cuts of beef on butcher paper with names on them. One was a loin tip roast and I was directed toward something like a tri tip. Set it out last night for supper tonight.
Doesn't look anything like some I've see.
Red eye express and a touch of Jamaican firewall. Let it sit out while got eggs ready.
I went with a mixture of tips from y'all and did 3-4 min a side as hot as the large would get. I don't have anyway of going lower than grate. I should have taken fire ring out and went a little lower.
Currently I'm one thermo down, so after I checked and it was over 600
Moved to the small which was set up indirect at 450
Oops how'd that get there! Had some deer sausage appetizers.
Ten min a side got me almost to 125.
Did about another 5 min after that.
_______________________________________________
Comments
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1. I need better knives. Couldn't slice it like I wanted.
2. Pretty tasty when you got a bite cut right
3. Should have flipped and turned more, one side was med rare one side med well to well
4. Do not think it was tri tip
5. Practice makes perfect! Fun cook! And family enjoyed!_______________________________________________XLBGE -
Having never cooked a tri-tip I don't know but I thought tri-tips were triangle shaped.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Definitely not a trip tip. Looks good to me thoughColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Looks like a chuck roast. Hell, if it tastes good, who cares!
______________________________________________I love lamp.. -
He'll I'd eat it!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Yeah, that's not tri-tip.
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Yea I was thinking chuck. Kinda thrown off by butcher label. It's was good. Would have rather done pulled beef if had the time._______________________________________________XLBGE
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Yea I was thinking chuck. Kinda thrown off by butcher label. It's was good. Would have rather done pulled beef if had the time._______________________________________________XLBGE
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I've got one more of these in the freezer. It will be @hapster pulled beef for sure.
Thanks for comments and helps guys._______________________________________________XLBGE -
Nice table there Mrcookingnurse you done a great job on it.The beef looks tasty too!!!
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
I like your table too.
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It's not tri-tip and not a chuck roast. It looks like what we used to call a sirloin tip roast, back in my meat cutting days.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Tri Tip is a triangular cut usually. Help that helps. Not always a perfect triangle, but a rough triangle.
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_______________________________________________XLBGE
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MrCookingNurse said:@billyray That would prolly explain why it was labeled "loin tip roast" How would you cook it?
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
nolaegghead said:Looks like a chuck roast. Hell, if it tastes good, who cares!
1 Large Big Green Egg
1 Weber Kettle
1 Weber Weber Smokey Mountain 18"
1 Long Horn Off Set
1 Bradley Smoker
1 Weber Silver Gasser
1 Weber Smokey Joe Small
1 Orange Thermapen -
I'ts already been said, but that certainly does not look like a tri-tip (but who cares as along as it's good...).I don't think I've ever seen that temp through the top technique photographed before. I like it! That's a bold move, my friend!If you do find a tri-tip I highly recommend a nice reverse sear on it, and pay particular attention to the grain as you're cutting, it'll turn towards the middle. I'ts an amazing cut if you can cook it right then slice it right, but it takes some practice. Very common out here in Cali, but tough to find elsewhere.Anyone else ever get a cut called a watermelon roast? I used to have that at my grandparents house when I was younger (10-15 years ago) but haven't seen one in a long time.Cheers -B_BFinally back in the Badger State!
Middleton, WI
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