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Tri Tip with Fat Cap Question

johnmitchell
johnmitchell Posts: 7,358
in EggHead Forum
Good morning Folks.I picked up 2 Tri Tips yesterday from my Butcher. When I got home I noticed they had a thick fat cap still on, about 3/8" thick. My question is can I cook with the fat cap on or do I need to trim fat off... Thanks.
Greensboro North Carolina
When in doubt Accelerate....
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Comments

  • stemc33
    stemc33 Posts: 3,567
    I've done two tri-tips and the butcher had them trimmed up nice. I seared then placed indirect. Mine cooked pretty fast without time to render off the fat. Turned out excellent. Sorry, I have no idea about the fat cap and how to cook it with it on. Heres a few pics of what I cooked. Little bit of garlic and S&P imageimage
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Best trimmed, IMO.
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • johnmitchell
    johnmitchell Posts: 7,358
    Thanks I should have trolled the archives first as I saw the unanimous consensus is to trim the fat.
    I have just trimmed. Get a load of this..I couldn't get Tri tips from Costco where I normally get, so I bought from our butcher...Certified Angus Tri tip $8.99 per pound. Total weight of two Tri tips 6.72 lb. I trimmed 2.5 lb of fat cap..I think I was stung... 
    :(
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Keep that fat. Wait for sirloin to come on sale add it to the grind for an 80/20 mix for burgers. 
    Tri-tip has become so popular it is now overpriced. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • SoCalWJS
    SoCalWJS Posts: 407
    When I was first introduced to Tri tip on the Cali Central Coast in the early 80's, it always had a nice fat cap on it. The method they used cooking was to sear the trimmed side for a few minutes, then  flip it and do most of the cook with the fat cap down. You might flip it back over for a couple more minutes for a bit more sear on the trimmed side, but by far most of the cook was fat cap down.

    After pulling, let it rest for awhile, then cut the fat cap off. This created a huge amount of meat juce which you then poured over the Tri tip.
    South SLO County
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