2 questions about Tri Tip

Sweet100s · June 2015

I bought a 1.69lb Tri Tip from Whole Foods

1) There was a substantial layer of fat on 1 side. How much of that should I trim off?

2) Should I tie up the small end so that it is more of a similar size throughout?

CPARKTX · June 2015

I would trim the fat off. No need to tie the end, but more than any other cut I find that I need to Thermapen 3-4 spots to get good temp reading. Cook medium rare and cut thinly against grain, amazingribs.com has good photo of how to cut.

I love Santa Maria style.

Enjoy.

logchief · June 2015

I cook a lot of tri-tips and generally only trim very top skin like layer of fat, I like having that fat layer, that's why I almost always buy them untrimmed at Costco. Costco also has prime tri tips that are always trimmed but damn good.

If it's less than say 1/2 to 3/4 thick I'll cut off a small portion of the tail.

How do you plan to cook it? I usually do 350-400 direct, but sometimes a reverse sear.

I'll bet it was pretty pricey at Whole Paycheck. If you're in CA Costco is the best place to get tri-tip

Don't forget pics and enjoy

SoCalTim · June 2015

Oh man, I love tri tip. Post lotsa pictures.

Sweet100s · June 2015

Thanks!

The tri-tip is salted and in the fridge for 24 hours.

Plan from here, subject to change at whim:

1) Season and re-wrap for another 24 hrs.

2) Sous vide at __temp TBD__ for __time TBD__ hours.

3) Get the egg up to 400 - 500 for 20 min.

4) Add a chunk of oak. Grill each side for 3-4 min each.

5) Target pull temp is 135.

logchief · June 2015

That sounds like a good plan.

2 questions about Tri Tip

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