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Tri-Tip question
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hoofaloos
Posts: 242
Doing a first time sous vide tri-tip now and will finish with a quick sear on the egg. When slicing, is it against the grain like a brisket?
XLBGE- Napa, CA by way of ATX
Comments
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Yes, slice against the grain. Be careful with it, the grain shifts in about 3 different directions. If you slice with the grain, it can be tough to chew.
Here's a great pictorial on how to slice tri-tip:
http://amazingribs.com/recipes/beef/santa_maria_tri-tip_steaks.html
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
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Never thought of doing a tri tip that way, though I don't have one of those gagits. Be sure to post pics. Definitely slice across the grain. If you start at the small end it's easier to follow the grain.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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you will love it- Tri-tip screams out for a SV followed by a hard sear!Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
Here is a picture that was once posted on the forum which might make it easier to figure out how to slice a Tri Tip
Large BGE
Barry, Lancaster, PA
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