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Tri-tip ?

 
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Jeff T
BBQ Super Pro


Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska

PostPosted: Oct 31 2005    Post subject: Tri-tip ? Reply with quote

Well i grilled my first tri-tip today cant say i was to impressed, the ribeyes i through on was better. Used my weber kettle.
What i did was rubbed it with montreal steak seasoning and set it in the fridge for a few hours, cooked it to 135-138 internal over a base of lump and mesquite chunks. Sliced thin. Tasted more like a plain beef roast it was good but sure couldn`t beat a nice ribeye steak for flavor. Everywhere i read tri-tip is talked up. Maybe i did something wrong. Ya`ll ever cooked a knock your socks off tri-tip. If so what did ya do and how. I`d of took some pic`s but the batteries were dead and i was hungry, sorry fellas.
The tri-tip was $4.49 lb. and the ribeye was $7.29 lb. maybe that had some thing to do with it. Confused
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roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9330
Location: Wasaga beach, Ontario

PostPosted: Oct 31 2005    Post subject: Reply with quote

Just what is Tri-tip, never heard of it. Embarassed
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Chargriller Akorn
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Jeff T
BBQ Super Pro


Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska

PostPosted: Oct 31 2005    Post subject: Reply with quote

Roxy here is a link to a pdf file that explaines all about this cut.

http://www.orbeef.org/images/Adobe%20Discover%20beef%20tri-tip%20brochure.pdf

Or here is a web page link.....http://www.orbeef.org/New%20Tri-Tip.htm
Here is another http://www.calbeef.org/consumers_beef_retail_cuts.htm
Right hand side of screen download the tri-tip pdf brochure.
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roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9330
Location: Wasaga beach, Ontario

PostPosted: Oct 31 2005    Post subject: Reply with quote

Thanks Jeffy.
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Chargriller Akorn
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...
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JimH
BBQ Super Pro


Joined: 09 Feb 2005
Posts: 1978
Location: Houston, TX

PostPosted: Nov 01 2005    Post subject: Reply with quote

They are good smoked with pecan. They only take a coule of hours.
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Lazy J
Newbie


Joined: 22 Oct 2005
Posts: 42

PostPosted: Nov 01 2005    Post subject: Reply with quote

Well finally something I can talk about. Here in California Tri Tip is a standard. I cook it often and love it. what I do is get a tri tip from Costco

I will take a can of Chipoltes in Adobo sauce with about a 1/4 cup brown sugar and some fresh ground pepper and some sea salt. I cut up the Chipolte peppers and apply the whole mess to the Tri Tip. I cook it over a gas bbq usually so I will get it as hot as I can to try and do a quick sear and then go to a med heat indirect heat for about an hour to an hour and a half. MMMMMMM tasty.

I cant comment on its taste to rib eye.

Lazy J
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Jeff T
BBQ Super Pro


Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska

PostPosted: Nov 01 2005    Post subject: Reply with quote

I was hoping some of you fellas from Cali. would chime in with some tips. Thanks lazyj if i read it right tri-tip got started in Cali. Sounds good.
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Field
Newbie


Joined: 04 Oct 2005
Posts: 52
Location: Hamburg, AR

PostPosted: Nov 01 2005    Post subject: Reply with quote

Thanks for the pdf brochure, Jeff T. Like roxy, I kept seeing steak/fajita/tri-tip grill in my cooker search, but had no idea... now I know.
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Jeff T
BBQ Super Pro


Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska

PostPosted: Nov 02 2005    Post subject: Reply with quote

Did a little more research on tri-tips. I think my main problem was letting the butcher trim too much fat from the meat next time i will purchase with all fat so as i can trim if needed. These tri-tips come packaged something like seven to a cryovac pack at my local store. Something new to me so i think i`ll have to practice on a few more.
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