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First tri tip now ith pics
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bigdaddy7270
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PostPosted: Sat Dec 04 10 8:43 am    Post subject: Reply with quote

SVonhof wrote:
bigdaddy7270 wrote:
Is a tri tip the same as a london broil?


Nope. Not at all. I don't know where it comes from to say how similar it might be, but it's nowhere near as tough as a london broil.


It looks kinda similair. Are these pretty easy to come by? I don't recall seeing them at the store.
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SVonhof
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PostPosted: Sat Dec 04 10 8:45 am    Post subject: Reply with quote

Around here (Central California) they are easy to come by as I think every grocery store has them, including Costco.
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bigdaddy7270
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PostPosted: Sat Dec 04 10 8:47 am    Post subject: Reply with quote

SVonhof wrote:
Around here (Central California) they are easy to come by as I think every grocery store has them, including Costco.


I'm in VA. Never really looked for one, so maybe I've just overlooked them.
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The PPP
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PostPosted: Sat Dec 04 10 9:19 am    Post subject: Reply with quote

I cook em direct heat. I put on the bottom rack of my WSM take out the water pan and use a mixture of charcoal and wood for about 25 to 40 min. depending on size. They come out really good. I like that open pit Ggarner. Did you make that?


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ggarner
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PostPosted: Sat Dec 04 10 9:22 am    Post subject: Reply with quote

SVonhof wrote:
Around here (Central California) they are easy to come by as I think every grocery store has them, including Costco.


Agreed. I think anywhere is CA they are quite popular. When i was going to school out in Indiana I asked butchers at several different grocery stores and they all looked at me like wtf are you talking about thats not a cut of meat.


For anyone who was wondering where it comes from check this out:
http://www.cooksillustrated.com/images/document/howto/ND02_BeefRoasts.pdf

From the article it states
Sirloin Tri Tip Roast (Alternate name triangle roast)
This cut is popular out West, but butchers on t he East Coast usually cut
it up into sirloin tips or ďsteak tips.Ē This small, triangular roast is moist
but has a strange, spongy texture and mild flavor.
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Big Ron
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PostPosted: Sat Dec 04 10 9:30 am    Post subject: Reply with quote

Looks great to me, nice work!! Very Happy
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ckone
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PostPosted: Sat Dec 04 10 1:28 pm    Post subject: Reply with quote

bigdaddy7270 wrote:
Is a tri tip the same as a london broil?


Tri tip is from the sirloin, london broil is usually from the top round.

http://www.virtualweberbullet.com/meatcharts_photos/beefcutsposter2010.pdf
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ggarner
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PostPosted: Sat Dec 04 10 1:47 pm    Post subject: Reply with quote

[quote="The PPP"]I like that open pit Ggarner. Did you make that?

Thanks The PPP! Yes I did, I finished it up right towards the end of the summer this year. I have only done 10 or so cooks on it so far, but I love it. The oak gives the food such great taste, anything from sausages to tri tips to burgers or half chickens come out very tasty.
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PostPosted: Sat Dec 04 10 2:23 pm    Post subject: Reply with quote

[quote="ggarner"]
The PPP wrote:
I like that open pit Ggarner. Did you make that?

Thanks The PPP! Yes I did, I finished it up right towards the end of the summer this year. I have only done 10 or so cooks on it so far, but I love it. The oak gives the food such great taste, anything from sausages to tri tips to burgers or half chickens come out very tasty.

Thatís nice work. Iíve always wanted to cook on one of those things. The best Tri Tip Iíve ever had was made on an open pit like that. Whatís your method with tri tip on that? Do you sear it really well by lowering it into the fire and then raze it slowly?
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RollinontheRvr
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PostPosted: Sun Dec 05 10 10:59 am    Post subject: Reply with quote

k.a.m. wrote:
RollinontheRvr, If your Tri-Tips are tough check the way you are slicing them. I always ear mark the direction of the grain before cooking to ensure I slice against the grain. after resting.



Hey k.a.m., I thought of that and tried cutting them in different directions to see if it would make a difference but no joy there. My brother-in-law swears by tri-tips, I must admit, I just don't get it. I have three more in the freezer that I got from Costco to try. The 24 hour marinade sounds good, I think I will try that.
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k.a.m.
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PostPosted: Sun Dec 05 10 8:43 pm    Post subject: Reply with quote

Tombigbeeriverdawg, your Tri-tip looks mighty tasty. Very Happy Awesome job right there, it looks real juicy. Nicely done my man. Very Happy
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PostPosted: Sun Dec 05 10 9:47 pm    Post subject: Reply with quote

One thing I've noticed with tri tip, is the version with no fat layer is a waste of money. The nice fat layer is where a lot of the moisture and flavor come from.

If you are cooking the "de-fatted" version, that would be a reason for making hockey pucks Smile

My local grocer stopped carrying tri tips because nobody bought them. Well, there was a reason, they trimmed the holy **** out of them, leaving no fat anywhere. I told the meat manager "IMO, it's ruining a perfectly good roast by trimming it down so much". I explained why, and he seemed to get it, but still no tri tip for me. I can order it by the case :\
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Mrs. K.A.M.
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PostPosted: Sun Dec 05 10 11:06 pm    Post subject: Re: First tri tip now ith pics Reply with quote

Tombigbeeriverdawg wrote:



Looks AWESOME Exclamation

You nailed it.
Very nicely done Very Happy
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ggarner
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PostPosted: Mon Dec 06 10 5:44 am    Post subject: Reply with quote

The PPP wrote:
Whatís your method with tri tip on that? Do you sear it really well by lowering it into the fire and then raze it slowly?


I usually use red oak if I have it, otherwise white oak will do. But traditionally it should be cooked over red oak (But down in Socal the red is not as prevalent so have to make due with what you have) Really you just sear the tri tips over a really hot fire with the grill low, then raise it up and finish the cook at a much gentler heat. The super hot sear helps to seal in all the juices (when i drop the grate down its hot enough that I cant hold my hand down there for more than a half a second. Thats when the golf club meat hook comes in handy, as it will save you from singing the hair off your hand! HAHA.

As for fat or no fat... I forget the the address of the webpage, but somewhere there is a Santa Maria BBQ association (or may have been Ca BBQ association) or something and they have a huge debate on the proper way you should do it... fat vs no fat, and as i recall its a pretty heated discussion with strong beliefs going both ways. I have had it both ways, and cooked it both ways, and honestly if you cook it correctly either is good for me. I like that the fat gives a good little bit of bitterness and crunch combined with the salt from the rub... but then I also like when the meat is nicely seared on both sized and you get more smoke flavor when there isnt the fat... so to each his own.
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SVonhof
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PostPosted: Mon Dec 06 10 10:35 am    Post subject: Reply with quote

ggarner wrote:
....Really you just sear the tri tips over a really hot fire with the grill low, then raise it up and finish the cook at a much gentler heat. The super hot sear helps to seal in all the juices (when i drop the grate down its hot enough that I cant hold my hand down there for more than a half a second.


Anyone on here watch Alton Brown? He did a show where he seared meat and cooked it and didn't sear and cooked to the same finish temp (weigh the steak before and after) and there was no difference in weight (very, very slight), so he contends that searing doesn't do anything to actually hold the juices in...
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PostPosted: Mon Dec 06 10 11:20 am    Post subject: Re: First tri tip now ith pics Reply with quote

Something I just thought of. The Tri tips I get here at Costco are not big hunks of meat like in Tombigbeeriverdawg's picture. They are strips of meat, I will thaw them out tonight and post a pic of them tomorrow to show you guys what I have to cook. I am also going to marinade them over night so I can get some flavor and moistness in them to cook tomorrow evening.
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G's BBQ
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PostPosted: Mon Dec 06 10 11:20 am    Post subject: Reply with quote

You have to cut it across the grain and thin. Otherwise its a chewy piece of meat. Yes it does matter a lot
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ggarner
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PostPosted: Mon Dec 06 10 4:50 pm    Post subject: Reply with quote

Well I had not cooked a tri tip in some time, and all this talking about it made me crave one so I had my girlfriend pick one up while she was out.

I just did a pretty classic seasoning on this one. Salt, pepper, garlic powder, and a touch of parsley, and ancho chili powder.

Here it is seasoned up and ready to go on the grill (this was a pretty small one only a little over 2lbs)


And after cooking. 5 min sear on each side, then a little less heat for a total cook time of 20-25 min. Pulled it at rare and let it rest for 10 min



It was nice and juicy! Wend great with a little garlic bread and some steamed squash.
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RollinontheRvr
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PostPosted: Wed Dec 08 10 12:50 pm    Post subject: Reply with quote

ggarner, that is some very tasty looking Tri tip you have there. Is that sold as a roast?



Here are the pic's I said I would post.

The first one is the Tri Tips after marinading for 48 hours.



Next is just off the grill.



And finally all plated up and ready to eat.



I cooked them for about 20 minutes total flipping occasionally to keep from burning. The marinade I used was a Jack Daniels Herb and Garlic sauce, it was really tasty. This set of Tri tips turned out much better than the last, very tender but not fork tender. I put a fork on the plate in one pic and a pair of 8" tongs in the other to give a size comparison. There is definitely a size difference in the meat you guys are showing compared to the chunks I have to cook.

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SVonhof
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PostPosted: Wed Dec 08 10 1:43 pm    Post subject: Reply with quote

RollinontheRvr wrote:
ggarner, that is some very tasty looking Tri tip you have there. Is that sold as a roast?

There is definitely a size difference in the meat you guys are showing compared to the chunks I have to cook.


You got the tri-tip steaks, those are very similar to what I will get from Costco all cut up. The tri-tip roasts I have bought are typically in a long triangle shape close to what was shown before.
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