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On the butcher's block Pt.1 "Tri Tip"
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Hell Fire Grill
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PostPosted: Fri Jun 15 12 8:47 am    Post subject: On the butcher's block Pt.1 "Tri Tip" Reply with quote

I'll use the term "butcher" loosely in this mini series consisting of what, where & how with several different cuts of meat that you may or may not find at your local grocery store, restaurant supply, or butcher shop. This episode will be dedicated to the elusive west coast specialty Tri Tip.

First the what & where.

Tri Tip comes from the bottom sirloin which is part of the sirloin primal cut. It is sometimes called the Sirloin Tip and several other names that add to its elusiveness, some of the names will be covered in the links I'll provide along with a more accurate description. I'm not a butcher I just pretend to be one on the internet, a home butcher for all intensive purposes.

Here are some handy links and pics to get us started.







Wikipedia.
http://en.wikipedia.org/wiki/Tri-tip

California Beef Counsil.
http://www.calbeef.org/CMDocs/CaliforniaBC/Cutting%20Instructions.pdf



Here's how I have done it. I like to start with a cryovac I get from the local restaurant supply. They usually have 5 or 6 2-5 lb. pieces of meat in them.

This one weighs in at 18.39# and cost me $3.52/lb.


Looks like the kill date was 5-30-12


This is what I found inside. 5 pieces ranging from about 3 to 5#, all with the fat caps on. You can see the caps on the two pieces on the bottom left.


And this is the biggest of the bunch, a 5lber. Which I'll be cooking for dinner tonight.


Other side.


I started by trimming off most of the cap. Its easy to do and can be taken off in one piece most of the time.


I like to leave a thin layer on so I can get a little bit of char on it when I sear it.


Sometimes I'll remove all the silver skin on the back side. It goes from looking like this.


To this in a couple minutes.


Season it up with a little Santa Maria seasoning which is traditional for Tri Tip. I usually make my own but I havent been myself lately.


Throw it on next to pile of coals with a chunk-O-cherry. I dident have any red oak which is what the Californians would have used.


Cruising right along.....


Flip it and put in a head of Garlic MMMMMMMMMM Garlic.


Got some taters and onions cookin in the mean time.


Ready to go. I cooked this one more than I usually do, to about 140*.








Here is a video covering carving the Tri Tip I stole from TVWB, I'm not high tech enough to make my own so I stole this one.
http://www.youtube.com/watch?v=gmxHmuV4vTU


Thats all I got for now.


Last edited by Hell Fire Grill on Tue Jun 19 12 10:02 pm; edited 1 time in total
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Toga
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PostPosted: Fri Jun 15 12 8:52 am    Post subject: Reply with quote

That looks awesome!!
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1buckie
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PostPosted: Fri Jun 15 12 9:23 am    Post subject: Reply with quote

Good Show, Ray !!!

With this mini-Series, I think you've created what the alchemists used to call an "Alembic"

an instrument of purification & refinement....

Great clean, clear how-to !!!

I do them quite differently, but this gives folks a great starting point & winnows out some misconceptions also......
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MacEggs
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PostPosted: Fri Jun 15 12 9:25 am    Post subject: Reply with quote

Wow, dude, that is fantastic!

Now, if I could just find some in this part of Canada.
TBH, I haven't looked yet, but will soon.
It seems to be all the rage according to a great many TSR members.
Thanks for sharing. Very Happy
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k.a.m.
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PostPosted: Fri Jun 15 12 9:32 am    Post subject: Reply with quote

Ray, you are the Man. Very Happy That looks awesome nicely done. Very Happy
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Logtrucker
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PostPosted: Fri Jun 15 12 10:05 am    Post subject: Reply with quote

That looks great nice job Smile
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Oregon smoker
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PostPosted: Fri Jun 15 12 10:48 am    Post subject: Reply with quote

Nice write up.
Did you get a hankering for TT after it seemed that everyone on the SR cooked one last weekend?

Also did you get that at Cash and Carry? If so what was the per pound price?
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1buckie
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PostPosted: Fri Jun 15 12 11:23 am    Post subject: Reply with quote

Oregon ~~~>
Right above the 1st pic...
"This one weighs in at 18.39# and cost me $3.52/lb"
Select grade....if choice can be found, go for it if funds allow


Found a hindquarter cutting video that adds more clarity ~~~>
http://www.youtube.com/watch?v=j_p2iz9iq08

Maybe will help people trying to find the cut where it's scarce
or the cutters don't know what you're talking about....

Addresses ball tip (real good also) Tri-tip, coulotte, top sirloin & is pretty clear about all of these
I always thought the "coulotte" steaks were a cut tritip, not !!

PS: Forgot to say: real nice lookin' cook HFG !!!
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It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
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Oregon smoker
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PostPosted: Fri Jun 15 12 12:08 pm    Post subject: Reply with quote

1buckie wrote:
Oregon ~~~>
Right above the 1st pic...
"This one weighs in at 18.39# and cost me $3.52/lb"
Select grade....if choice can be found, go for it if funds allow


Found a hindquarter cutting video that adds more clarity ~~~>
http://www.youtube.com/watch?v=j_p2iz9iq08

Maybe will help people trying to find the cut where it's scarce
or the cutters don't know what you're talking about....

Addresses ball tip (real good also) Tri-tip, coulotte, top sirloin & is pretty clear about all of these
I always thought the "coulotte" steaks were a cut tritip, not !!

PS: Forgot to say: real nice lookin' cook HFG !!!



I always skip straight to the pictures, kind of off like that. Embarassed

Now as to the coulotte cut. It is freaking fantaboulos.
I discovered them a few years ago from a old school butcher shop in southern oregon while out riding with the boys and needing to cook dinner on saturday night. Priced right we did not know WTF we just bought but i figured out how to cook them and they are flavored like sirloin but have a consistency leaning towards a loin. Very lean so cooking them to rare or just a little more is best. I cut them fairly then but cut some pieces thick and back on the grill for the squeamish.
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thsmoker
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PostPosted: Fri Jun 15 12 8:53 pm    Post subject: Reply with quote

Great looking food and some education to start the day off. Very nice.
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Rinngrizz
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PostPosted: Fri Jun 15 12 9:13 pm    Post subject: Reply with quote

Nice job. I really wish I could eat That for breakfast right now. It looks amazing!
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jujuboy77
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PostPosted: Fri Jun 15 12 9:23 pm    Post subject: Reply with quote

Tritip have been my go to beef since moving to an area where briskets are rare and $4.99lb (back in Oklahoma I would buy on sale for $0.99lb) I can get tritips for 4-5$lb choice grade. I like because its the right size for a normal dinner and has an awesome flavor, and has far less cooking loss than brisket. awesome tutorial!
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cityevader
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PostPosted: Fri Jun 15 12 9:36 pm    Post subject: Reply with quote

One important things for those unfamiliar... tri-tip tends to overcook easier. It seems much redder/bloodier when fully cooked. 135°-138° is perfect temp to keep it yummy and juicy.
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Big Bears BBQ
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PostPosted: Sat Jun 16 12 8:18 am    Post subject: Reply with quote

I think I'm hungry ........
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BUGSnBBQ
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PostPosted: Sat Jun 16 12 8:34 am    Post subject: Reply with quote

NICE job, HFG! That looks awesomely goodly Laughing . I need to print out this post to give to my local 'butchers' because they don't seem to have a friggin clue Evil or Very Mad Laughing . Thanks for the info.

YOU DA MAN! Laughing Laughing
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Hell Fire Grill
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PostPosted: Sun Jun 17 12 12:31 am    Post subject: Reply with quote

Oregon smoker wrote:
Nice write up.
Did you get a hankering for TT after it seemed that everyone on the SR cooked one last weekend?


Sorry for the late replies all, I havent been my self lately.

Ya that pushed me over the edge.

Thanks everyone for the nice comments.
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Hell Fire Grill
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PostPosted: Sun Jun 17 12 12:40 am    Post subject: Reply with quote

1buckie wrote:
Oregon ~~~>
Right above the 1st pic...
"This one weighs in at 18.39# and cost me $3.52/lb"
Select grade....if choice can be found, go for it if funds allow


Found a hindquarter cutting video that adds more clarity ~~~>
http://www.youtube.com/watch?v=j_p2iz9iq08

Maybe will help people trying to find the cut where it's scarce
or the cutters don't know what you're talking about....

Addresses ball tip (real good also) Tri-tip, coulotte, top sirloin & is pretty clear about all of these
I always thought the "coulotte" steaks were a cut tritip, not !!

PS: Forgot to say: real nice lookin' cook HFG !!!



Thats some good entertainment right there, and a nice addition to the thread. Thanks.
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1buckie
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PostPosted: Sun Jun 17 12 3:39 am    Post subject: Reply with quote

"Thats some good entertainment right there, and a nice addition to the thread. Thanks."

You Betcha, Red Ryder !!!

Thanks again for the concise step-by-step....
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Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"
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chuie
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PostPosted: Mon Jun 18 12 7:13 am    Post subject: try tip Reply with quote

looked at some here in Michigan and they were 10.99 per pound
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Hell Fire Grill
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PostPosted: Tue Jun 19 12 10:11 pm    Post subject: Reply with quote

I edited the original post and added a couple pics of the beef carcass that outline the location of several cuts.
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