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How to Prepare Drop Off Tri-Tip

 
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The Midnight Smoker BBQ
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Joined: 23 Jul 2011
Posts: 70
Location: Antelope, California

PostPosted: Wed Mar 01 17 4:38 am    Post subject: How to Prepare Drop Off Tri-Tip Reply with quote

When I am serving Tri-Tip I usually slice to order but I have been asked to do a drop off Tri-Tip for a party of 70 guests and I am not sure how I want to serve this. Would you serve long thin slices in a disposable pan or would you cut the long slices into shorter bite sized pieces? Would you add beef broth to the pan to help keep them moist or would you sauce the pieces instead?
Or maybe you have a completely different way of doing this that I have not considered?
I would like to hear all ideas, especially from those who have served drop off Tri-Tip.
Thanks
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Steve Whiting
The Midnight Smoker BBQ
SJG, Genesis EP-320, 22" OTG/Cajun Bandit Conversion with Rib-O-Lator, 22" Platinum, Jumbo Big Drum Smoker, Lang 60 Deluxe
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heavymand
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Joined: 30 May 2009
Posts: 43

PostPosted: Mon Mar 20 17 12:22 pm    Post subject: Reply with quote

I would tell your customer that to enjoy that cut of meat it has to be served and sliced from board to plate. It's lean and will not hold at temp in a warming cabinet or cooler and they will not be happy.
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The Midnight Smoker BBQ
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Joined: 23 Jul 2011
Posts: 70
Location: Antelope, California

PostPosted: Fri Mar 24 17 6:16 am    Post subject: Reply with quote

heavymand wrote:
I would tell your customer that to enjoy that cut of meat it has to be served and sliced from board to plate. It's lean and will not hold at temp in a warming cabinet or cooler and they will not be happy.


I agree but there is no choice this time. its gotta be drop off.
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Steve Whiting
The Midnight Smoker BBQ
SJG, Genesis EP-320, 22" OTG/Cajun Bandit Conversion with Rib-O-Lator, 22" Platinum, Jumbo Big Drum Smoker, Lang 60 Deluxe
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