WaterfowlForum.Net

Talk to me about the Tri-Tip.


Never cooked one before, and never ever see them here.
Just popped into a new meat market that opened about 2 months ago and they had dozens of them, so I snagged one.

What do I need to know? Does it cook like brisket? Or more like a roast??

More like a big steak. I usually get one about 3#. I usually start over hot coals like a steak, crust both sides then move away from direct heat, let it finish to 135°.

Yup. I buy the untrimmed kind and leave a thin layer of fat on one side and basically cook it like jarbo said. The way I do it the fat melts in like a brisket.

Seeing that I'm not a west coast homo, I hope it's ok that I posted.

jarbo03 wrote:Seeing that I'm not a west coast homo, I hope it's ok that I posted.

It's all about what's in your heart

rebelp74 wrote:

jarbo03 wrote:Seeing that I'm not a west coast homo, I hope it's ok that I posted.

It's all about what's in your heart

BURN!

Thanks. Google confirmed all that for me.
What good are you guys if I have to wait an hour for an answer to life's pressing questions??

Going to get the Akorn fired up here in a few and see what happens

Let me know if you want some Pop's secret sauce to marinate with. Like jarbo said, I usually cook like a big steak but I have done one in the oven like a roast. Prefer the grill though. I dont get fancy and cook for temps like you guys but I try to keep the grill around 375° and cook 15 minutes per pound then rest for 10 minutes before slicing, med-well on the ends and more med in the middle.

3legged_lab wrote:Let me know if you want some Pop's secret sauce to marinate with. Like jarbo said, I usually cook like a big steak but I have done one in the oven like a roast. Prefer the grill though. I dont get fancy and cook for temps like you guys but I try to keep the grill around 375° and cook 15 minutes per pound then rest for 10 minutes before slicing, med-well on the ends and more med in the middle.

yes. Let her rest

Redbeard wrote:

3legged_lab wrote:Let me know if you want some Pop's secret sauce to marinate with. Like jarbo said, I usually cook like a big steak but I have done one in the oven like a roast. Prefer the grill though. I dont get fancy and cook for temps like you guys but I try to keep the grill around 375° and cook 15 minutes per pound then rest for 10 minutes before slicing, med-well on the ends and more med in the middle.

yes. Let her rest

Cant yell if your being a smart ass or not.... haha

10 minutes in, going to flip it in about 5, I'll grab another photo as it goes over.

I dont know how those akorns cook, but watch for flare ups when the fat side starts to render.

3legged_lab wrote:

Redbeard wrote:

3legged_lab wrote:Let me know if you want some Pop's secret sauce to marinate with. Like jarbo said, I usually cook like a big steak but I have done one in the oven like a roast. Prefer the grill though. I dont get fancy and cook for temps like you guys but I try to keep the grill around 375° and cook 15 minutes per pound then rest for 10 minutes before slicing, med-well on the ends and more med in the middle.

yes. Let her rest

Cant yell if your being a smart ass or not.... haha

not

Tri tip sounds awesome. I see it all the time on the bbq forums. Nowhere to be found down south though. Maybe ill have to order some off the line.

FlintRiverFowler wrote:Tri tip sounds awesome. I see it all the time on the bbq forums. Nowhere to be found down south though. Maybe ill have to order some off the line.

Its strange to me that you cant get one from a good butcher shop - every cow has 2

3legged_lab wrote:

FlintRiverFowler wrote:Tri tip sounds awesome. I see it all the time on the bbq forums. Nowhere to be found down south though. Maybe ill have to order some off the line.

Its strange to me that you cant get one from a good butcher shop - every cow has 2

Where does it come from on a cow?
It might be lumped in with another cut of meat.

Here is how the Akorns cook.

(Or any Kamado really, I just ran it up to 400, closed off the dampers and snuffed out the flames, nothing for it to flare up on and I'm still sitting at 390 after the flip)

every time i have had it, it was grilled like a big steak. tastes damn fine too as long as it wasnt a grass finished steer...YUCK
i have never seen one in a store in the midwest,but when i butcher i started to save the tri tip before i always ground it into burger.

how did it turn out Dan? there is a new steak cut out the last few years they are calling it the vegas strip steak(part of the chuck)

Needs another 15-20 on the rack, and apparently it needs to stand 10-15 minutes.

(Not being a dink, every article I read while waiting for you assholes to chime in said the same thing)

Well from a little google research it's the bottom part of a sirloin. I believe that I have seen what it's called a "bottom sirloin" in grocery stores around here. Worth a look definitely. Probly gonna go around to the local grocery stores and check it out tonight. My buddies step dad is a butcher so I might just ask him too.

DeadEye_Dan wrote:Needs another 15-20 on the rack, and apparently it needs to stand 10-15 minutes.

(Not being a dink, every article I read while waiting for you assholes to chime in said the same thing)

first time i had it i was in Calli .a little roadside biker bar, kind of in the middle of nowhere...made a fucking awesome sandwich
if you dont mind me asking what did you have to pay per pound for yours?

DeadEye_Dan wrote:Needs another 15-20 on the rack, and apparently it needs to stand 10-15 minutes.

(Not being a dink, every article I read while waiting for you assholes to chime in said the same thing)

Personally I'd foil that thing while it stands.
So much heat loss letting a steak "rest" or "stand" I prefer my steaks medium, yet piping hot.

My tri tip is medium on the ends and medium rare to rare in the center.

one2many wrote:

DeadEye_Dan wrote:Needs another 15-20 on the rack, and apparently it needs to stand 10-15 minutes.

(Not being a dink, every article I read while waiting for you assholes to chime in said the same thing)

first time i had it i was in Calli .a little roadside biker bar, kind of in the middle of nowhere...made a fucking awesome sandwich
if you dont mind me asking what did you have to pay per pound for yours?

Bout $7/lb.

Also had my first one it Cali and wasn't impressed, so I had to try myself

Yah, all the articles said to tent as well

DeadEye_Dan wrote:Needs another 15-20 on the rack, and apparently it needs to stand 10-15 minutes.

(Not being a dink, every article I read while waiting for you assholes to chime in said the same thing)

Well at least you know we weren't 'assa-facting' you.

one2many wrote:

DeadEye_Dan wrote:Needs another 15-20 on the rack, and apparently it needs to stand 10-15 minutes.

(Not being a dink, every article I read while waiting for you assholes to chime in said the same thing)

first time i had it i was in Calli .a little roadside biker bar, kind of in the middle of nowhere...made a fucking awesome sandwich
if you dont mind me asking what did you have to pay per pound for yours?

HA's like tri tip huh?

Calling done, ends are pretty tight, middle seems about right. We'll find out in 15 minutes

DeadEye_Dan wrote:

ImageUploadedByTapatalk1402954854.553480.jpg

Calling done, ends are pretty tight, middle seems about right. We'll find out in 15 minutes

my mouths watering. Doing tri tip this Friday

Making me hungry too.

Redbeard wrote:

one2many wrote:

DeadEye_Dan wrote:Needs another 15-20 on the rack, and apparently it needs to stand 10-15 minutes.

(Not being a dink, every article I read while waiting for you assholes to chime in said the same thing)

first time i had it i was in Calli .a little roadside biker bar, kind of in the middle of nowhere...made a fucking awesome sandwich
if you dont mind me asking what did you have to pay per pound for yours?

HA's like tri tip huh?

No HA patches there at that time. wouldnt have gone very good for me if there was