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Tri tip roast
Posted on 10/21/13 at 10:59 am
Posted on 10/21/13 at 10:59 am
I don't remember who on here suggested it many months ago... but I finally found it and made a pot roast yesterday. It's flatter than a rump so doesn't need as much cook time. It has less fat than a chuck. The muscle striations are more clearly defined so you want to carve against the grain.
But it's the best tasting most tender pot roast I've ever made. I could have carved it with a butter knife.
But it's the best tasting most tender pot roast I've ever made. I could have carved it with a butter knife.
5
Posted on 10/21/13 at 10:59 am to Zach
I'm a big fan. Cook one every week or two.
Posted on 10/21/13 at 11:10 am to Zach
so good smoked and seared. my favorite meat to smoke; quick, easy and delicious.
Posted on 10/21/13 at 11:35 am to Zach
i like it on the grill. not as good as hanger steak, but a good alternative.
Posted on 10/21/13 at 12:18 pm to Zach
Marinate with lime juice, cumin, chilis, cilantro, Grilled med rare over hard wood, slice thin against the grain. Serve with grilled onions, avocado and good tortillas. Great cut.
Posted on 10/21/13 at 12:45 pm to Zach
I cooked a few of these at the tailgate for the Florida game. I've probably cooked about 20 or so since I first found out about them. I get them from Maxwell's on Highland. Also have gotten them from Matherne's.
Salt,pepper,garlic powder. Sear on both sides. Cook on indirect heat for roughly an hour. One of the easiest,best tasting cuts i've ever cooked. Just wish they were easier to find in this area.
LINK to my thread on this a few years ago.
Salt,pepper,garlic powder. Sear on both sides. Cook on indirect heat for roughly an hour. One of the easiest,best tasting cuts i've ever cooked. Just wish they were easier to find in this area.
LINK to my thread on this a few years ago.
This post was edited on 10/21/13 at 12:52 pm
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