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Message
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 11:01 am to pooponsaban
quote:
I'm a big fan. Cook one every week or two.
I'm a fan also. Where do you get yours.
Posted on 10/21/13 at 11:03 am to AHouseDivided
quote:
Where do you get yours.
Calandro's. They don't label or price them different from the rest of the sirloin. Hit or miss. Butcher told me I missed it by 10 minutes yesterday.
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 11:36 am to rutiger
Does it ever go by another name? Because when I first read it on this board I couldn't find it. Then I simply forgot about it for 3 months. Saw the label two days ago and it triggered a thought.
Posted on 10/21/13 at 11:44 am to Mung
quote:
i like it on the grill.
I grill mine also. My wife got the last one I cooked at fresh market I think.
Posted on 10/21/13 at 12:05 pm to Zach
It's not even labeled as tri-tip where I shop. Just have to look at the sirloin roasts and find it.
It has different names but none are applicable in Louisiana from what I've seen.
I typically sear in a pan and finish in the oven.
It has different names but none are applicable in Louisiana from what I've seen.
I typically sear in a pan and finish in the oven.
Posted on 10/21/13 at 12:11 pm to Zach
quote:
Does it ever go by another name? Because when I first read it on this board I couldn't find it. Then I simply forgot about it for 3 months. Saw the label two days ago and it triggered a thought.
Bottom sirloin.
Posted on 10/21/13 at 12:14 pm to rutiger
I think Santa Maria roast too but if never seen it labeled as such in LA.
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
Posted on 10/21/13 at 12:51 pm to dpd901
quote:
Marinate with lime juice, cumin, chilis, cilantro
I'm not fricking up a tri-tip with all that.
Do that with a blade steak.
Sirloin is about the best tasting piece of meat there is. Tri-tip is the best piece or sirloin.
Posted on 10/21/13 at 3:00 pm to pooponsaban
So I just got one; 2.5 lbs, angus, choice.
I can pan sear and slow cook in oven
or
sear on grill and slow smoke with hickory chips.
Which is better?
Posted on 10/21/13 at 3:05 pm to Nawlens Gator
quote:
I can pan sear and slow cook in oven
That is what I do.
quote:
sear on grill and slow smoke with hickory chips
That is what I would do if I knew how to smoke.
Posted on 10/21/13 at 3:42 pm to Nawlens Gator
quote:
sear on grill and slow smoke with hickory chips.
i use pecan wood. This is the only way i have cooked them.
Posted on 10/21/13 at 5:37 pm to Nawlens Gator
quote:
Posted by Nawlens Gator So I just got one; 2.5 lbs, angus, choice. I can pan sear and slow cook in oven or sear on grill and slow smoke with hickory chips. Which is better?
Smoke first, then sear. Ive tried it both ways and they turn out smokier and juicer this way.
Posted on 10/21/13 at 7:23 pm to rutiger
How long do you smoke it.?
Posted on 10/21/13 at 7:40 pm to LafitteDog
quote:
Message Posted by LafitteDog How long do you smoke it.?
About 1 1/2- 2 hours of smoke. I put a probe and pull from smoke around 115-120°. Sear over hot coals to form a crust, then wrap in foil and let rest for 15 minutes. When i cut it, i save the juices and use as a gravy.
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