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Started By
Message
re: Tri-Trip Preparation?
Posted on 10/24/14 at 10:15 am to LSUTygerFan
Posted on 10/24/14 at 10:15 am to LSUTygerFan
quote:
This is what I get from Maxwell's. But the one's i see at Matherne's and costco look a lot different.
Do the ones from Csotco look like this:
Or like this:
2
Posted on 10/24/14 at 10:20 am to NOFOX
quote:
the ones from Csotco look like
second pic
Posted on 10/24/14 at 10:23 am to FootballNostradamus
I would reverse sear it. It is the perfect cut for it. Cook at 250 until at about 100, crank the heat up as high as you can and sear all sides untile it is 130-135.
LINK
LINK
Posted on 10/24/14 at 1:05 pm to therick711
it is a california favorite. alot of people make their carne asada out of this here.
Posted on 10/24/14 at 1:10 pm to JayKrewe
What are y'all paying a pound in California?
Posted on 10/24/14 at 1:17 pm to Artie Rome
curious myself... i pay $7.99 lb.
Posted on 10/24/14 at 1:17 pm to LSUTygerFan
quote:
curious myself... i pay $7.99 lb.
I bet it is a little more than that.
Posted on 10/24/14 at 1:24 pm to Artie Rome
ill check this evening,its pretty pricey
Posted on 10/24/14 at 8:03 pm to NOFOX
For the person who asked about what the tri-tip looked like, it was definitely like the second pic. It was longer and skinnier almost like a tenderloin. A little fatter at the end, but definitely not as wife as the first pic posted.
Posted on 10/24/14 at 11:29 pm to FootballNostradamus
surprisingly, tri tip was 7.99/lb at a regular chain grocery store out here too. i know you can get it cheaper at the mexican shops though.
Posted on 10/25/14 at 8:56 am to FootballNostradamus
That looks fantastic to me! Wish my customers would buy bottom sirloin so I could keep all the tri tips for myself. Lol.
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