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Message
Tri tip-
Posted on 8/10/20 at 9:01 pm
Posted on 8/10/20 at 9:01 pm
Super easy. 24 hour dry rub mix of Big Moe Beef and meat church Holy Voodoo.
Hard sear on cast iron. Put in oven for a few @350 until temp probed at 126f. Internal rose to 135f during rest. Sliced thin against the grain. Made a simple horsey sauce- mayo, horseradish, creole mustard, dash of crystal, dash of RWV.
Really have no idea why this cut isn’t more popular in the south. It was $12 from Dorignac’s and will feed me for a few days.
6
Posted on 8/10/20 at 9:06 pm to oatmeal
My favorite cut of beef. Unbeatable hot off the pit. But, not so good cold.
Posted on 8/10/20 at 9:55 pm to oatmeal
Perhaps most don’t know about the horsey sauce?
Posted on 8/11/20 at 5:37 am to oatmeal
About a decade ago unless you spent some time out in California most people didn’t even know what a Tri Tip was. I would say the reason they are not as popular as you would think down south is that $10 to $12 per pound price and there is only one per cow. I mean they are good but damn I can buy a whole USDA Prime New York Strip or Ribeye right now for $9.99 LB from Costco or Sams. USDA Prime Brisket was under $3.00 pound last weekend. OP you Tri Tip looks delicious.
Posted on 8/11/20 at 8:00 am to oatmeal
man i want to cook one now.....
Posted on 8/11/20 at 9:20 am to oatmeal
quote:
$12 from Dorignac’s
$12/lb., right?
I love tri-tip. Really my favorite cut along with filet. Breaux Mart used to have it at $7-8/lb, before the Covid but it's around $12 now.
Posted on 8/11/20 at 9:36 am to Earthquake 88
Man I’ve never seen prime ribeyes or strips that cheap at Costco.
I like picking up the tri tips on sale. $8.99 a pound for prime last time I went. Easy/quick to cook and a good size for my family.
I like picking up the tri tips on sale. $8.99 a pound for prime last time I went. Easy/quick to cook and a good size for my family.
This post was edited on 8/11/20 at 9:37 am
Posted on 8/11/20 at 10:05 am to oatmeal
I love it. I hope it doesn't become more popular TBH. I sear it on the grill then stick it in a disposable aluminum pan with butter, garlic and herbs and baste that bitch until it hits 130. I actually think the slightly higher temp helps with the tenderness a bit.
Posted on 8/11/20 at 4:31 pm to MorbidTheClown
quote:
But, not so good cold.
I disagree- Once it's been in the fridge, I'll thinly slice and eat like roast beef. I love to smoke them for 3-4 ours. My meat guy at the Farmer's Market is going to have some tri-tips ready for me this weekend
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