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Tri Tip... An underrated cut of steak
Posted on 7/31/15 at 9:59 pm
Posted on 7/31/15 at 9:59 pm
It's a very tender cut, that you rarely hear about in the south. I usually grill it over high heat. But I'm thinking I need to toss a few in the smoker. I'm thinking it'll come out better than brisket, and will probably be much healthier.
Anyone else have an underrated cut? Ever cooked a tri tip in a smoker?
Anyone else have an underrated cut? Ever cooked a tri tip in a smoker?
6
Posted on 7/31/15 at 10:01 pm to CCTider
Sous vide is where it's at.
Posted on 7/31/15 at 10:12 pm to CCTider
It's a great cut. I like it a lot. Trader Joe's has them.
In the South, that part is usually cut as top sirloin steak.
I wish there were more sources locally for this, and hell yeah I would sous vide it. It has great flavor if you don't overcook it.
In the South, that part is usually cut as top sirloin steak.
I wish there were more sources locally for this, and hell yeah I would sous vide it. It has great flavor if you don't overcook it.
Posted on 7/31/15 at 10:23 pm to CCTider
need to try some on the new smoker... need to get a wild card together for a bbq competition here in a few weeks.
Posted on 7/31/15 at 10:28 pm to HebertFest08
I've usually bought mine from Costco. I know Breaux Mart did them too. And considering the California influx into Louisiana, I bet Rouse's sells them now.
If you smoke them, I'd love to know if it's like a prime rib or a brisket.
If you smoke them, I'd love to know if it's like a prime rib or a brisket.
Posted on 7/31/15 at 10:34 pm to Btrtigerfan
quote:
It's a great cut. I like it a lot. Trader Joe's has them.
In the South, that part is usually cut as top sirloin steak.
Well if it is top sirloin, that is everywhere. What am i missing?
Posted on 7/31/15 at 10:40 pm to ksayetiger
quote:
Well if it is top sirloin, that is everywhere. What am i missing
It's butchered in a way that is steaks and not a trip tip roast.
Posted on 8/1/15 at 8:35 am to CCTider
quote:
Anyone else have an underrated cut? Ever cooked a tri tip in a smoker?
This is cut used in Santa Maria style BBQ in California. You can smoke it over mesquite, but I wouldn't do "low and Slow" as it doesn't have enough fat and would dry out. I would "wood roast" it at 350 ish. Slice thin across the grain, and serve with good tortilla, and avacado!
Posted on 8/1/15 at 8:44 am to dpd901
quote:
This is cut used in Santa Maria style BBQ in California. You can smoke it over mesquite, but I wouldn't do "low and Slow" as it doesn't have enough fat and would dry out. I would "wood roast" it at 350 ish. Slice thin across the grain, and serve with good tortilla, and avacado!
i tried smoking one once on my weber kettle and dried that sum bitch out.... thats been a few years. My smoker and my skills are much better now...
thats why i'd like to try it out. This damn wild card at this cookoff can be anything done on a pit. i've recently did beef ribs and they came out awesome, but i'm looking to try a couple different other meats/ideas and the trip tip was one i was thinking about....
Posted on 8/1/15 at 10:45 am to dpd901
quote:
This is cut used in Santa Maria style BBQ in California. You can smoke it over mesquite, but I wouldn't do "low and Slow" as it doesn't have enough fat and would dry out. I would "wood roast" it at 350 ish. Slice thin across the grain, and serve with good tortilla, and avacado!
That's what I usually do, minus the tortilla and avocado. You definitely have to cut against the grain like a brisket. Then it's damn near as tender as a filet.
Shame about it drying out if you cook it slow and low. I guess I'll keep cooking it like I always do. But I eat it because it's a healthier cut that is tender. I also love grilling London broil for the same reason, lean and cheap.
Posted on 8/1/15 at 10:51 am to HebertFest08
quote:
i tried smoking one once on my weber kettle and dried that sum bitch out.... thats been a few years. My smoker and my skills are much better now...
thats why i'd like to try it out. This damn wild card at this cookoff can be anything done on a pit. i've recently did beef ribs and they came out awesome, but i'm looking to try a couple different other meats/ideas and the trip tip was one i was thinking about
Maybe cost it in oil and sear it, and then mop that bitch regularly.
Posted on 8/1/15 at 1:13 pm to CCTider
quote:
Ever cooked a tri tip in a smoker?
Ive tried it. One of the times it was awesome, the other not so much. It dried out and got tough.
I usually just reverse sear them to 135
Posted on 8/1/15 at 2:16 pm to CCTider
there was a show on PBS the other weekend that talking about cooking a tri tip. Said that they are a very popular cut of steak in California. Show host used the reverse sear method of cooking the steak
Posted on 8/1/15 at 3:10 pm to dpd901
quote:
This is cut used in Santa Maria style BBQ in California
When I used to visit Santa Maria quite often, I had tri tip at least once every visit. I've never tried cooking it myself.
Posted on 8/1/15 at 3:37 pm to COTiger
It's all over Napa Valley too.
Posted on 8/1/15 at 3:58 pm to HebertFest08
They've cooked tri trip a couple of times on BBQ Pitmasters. Google BBQ Pitmasters and tri trip and you'll get plenty of hits.
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