re: Tri Tip in BR

Bought our first one at Sams recently. It looked like LL's picture when we cut it and tasted very good.

Made steak omelets with the leftovers also.

Costco has them very reliably. I've seen them at Whole Foods too, but you just can't beat Costco for prime at the right price.

And tri tip has become one of our favorite things to cook over the past year - smoked and then seared.

quote:

---

Sous vide one of the prepackaged ones, sear, then report back.

---

ive sousvided, smoked, grilled, etc. and they just arent that good to me. But i also am cooking Santa Maria style to medium rare. the fat just doesnt render well at that temp. If yall are cooking past that to render tha fat maybe but id just rather a brisket if im doing that.

Mine was Santa Maria style. I did 4-5 minutes at med-high heat fat side down on my charcoal pit and then I’m pretty sure I flipped it and moved it to indirect for the rest of the time. I may not have flipped. Can’t remember. But I am pretty sure I did.

You can see in my photo there was no issue with unrendered fat.

You might consider mine more medium depending on your view of med-rare but I don’t think the few minutes longer it was indirectly being heated changed the fat anyway. It mostly rendered during those first 5 minutes over the coals.

If you want to splurge every once in a while, this is where it's at.

Seaside Market "Cardiff Crack"

quote:

---

ive sousvided, smoked, grilled, etc. and they just arent that good to me. But i also am cooking Santa Maria style to medium rare. the fat just doesnt render well at that temp. If yall are cooking past that to render tha fat maybe but id just rather a brisket if im doing that.

---

Brisket is 20,000 times harder to cook though. This is, set up sous vide, drop in, sear 6 hours later. I do not like the texter of tri tip if not done in a sous vide. The flavor is at the top for beef for me.