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re: Tri Tip question
Posted on 4/5/22 at 1:26 pm to xXLSUXx
Posted on 4/5/22 at 1:26 pm to xXLSUXx
quote:
Like a steak IMO. Only reason to do it like a brisket is if you're looking for a cheap brisket without the point portion (which is the best part).
I do it, and enjoy it both ways. But yeah, cooking it brisket style is only done as a matter of convenience. It’s basically a small flat that requires no trimming. In my area, tri tip is cheaper per lb than a brisket flat, so I’ll usually buy a tri tip over a flat. Quality is roughly the same.
Posted on 4/5/22 at 3:50 pm to LSUlefty
Grill it using oak wood chips for added smoke to medium rare. Traditional Santa Maria style!
This post was edited on 4/5/22 at 3:57 pm
Posted on 4/24/22 at 4:47 pm to LSUlefty
Trying for the first time today. Going with the reverse sear method.
Posted on 4/24/22 at 5:11 pm to LSUlefty
I've done tri-tip both ways. It makes a below average brisket from an expensive cut. I much prefer to smoke for a bit, then reverse sear to medium rare. Chimichuri or some Alabama white sauce on top.
Posted on 4/24/22 at 5:15 pm to LSUlefty
Seriously. Sous vide for 6 hours and a 2 min sear per side is $$$
Posted on 4/25/22 at 9:05 am to t00f
quote:It is the way.
Sous vide for 6 hours and a 2 min sear per side is $$$
Posted on 4/25/22 at 10:45 am to LSUlefty
I like cooking a tri-tip Santa Maria style. There are a ton of recipes out there on the internet, I usually try a different one each time
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