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  1. #1
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default What to do with these, any suggestions?

    So I have a couple of questions. First, what is the difference between beef loin bottom sirloin tri-tip steak and beef loin sirloin tri-tip roast? To be more specific, what part of the animal would I expect to find these cuts? I know the location of the tri-tip but can't get my head to wrap around the steak location.



    full package


    I plan to use some Tatonka Dust on the roast as a little santa helper generously sent me a sample. I thought I might do half the steaks in a simple salt/pepper/garlic rub and the other half with some asain flair.

    What do you think? It's too darn cold to grill today so I am planning for a beef feast for New Year's Day.
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

  2. #2
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    Must be cold there. They look frozen.
    Kidding, Cant help on where the cuts came from. I'm sure I could figure out something to do with them though.
    Why in the hell should I have to "Press 1 for English?"

  3. #3
    Join Date
    Sep 2008
    Location
    Northern Illinois
    Posts
    1,052

    Default

    Grill them and eat them. The steaks like you would any other steak. The tri tip roast sear it and go indirect to 125-130 internal. :et it rest and cut and eat! I did my first Tri-tip a few weeks ago ( kinda hard to find here in N. Il.) Was outstanding! Looking for another one or four for the freezer for the spring! The grill works well with these!
    Bill

  4. #4
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    The tri-tip steak is what you get when you slice up a tri-tip roast.

    Buzz has it right on cookin' suggestions. Some folks smoke the roast. I sear, then cook indirect w/ a chunk of smoke wood.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  5. #5
    swamprb's Avatar
    swamprb is offline Can tell pulled pork from sliced brisket swamprb is an unknown quantity at this point
    Join Date
    Mar 2008
    Location
    Bothell, WA
    Posts
    392

    Default

    Marinate the steaks and grill them, the roast you can smoke low n' slow, or do a Reverse Sear.

  6. #6
    SmokyOkie Guest

    Default

    I hate it when they cut up a perfectly good tri tip. It is in its perfect form when it is whole.

  7. #7
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default

    Why would they have different names if the steak is simply a sliced roast? Don't get wrong, I'm going to eat them no matter what name.
    Fortunately for me, angus tri-tip is always available here. Typically, I sear them on the Hasty Bake then indirect heat until done. My last post was titled Tri-tip two ways.
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

  8. #8
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default

    Tri Tip original Santa Maria Style.
    Coarse salt and medium cracked pepper. Plastic wrap and into fridge o/n. Heavy sear like you would Tim's brisket over HOT coals then finish indirect to ( I like it 110* rare ) and foil-towel & rest for 20 mins. will take it to 120, med rare which is my favorite, or whatever doness
    you like. The fast sear will seal in the juices.
    E.T.
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    1 1/2"x1 1/2" SS Angle piece,Smoke and Heat control
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  9. #9
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default

    Decided to go tri tip steaks; half with Tatonka Dust, half with this Xmas gift rub I got. Man, both have a killer taste and aroma. Can't wait....ImageUploadedByTapatalk1357076539.729058.jpg
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

  10. #10
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default

    On the Hasty Bake. Sear is complete. Just waiting for the magical IT in a couple of minutes.
    ImageUploadedByTapatalk1357083880.331672.jpg

    Off at IT130. Almost was late.. Rested 10 min.
    ImageUploadedByTapatalk1357083964.989337.jpg

    Plated with sautéed green beans, mashed taters and country gravy. ImageUploadedByTapatalk1357084205.978279.jpg

    Won't buy the steaks again. Although tender as I would expect, not the super juiciness I get from the Tri-tip roast. DEFINITELY will be investing in some Tatonka Dust. Don't know what's in it; don't really care. Made for some damn fine favor. Thanks Tatonka for the sample. I've got some rib eyes you need to meet!
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

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