Rosemary Balsamic Tri-Tip on the Ro-Tee

[Schmokin Party]

Good looking tri tip!

[swamprb]

That's how to do it!

[PigCicles]

That's a right smart lookin hunk of bovine deliciousness Tom! I'm in the mood for some tri tip and I'll keep yours in mind when I get around to get'n er did

[californiasmokin]

Tom,You are a Tri Tip cooking machine!!!!

[tomshoots]

Tom,You are a Tri Tip cooking machine!!!!

Thanks Paul! Just got into this in the last year. Maybe less than a year. They just weren't available here. But now I'm hooked cuz they are easy to find now and reasonably priced. Satisfies the grilled beef cravings without breakin' the bank on good steaks!

[californiasmokin]

Thanks Paul! Just got into this in the last year. Maybe less than a year. They just weren't available here. But now I'm hooked cuz they are easy to find now and reasonably priced. Satisfies the grilled beef cravings without breakin' the bank on good steaks!

They freeze well too Tom.If you go camping you can season them up and freeze them and they are ready to go when they defrost.Help to keep the other items in the cooler cold too.

Make some great sandwich meats and good in salad on a hot summer night you don't have time to cook.I slice it thin and season it with some carne asada seasoning with some Pico de gallo.The list keeps going.LOL

[SmokyOkie]

You killed it! my self titled tri tip friends in Cali tell me all the fat should be removed, but to me, tri tip with fat removed is kinda like birthday cake with icing removed.

Balsamic reduction on the beans?

Good luck with that Mr. L! Just remember when it comes time to slice lay the fat side down, so you can see the grain. As always cut accross. Tri's change direction, turn your roast accordingly.

Just a tip on slicing tri tip, if you start on the bottom of the "v" and then continue on the same angle once it separates into two smaller pieces, you will be cross grain about 99% of the time. Also, it you tilt the blade of the knife to about 30%, you will get larger slices and a little more tender.

[tomshoots]

You killed it! my self titled tri tip friends in Cali tell me all the fat should be removed, but to me, tri tip with fat removed is kinda like birthday cake with icing removed.

Balsamic reduction on the beans?



Just a tip on slicing tri tip, if you start on the bottom of the "v" and then continue on the same angle once it separates into two smaller pieces, you will be cross grain about 99% of the time. Also, it you tilt the blade of the knife to about 30%, you will get larger slices and a little more tender.

Fat removal? Hell no! I did one that had a little excess so I trimmed. But the ones I get usually have just enough.

And yes, Balsamic glaze on the beans.

And thanks for slicing tip. It's a better explanation of how I do it. Start at the corner, across the grain at a bias. Nary a chewy piece!