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  1. #11
    Join Date
    Sep 2011
    Location
    Fort Worth, Texas, United States
    Posts
    396

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    Good looking tri tip!
    Mel / Full Metal Pork / Comp Rig -- G2 Party-G2 Chubby-Chicken Little / BWS EXT Party

  2. #12
    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

    That's how to do it!

  3. #13
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    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
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  4. #14
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

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

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  5. #15
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by californiasmokin View Post
    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!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  6. #16
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Quote Originally Posted by tomshoots View Post
    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
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  7. #17
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    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?

    Quote Originally Posted by tomshoots View Post
    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.

  8. #18
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by SmokyOkie View Post
    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!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


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