Elusive Cut finally Captured in S. Florida!

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CraigC

Master Chef
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Jan 27, 2011
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Finally, after searching for a couple years, I have bagged a Tri-tip!:D When you least expect, it shows up in a Publix weekly ad.:ohmy: Now tis time to discover what west coasters are always raving about! It's mine, all mine!:LOL:

Into the marinade tonight and on the grill in 2-3 days!
 
That's a beef roast, right? I'll be at Publix tomorrow and will look for and/or ask about it. Would you mind posting your marinade recipe -- just in case I find an actual Tri-tip? Thanks.

Liz
 
It is listed as sirloin tri-tip roast. I'll scan the recipe later and post it.
 
I know Kayelle has always raved about tri-tip. Have never seen it around here in the midwest either. Lucky you, Craig! Let us know how it goes!
 
nice job, craig! i'd love to get my hands on one.

i caught a glimpse of my first hangar steak and flap meat "brisket" the other day. the marbling in the hangar steak was beautiful. the flap meat was also nicely fatty.

hmm, is it hangar or hanger?
 
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buckytom said:
nice job, craig! i'd love to get my hands on one.

i caught a glimpse of my first hangar steak and flap meat "brisket" the other day. the marbling in the hangar steak was beautiful. the flap meat was also nicely fatty.

hmm, is it hangar or hanger?

Think hangar. I did a dance around the store when I found flatiron steaks! Then they promptly escorted me out....something about calling the cops....
 
Craig , Nice job in finding your roast. The secret to a Santa Maria Tri-Tip is in the wood! California Red Oak. It's harder to find then the roast. Unless you go on line , thats when wood turns to gold!! Anyway , treat it like it was kobe beef, do not cook it past medium rear. Most any hard wood will do. I prefer hickory over misquite.
 
In some parts of U.S. the Tri-Tip is also know as a Bottom Sirloin Roast. One reason it can be so hard to find is that it is most often cut into Bottom Round Sirloin Steaks. They can up the price for the labor of cutting it. I would suggest that you ask for it by name, Tri-Tip and tell them you don't want it sliced. It is probably more available than you think. :)
 
:clap: woo hoo Craig!! It's about time the rest of the country caught on!!

Don't over cook the lil' darlin, and what ever you do, cut it very thinly across/against the grain, or it will be so tough you can't eat it.
You're going to make some Pico de Gallo to go with it aren't ya? Yumm Yumm Yumm

Check this out......
http://www.youtube.com/watch?v=gmxHmuV4vTU
 
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I keep reading this as "Elvis captured on coast of S Florida"

Blimey what is tri-trip and what is a hangar steak.

Confused
Liverpool, England.
 
I have to laugh at this one!! I grew up partially at Vandenberg AFB, CA, and tri-tip was king.

Never heard of it again until, 30+ years later, husband and I were camping out and visiting our old haunts. When we hit that area, I kept hearing about "Santa Maria Barbecue". Huh? What in the #$%^&* is that? So I asked a local friend and she said "grilled tri-tips and pinquinto beans". Oh, you mean what we ate at least once a month? Yes (You have to know, in my childhood, barbecue meant what the foodies here now call grilled).

It consisted of marinated tri-tips, and pinquito beans (as it sounds, pinquintos are a small version of pintos) done in a chili type preparation (our local friends called them "chili beans").

My husband thoroughly enjoyed this experience, which we had about a dozen times as we traveled the are.

Best is Pozo, California.
 
Why is this cut so popular and causing such a stir. I am in S. Florida I ill keep a look out for it. What do I do with it?
 
Marinade for beef

¾ cup chopped onion
½ cup oil

2 T prepared mustard
3 T Worchestershire
2 tsp salt
1/2 tsp pepper
3/4 c ketchup
3/4 cup water
1/3 cup lemon juice
3 T sugar

Simmer onions in oil for 15 minutes. Then add remainder of ingredients, stir, simmer for 20 minutes, stirring occasionally.

You have to let this cool before use. I will make a sauce by sauteing some onions, mushies then adding the marinade and bringing to a simmer.
 
What perfect timing, CraigC. I'm just back from Publix, with a small (2.19 lb.) specimen of the wily and elusive tri-tip. Priced $6.99/lb. today - is that good? It's a lot more than I usually pay for beef-for-the-oven.

Now to mix up your marinade; small snafu, that I don't have the lemon juice. I hate to show my ignorance, but would red wine vinegar possibly do? Another trip to the store is not out of the question, and I'd surely hate to ruin the meat.
 
I am curious what price they are going for. They are a cheap cut here.
Untrimmed you can find it 2-3 dollars a pound when there are sales.
I do mine on charcoal when i can. The wood is even better though.

McClintocks is famous restaurant in the area where tri-tip is king.
Their beans are sought after by many. They are available in some grocery stores and some costco stores. They are a small tender pinto bean in a sauce that has alot of pepper in it. I love them. Alot of people also put salsa on the meat when eating it.

F.McLintocks

http://www.mclintocks.com/shop/FMCstore.cgi?user_action=detail&catalogno=FMC105
 
What perfect timing, CraigC. I'm just back from Publix, with a small (2.19 lb.) specimen of the wily and elusive tri-tip. Priced $6.99/lb. today - is that good? It's a lot more than I usually pay for beef-for-the-oven.

Now to mix up your marinade; small snafu, that I don't have the lemon juice. I hate to show my ignorance, but would red wine vinegar possibly do? Another trip to the store is not out of the question, and I'd surely hate to ruin the meat.


Wow on the price! I do mine in the oven sometimes. 350 with fat side up.
I would use your favorite rub on it even if you marinate it first. You can marinate it in anything. Being a thick cut the marinade will only affect the outer part of the meat.
 
Into the marinade tonight and on the grill in 2-3 days!

If you wet marinate that poor piece of meat for 2 or 3 days you will turn it to mush! 8 hours, tops, is all it needs. Or, you might be better off using a dry rub and wrapping it in plastic wrap if you plan on keeping it in the fridge for 2 or 3 days:

Tri-Tip Dry Rub
• 1 Tbs black pepper
• 2 tsp salt
• ½ Tbs paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried rosemary
• ¼ tsp cayenne pepper
• ½ tsp Dijon mustard
• ⅓ cup red wine vinegar
• ⅓ cup vegetable oil
• 4 cloves crushed garlic

 
$6.99 a pound? Good grief! $2.99 a pound is about right in these har parts pardner. It is a bottom round sirloin cut. Not one of the better cuts for a roast. :ermm:
 
In some parts of U.S. the Tri-Tip is also know as a Bottom Sirloin Roast. One reason it can be so hard to find is that it is most often cut into Bottom Round Sirloin Steaks. They can up the price for the labor of cutting it. I would suggest that you ask for it by name, Tri-Tip and tell them you don't want it sliced. It is probably more available than you think. :)

Addie, it's highly unlikely that the unsuitable Tri Tip is used for steaks in other parts of the country. It's much more likely to be used in ground sirloin, as my meat cutter father did many years ago here in California, before the "Tri Tip revelation" of the early '60's, or late '50's.
 
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