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Old 03-03-2012, 03:37 PM   #1
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Elusive Cut finally Captured in S. Florida!

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

Into the marinade tonight and on the grill in 2-3 days!

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Old 03-03-2012, 04:02 PM   #2
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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
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Old 03-03-2012, 04:17 PM   #3
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It is listed as sirloin tri-tip roast. I'll scan the recipe later and post it.
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Old 03-03-2012, 04:48 PM   #4
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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!
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Old 03-03-2012, 05:05 PM   #5
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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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Old 03-03-2012, 05:20 PM   #6
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Quote:
Originally Posted by buckytom
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....
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Old 03-03-2012, 06:17 PM   #7
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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.
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Old 03-03-2012, 06:52 PM   #8
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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.
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Old 03-03-2012, 08:19 PM   #9
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I'm glad the Tri-Tips are hitting in S FL. Please send a few of your marlin or sailfish this (CA) way...
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Old 03-03-2012, 08:58 PM   #10
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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......
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