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Old 10-07-2013, 06:18 PM   #11
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You could even do it in a pizza oven!
Yes, most definitely.

That's not a rodent. It's tri tip...really. :)
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Old 10-07-2013, 09:08 PM   #12
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Quote:
Originally Posted by roadfix View Post
Yes, most definitely.

That's not a rodent. It's tri tip...really. :)
I believe you. Thousands wouldn't, but I do.
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Old 10-08-2013, 06:37 PM   #13
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I believe you. Thousands wouldn't, but I do.

Well since I don't see a tail I'll believe you this time too.
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Old 10-09-2013, 09:18 PM   #14
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First rainy day here since I don't remember when. Therefore, my very first kitchen oven roasted tri-tip for this evening.
Ralphs (Kroger) have choice trimmed tri-tip on sale for $5.99/lb this week so I picked one up this morning. I'm doing the roast and 4 large baked potatoes together. Plus stir fried vegies and some warm sake to go with dinner....
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Old 10-10-2013, 02:34 PM   #15
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RF, how did you like your oven roasted tri tip? Sounds like you had a wonderful dinner.
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Old 10-11-2013, 10:04 AM   #16
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RF, how did you like your oven roasted tri tip? Sounds like you had a wonderful dinner.
I was not quite happy with the way it turned out. At 425F the 2 lb tri tip reached 130F internal temp in just over 30 minutes but it did not form a crust at all. I think my mistake was placing the 4 large potatoes on the same rack, too close to the roast. The potatoes took another 20 minutes or so to finish while the roast was resting, out of the oven, in foil.
The roast itself was tender and tasty, just no crust.
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Old 10-11-2013, 09:35 PM   #17
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My tri-tip came out crappy. It seemed to be composed of a thick layer of fat and then two similar (thickness) layers of meat. This is not what I remembered from when I was a kid and my mom cooked a tri-tip.

Perhaps I left it in the freezer too long (4 months). Whatever, I'm putting tri-tips on the back burner and don't intend to cook any any time soon.

I'll cook it again sometime... I know this is a good roast.
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Old 10-11-2013, 10:07 PM   #18
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Sounds more like brisket than tri-tip. Based on the pictures, there is no fat layer or separate layers of meat.
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Old 10-12-2013, 10:59 PM   #19
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Not wanting to contribute to any confusion but I didn't post any pictures. I think I'll divide my tri-tip between sandwiches and sharing with my dog. He never found a meat he didn't like.
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