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Old 10-31-2015, 01:56 PM   #31
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Originally Posted by Caslon View Post
Tri-tips taper off towards the back quite a bit. I might slice off that part and treat it like a steak, keeping the thicker up front part for roasting.
Good idea Caslon.

I've been cooking tri tips since they first came on the California market in the '60's. It took me all these years to finally figure that out.
The benefit is you can cook individual pieces to rare.
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Old 10-31-2015, 02:05 PM   #32
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Good idea Caslon.

I've been cooking tri tips since they first came on the California market in the '60's. It took me all these years to finally figure that out.
The benefit is you can cook individual pieces to rare.
Ralphs also carries tri tip already sliced into small steak sizes. They usually package about 5 or 6 of these 'steaks' in a package, and not the whole roast, the tips are left out. You might save a little money this way because most all the fat has been trimmed and you're not getting the ends. You're getting nice, uniform chunks of steaks.
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Old 10-31-2015, 02:11 PM   #33
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Sounds like another benefit of cutting it into pieces or steaks is that you don't have to worry about which way you're slicing the roast. I've had tri tip that my dad grilled when we were visiting in California, but I've never made it myself. I've seen it at a couple of good grocery stores here, though.
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Old 10-31-2015, 02:33 PM   #34
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Like these.... "Boneless"??...LOL
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Old 10-31-2015, 02:34 PM   #35
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Originally Posted by roadfix View Post
Ralphs also carries tri tip already sliced into small steak sizes. They usually package about 5 or 6 of these 'steaks' in a package, and not the whole roast, the tips are left out. You might save a little money this way because most all the fat has been trimmed and you're not getting the ends. You're getting nice, uniform chunks of steaks.
I've voted against those sliced steaks RF. Even when they are correctly sliced against the grain they are too thin to get them rare. It's really the same idea as round steak the way I see it. I guess if you don't care for rare meat it would be ok.
Notice the description label says beef loin on that package.
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Old 10-31-2015, 02:46 PM   #36
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I've voted against those sliced steaks RF. Even when they are correctly sliced against the grain they are too thin to get them rare. It's really the same idea as round steak the way I see it. I guess if you don't care for rare meat it would be ok.
Notice the description label says beef loin on that package.
Yeah, that was not a very good example there, including the description. Next time I'm at Ralphs I'll snap a pic.
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Old 10-31-2015, 03:14 PM   #37
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I've never seen them pre-sliced before. I did get a kick out of that picture you posted, RF - "boneless loin"

I think next time I'll try the suggestions of cutting off the thinner end before grilling. Usually I put the coals off to one side, and put the thicker part of the roast on the hotter part of the grill.

I LOVE Ralphs and Vons. Sure wish we had one or the other here. My daughter in Valencia shops at Ralphs and I enjoy going there with her when I go down to visit.

Caslon, I hadn't heard that about Albertsons being bought out. Guess I should read the news more. I knew something was up when I stopped in Albertsons real quick a few days ago and saw "Safeway select" items.
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Old 10-31-2015, 04:15 PM   #38
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Caslon, I hadn't heard that about Albertsons being bought out. Guess I should read the news more. I knew something was up when I stopped in Albertsons real quick a few days ago and saw "Safeway select" items.
It's right out of the movie Wall Street. Safeway acquired Albertsons KNOWING that they would have to sell the stores right away by law. It was purely a greedy money move by Safeway.
Poor Haggen's bought the stores at a tidy profit to Safeway only to fail a few months later. Bad feedback from customers who were used to the better quality of service from Vons and Ralphs. Safeway acted just like Gordon Gecko did in that movie. Famous quote after Gecko acquires an airline just to break it up and sell it by parts..."Because it's wreckable, that's why!!!!"
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Old 11-04-2015, 07:53 PM   #39
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I use to bbq mine on the grill, but ours runs real hot. Now, I heat the oven to 500. I place a 2 1/2 - 3 lbs marinated tri in. Cook for 15 minutes then turn the oven off. Do not open the door while it continues cooking for 45 minutes. Let it rest before cutting. Perfect everytime.

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Old 11-04-2015, 08:56 PM   #40
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Hi flwrjunke, and welcome to DC!

I haven't tried that method personally, but I've heard those who have tried it have had very good results.
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