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Old 10-29-2015, 09:21 PM   #1
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Looking to try roasting a tri-tip roast

I've not cooked this cut of beef before and have some questions.

Are all tri-tip roasts all listed as such or are some/all listed as loin?
Many seem someone flat, but I guess that's the nature of this cut. I'm on the lookout for one with a higher profile towards the front. Does the thinner tip part get a bit more done than the thicker part?

Is this a slow cook type roast or is it similar to roasting an eye of round type roast?

I'm on the lookout at my 3 major chain stores for a tri-tip roast that is thicker at the front like the one Cheryl posted a pic of a few nights ago. I'd like her and others to reply how they prepare and roast their Tri-Tip Roast if you would be so kind to. Thanks!

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Old 10-29-2015, 09:28 PM   #2
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I grill mine like grilling a big, fat steak, but turning frequently. Takes about half hour on average to grill an average sized tri tip.
They're traditionally done that way but many people roast or smoke them, then do a quick sear at the end.
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Old 10-29-2015, 09:41 PM   #3
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I've never done it in an oven. I think it's one of those cuts that just tastes better when cooked on the grill.

I also cook it like a big fat steak. If possible, I prefer a wood fire. Tri-tip isn't a super flavorful cut, so that smokiness really adds a lot to the flavor.



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Old 10-29-2015, 09:42 PM   #4
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Quote:
Originally Posted by roadfix View Post
I grill mine like grilling a big, fat steak, but turning frequently. They're traditionally done that way but many people roast or smoke them, then do a quick sear at the end.
Yes, the tri-tips I've seen are rather flat. Cheryl posted a pic and hers was nice and fat at the front. I'm still looking for one like that. No luck so far.
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Old 10-29-2015, 09:45 PM   #5
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Originally Posted by Caslon View Post
Yes, the tri-tips I've seen are rather flat. Cheryl posted a pic and hers was nice and fat at the front. I'm still looking for one like that. No luck so far.
Well, they tend to 'plump' up while cooking....
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Old 10-29-2015, 09:47 PM   #6
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I like to cut some of the fat cap off.Not all of it.

Season it well.Smoke it for a while.Then either bring it in and put it on a rotisserie or grill it.

If you can find a butcher shop ask them for one that's been aged.
Costco has them to.I buy the big bags and do them all at once.
Flavor seal them for later.

They make the best sammiches.
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Old 10-29-2015, 10:06 PM   #7
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...Costco has them to....

Sadly, not all Costcos. Tri-tip is really a west coast cut of meat. The only place I've ever seen it in MA is at TJs for big bucks.

It may be available in other parts of the country. The meat guy where I shop said he never sees them.
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Old 10-29-2015, 10:28 PM   #8
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I don't have a BBQ at the moment, looking to oven roast it.
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Old 10-29-2015, 10:29 PM   #9
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Looking to try roasting a tri-tip roast

No tri-tip at our nearest Costco either. Have never seen it around these here parts. Seeing as how Steve can find it up nort, it's apparently available somewhere here in the midwest.
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Old 10-29-2015, 10:43 PM   #10
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No tri-tip at our nearest Costco either. Have never seen it around these here parts. Seeing as how Steve can find it up nort, it's apparently available somewhere here in the midwest.
They often have them at our local Cub Foods, albeit in limited quantities. This past summer I would buy them up as soon as they hit the shelves and freeze them. I think I had about 8 in the freezer at one point. Maybe that's why you haven't been able to find any.
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