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!
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.
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.