"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 12-12-2010, 12:56 PM   #1
Assistant Cook
 
Join Date: Dec 2010
Posts: 1
Red face Tri tip roast

does anyone know what temp I am suppose to set the roaster at, to make tri tip roast? lost my manual.

__________________

__________________
candygirl40 is offline   Reply With Quote
Old 12-13-2010, 12:04 AM   #2
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
The only way I've ever had tri-tips was barbecued (what is called grilled now). Where I live no one has ever heard of tri-tip, and my husband thinks it is a weird anomaly from my military childhood days living at Vandenberg AFB.
__________________

__________________
Claire is offline   Reply With Quote
Old 12-13-2010, 12:10 AM   #3
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
That said, I'd marinade it in something teriaki style; a soy based marinade with some garlic, chili paste, sugar of some sort (I've been known to use anything from sugar to honey to jams, jellies and preserves given to me). You need something acidic, it can be vinegar or citrus juices. You're doing it as a roast, I've only done it as steaks. They can be tough, so I really recommend slicing into thick steaks and marinading them. Then grill to rare. If you need to have your meat well done, then ignore the above, and braise and make chili.
__________________
Claire is offline   Reply With Quote
Old 12-13-2010, 03:16 PM   #4
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
tri tip is well known here. santa marie bbq is tri tip . and loved by most everyone
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 12-13-2010, 04:25 PM   #5
Senior Cook
 
Join Date: May 2006
Location: Greater Annapolis MD Area
Posts: 257
Try treating it like a sirloin tip roast. It's temp should be around 130-135 depending on how rare you want it.
__________________
Elf is offline   Reply With Quote
Old 12-13-2010, 04:39 PM   #6
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Babetoo, I cracked up. About a dozen years ago, on a road trip, I revisited the Vandenberg AFB area where I went to high school. People kept talking about Santa Maria BBQ. I finally asked, what in the aitch-ee-double-hockey-sticks are you talking about? "Oh, tri-trips and pinquito beans." I cracked up, it was something we had often, maybe monthly, when we lived in the area! Hubby and i had it many times when we were on the road in that area, renewing old family & acquaintances. I've often been told what cut the tri-tips are, but around here it isn't called that (I still don't remember, a part of the sirloin, I think?). But my soy sauce-based marinade was a big hit with all of my California buddies. I still maintain that if you won't eat it rare, then braise or stew it because it gets really tough!
__________________
Claire is offline   Reply With Quote
Old 12-13-2010, 05:11 PM   #7
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,632
Tri tips are $1.99/lb this week at Ralphs.

I like to do them on the Weber over charcoal or red oak. I did them over charcoal the last time, indirect over low heat until desired internal temp, then seared them direct at the end. Foiled for about 10 minuted before carving.
I cooked one roast to medium doneness and the other well for some who like their's well done.
Make sure you cut the meat against the grain. Tri tips have grains running in a weird way.
Attached Thumbnails
Click image for larger version

Name:	P1050367.jpg
Views:	124
Size:	101.5 KB
ID:	9224   Click image for larger version

Name:	P1050369.jpg
Views:	129
Size:	70.1 KB
ID:	9225  

__________________
roadfix is offline   Reply With Quote
Old 12-13-2010, 06:03 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,352
i have not seen tri-tips in eastern MA. With all the positive comments about this cut, I have asked and been told, "We don't get that cut here.".
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 12-13-2010, 07:07 PM   #9
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
After seeing the picture, I realized that was what I got marked Rib Eye Roast. No wonder it was so tough, and I mean really tough. The grain was like thick noodles stuck together.

I was, however able to save it by braising low and slow for a couple of hours. After that it was shreddable.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 12-13-2010, 09:35 PM   #10
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,632
Here's some good info on tri-tips:

Santa Maria Tri-Tip Steaks
__________________

__________________
roadfix is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:51 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.