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Old 08-25-2006, 08:05 PM   #1
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Trying Another Roast- Tri Tip

Hey guys. Got myself another pot roast. Last one i cooked as you might remember was a 3lb chuck roast. I used 12 oz BBQ sauce and 12 OZ beer. the gravy was overpowering, but the meat was extremely tender.

I was thinking this time using 12 oz beer and only 4oz BBQ sauce?

This time, i got a new roast. I got a 2.6 lb Tri Tip Sirloin roast.

Couple questions as it's a different cut of meat which i assume is alot leaner and this was a more expensive cut, dont want to screw it up.

There is one side of the meat that is layered with fat. Should i cook this layer up, or down?

What is the lowest temperature i should cook it at? I want to cook it as low as possible. 275 maybe?

Around how long will this 2.6lb Tri Tip take? I think i cooked the 3lb Chuck for 4 hours.

Cheers

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Old 08-25-2006, 08:29 PM   #2
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A tri tip is a better cut of meat than a chuck roast and is generally oven roasted or grilled.

You can braise it if you want, but you might enjoy it more cooked dry. A lot of people marinate it, as it's really lean.

Fat side up. Bring the liquid to a simmer and then into a 275 oven. I'm thinking it'll be done in 2-21/2 hours?
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Old 08-25-2006, 09:03 PM   #3
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thank you. Yeah i know dry is an option. But i want to pot roast style it.
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Old 08-25-2006, 09:41 PM   #4
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Go for it, then.

I'm guessing you won't like it as much as a chuck roast in pot roast. Just dont make your Kobe beef into pot roast, though, ok?
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Old 08-25-2006, 10:21 PM   #5
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Quote:
Originally Posted by jennyema
Go for it, then.

I'm guessing you won't like it as much as a chuck roast in pot roast. Just dont make your Kobe beef into pot roast, though, ok?
i like the lean idea. i hate having to cut around fat pieces to get to my meat.

i think i will LOVE the tri tip. i also have experience with pot roast so my gravy will be superb, plus im gonna LOAD it with garlic pockets.

it's gonna be absurd.
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Old 08-25-2006, 10:22 PM   #6
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Tri-tip is too lean for pot roast, IMO, and it probably will turn out very dry. It's usually grilled and sliced thin, like steak, simply seasoned with salt, pepper, and garlic (Google Santa Maria BBQ -- the stuff of Sideways).

As for cooking pot roast, simple is better, as I've said many times before, and as shown by your experiment with the BBQ sauce that hid the flavor of the meat. Don't fall for the "if a little is good, a lot is better" fallacy that grips most newbie cooks.
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Old 08-25-2006, 10:25 PM   #7
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Fryboy, i am cutting the BBQ sauce tremendously as to bring out more flavor of the meat. As i said, i am using 4oz instead of 12oz.
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Old 08-25-2006, 10:35 PM   #8
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I'm guessing it'll be dry, too, since it'll be cooked till more than well done.

Braising is a cooking technique meant for cheaper cuts of meat that have lots of connective tissue that would not be that appetizing if oven roasted or grilled.
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Old 08-25-2006, 10:47 PM   #9
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We'll see. I'm more concerned about solid pieces of pure lean meat with no annoying bits of fat to have to cut around.
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Old 08-25-2006, 10:49 PM   #10
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Hey guys you obviously know what you're talking about and i regard your opinions.

So tell me what you think i should do with this 2.6lb tri tip sirloin, in detail.

Im guessing roast it at around 400 in a 13x9 inch glass casserole dish?

Can i still use garlic pockets? ie cutting into meat and jamming half cloves in there?

Also, what would you reccomend as a dry rub? Maybe some thyme, salt, pepper, what else?


could i still use my onions and carrots?

Outline a plan for me and i'll take it into consideration.

can i marinate it in my Budweiser Beer and my Bone Suckin Sauce, then just pat it dry?

What temp and for how long for a 2.6lb tri tip sirloin?

Cheers
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