Finally, after searching for a couple years, I have bagged a Tri-tip! When you least expect, it shows up in a Publix weekly ad. Now tis time to discover what west coasters are always raving about! It's mine, all mine!
Into the marinade tonight and on the grill in 2-3 days!
Howdy...Tri-Tips are very common out here, so maybe you need to GO WEST...???
I realize the start of this thread is over a year old...
I eat a LOT of Tri-Tip...
Tri-tip is a cut of bottom round also known as the Santa Maria cut due to this wonderful hunk-o-beef allegedly first made popular there in Santa Maria, CA...
The closest to me Safeway has them on sale right now for $3.99...oh yeah...that means I try to buy several, if I have the room to store them...
You can cook them in an oven, dutch oven, over live flames (turn it a few times) of on a gas grill with the hood down...
By keeping track of the temperature with a thermometer in the very center and cooking it to just below medium rare, an dletting it rest 15 minutes with a foil tent, it will finish out with a slight pink in the center, and medium well out towards the tips...everybody's happy and get's their favorite cut of meat that if cooked by w skilled person will be tender, juicy, tasty, and everybody will want more...
Whikle you *can* slother on bbq sauce just before finishing, a good hunk-o-meat will stand up on it's own with just salt and pepper...
How do you tell IF you have a GOOD hunk-o-meat...???
IF wrapped in sanitary plastic you can pick it up and run your thumb over the package, pressing down a bit, into the meat feeling for hard grizzle...the meat you want to take home will have no hard grizzle seams or pockets...for sanitary reasons this is impossible to do IF the meat is unwrapped and in a butchers cold display...
When I cook it NOW using my gas grill, I start off with a hot sear and then turn off the middle gas burner and let the hunk-o-meat cook with indirect heat...usually takes about an hour with the hood closed, cooked fat side up...I often concoct a rub and apply a few hours before cooking...I rarely marinade so I don't overpower the taste...
This is not like a brisket that need 8 to 12 hours low and slow to be edible...
Experiment...whether you use a gas grill, oven, open fire, charcoal (uhg), the key is to CALIBRATE yourself to the Tri-Tip...undertstand it, love it, eat it...eat some more...repeat as needed...
Don't overcook it, and ALWAYS let it REST 15 minutes under a foil tent before cutting into it...
This one had Kinders mild bbq sauce slothered on just before it was done, and I let it "cook in" a little...this was a few days ago...between rain storms...
Here is a Tri-tip from last week:
This one was just over 2 pounds uncooked...
YUM...!!!
Y'all eat yet...???