Caslon
Executive Chef
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!
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!