Paymaster
Sous Chef
We wanted French Dipped sandwiches for dinner tonite so I did a Tri-Tip on my Akorn cooker. I marinated the meat in my favorite wet rub for beef. I also did som ABTs too.
ThanksBeautiful pics Paymaster! Now you can get tri tips in Georgia? I don't know why it's traditionally only been a western cut. Like Cheryl, it's been my favorite cut of beef since the '60's when California quit grinding them up for hamburger.
Will you share your recipe for your "favorite wet rub for beef."?
Thanks
We started seeing them in my favorite meat market about three years ago.
Wet Rub
2 tablespoons olive oil
1 tablespoon soy sauce
2 teaspoons Montreal Steak seasoning
1 teaspoon Espresso Powder
Mix well and rub on both sides
Let the meat sit for at least one hour but longer is better
Beautiful pics Paymaster! Now you can get tri tips in Georgia? I don't know why it's traditionally only been a western cut. Like Cheryl, it's been my favorite cut of beef since the '60's when California quit grinding them up for hamburger.
Will you share your recipe for your "favorite wet rub for beef."?
I never saw a tri tip until I joined Costco a few years ago.
Anyone grill there tri tip? Its seems as tender as London Broil and is marbled more than London broil.
I have never tried it, but I have seen it marinated, grilled, sliced on the bias and served medium to rare. It looked excellent.
I never saw a tri tip until I joined Costco a few years ago.
Anyone grill there tri tip? Its seems as tender as London Broil and is marbled more than London broil.
I have never tried it, but I have seen it marinated, grilled, sliced on the bias and served medium to rare. It looked excellent.
Addie, I doubt very much that it's always been available under another name in the east. Here's more facts about the Tri Tip...
tri-tip history | The Butcher's Blog
Kayelle, I have purchased it many times at my butcher's in Everett for many years. I make beef jerky with it. I even went so far as to buy an electric slicer for that sole purpose. It is called a Bottom Round Beef Roast. Sometimes it is sliced for thick steaks. Today, some stores in the east have got the message and call it a Tri Tip.
Some stores will cut it into a thick piece and sell it as a steak. Just enough for two people. Sell it that way, jack up the price and they make a killing.
Kayelle, I have purchased it many times at my butcher's in Everett for many years. I make beef jerky with it. I even went so far as to buy an electric slicer for that sole purpose. It is called a Bottom Round Beef Roast. Sometimes it is sliced for thick steaks. Today, some stores in the east have got the message and call it a Tri Tip.
Some stores will cut it into a thick piece and sell it as a steak. Just enough for two people. Sell it that way, jack up the price and they make a killing.
Some stores will cut it into a thick piece and sell it as a steak. Just enough for two people. Sell it that way, jack up the price and they make a killing.
Addie, that is not the tri tip. If you look at the diagram I posted, the tri tip is the bottom of the sirloin, not the round. I sure don't claim to know everything, but I do know my tri tip.