jminion1
Sous Chef
Low will work but need low finish internal temp (125 to 130).
Jim
Jim
Bobberqer said:Hey Blaze......... not sure where you 're from in Calif, but if you;re close to Santa Maria , they have a pretty big Tri-Tip festival there every year that's pretty coll to attend..... in fact most of the restuarants in that town and the surrounding towns, and valleys serve it regularly ..
good luck to ya
Bob
Here's a little additional info . . . .Bobberqer said:Well I am new here, but found a post that I know something about ... Tri Tip.... Cooked alot of it when I lived in Calf many years ago.. and it was a cheaper cut of meat, but it seems it is not anymore
Where I live, most butchers kinda look at ya cockeyed when you ask for the name Tri-tip ... When I have found it I have been quoted as high as $9.99 a pound .. I dont think I'd be ordering that piece of meat at that price.. I normally find it for $3.99 a pound at either a local butcher, who I do work for, or when I'm lucky enough to get a pass into a Wholesale Restuarant place .. If you butcher is errr ummm aaaaaaaaa uneducated, just ask him how much first... Most of em want to hit a home run because it's part of the Sirloin.. when the reality of it is, that they usually make hamburger meat out of the Tri-Tip, or shish kabobs for those who do that kind of business...
the meat number you can order tri tip from your butcher is IMPS/NAMP 1185C & 1185D... if you like it trimmed order the 1185D, it is trimmed of fat... I prefer mine with the fat...
Godd Luck to ya
Bob
Blaze1024 said:Hi Helen it’s a small world I spent a lot of my teenage years in Port Hueneme and went to Brooks Institute of Photography in Santa Barbra.