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[okie smokie]

Looks tasty. Costco has pre-seasoned tri-tips that I was thinking about serving to guest next week, anyone ever try their pre-seasoned version?

Yes, and it was great!  However, I slow smoked it right out of the wrapper and took it off at 190*-195.  It was like a mini brisket flat. I think I like try-tip better that way, as I am not a fan of it as a thin slice steak and a bit chewy.(at least mine have been). 

[Yellow-03]

So far, Tri-Tip has not been my favorite cut.  I rarely see it around here in stores to purchase, so have never prepared it myself, only tried it in restaurants.  Every time, the texture has been kinda tough.  One place in Cincy that is supposed to be known for their Tri-Tip, I found it to be like Okie Smokie indicates... thin slices are chewy.  It was difficult to bite through a larger piece, and it kinda wanted to tear rather than slice easily with a knife.

[hughver]

I've got both a 15 and 45 blade Jaccard, anyone used this type of tenderizer on Tri-Tip?

OOPS! I just noticed on the tri-tip label it says "Blade Tenderized"

[hughver]

Since blade tenderizing may push surface bacteria into the center of the roast, I've decided to smoke L&S for 1-1.5 hours, sous vide for 4-6 hours and sear. This eliminates any contamination issues and still gets medium rare tri-tip. 

[Bar-B-Lew]

Since blade tenderizing may push surface bacteria into the center of the roast, I've decided to smoke L&S for 1-1.5 hours, sous vide for 4-6 hours and sear. This eliminates any contamination issues and still gets medium rare tri-tip. 

[hughver]

Thanks, since this is my first tri-tip, that's encouraging.

[Bentley]

Some will say one of the cons of tenderized beef at Costco, I am not one of them, but I understand the reasoning.  Tri-tip is the only meat I truly believe will be tough if it is not cut against the grain.  If it is sliced with the grain it is going to chew like a piece of chuck roast seared to 135°.   It is never going to have the tenderness of a choicer cut (unless it is sous vide), but that is one of the reason I like it (a reason why I no longer cook it SV), that slight tug and wood char flavor is so good for me.

[Bentley]

All done with the uncle and his eye, that is why.  But Kristin has dog class every tues. for the next 7 weeks, so will probably make a trip there for cheap Corned Beef about the time of the last class and then stock up one more time on Tri-tip too!

I just got back from RD in Richmond with another 18lbs...so should be good with Tri-Tip till late Spring!

You seem to be making that trip pretty regularly now

[Bar-B-Lew]

Your drive to Richmond is about what my drive to Philly is timewise.

[Bentley]

5 minutes a side and 3 turns @ 595° equates to IT of 123°.  Pro Turned off and will pull at 135°.  Getting ready to go check it as soon as I post this.  Try a wash of Worcestershier sauce before the rub for giggles!

[Bentley]

Still one of my favorite sandwiches!  Love the char flavor.  Worcestershier sauce wash is no longer in the mix!  Not a good flavor charred!

[Bobitis]

What's the sammich yield on that Bent? 3? I agree that tri-tips make the best sandwiches.

[Bentley]

That was a 33 oz. raw Tri-tip.  I gave Kristin 8 oz., I probably had 12 oz. on my sandwich and this little bit is left (plus a few bites here and there before the sandwich was made to make sure it was not poisonous), so 3 sandwiches for fat people, probably 8 for normal people. 

What's the sammich yield on that Bent? 3? I agree that tri-tips make the best sandwiches.

[glitchy]

That look great! Have to ask from the pics though, did you put the cooked back on the same platter you prepped on?

[cookingjnj]

Looks like a great sandwich Bent.  Thanks for the tutorials, I am going to give tri-tip a shot again.