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Author Topic: Can’t Believe It  (Read 1629 times)

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ZCZ

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Can’t Believe It
« on: June 07, 2019, 03:40:13 PM »
My Costco in MN FINALLY has Tri Tip!!   :cool: :clap: :cool: :clap:

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Osborn Cox

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Re: Can’t Believe It
« Reply #1 on: June 07, 2019, 03:51:37 PM »
Hmmm, I don’t see the hype for this cut, but maybe I just stink at cooking it.     I am tempted to try again now that I have a Sous Vide set up.    Glad you can get it, here at my local Costco in Wisconsin  it seems to be hit or miss, but to be fair I don’t look for it specifically.
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Bar-B-Lew

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Re: Can’t Believe It
« Reply #2 on: June 07, 2019, 04:14:18 PM »
Quote from: Osborn Cox on June 07, 2019, 03:51:37 PM
Hmmm, I don’t see the hype for this cut, but maybe I just stink at cooking it.     I am tempted to try again now that I have a Sous Vide set up.    Glad you can get it, here at my local Costco in Wisconsin  it seems to be hit or miss, but to be fair I don’t look for it specifically.

What didn't you like about it?
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ZCZ

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Re: Can’t Believe It
« Reply #3 on: June 07, 2019, 04:58:53 PM »
Looking for your favorite Santa Maria style BBQ recipes for Tri Tip.
Thanks in advance.
Z
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bregent

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Re: Can’t Believe It
« Reply #4 on: June 07, 2019, 05:08:59 PM »
Quote from: ZCZ on June 07, 2019, 04:58:53 PM
Looking for your favorite Santa Maria style BBQ recipes for Tri Tip.
Thanks in advance.
Z

Nothing fancy for me. Usually just a healthy dose of SPG or Montreal Steak, then reverse sear, or SV then sear to IT of 132*.  Served with chimichurri is nice.
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Bentley

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Re: Can’t Believe It
« Reply #5 on: June 07, 2019, 05:19:49 PM »
I love the cut grilled!  We still can't get it around us!  And I believe that Costco has better quality meat then Restaurant Depot, but I have to gasp when I buy it at $5.50/lb at RD, I could not do $8/lb...At that price I am gonna slide over to those NY strips!

But I am looking forward to your comments, I am cooking one for dinner tomorrow night, along with mashed potatoes and the 1st harvest of Beets from the garden!
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Osborn Cox

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Re: Can’t Believe It
« Reply #6 on: June 07, 2019, 06:28:36 PM »
Quote from: Bar-B-Lew on June 07, 2019, 04:14:18 PM
Quote from: Osborn Cox on June 07, 2019, 03:51:37 PM
Hmmm, I don’t see the hype for this cut, but maybe I just stink at cooking it.     I am tempted to try again now that I have a Sous Vide set up.    Glad you can get it, here at my local Costco in Wisconsin  it seems to be hit or miss, but to be fair I don’t look for it specifically.

What didn't you like about it?

It’s quite lean, which to me makes it kind of flavorless.    I also probably tend to cook it a little longer than I care for to please the family.    I have to agree with Bentley, at $8/lb I’m not even tempted to give it another try, can buy t-bones or strips and Cook them to everyone’s preference.
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hughver

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Re: Can’t Believe It
« Reply #7 on: June 07, 2019, 07:06:18 PM »
Tri Tip is a lot like flank steak. Costco's Tri Tips are blade tenderized, just marinate and cook over a fairly hot fire to an IT of about 132° (or to your desired degree of pinkness) and thin slice across the grain on an angle. The grain on a Tri Tip runs in two directions. I cut them in half where the grain changes and slice them separately. Cooking them longer will do little for tenderness unless you sous vide for 6-8 hours.  :2cents:
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ZCZ

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Re: Can’t Believe It
« Reply #8 on: June 07, 2019, 07:28:08 PM »
I hear you on the $8 too but I never get so did not care. Been wanting to do one ever since I had one my son in law in Southern CA made a few years back.
Will lost tomorrow. I think Bentley is going to join me in posting his too so should be fun.
Dec Contract
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NorCal Smoker

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Re: Can’t Believe It
« Reply #9 on: June 07, 2019, 10:28:48 PM »
Not Santa Maria style, but I like to rub with balsamic glaze and some type of steak rub.  I smoke for an hour, raise to 275°F and then cook to an IT of 142-145°F.  I think tri tip is better cooked to a higher temperature than the normal steak.  Here is what it looks like:



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Bar-B-Lew

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Re: Can’t Believe It
« Reply #10 on: June 07, 2019, 10:53:29 PM »
I think tri-tip is best sliced thin rather than eating it as a "steak".  I think it is more of a roast cooked as if it were a steak.
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Bentley

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Re: Can’t Believe It
« Reply #11 on: June 07, 2019, 11:20:00 PM »
It is a course meat, and I agree with thin and I like it slicer thin also.  I do not like to fight with my beef to eat it.   I don't treat it as a steak when eating, but I do like it medium rare.
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Bentley

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Re: Can’t Believe It
« Reply #12 on: June 08, 2019, 11:23:43 AM »
Well, since my Buddy Z said I could post here I am!  35 Day Wet Aged USDA Choice Restaurant Depot Tri-tip.  Have never seasoned this early, will see how it comes out being seasoned 6 hours before it is grilled!  It is a little one, but should be just about right for 4 people.







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Bentley

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Re: Can’t Believe It
« Reply #13 on: June 08, 2019, 03:31:37 PM »
Well, since I have lots of time, a Maverick Redi-Check and a Smart phone.  I decided I would give reverse sear one more try before I give up on it.  It went  on the Memphis Pro at 3:15 at 185°.  I guess I will pull at 115° and then sear both sides!
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ZCZ

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Re: Can’t Believe It
« Reply #14 on: June 08, 2019, 05:11:02 PM »
Small one here too. I put the bigger one in the freezer.
For run I used salt & pepper and Wee Wiley’s. Bought a loaf of Roasted Garlic and will go with a French Onion dip

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