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Thread: Tri Tip

  1. #1
    Dimitri Guest

    Default Tri Tip

    Excuse the cross-post

    We are on the central California coast. There is a little joint called the
    Main Street Grill in the area, They use a huge Santa Maria style wood fired
    grill. There is a chain and a large wheel that raises and lowers the cooking
    grate. Every morning they stoke up this grill with a red oak fire. &
    through out the day this grill is manned and cooking 1/2 chickens, beef
    ribs, baby backs Boston buts for pulled pork & the indigenous tri tips
    ..
    The other evening I was parked in front and noticed one of the cooks pulling
    off the untrimmed tri-tips, slicing off the charred fat cap and returning
    the tri tip to the grill to re-char the beef.

    Last night I had seasoned an untrimmed tri tip and usually I would have
    trimmed it before cooking, this time I figured I would try it their way. So
    I charred both sides, put the charred tri tip on the upper grate of the
    grill and let it cook @ about 300 with the fat dripping down to create some
    Q-Smoke. About an hour or so later I trimmed off the fat cap & re-charred
    the tri-tip the turned off the grill to let it rest while I went inside to
    fix the rest of the meal.

    Well maybe it was the particular piece of meat but my goodness, it was
    tender, juicy & flavorful not to mention easy to slice. Damn!

    BUY this was the cheap stuff not USDA Choice - it was $2.99 per pound.


    Old Scoundrel

    (AKA Dimitri)



  2. #2
    Tutall Guest

    Default Re: Tri Tip

    On May 30, 9:55*am, "Dimitri" <Dimitr...@prodigy.net> wrote:
    > Last night I had seasoned an untrimmed tri tip


    WTH are you finding untrimmed tri-tips? I'd have to go to a butcher
    shop 15 miles away to find one.



  3. #3
    Tutall Guest

    Default Re: Tri Tip

    On May 30, 9:55*am, "Dimitri" <Dimitr...@prodigy.net> wrote:
    > Last night I had seasoned an untrimmed tri tip


    WTH are you finding untrimmed tri-tips? I'd have to go to a butcher
    shop 15 miles away to find one.



  4. #4
    Dimitri Guest

    Default Re: Tri Tip


    "Tutall" <[email protected]> wrote in message
    news:[email protected]...
    On May 30, 9:55 am, "Dimitri" <Dimitr...@prodigy.net> wrote:
    > Last night I had seasoned an untrimmed tri tip


    WTH are you finding untrimmed tri-tips? I'd have to go to a butcher
    shop 15 miles away to find one.


    Here in California they are quite ofen the stupidmarket leader items,
    especially at Albertsons & Vons (Safeway)


    --
    Old Scoundrel

    (AKA Dimitri)



  5. #5
    Dimitri Guest

    Default Re: Tri Tip


    "Tutall" <[email protected]> wrote in message
    news:[email protected]...
    On May 30, 9:55 am, "Dimitri" <Dimitr...@prodigy.net> wrote:
    > Last night I had seasoned an untrimmed tri tip


    WTH are you finding untrimmed tri-tips? I'd have to go to a butcher
    shop 15 miles away to find one.


    Here in California they are quite ofen the stupidmarket leader items,
    especially at Albertsons & Vons (Safeway)


    --
    Old Scoundrel

    (AKA Dimitri)



  6. #6
    aem Guest

    Default Re: Tri Tip

    On May 30, 9:55*am, "Dimitri" <Dimitr...@prodigy.net> wrote:
    > ..... .
    > The other evening I was parked in front and noticed one of the cooks pulling
    > off the untrimmed tri-tips, slicing off the charred fat cap and returning
    > the tri tip to the grill to re-char the beef.
    >
    > Last night I had seasoned an untrimmed tri tip and usually I would have
    > trimmed it before cooking, this time I figured I would try it their way. So
    > I charred *both sides, put the charred tri tip on the upper grate of the
    > grill and let it cook @ about 300 with the fat dripping down to create some
    > Q-Smoke. *About an hour or so later I trimmed off the fat cap & re-charred
    > the tri-tip the turned off the grill to let it rest while I went inside to
    > fix the rest of the meal.
    >
    > Well maybe it was the particular piece of meat but my goodness, it was
    > tender, *juicy & flavorful not to mention easy to slice. Damn!
    > .........


    Hmmm, maybe you get more tenderizing and flavoring from the extra fat
    melting, and then freshen up the flavor with the secondary charring?
    I've pretty much given up on tri-tip because it is so often so tough.
    Pity, because it takes so well to a wide variety of rubs and
    marinades. Maybe this is the way to give it another try.

    Hmmm again. I've been seeking a reason to splurge on a good slicing
    knife. Maybe if I had one I could slice the tri-tip so thin toughness
    wouldn't be a problem. Hmmm. -aem

  7. #7
    aem Guest

    Default Re: Tri Tip

    On May 30, 9:55*am, "Dimitri" <Dimitr...@prodigy.net> wrote:
    > ..... .
    > The other evening I was parked in front and noticed one of the cooks pulling
    > off the untrimmed tri-tips, slicing off the charred fat cap and returning
    > the tri tip to the grill to re-char the beef.
    >
    > Last night I had seasoned an untrimmed tri tip and usually I would have
    > trimmed it before cooking, this time I figured I would try it their way. So
    > I charred *both sides, put the charred tri tip on the upper grate of the
    > grill and let it cook @ about 300 with the fat dripping down to create some
    > Q-Smoke. *About an hour or so later I trimmed off the fat cap & re-charred
    > the tri-tip the turned off the grill to let it rest while I went inside to
    > fix the rest of the meal.
    >
    > Well maybe it was the particular piece of meat but my goodness, it was
    > tender, *juicy & flavorful not to mention easy to slice. Damn!
    > .........


    Hmmm, maybe you get more tenderizing and flavoring from the extra fat
    melting, and then freshen up the flavor with the secondary charring?
    I've pretty much given up on tri-tip because it is so often so tough.
    Pity, because it takes so well to a wide variety of rubs and
    marinades. Maybe this is the way to give it another try.

    Hmmm again. I've been seeking a reason to splurge on a good slicing
    knife. Maybe if I had one I could slice the tri-tip so thin toughness
    wouldn't be a problem. Hmmm. -aem

  8. #8
    Tutall Guest

    Default Re: Tri Tip

    On May 30, 10:55*am, "Dimitri" <Dimitr...@prodigy.net> wrote:
    > "Tutall" <tut...@hotmail.com> wrote in message
    >
    > news:[email protected]...
    > On May 30, 9:55 am, "Dimitri" <Dimitr...@prodigy.net> wrote:
    >
    > > Last night I had seasoned an untrimmed tri tip

    >
    > WTH are you finding untrimmed tri-tips? I'd have to go to a butcher
    > shop 15 miles away to find one.
    >
    > Here in California they are quite ofen the stupidmarket leader items,
    > especially at Albertsons & Vons (Safeway)


    I'm in the SFBA and all the Safeway (and Albertson's and, and and)
    stuff is trimmed to heck and gone with nary a fatcap left. 15 years
    ago they still left a bit of fatcap, but not for the last 10 years or
    so. And that's for every grocery store, Costco, whatever I've seen. No
    place sells these not trimmed outside of a specialty butcher's that I
    can find.
    I remember talking to a Safeway butcher and he showed me how they are
    trimmed before they are cryovacced, so he couldn't sell me an
    untrimmed one if he wanted to.

    I'm wondering what you think an untrimmed tri-tip looks like?


    To AEM, are you grilling your tri-tip? Slower cooking will result in
    this cut being tougher in my experience. A 4-6 hour marinade doesn't
    hurt any either.








  9. #9
    Tutall Guest

    Default Re: Tri Tip

    On May 30, 10:55*am, "Dimitri" <Dimitr...@prodigy.net> wrote:
    > "Tutall" <tut...@hotmail.com> wrote in message
    >
    > news:ec4d4e[email protected]..
    > On May 30, 9:55 am, "Dimitri" <Dimitr...@prodigy.net> wrote:
    >
    > > Last night I had seasoned an untrimmed tri tip

    >
    > WTH are you finding untrimmed tri-tips? I'd have to go to a butcher
    > shop 15 miles away to find one.
    >
    > Here in California they are quite ofen the stupidmarket leader items,
    > especially at Albertsons & Vons (Safeway)


    I'm in the SFBA and all the Safeway (and Albertson's and, and and)
    stuff is trimmed to heck and gone with nary a fatcap left. 15 years
    ago they still left a bit of fatcap, but not for the last 10 years or
    so. And that's for every grocery store, Costco, whatever I've seen. No
    place sells these not trimmed outside of a specialty butcher's that I
    can find.
    I remember talking to a Safeway butcher and he showed me how they are
    trimmed before they are cryovacced, so he couldn't sell me an
    untrimmed one if he wanted to.

    I'm wondering what you think an untrimmed tri-tip looks like?


    To AEM, are you grilling your tri-tip? Slower cooking will result in
    this cut being tougher in my experience. A 4-6 hour marinade doesn't
    hurt any either.








  10. #10
    aem Guest

    Default Re: Tri Tip

    On May 30, 11:28*am, Tutall <tut...@hotmail.com> wrote:
    > [snip]
    > To AEM, are you grilling your tri-tip? Slower cooking will result in
    > this cut being tougher in my experience. A 4-6 hour marinade doesn't
    > hurt any either.


    When I was still doing them I grilled them, pretty hot, after a
    marinade or dry rub. It's just not a tender cut of beef. Sometimes
    you hanker for a good-sized hunk of meat, though, and it's hard to
    find a thick flank steak. Best (in this context, tenderest) large
    cuts I've made the past couple of years have been legs of lamb. -
    aem

  11. #11
    aem Guest

    Default Re: Tri Tip

    On May 30, 11:28*am, Tutall <tut...@hotmail.com> wrote:
    > [snip]
    > To AEM, are you grilling your tri-tip? Slower cooking will result in
    > this cut being tougher in my experience. A 4-6 hour marinade doesn't
    > hurt any either.


    When I was still doing them I grilled them, pretty hot, after a
    marinade or dry rub. It's just not a tender cut of beef. Sometimes
    you hanker for a good-sized hunk of meat, though, and it's hard to
    find a thick flank steak. Best (in this context, tenderest) large
    cuts I've made the past couple of years have been legs of lamb. -
    aem

  12. #12
    Dimitri Guest

    Default Re: Tri Tip


    "aem" <[email protected]> wrote in message
    news:[email protected]...
    On May 30, 9:55 am, "Dimitri" <Dimitr...@prodigy.net> wrote:


    <snip>

    Hmmm, maybe you get more tenderizing and flavoring from the extra fat
    melting, and then freshen up the flavor with the secondary charring?
    I've pretty much given up on tri-tip because it is so often so tough.
    Pity, because it takes so well to a wide variety of rubs and
    marinades. Maybe this is the way to give it another try.

    Hmmm again. I've been seeking a reason to splurge on a good slicing
    knife. Maybe if I had one I could slice the tri-tip so thin toughness
    wouldn't be a problem. Hmmm. -aem

    To further the prep. I use a heavy 2 prong chef's fork and poke a lot of
    holes in the meat from both sides. This time I used a goodly amount Lime
    Pepper (Closeout -great big bottle from the spice section @ Sams) Then I
    have a bottle of Red wine that is about 20% vinegar now & I moistened the
    chunk, placed it in a Ziploc for several hours before grilling.

    IMHO there is little doubt leaving the fat side up during cooking does not
    "tenderize the meat but rather the fat coats the meat and slows the
    dehydration process allowing the meat to maintain more moisture. I think the
    meat maintaining moisture keeps the meat from toughening from drying out.

    Then again I may be full of crap and it's nothing I did but happened to get
    a good piece of meat. I'll know more the 2nd or 3rd time.

    --
    Old Scoundrel

    (AKA Dimitri)


  13. #13
    Dimitri Guest

    Default Re: Tri Tip


    "aem" <[email protected]> wrote in message
    news:[email protected]...
    On May 30, 9:55 am, "Dimitri" <Dimitr...@prodigy.net> wrote:


    <snip>

    Hmmm, maybe you get more tenderizing and flavoring from the extra fat
    melting, and then freshen up the flavor with the secondary charring?
    I've pretty much given up on tri-tip because it is so often so tough.
    Pity, because it takes so well to a wide variety of rubs and
    marinades. Maybe this is the way to give it another try.

    Hmmm again. I've been seeking a reason to splurge on a good slicing
    knife. Maybe if I had one I could slice the tri-tip so thin toughness
    wouldn't be a problem. Hmmm. -aem

    To further the prep. I use a heavy 2 prong chef's fork and poke a lot of
    holes in the meat from both sides. This time I used a goodly amount Lime
    Pepper (Closeout -great big bottle from the spice section @ Sams) Then I
    have a bottle of Red wine that is about 20% vinegar now & I moistened the
    chunk, placed it in a Ziploc for several hours before grilling.

    IMHO there is little doubt leaving the fat side up during cooking does not
    "tenderize the meat but rather the fat coats the meat and slows the
    dehydration process allowing the meat to maintain more moisture. I think the
    meat maintaining moisture keeps the meat from toughening from drying out.

    Then again I may be full of crap and it's nothing I did but happened to get
    a good piece of meat. I'll know more the 2nd or 3rd time.

    --
    Old Scoundrel

    (AKA Dimitri)


  14. #14
    Gloria P Guest

    Default Re: Tri Tip

    aem wrote:

    >
    > Hmmm, maybe you get more tenderizing and flavoring from the extra fat
    > melting, and then freshen up the flavor with the secondary charring?
    > I've pretty much given up on tri-tip because it is so often so tough.
    > Pity, because it takes so well to a wide variety of rubs and
    > marinades. Maybe this is the way to give it another try.
    >
    > Hmmm again. I've been seeking a reason to splurge on a good slicing
    > knife. Maybe if I had one I could slice the tri-tip so thin toughness
    > wouldn't be a problem. Hmmm. -aem




    I don't think we've ever had tough tri-tip, even when we use it for
    kabobs on the grill.

    gloria p

  15. #15
    Gloria P Guest

    Default Re: Tri Tip

    aem wrote:

    >
    > Hmmm, maybe you get more tenderizing and flavoring from the extra fat
    > melting, and then freshen up the flavor with the secondary charring?
    > I've pretty much given up on tri-tip because it is so often so tough.
    > Pity, because it takes so well to a wide variety of rubs and
    > marinades. Maybe this is the way to give it another try.
    >
    > Hmmm again. I've been seeking a reason to splurge on a good slicing
    > knife. Maybe if I had one I could slice the tri-tip so thin toughness
    > wouldn't be a problem. Hmmm. -aem




    I don't think we've ever had tough tri-tip, even when we use it for
    kabobs on the grill.

    gloria p

  16. #16
    Christine Dabney Guest

    Default Re: Tri Tip

    On Fri, 30 May 2008 17:56:24 -0600, Gloria P <[email protected]>
    wrote:


    >I don't think we've ever had tough tri-tip, even when we use it for
    >kabobs on the grill.
    >
    >gloria p


    I grilled some tri-tip steaks the other night, and they were not tough
    at all. Very flavorful...

    Christine, now trying to figure out what to do with the leftover steak
    she grilled.

  17. #17
    Christine Dabney Guest

    Default Re: Tri Tip

    On Fri, 30 May 2008 17:56:24 -0600, Gloria P <[email protected]>
    wrote:


    >I don't think we've ever had tough tri-tip, even when we use it for
    >kabobs on the grill.
    >
    >gloria p


    I grilled some tri-tip steaks the other night, and they were not tough
    at all. Very flavorful...

    Christine, now trying to figure out what to do with the leftover steak
    she grilled.

  18. #18
    Dimitri Guest

    Default Re: Tri Tip


    "Christine Dabney" <[email protected]> wrote in message
    news:[email protected]..
    > On Fri, 30 May 2008 17:56:24 -0600, Gloria P <[email protected]>
    > wrote:
    >
    >
    >>I don't think we've ever had tough tri-tip, even when we use it for
    >>kabobs on the grill.
    >>
    >>gloria p

    >
    > I grilled some tri-tip steaks the other night, and they were not tough
    > at all. Very flavorful...
    >
    > Christine, now trying to figure out what to do with the leftover steak
    > she grilled.


    Steak Sandwich on grilled sourdough.

    Old Scoundrel

    (AKA Dimitri)


  19. #19
    Dimitri Guest

    Default Re: Tri Tip


    "Christine Dabney" <[email protected]> wrote in message
    news:[email protected]..
    > On Fri, 30 May 2008 17:56:24 -0600, Gloria P <[email protected]>
    > wrote:
    >
    >
    >>I don't think we've ever had tough tri-tip, even when we use it for
    >>kabobs on the grill.
    >>
    >>gloria p

    >
    > I grilled some tri-tip steaks the other night, and they were not tough
    > at all. Very flavorful...
    >
    > Christine, now trying to figure out what to do with the leftover steak
    > she grilled.


    Steak Sandwich on grilled sourdough.

    Old Scoundrel

    (AKA Dimitri)


  20. #20
    Sam O. Yedd Guest

    Default Re: Tri Tip

    On Fri, 30 May 2008 09:55:03 -0700, "Dimitri" <[email protected]>
    wrote:

    >Excuse the cross-post
    >
    >We are on the central California coast. There is a little joint called the
    >Main Street Grill in the area, They use a huge Santa Maria style wood fired
    >grill. There is a chain and a large wheel that raises and lowers the cooking
    >grate. Every morning they stoke up this grill with a red oak fire. &
    >through out the day this grill is manned and cooking 1/2 chickens, beef
    >ribs, baby backs Boston buts for pulled pork & the indigenous tri tips.


    Is that the place on the virtual south side of downtown SLO where they
    do the Q in the parking lot out front? If so, I have always intended
    to try the place when visiting but never have. The smell from that
    parking lot is enticing.


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