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Eggspert
01-24-2013, 12:06 PM
Once again . . . I am trying to figure out what to do for a competition and I decided to ask my "brothers" for advice. We are cooking tri-tip for a competition, would you recommend going with a good quality CAB (Creekstone) or step up to Snake River Wagyu? Will you notice/taste the difference? Anyone cooked a Wagyu tri-tip, does it have a richer flavor?

Eggspert BBQ
Thanks in advance!

WineMaster
01-24-2013, 12:13 PM
If you do a search, Someone had a competition Tri Tip thread yesterday.

Rich Parker
01-24-2013, 05:28 PM
Once again . . . I am trying to figure out what to do for a competition and I decided to ask my "brothers" for advice. We are cooking tri-tip for a competition, would you recommend going with a good quality CAB (Creekstone) or step up to Snake River Wagyu? Will you notice/taste the difference? Anyone cooked a Wagyu tri-tip, does it have a richer flavor?

Eggspert BBQ
Thanks in advance!

You should post this on your thread from yesterday.

leanza
01-24-2013, 08:36 PM
I'm thinking the more marbling, in that traditionally lean cut of meat, the better over all results you will have in the end. Just make sure you hit rare to medium rare. Thats where the flavor is. Well done will lack great flavor.