Tri Tip?

[Davewey]

Just bought my first Tri Tip. It was packaged and frozen yester day so I have it in cold water now. Still haven’t decided Deara or Webber?

Food Network was talking about Tri Tip on Good Eats or may be it was Bobby Flay. Any way Tri Tip is not the easiest thing to find in St. Charles (STL) but I now have a source.

[Davewey]

I was goning to smok then but think I'll just grill them after all. Got this off Food network

Ranch Hands' Grilled Tri-Tip

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27389,00.html

[Solidkick]

Just bought my first Tri Tip. It was packaged and frozen yester day so I have it in cold water now. Still haven’t decided Deara or Webber?

Food Network was talking about Tri Tip on Good Eats or may be it was Bobby Flay. Any way Tri Tip is not the easiest thing to find in St. Charles (STL) but I now have a source.

I saw that too, I think it was Bobby Flay. I had heard mention of tri tip here, but head never seen one in the store. Man, that really looked good! The guy was grilling with wood from wine barrels. Cool grill, was on a wench so he could raise or lower the cooking grate above the fire to keep his heat consistent.

[Mark]

Yeah, I would grill too with that cut of meat. Probably over wood embers ; tastes better that way.

BTW Dave: I tried calling last week to see if you'd be interested in helping to make a few gallons of salsa. Shock's says he's in. What about you??

PS: Kick:

You just gave me an idea for a grill winch mod to the Bandera. Thanks.

[jminion]

TriTip has been around out here in the West for a long time, we have tried a few different style of cooks. The way I like the best is to sear very hard at 600 to 700º and them move off to the side and cook to 127 to 130º internal. You cut across the grain. If you cook much beyond an internal of 130º the meat fiber tighten back up.

[willkat98]

TriTip has been around out here in the West for a long time, we have tried a few different style of cooks. The way I like the best is to sear very hard at 600 to 700º and them move off to the side and cook to 127 to 130º internal. You cut across the grain. If you cook much beyond an internal of 130º the meat fiber tighten back up.

I'll testify to that.

Smoked one internal to 180, is was leather.

Cubed it up, smoked beef stew. After about 8 hours in the slow cooker, it was edible again

[Solidkick]

Yea, when the guy was slicing the tri tip up, it looked rare to medium rare. I'd need a little more of the pink gone before I could eat it. LOL

[brdbbq]

TriTip has been around out here in the West for a long time

Invented in Texas

[MrSmoker]

Just bought my first Tri Tip. It was packaged and frozen yester day so I have it in cold water now. Still haven’t decided Deara or Webber?

Food Network was talking about Tri Tip on Good Eats or may be it was Bobby Flay. Any way Tri Tip is not the easiest thing to find in St. Charles (STL) but I now have a source.Check out www.santamaria.com/section_visitor/barbeque.html

[badger]

Tri Tip roast is probably my favorite beef cuts when grilled perfectly. Jims method is the only way I do it. And when it's done right, I cannot stop eating it.