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Stevieg891 01-04-2013 08:25 PM

Did I buy a Tri Tip?
Hope I bought my first Tri Tip. It's a Texas All Natural Tri-Tip Roast Boneless?:icon_blush: Did I get the right thing or am I going to be throwing this in the crockpot?

Smoothsmoke 01-04-2013 08:30 PM

Name sounds about right, let's see it!

Midnight Smoke 01-04-2013 08:36 PM

Does it look like this?,s:0,i:174

MilitantSquatter 01-04-2013 08:44 PM

Sounds like it.

but if it's not, if you cook on a PBC (not a UDS) all will be right.


Stevieg891 01-04-2013 08:51 PM

1 Attachment(s)
Attachment 74182

Stevieg891 01-04-2013 08:52 PM

There she is. Piece of leather?

Stevieg891 01-04-2013 08:55 PM


Originally Posted by Midnight Smoke (Post 2317199)

Not really :mrgreen: ha

Smoothsmoke 01-04-2013 08:55 PM

Going off that pic, looks like you got hosed man.

Stevieg891 01-04-2013 09:02 PM

Lol. I was swinging buy to pick up a six pack. Always look for something that says Tri-tip. Saw this and said what the heck. Thought it seemed small and that roast word scared me.

MilitantSquatter 01-04-2013 09:02 PM


Originally Posted by Smoothsmoke (Post 2317220)
Going off that pic, looks like you got hosed man.

with that little fat content, hopefully he at least saved a few bucks by using the Kroger shopper card.

Stevieg891 01-04-2013 09:07 PM

Ha. I'm a newbie. I'll get me a ribeye and cook this up for the wifey. :mrgreen:

MilitantSquatter 01-04-2013 09:08 PM


Originally Posted by Stevieg891 (Post 2317239)
Ha. I'm a newbie. I'll get me a ribeye and cook this up for the wifey. :mrgreen:

With thinking like that, you're on your way to veteran status in no time !


Midnight Smoke 01-04-2013 10:13 PM


Originally Posted by Stevieg891 (Post 2317211)

Nope, take it back, or cook it in a Crock Pot. LOL

DMotivate 01-04-2013 10:28 PM

Opps... Time for potatoes and carrots

El Ropo 01-04-2013 10:42 PM

The grain and shape of roast doesn't look right. Looks more like a sirloin tip roast. Seen this mistake many times before by stores in the southeast.

The cooking process shouldnt be any different. Slow smoke it like at around 250, till internal hits 130 or so, then rest for 30 minutes before slicing across the grain. Should still be good. The only thing to watch out for is because this is a very lean roast, they don't do well when overcooked. Med rare at most is best.

This type of stuff if fantastic for making cold sliced roast beef sammies.. Paper thin slices off a slicer and it's a little bit of heaven.

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