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Old 02-01-2013, 01:48 PM   #52
Found some matches.
Join Date: 01-30-13
Location: Houston, Tx

That's interesting, I'll definitely check out the links. I'm wondering if that's because Tri-tip, while lower in connective tissue, has enough that if cooked to high enough temperature, there is enough to break down and tenderize. It's definitely higher in connective tissue than rib-eye and strip steak. I would have a hard time believing that you could cook a rib roast "like a brisket"... but what do I know? Thanks for the links!
Dignan is offline   Reply With Quote