Quote:
Originally Posted by Ron_L
Thanks for the diagram, Kyle. The grain is coarse enough that you can generally see it, but if you're not paying attention you can end up with slices that are very tough.
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Yeah, it's usually pretty easy to spot, but it's a subtle change and if you don't know about it you might not notice so I like to give people a heads up. My first couple tri-tip had some hit and miss slices before I realized I should be adjusting my slicing.
I can't take credit for the diagram, though, it's just one I found on google.
