Tri-Tip

Eggspert · Jan 24, 2013

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 · Jan 24, 2013

If you do a search, Someone had a competition Tri Tip thread yesterday.

Rich Parker · Jan 24, 2013

Eggspert said:
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 · Jan 24, 2013

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.

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