Quote:
Originally Posted by caseydog
So, is tri-tip like other delicacies, where most of the commercial stuff is crap, but if you do it right, it is really good?
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Pretty much. Even on the central coast, where people get lots of tri-tip practice in, there's still people over cooking it and cutting it wrong.
Usually it's "BBQ" places that try to cook their tip like it's brisket, but sadly poorly-prepared tip isn't limited to those places.
If you're ever in San Luis Obispo, my benchmark restaurant tri-tip is at Firestone Grill. They have a good method going (slow cooked over oak, kept warm in an oven, then reverse sear, at least as far as I can tell) which allows them to sling a heck of a lot of tri-tip, and they are very consistent.
Cook it like the good piece of meat that it is instead of trying to beat it into submission like some people do and it will turn out great.