Stevieg891
Is lookin for wood to cook with.
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?
Did I buy a Tri Tip?
- Thread starter Stevieg891
- Start date
Smoothsmoke
Babbling Farker
Name sounds about right, let's see it!
Midnight Smoke
somebody shut me the fark up.
Does it look like this? http://www.google.com/imgres?um=1&h...182&start=0&ndsp=30&ved=1t:429,r:19,s:0,i:174
MilitantSquatter
Moderator
Sounds like it.
but if it's not, if you cook on a PBC (not a UDS) all will be right.
:biggrin1:
but if it's not, if you cook on a PBC (not a UDS) all will be right.
:biggrin1:
Stevieg891
Is lookin for wood to cook with.
Stevieg891
Is lookin for wood to cook with.
There she is. Piece of leather?
Stevieg891
Is lookin for wood to cook with.
Not really :mrgreen: ha
Smoothsmoke
Babbling Farker
Going off that pic, looks like you got hosed man.
Stevieg891
Is lookin for wood to cook with.
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
Moderator
with that little fat content, hopefully he at least saved a few bucks by using the Kroger shopper card.
Stevieg891
Is lookin for wood to cook with.
Ha. I'm a newbie. I'll get me a ribeye and cook this up for the wifey. :mrgreen:
MilitantSquatter
Moderator
Midnight Smoke
somebody shut me the fark up.
Nope, take it back, or cook it in a Crock Pot. LOL
El Ropo
Quintessential Chatty Farker
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.
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.
centexsmoker
Full Fledged Farker
nope
Link
Is lookin for wood to cook with.
I've cooked several of that type of cut on my kettle, indirect then a sear if you like. I'd go with as El Ropo suggested as far as cooking, I'll use a bit of red oak for smoke, would'nt crock pot though.
Midnight Smoke
somebody shut me the fark up.
Heck, just cook it like a Brisket...:twisted:
Hawg Father of Seoul
is Blowin Smoke!
You can cook like a tritip or like a chuckie/brisket, BUT you can not crock pot this. It is a quality cut off the sirloin.
shares
is one Smokin' Farker
The marbling doesn't look like tri-tip, but a pic removed from the packaging will tell for sure. Tri-tip is a tender cut. If what you have there actually is a tri-tip then do not cook it like a tough cut, cook it like a steak. Get it room temp, grill and pull at about 128-130 internal - you got a masterpiece right there. Let it rest and slice like brisket.
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