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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-10-2009, 01:55 PM | #1 |
is one Smokin' Farker
Join Date: 07-13-09
Location: Cape Coma, Fl.
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Tri-Tip Info.
For those of us having a hard time trying to find "Tri-Tip" or your Mkt doesn't show it out in the Meat Case. here is a Link to a Short page Web site that explains where the Tri-Tip comes from along with "UPC code and the "NAMP Code" So you know what to ask for... http://www.orbeef.org/Retail/tri-tip.html
anyway, hope this helps...Mario
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Charm-Glo Gasser, Generic Grill, Smoker conversion, State Park Charcoal Grill. UDS (Under Construction) |
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10-10-2009, 02:17 PM | #2 |
is one Smokin' Farker
Join Date: 05-14-09
Location: Ocala, Florida
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Hey, Bushwacker, thanks for the info. FYI, I asked the butcher at Publix and he got me one - but they were not in the case It was great.
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10-10-2009, 03:02 PM | #3 |
is one Smokin' Farker
Join Date: 07-13-09
Location: Cape Coma, Fl.
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Ahh, Good deal,, glad he knew what you were talking about. I'm gonna ask my Publix Butcher to get me one at the end of the month,, Do you remember how Much a Lb it was???
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Charm-Glo Gasser, Generic Grill, Smoker conversion, State Park Charcoal Grill. UDS (Under Construction) |
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10-10-2009, 03:11 PM | #4 |
is one Smokin' Farker
Join Date: 08-03-09
Location: Gig Harbor, WA
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Thanks for the "how to find". Good info.
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10-10-2009, 03:18 PM | #5 |
Knows what a fatty is.
Join Date: 01-10-09
Location: Millville, NJ
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Thank you for the information. I took something into my butcher several months ago to no avail. Perhaps this will be meaningful to him.
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10-10-2009, 03:25 PM | #6 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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Thanks, these guys around here look at me like I'm stupid when I ask for it. One even told me, "I've been doing this 10 years, someone's pulling your leg, there aint no such cut."
Some butcher, you can really tell this is hog country.
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Hot Rod Hog Cookers Association, Charter Member, President |
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10-10-2009, 03:29 PM | #7 |
is one Smokin' Farker
Join Date: 05-14-09
Location: Ocala, Florida
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BW, it seemed a bit pricey at the time. Don't remember exactly but I want to say it was $11 for about a two pounder - and worth every cent IMO.
It actually is right next to the top sirloins as I understand it and the butcher told me they usually cut it into steaks. So, a little pricier than the "other roasts". May do another one soon so will let you know for sure |
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10-10-2009, 03:35 PM | #8 |
Got Wood.
Join Date: 07-02-09
Location: Allen Park Michigan
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Have to find a good meat store here others here dont wanna bother with it
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10-10-2009, 04:36 PM | #9 |
is one Smokin' Farker
Join Date: 09-21-09
Location: San Jose, Ca
Name/Nickname : JT
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I was born and raised in California. Some years back I moved to the mid west and couldn't find tri tip to save my arse. I was miserable. Now I'm back in CA and although I'm paying higher taxes, driving on the worst roads, my kids know how to put a rubber on a banana and in state with some of the highest crime it's ALMOST worth it just to have them tri tips again!
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Rec Tec RT700 Klose 20x30 Weber Performer |
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10-10-2009, 04:53 PM | #10 | |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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Quote:
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Hot Rod Hog Cookers Association, Charter Member, President |
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Tags |
Bottom Sirloin, Roast, Tri Tip, Triangler Roast |
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