Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
06-18-2013, 01:09 AM | #1 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
|
Tri-Tip Question?
I’ve cooked quite a number of Tri-Tips but I’ve always purchased trimmed Tri-Tips before. Local market has USDA Choice trimmed Tri-Tips on sale for $3.99 and untrimmed Tri-Tips for $2.99 a pound. (Sorry to rub any salt into any non-California Tri-Tip lovers wounds) My question, is the $2.99 for untrimmed worth the effort or should I just pay the extra for trimmed. (Life is so hard with all these difficult decisions )
__________________
Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
|
06-18-2013, 01:28 AM | #2 |
Is lookin for wood to cook with.
Join Date: 12-08-11
Location: West Hills, CA.
|
Its a pretty big fat cap on an untrimmed piece. That fat could weigh close to a pound, so you might not be saving too much. Just my opinion of course.
__________________
Large BGE Stoker WiFi System |
|
Thanks from:---> |
06-18-2013, 01:39 AM | #3 |
On the road to being a farker
Join Date: 06-01-13
Location: San Diego, CA
|
I always do untrimmed and smoke it slow and then trim the fat after cooking. Always comes out awesome that way for me. Leaving it untrimmed lets you go slow with it without having to worry about it drying out.
I also brine it for a short amount of time in this which makes it real nice: http://www.sweetwaterspice.com/produ...i-tip-rib-bath |
|
Thanks from:---> |
06-18-2013, 06:13 AM | #4 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
|
I used to always leave the fat cap on tri tips and figured it would help retain some moisture since almost all of the tts I was buying were select grade, and fairly lean. The last one I cooked was a fairly lean piece of meat as well, but I completely removed all the fat cap and the silverskin. I reverse seared it using a few pecan chunks and "ridge" charcoal briqs on my Weber OTS. Took it to 132 during the sear and cut it correctly. It was out of the park good with plenty of moisture and wonderful flavor.
Depending on how much fat was left on the untrimmed roasts, I'd make the decision on which one is the better deal. If the untrimmed ones looked better (more marbling, etc), I'd go that route and trim it myself. If the trimmed ones looks better, then I'd go that route. Sometimes a piece of meat just calls my name, and I'll reach for it. But I really liked the way the fully trimmed one turned out using reverse sear and keeping it med rare all the way through. And cutting these things correctly makes a huge difference in tenderness. The youtube video showing how to cut the roast at the "seam" then cutting both pieces across the grain, and on the bias is the way to do it. You'll see many videos of people cutting tri tips in various ways, and I'm convinced the "seam" method is superior.
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
|
Thanks from:---> |
06-18-2013, 07:56 AM | #5 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
|
Thanks. That's exactly what I'm concerned about plus the extra effort of having to trim.
__________________
Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
|
06-18-2013, 08:11 AM | #6 | |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
|
Quote:
__________________
Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. Last edited by DerHusker; 06-18-2013 at 08:53 AM.. |
|
|
Thanks from:---> |
06-18-2013, 08:21 AM | #7 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
|
Depends on how lazy I am. I don't like paying meat prices for fat, but sometimes ya gotta do what you gotta do.
__________________
Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
|
Thanks from:---> |
06-18-2013, 08:24 AM | #8 |
Full Fledged Farker
Join Date: 04-16-12
Location: New Albany, IN
|
I always wonder about this when buying my tri-tips from Cash$Carry. Last cryovac weighed in at 16.2lbs for 5 of them and after trimming and packaging I was left with 13lb 9oz of roasts. I take most of fatcap off. That's about 83%.
Of course, you're results may vary.
__________________
Pete-SS UDS, wifes Weber Genesis gasser,a Lightening Fast RED Thermapen, Baby Traeger, moving sucks and I left my kettle behind |
|
Thanks from:---> |
06-18-2013, 08:52 AM | #9 | |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
|
Quote:
__________________
Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
|
|
Thread Tools | |
|
|