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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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09-16-2009, 08:27 AM | #1 |
is one Smokin' Farker
Join Date: 05-14-09
Location: Ocala, Florida
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First Tri-tip
After reading about tri-tips and seeing what Ross in Ventura did, I had to try one. Here in Florida, had to ask the butcher for one. Then did a lot of Googling and it seems that a tri-tip is also known as a sirloin tip. (for any of you outside California that cannot find them)
Just did a rub, seared both sides, reduced temp to 375. direct heat, and pulled at 125. Fantastic flavor, obviously juicy and very tender. Sliced part of it very thinly, put in a pan of au jus and made wonderful French dip sandwiches. I am definitely impressed and will do another one - soon. Only one photo -did not want to put the sandwich down to take more Can y'all tell I am having fun with my new Egg?? |
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09-16-2009, 08:35 AM | #2 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Nice looking grub.
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09-16-2009, 09:05 AM | #3 |
is One Chatty Farker
Join Date: 07-02-09
Location: Virginia Beach, VA
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Very nice!
Cook's Illustrated had a very tasty recipe for tri-tip that I use. If you're interested let me know and I'll look it up for ya.
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~Shawn~ Big Green Egg: Eggamemnon- Greek for "working slowly" |
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09-16-2009, 09:08 AM | #4 |
Full Fledged Farker
Join Date: 09-01-08
Location: Huntsville,Alabama
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hold up! Sirloin tip and tri tip are 2 different cuts of meat! A tri tip is the cap off of a top sirloin and a sirloin tip is from the back leg of a cow. Totally different cuts of meats!
Mike
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SmokinRub.com - Give our rubs a try :)find us on Facebook - http://www.facebook.com/smokinrub |
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09-16-2009, 09:26 AM | #5 |
is one Smokin' Farker
Join Date: 05-14-09
Location: Ocala, Florida
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Seems to be some contradictory info out there. What I read is that the tri tip is from the sirloin and is frequently cut into steaks. Named tri for triangular shape. And that the sirloin tip is essentially the same?
Tri-Tip Roast Beef The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals. It can be used as an oven roast ... Local market has sirloin tip on sale so I will check with the butcher today. Appreciate your input - anybody else want to chime in here |
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09-16-2009, 09:40 AM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I have seen both, and I can add nothing to clarify this. I operate on the idea that they are not the same cut. That is a good looking hunk o' meat though.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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09-16-2009, 10:07 AM | #7 |
is One Chatty Farker
Join Date: 10-19-06
Location: Montgomery, TX
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Skinny Cooks Can't Be Trusted! Lyfe Tyme Smoker Campfire Cookset, Dutch Oven Cooking Table Variety of Cast Iron DO's Weber Genius Gas Grill, Weber Kettle Cajuns make better lovers cause we'll eat ANYTHING.
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09-16-2009, 10:30 AM | #8 |
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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Looks great! On my gota try list.
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Thanks for noticing |
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09-16-2009, 02:16 PM | #9 |
is one Smokin' Farker
Join Date: 05-14-09
Location: Ocala, Florida
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ok, just got back from the market where sirloin tip roasts were on sale. With one in my hand, I asked the butcher if this was the same as a tri-tip roast and he said "No". I then asked him what the difference was and I got a humorous and I think definitive answer: "About three feet on the cow!"
He went on to say that it really irritated him that they called it sirloin tip - has nothing to do with the sirloin and should be called round. So it appears there is much misinformation on the Internet - surprise. Appears Smokin was right on |
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09-17-2009, 05:22 AM | #10 |
Full Fledged Farker
Join Date: 09-01-08
Location: Huntsville,Alabama
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Im a butcher here in North Alabama Sirloin tip and tri tip is not the same.
Mike
__________________
SmokinRub.com - Give our rubs a try :)find us on Facebook - http://www.facebook.com/smokinrub |
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09-17-2009, 07:36 AM | #11 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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That looks farking delicious!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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09-17-2009, 09:37 AM | #12 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks delicious from here too!! Nice job!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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