Unfortunately I can't do it anyway at all...
Is that because you can't find them locally?
Unfortunately I can't do it anyway at all...
why is that? surely memphis has these if i can, even on a rare occasion, find one in this shedhole of a state.
Yeppers!:tsk:Is that because you can't find them locally?
I keep getting a blank stare whenever I ask...I may have to go in armed with the actual USDA reference number and have them look it up.:tsk::tsk:
Yeppers!:tsk:
down here, usually posted outside the door where the butcher comes in and out of the back of the store, there is a poster with the animals and cuts on it. i looked at one and it shows tri-tip. maybe your store has one of those posters like that.
on the flip side, winn dixie has the poster and still managed to give me two pieces of meat that looked like but were not tri tip.
I keep getting a blank stare whenever I ask...I may have to go in armed with the actual USDA reference number and have them look it up.:tsk::tsk:
Yeppers!:tsk:
I just smoke hot indirect (300) then do a reverse sear when I'm about 10 degrees from destined temp.
Cheers
i think i may have gotten the top of the sirloin last time.....Unless your cows grow differently over there :wink:... Ask them for the "tip off the bottom sirloin". They should know what you're talking about. If not, go to another butcher.. :heh:
Cheers
i think i may have gotten the top of the sirloin last time.....
This was done at 235F until the IT was 123F (no flip), then reverse seared at 700F for ~3 minutes per side.
Cooking Santa Maria Tri-tip during a recent catering gig. Niman Ranch beef and our own rub. The rosemary mop adds a bit of a show.