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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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Old 03-14-2011, 06:46 PM   #1
landarc
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Default Tri-tip

So, I got this outstanding piece of tri-tip, that had some great marbling and the perfect triangle shape. I am sort of doing an experiment with this hunk, but, I thought about something. I have mentioned in previous posts that it is my belief that tri-tips have two different grain structures and two different grain directions, and I have been told that this is not true. But, this piece really shows that concept of mine, I enhanced it with black lines.

The dash-dot line shows the break point where the grain meets, and the arrows show the difference in the grain run, if you look at the cut edge, you can even see how the 'strike' of the grain is a little different as well. Or I am just bragging that I got a real nice tri-tip today.
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Old 03-14-2011, 06:54 PM   #2
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I agree, I have cut enough tri-tips the last 5 years to know there is two distinct patterns.

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Old 03-14-2011, 06:55 PM   #3
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You gotta admit, that sucker is marbled with fat.
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Old 03-14-2011, 07:01 PM   #4
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It doesn't look very done. Where's the pron on the finished product? Great looking piece of meat though.
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Old 03-14-2011, 07:15 PM   #5
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I am experimenting with it, will take a few days to finish it off for posting. Hopefully I am not messing this up.
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Old 03-14-2011, 07:35 PM   #6
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That is a beautiful tri-tip! Did you buy it already trimmed, and if so what did you pay? Just bought some untrimmed for $2.88 lb. Grilled this one last night, but forgot to get the money shot..

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Old 03-14-2011, 07:37 PM   #7
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That looks like a very typical Tri Tip to me and must have barbecued a thousand of them in the last 40+ years. I always slice from the narrow end to about halfway and then cut the remaning half the other direction. People always comment on how tender my Tri Tips are and I think that it is all in the slicing across the grain.
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Old 03-14-2011, 07:49 PM   #8
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Picture stolen from the WSM page.


White, meat grain
Blue, cut lines

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Old 03-14-2011, 07:52 PM   #9
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Quote:
Originally Posted by yelonutz View Post
Picture stolen from the WSM page.


White, meat grain
Blue, cut lines

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Darn, none of the tri-tip I buy comes with those blue lines. Guess I must be shopping at the wrong meat markets .
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Old 03-14-2011, 08:23 PM   #10
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I love the taste of a good Tri Tip, too bad I cannot cook one for chit.
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Old 03-14-2011, 08:38 PM   #11
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To trim, Terry start at the top of the triangle!

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Old 03-14-2011, 08:43 PM   #12
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That is a gorgeous tip, where'd you pick it up?
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Old 03-14-2011, 08:58 PM   #13
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I picked it up at Farmer Joe's Market in Oakland, CA, it was I think, $4.95 a pound, it was trimmed already. Yes, mine did not come with the blue lines either, NUTZ must be buying the beginner tri-tips still.
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Old 03-14-2011, 09:12 PM   #14
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Absolutely beautiful cut of meat. Are you prepping to be the Master?
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Old 03-14-2011, 09:14 PM   #15
landarc
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No, I am prepping to become the squirrel. Actually, I will enter the Masters of Tri-tip once Mister Big gets it all sussed out.
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