Did I buy a Tri Tip?

Stevieg891 · 01-04-2013, 08:25 PM

Hope I bought my first Tri Tip. It's a Texas All Natural Tri-Tip Roast Boneless?

Did I get the right thing or am I going to be throwing this in the crockpot?

Smoothsmoke · 01-04-2013, 08:30 PM

Name sounds about right, let's see it!

Midnight Smoke · 01-04-2013, 08:36 PM

Does it look like this? http://www.google.com/imgres?um=1&hl...r:19,s:0,i:174

MilitantSquatter · 01-04-2013, 08:44 PM

Sounds like it.

but if it's not, if you cook on a PBC (not a UDS) all will be right.

Stevieg891 · 01-04-2013, 08:51 PM

image.jpg

Stevieg891 · 01-04-2013, 08:52 PM

There she is. Piece of leather?

Stevieg891 · 01-04-2013, 08:55 PM

Quote:

Originally Posted by Midnight Smoke

Does it look like this? http://www.google.com/imgres?um=1&hl...r:19,s:0,i:174

Not really

ha

Smoothsmoke · 01-04-2013, 08:55 PM

Going off that pic, looks like you got hosed man.

Stevieg891 · 01-04-2013, 09:02 PM

Lol. I was swinging buy to pick up a six pack. Always look for something that says Tri-tip. Saw this and said what the heck. Thought it seemed small and that roast word scared me.

MilitantSquatter · 01-04-2013, 09:02 PM

Quote:

Originally Posted by Smoothsmoke

Going off that pic, looks like you got hosed man.

with that little fat content, hopefully he at least saved a few bucks by using the Kroger shopper card.

Stevieg891 · 01-04-2013, 09:07 PM

Ha. I'm a newbie. I'll get me a ribeye and cook this up for the wifey.

MilitantSquatter · 01-04-2013, 09:08 PM

Quote:

Originally Posted by Stevieg891

Ha. I'm a newbie. I'll get me a ribeye and cook this up for the wifey.

With thinking like that, you're on your way to veteran status in no time !

Midnight Smoke · 01-04-2013, 10:13 PM

Quote:

Originally Posted by Stevieg891

Attachment 74182

Nope, take it back, or cook it in a Crock Pot. LOL

DMotivate · 01-04-2013, 10:28 PM

Opps... Time for potatoes and carrots

El Ropo · 01-04-2013, 10:42 PM

The grain and shape of roast doesn't look right. Looks more like a sirloin tip roast. Seen this mistake many times before by stores in the southeast.

The cooking process shouldnt be any different. Slow smoke it like at around 250, till internal hits 130 or so, then rest for 30 minutes before slicing across the grain. Should still be good. The only thing to watch out for is because this is a very lean roast, they don't do well when overcooked. Med rare at most is best.

This type of stuff if fantastic for making cold sliced roast beef sammies.. Paper thin slices off a slicer and it's a little bit of heaven.

01-04-2013, 08:25 PM	#1
Stevieg891 Got Wood. Join Date: 07-19-12 Location: Texas	Did I buy a Tri Tip? Hope I bought my first Tri Tip. It's a Texas All Natural Tri-Tip Roast Boneless? Did I get the right thing or am I going to be throwing this in the crockpot?

01-04-2013, 08:30 PM	#2
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Name sounds about right, let's see it! __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

01-04-2013, 08:36 PM	#3
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Does it look like this? http://www.google.com/imgres?um=1&hl...r:19,s:0,i:174 __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

01-04-2013, 08:44 PM	#4
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Sounds like it. but if it's not, if you cook on a PBC (not a UDS) all will be right. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

01-04-2013, 08:55 PM	#8
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Going off that pic, looks like you got hosed man. __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

01-04-2013, 08:51 PM	#5
Stevieg891 Got Wood. Join Date: 07-19-12 Location: Texas	image.jpg

01-04-2013, 08:52 PM	#6
Stevieg891 Got Wood. Join Date: 07-19-12 Location: Texas	There she is. Piece of leather?

01-04-2013, 09:02 PM	#9
Stevieg891 Got Wood. Join Date: 07-19-12 Location: Texas	Lol. I was swinging buy to pick up a six pack. Always look for something that says Tri-tip. Saw this and said what the heck. Thought it seemed small and that roast word scared me.

01-04-2013, 09:07 PM	#11
Stevieg891 Got Wood. Join Date: 07-19-12 Location: Texas	Ha. I'm a newbie. I'll get me a ribeye and cook this up for the wifey.

01-04-2013, 10:28 PM	#14
DMotivate Got Wood. Join Date: 12-31-12 Location: So Cal	Opps... Time for potatoes and carrots

01-04-2013, 10:42 PM	#15
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	The grain and shape of roast doesn't look right. Looks more like a sirloin tip roast. Seen this mistake many times before by stores in the southeast. The cooking process shouldnt be any different. Slow smoke it like at around 250, till internal hits 130 or so, then rest for 30 minutes before slicing across the grain. Should still be good. The only thing to watch out for is because this is a very lean roast, they don't do well when overcooked. Med rare at most is best. This type of stuff if fantastic for making cold sliced roast beef sammies.. Paper thin slices off a slicer and it's a little bit of heaven. __________________ 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)