Is that because you can't find them locally?
Grilling a Tri-Tip is Continuous Flipping a Proper Way
- Thread starter Midnight Smoke
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Is that because you can't find them locally?
deguerre
somebody shut me the fark up.
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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:
deepsouth
somebody shut me the fark up.
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.
deguerre
somebody shut me the fark up.
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Yep, my local mom and pop has that chart and they've tried to order it but it's not available to them. It's usually ground I've been told.
Phrasty
Babbling Farker
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
Big Ace
Full Fledged Farker
That's the way I do mine too! Comes out perfect every time.
deepsouth
somebody shut me the fark up.
i think i may have gotten the top of the sirloin last time.....
martyleach
Quintessential Chatty Farker
I cook indirect on a kettle at 350 flipping once to IT of 125. I then do a quick sear, tent foil for 15 minutes or so. I have had quite acceptable results.
Phrasty
Babbling Farker
... and it was the wrong thing..? The Tri tip is the tip on the lower section of the bottom sirloin. Found a diagram to help you explain it to your butcher.
Hope this helps a bit.
Cheers
landarc
somebody shut me the fark up.
Top of the sirloin is also cooked in the Santa Maria and in the same way. It works fine, but, it was less common as a waste cut. In some folks mind, the sirloin head is as good a cut as any on the steer.
ALLENY
Full Fledged Farker
I cook my tri tips in my kettle for 4 minutes on each side over direct heat to sear the meat, and them cook indirect for about 35 to 40 minutes at 300. They come out awesome.
landarc
somebody shut me the fark up.
Guerry, USDA/IMPS 185c or 185d is what you want. The USDA/IMPS 185b is often sold as being a tri-tip cut, but, it is ball tip, good in it's own right, but, not as good as tri-tip. If you can get him to order a USDA/IMPS 185 then you get both.
I have found that a good method is to go over to Moose's and eat his tri-tip.
T
tbone310
Guest
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.
Midnight Smoke
somebody shut me the fark up.
This was done at 235F until the IT was 123F (no flip), then reverse seared at 700F for ~3 minutes per side.
Now that looks great to me!
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.
Disposable basting brush, looks like a plan!
