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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-14-2012, 09:03 PM   #1
NU2QN
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Default I can't resist: Can you cook a Pork Tri-Tip like a Butt Roast?

I was at Food Maxx the other day picking up some Butt roasts when I saw Pork Tri-Tips and thought of the Tri-tip like a briskette thread. LMAO in the store. People thought i was crazy. Just a little humor. Not expecting an answer.
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Unread 01-14-2012, 10:27 PM   #2
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You might try cooking it like a Pork Chuck.
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Duh.
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Unread 01-14-2012, 10:31 PM   #3
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WTF is a pork tri-tip?

CD
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Unread 01-14-2012, 10:31 PM   #4
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Pork tri-tip? There is such a thing?
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Unread 01-14-2012, 10:35 PM   #5
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No, but you can cook it like a brisket and really fark it up.
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Unread 01-14-2012, 10:45 PM   #6
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Oh not this again
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Unread 01-14-2012, 10:50 PM   #7
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That method works great but only if you wrap it in butcher paper rather than foil.

I can't wait for the pr0n!
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Unread 01-14-2012, 11:13 PM   #8
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I hear it's great with chicken tartare.
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Unread 01-14-2012, 11:16 PM   #9
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Yeah....OR with pork brisket! MMMMMMMM!!!!!

BUT....you have to reverse sear the pork brisket.
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Unread 01-15-2012, 12:26 AM   #10
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YOu can cook it like anything you want to... Will it come out good? THAT is a different question!

Cheers
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Unread 01-15-2012, 09:16 AM   #11
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I say wrap it in bacon and cook it like a fatty. Hhhmmm, that gives me an idea ~ could we cook a fatty like a tri-tip that's cooked like a brisket that's cooked like a chucky?

Did I say this out loud?
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Unread 01-15-2012, 09:59 AM   #12
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Is there even such a cut on the pig???

Apparently...yes, some times called a "cushion". Learn some thing knew everyday!!!

Here is an article with a tutorial for the OP:

http://smokinpetebbq.jautaikis.com/?p=1167
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Unread 01-15-2012, 10:27 AM   #13
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Ah, okay, I know what pork cushion meat is.
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Unread 01-15-2012, 10:31 AM   #14
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Have any of you thought about what happens when you cook a whole hog, those loins and sirloins are cooked low ans slow for hours, yet, come out moist and tender, this has puzzled me. And what about the neck roll/upper shoulder, why is it banned from comps, maybe that part of the loun head is too good when smoked up?
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Unread 01-15-2012, 11:52 AM   #15
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This is hilarious. Love the responses.

Now at Cosco, I saw a bag full of Pork cushions and at FoodMaxx i saw a bag full of Pork Tri-Tips. So is it all in the labeling?
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