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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 03-30-2013, 06:27 PM   #31
Full Fledged Farker

Join Date: 12-26-12
Location: Goode,VA

Originally Posted by landarc View Post
I don't like Filet Mignon at all, won't eat it at half the price. And I get tired of people telling me it is the best tasting cut of beef, just ain't so for me.
I couldn't agree more.

Tender? Definitely!

Full of flavor? Almost no flavor, (to me).

I thinks that's why people wrap them in bacon.

Proud member of the [URL=]Zero's Club[/URL]
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Old 03-30-2013, 07:01 PM   #32
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Join Date: 04-05-12
Location: Escondido, CA

Originally Posted by Vision View Post
I thought SM style had more to it than salt/pepper.

Because of the claims on this forum I purchased two tri tips- one choice and one prime and dry aged. Both were very tender and basically flavorless. After this experience I stated to research it. It seems I'm not alone in thinking this way about tri tip. But again, if this is what you like, enjoy.
Thank you for explaining. Since you're in Maryland I assume you paid top dollar for your 2 tri-Tips. Correct? (In the neighborhood of 8.99 to 10.99 a lb.?) At that price I too would be less impressed with Tri-Tip. At that price I too would expect something pretty special and it just isn't in the leauge of a Filet Mignon, Porterhouse or Ribeye. Having said that it's still a tasty cut of beef, if cooked correctly, and because I can get them cheap here in SoCal they are one of my favorite cuts to cook. If they were expensive they wouldn't be on my menu nearly as often as they are for me now. My favorite steak ever was Filet Medalions at an expensive steak house here in San Diego. Am I gong to go out and buy nothing but Filet Medalions from now on. No! One of the worst steaks I've ever had was a Rib-eye at a inexpensive steak house. Doesn't mean I'm never going to buy and cook Rib-eye again.

Anyway thanks for responding and good luck if you do ever try a Tri-Tip again.

Last edited by DerHusker; 03-30-2013 at 08:29 PM..
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