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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 01-26-2008, 05:52 PM   #1
ggriffi
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Default Tri-Tip WTF????????????

Ok, I got my cooker from Peoria Custom Cookers today and want to cook next weekend. One of the things I want to try is a tri-tip and I have looked at the various grocery stores around here Meijer,Sams,Wallyworld,Jewel,etc., and haven't found tri-tip. I went to a bucther shop today and the girl behind the counter (No butcher present today) said"tri-tip do they call it something else?" i said I don't know but I have seen and read a lot of recipes for tri-tip. So my brethren, am I missing something here or do I need to wait and ask the buthcher himself about this?

TIA
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Unread 01-26-2008, 05:58 PM   #2
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I think you need to find a different butcher. Cause if the they can't have people that don't know their Arse from a hole in the ground. Then you shouldn't even talk to him.
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Unread 01-26-2008, 06:01 PM   #3
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My butcher didn't know what it it was either but we are on the other side of the world.

It's a California thing.lol

http://www.bbq-brethren.com/forum/sh...ad.php?t=36723

Quote:
A beef tri-tip roast is a boneless cut of meat from the bottom sirloin. It also is called "triangular" roast because of its shape. Tri-tip was seldom marketed when carcass beef or beef quarters were delivered to retail markets because there are only two tri-tips per carcass. This meant that there was not enough for a case display. Consequently, the butcher would grind or cube it.
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Unread 01-26-2008, 06:01 PM   #4
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i haven't found it around here either. i think it gets made in to hamburger here. might have to special order it from the butcher.

http://www.virtualweberbullet.com/tritip1.html
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Unread 01-26-2008, 06:06 PM   #5
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Quote:
Originally Posted by Dr_KY View Post
My butcher didn't know what it it was either but we are on the other side of the world.

It's a California thing.lol

http://www.bbq-brethren.com/forum/sh...ad.php?t=36723
Come see me in California. We have plenty of it. LOL

Doing some tomorrow.
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Unread 01-26-2008, 06:10 PM   #6
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Quote:
Originally Posted by Brian in So Cal View Post
Come see me in California. We have plenty of it. LOL

Doing some tomorrow.
As a california native I bet I could fine ya.
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Unread 01-26-2008, 06:22 PM   #7
Brian in So Cal
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Cool Cali native in England. Must be a little different.
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Unread 01-26-2008, 06:24 PM   #8
Dr_KY
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A little differant????? Man you have no idea.lol
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Unread 01-26-2008, 06:32 PM   #9
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It may be called sirloin tip. Go here and click on the loin.

http://www.certifiedangusbeef.com/chef/cuts.php
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Unread 01-26-2008, 07:01 PM   #10
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Quote:
Originally Posted by Rick's Tropical Delight View Post
i haven't found it around here either. i think it gets made in to hamburger here. might have to special order it from the butcher.

http://www.virtualweberbullet.com/tritip1.html
Rick,

Thanks for the link. It will make it much easier now.
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Last edited by ggriffi; 01-26-2008 at 07:12 PM.. Reason: too much bourbon
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Unread 01-26-2008, 07:06 PM   #11
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We have it here all the time...check Costco.
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Unread 01-26-2008, 07:14 PM   #12
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JD,

We can have only ONE membership according to SWMBO!!!!!!!!!
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Unread 01-26-2008, 07:24 PM   #13
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"SWMBO"... Do I want to know?
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Unread 01-26-2008, 07:31 PM   #14
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It's a West coast cut, and before I moved to California, I never heard of tri tip either. In other parts of the country, you might ask for triangle roast, if it's available at all. It's often cut butchered as parts of sirloin steaks rather than saved as a whole discrete muscle.
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Unread 01-26-2008, 07:48 PM   #15
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If all else fails, have your meat guy check the order slip. Tri-tip is a 185C. A 185D is one that has had some of the fat removed. They typically come 6 to a package and are cryo'd.

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