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View Full Version : another tri-tip post....


deepsouth
08-22-2011, 01:41 PM
my only regret is that the fam was too hungry to let it rest more.....

http://i756.photobucket.com/albums/xx201/deepsouth1970/001-17.jpg

http://i756.photobucket.com/albums/xx201/deepsouth1970/002-16.jpg

http://i756.photobucket.com/albums/xx201/deepsouth1970/003-13.jpg

http://i756.photobucket.com/albums/xx201/deepsouth1970/006-10.jpg

http://i756.photobucket.com/albums/xx201/deepsouth1970/007-7.jpg

thanks for looking!

Smoked
08-22-2011, 01:43 PM
Nailed it...:clap2:

Perfectly cooked...:eusa_clap

deguerre
08-22-2011, 01:48 PM
I do so hope you drizzled the juis over the meat and perhaps the sides too depending on what they were.:-D

deepsouth
08-22-2011, 02:00 PM
I do so hope you drizzled the juis over the meat and perhaps the sides too depending on what they were.:-D

for. sure.

Phubar
08-22-2011, 02:05 PM
I'd love to dip my share of sliced beePh in that lovely juicyness....and eat it! :cool:


Very nice DeepSouth!

bluetang
08-22-2011, 02:22 PM
Spot on, Mon!

landarc
08-22-2011, 02:26 PM
Nicely done with that roast, looks great.

Beerbecue
08-22-2011, 05:32 PM
Looks good but once again, that is clearly NOT a tri tip. What's up with butchers back there? Sheesh!

Blackened
08-22-2011, 05:39 PM
that doesn't look like a tri-tip to me, looks like you nailed it though..

El Ropo
08-22-2011, 06:36 PM
Looks fantastic. I've seen a few pics (no names named) that looked overcooked, but that one is awesome! Garlic bread will soak up that juice real good!

deepsouth
08-22-2011, 06:44 PM
ok, since i'm not a butcher.... could they be cutting the right cut, but cutting the "tail" off and leaving it too wide at the big end?

El Ropo
08-22-2011, 06:51 PM
I sometimes cut off the skinny part of the roast for more uniform cooking, then use the trimmed piece for Tri-tip burritos. It looks to me that it was cut similarly for a uniform cook. That roast probably started off close to 3lbs, and was snipped. One large tip.

deepsouth
08-22-2011, 07:06 PM
I sometimes cut off the skinny part of the roast for more uniform cooking, then use the trimmed piece for Tri-tip burritos. It looks to me that it was cut similarly for a uniform cook. That roast probably started off close to 3lbs, and was snipped. One large tip.

what you see was a bit over two pounds.

Beerbecue
08-22-2011, 07:11 PM
The "grain" is all wrong for a tri tip even if the tip was cut off. Tri tip grain is very distinctive. I've seen thousands of them or over 40 years. I don't know if butchers east of the Mississippi are trying to decieve their customers or if they just don't know better.(doubtful)

El Ropo
08-22-2011, 07:25 PM
Being from the Sierra foothills, you've probably seen many more tips than me recently, but I'd still call it a beautiful piece of meat whatever the cut is :)

I haven't personally seen a good cut of TT down in Texas since I smuggled some in from the Las Vegas Costco back in 2003. Yes, I used to gamble a lot.

All the best TT gets shipped to CA for some reason. Even when I've ordered cryovac packs from the local grocers, it's still not close to the quality of what you folks get out there.

Bonewagon
08-22-2011, 07:27 PM
Tri-tip or not, it looks great to me! :thumb:

MikeyLuvsBBQ
08-22-2011, 09:04 PM
Outstanding Tri-Tip! I love mine a little on the rare side just like in your pictures. That is a thing of beauty!

PatioDaddio
08-22-2011, 11:34 PM
that doesn't look like a tri-tip to me, looks like you nailed it though..

I thought the same thing. The shape is odd for a tri-tip.

Looks great, though.

John

Jaberwabee
08-23-2011, 12:16 AM
Well I know a couple things here. First, that's a damn fine cooked piece of meat. Cooked absolutely perfect, nice job. Second, it's not a Tri-tip, the grain is wrong, even if it was a gigantic one and they cut the point off.

Now, what the hell is it, because I would eat it!

Blackened
08-23-2011, 01:16 AM
Maybe it's a bottom sirloin, just not the bottom part we call tri-tip

sandiegobbq
08-23-2011, 08:36 AM
That is about in between rare and medium rare.

Nice going!

smokeyy
08-23-2011, 08:38 AM
What you have there is a top sirloin cap and if you cut it up you have culottes steaks
It is the cap off of the boneless sirlion (Top butt) one of my favorite pieces of meat

sfbbqguy
08-23-2011, 09:10 AM
It looks amazing!

It certainly does look strikingly similar to picanha with fat cap taken off. In which case it would be one very nice piece of meat.
http://www.bbq-brethren.com/forum/showthread.php?t=105647

deepsouth
08-23-2011, 09:17 AM
It looks amazing!

It certainly does look strikingly similar to picanha with fat cap taken off. In which case it would be one very nice piece of meat.
http://www.bbq-brethren.com/forum/showthread.php?t=105647

you know, it does look a lot like that. iv'e also had them with more fat on the top than in these pictures.