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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 07-05-2015, 11:29 AM   #16
Melissaredhead
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Do I trim this tritip? Or let it roll?
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Old 07-05-2015, 11:32 AM   #17
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I trim as much fat and silver skin as I can off to get a nice bark and sear around the whole roast. I may leave a little fat on a piece tho, wife likes fatty beef.
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Old 07-05-2015, 11:43 AM   #18
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Quote:
Originally Posted by Blythewood BBQ'er View Post
I trim as much fat and silver skin as I can off to get a nice bark and sear around the whole roast. I may leave a little fat on a piece tho, wife likes fatty beef.
Thanks! I didn't see my post and thought it didn't load.
I'm gonna trim it
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Old 07-05-2015, 11:48 AM   #19
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Quote:
Originally Posted by Melissaredhead View Post
Thanks! I didn't see my post and thought it didn't load.
I'm gonna trim it
I just deleted the duplicate post.

I agree with Blythewood.
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Old 07-05-2015, 12:02 PM   #20
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I trim almost all fat off as well.
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Old 07-05-2015, 12:18 PM   #21
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Looks good Melissa. Two of my favorite pieces of meat...
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Old 07-05-2015, 12:20 PM   #22
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Yep, I try to get as much of that silver skin off as possible. Sounds like you have a good method going there- reverse sear works great with tri-tip, which is far and away my favorite thing in the world to eat off my smoker.

As Richard stated, slicing across the grain is critical. Here is some great info on tri-tip cooking: http://www.virtualweberbullet.com/tritip1.html
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Old 07-05-2015, 12:21 PM   #23
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This is looking really good
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Old 07-05-2015, 12:34 PM   #24
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Quote:
Originally Posted by Ron_L View Post
I just deleted the duplicate post.

I agree with Blythewood.
Man you're always on point!
You should get a raise!
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Old 07-05-2015, 12:35 PM   #25
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Looks good Melissa. Two of my favorite pieces of meat...
That's what she said?
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Old 07-05-2015, 12:36 PM   #26
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Quote:
Originally Posted by Melissaredhead View Post
Man you're always on point!
You should get a raise!
Phil doubled my pay last year. It went from $0 to $00!
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Old 07-05-2015, 12:50 PM   #27
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Do I trim this tritip? Or let it roll?
[/URL]
If you're going sear or reverse sear at 125 or the like, it pays off to peel it as the fat will just burn......

I leave it on & make art with it later......



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Old 07-05-2015, 01:14 PM   #28
Melissaredhead
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Ummm. This just became an appetizer. We are dipping hot dog buns into ... Into... This:
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Old 07-05-2015, 02:21 PM   #29
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Like my hot box cooler thingy:
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Old 07-05-2015, 02:29 PM   #30
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The appetizer.
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