First Tri Tip.....holly crap

[LongTong]

Originally Posted by Richard1233

I've never had an issue with chewy TrI tip but I'm from ca and tri tip is nothing new to us, we cook tri tip daily around here. Something I learned on here though us cutting it against the grain will get the best results and if u cut with the grain some people get chewy tri tip out of it. Someone on here gave me this diagram showing me the proper way to cut a tri tip.

The above diagram shows how the grain fans out. Cut the black line then perpendicular to the white lines for your slices...

[scott1459]

yeah I've been curious about tri-tip as well... especially now!
looks great!

[Wood Fire Steel]

TFS-913-- no marinade. Salt, pepper, powder garlic, onion powder, chili powder. I checked my probe last night the best I know how. 212 in boiling water and 33 in very slushy near frozen water.

[Wood Fire Steel]

Long tong- that is basically how I sliced this one.

[Tricky]

Originally Posted by martyleach

Awesome cook. Now don't buy any more. You are driving my prices up.... :)

Gotta agree with Marty. Seems like tri-tip prices just keep going up. I'm almost tempted to start a campaign of disinformation to try to reduce demand and prices.

But unfortunately I think the word is out for good...

[LongTong]

Originally Posted by Tricky

Gotta agree with Marty. Seems like tri-tip prices just keep going up. I'm almost tempted to start a campaign of disinformation to try to reduce demand and prices.

But unfortunately I think the word is out for good...

I find that Albertsons has them on sale sometime during every month. Again starting tomorrow, they have 'em for $5.99 untrimmed. Last week, I found 'em for $4.99 untrimmed at a small local chain called "Wholesome Choice. Every Tuesday, I get flyers in the mail from at least 5 or 6 local chains and shop from there for the upcoming week's BBQ.

[insaneh]

Looks great. I still haven't found tri tip around here.

[jstokes3]

Since reading this post and the fact that it makes my mouth water, I've found tri-tips at Trader Joe's and plan on it being a Mother's day cook on the Weber kettle.

[LongTong]

Originally Posted by jstokes3

Since reading this post and the fact that it makes my mouth water, I've found tri-tips at Trader Joe's and plan on it being a Mother's day cook on the Weber kettle.

Post pics of your cook. Can't wait to see the hook set....

[bradymartin]

Originally Posted by Hitman0321

I agree that the next day it isn't as good. FWIW I have found that if you take what you have left over, toss it in the fridge over night, and then slice it super thin with a deli slicer, it makes some of the most awesome sandwiches ever.

but if i cook the tri tip to medium rare and slice leftovers the next day wont eating that make me sick?

what i do is cook leftovers again so theres no pink and eat, but doesnt taste nearly as good. im thinking maybe i can grind leftovers and grill for hamburgers.

[1buckie]

Originally Posted by bradymartin

but if i cook the tri tip to medium rare and slice leftovers the next day wont eating that make me sick?

what i do is cook leftovers again so theres no pink and eat, but doesnt taste nearly as good. im thinking maybe i can grind leftovers and grill for hamburgers.

Not quite sure about making you sick.....I do it all the time......slice fairly thin, eat whatever, re-stack together & refrigerate.....a little loss of taste, but not bad.......never made anyone sick......



Some people (the wife included) like to dip in au jus the next day.....I'll slap it on a sammie w/ avocado......could eat that 5~6 days in a row & not ever tire of how good it is.....

[bradymartin]

ok ill try that then. ill have to get a slicer though but ive been wanting one for a while.