jtfisher63
is one Smokin' Farker
- Joined
- Apr 23, 2007
- Location
- Modesto, CA
Hi guys, this will probably be directed to the California guys because I haven't heard of tri tip as a category anywhere but California. I am competing in a comp coming up with tri tip as one of the categories. I have cooked plenty of tri tip in my day, but I have no idea of what judges look for in competition tri tip. Normally I just rub it and grill it hot and fast. Do they judges expect it to be smoked? I have smoked them in the past, but I tend to like them grilled better. Also, what about presentation? I normally just slice it like I would brisket, across the grain. Is the norm? Any help would be appriciated here guys. Pics would be awesome!
Thanks,
Jason
Thanks,
Jason