rodkeary Tri tip is big all over Nkrthern California now, I understand it started in Central coast, in Santa Maria. Interestingly enough, I have entered the Silicon Valley BBQ contest a few times, had a first place and a second place finish. The technique is a reverse sear, cook over low, indirect heat to 118°, then wrap and hold until 10 min before turn in. Back on super high to sear on all sides, brush with a touch of bbq sauce, then slice it up. A big mistake many folks make is the slicing, it must be across the grain and keep it thin. I’ve had tri tip sandwiches in restaraunts where is wasn’t sliced properly, making it tough.
The other thing we do, which is unusual is a mild injection. Not that this cut will dry out with such a short cook, but it added some richness and amped the beefy flavor, we inject with Beef Demi-Glacé.
Tri tip used to be a cheap cut, not its gone the way of skirt, flank and all the other trendy cuts...it’s gone way up in price. I buy prime from Costco.
The other thing we do, which is unusual is a mild injection. Not that this cut will dry out with such a short cook, but it added some richness and amped the beefy flavor, we inject with Beef Demi-Glacé.
Tri tip used to be a cheap cut, not its gone the way of skirt, flank and all the other trendy cuts...it’s gone way up in price. I buy prime from Costco.
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