I found Tri Tip on the East Coast!!!!!!!!!!

[JCBBQ]

Yes!!! My little town is growing up so fast. Every month there is some new place opening up. Today I discovered Pampita Meat Shop in Jersey City on Central Ave. It's a purveyor of Argentine cuts. They make their own sausage and chimichurri and sell trip tip. Most butchers don't even know what tri tip is, let alone sell it on the east coast. Needless to say, I am pumped. 6th Borough BBQ, you'll want to check this place out.

[JCBBQ]

gijsveltman what are some Argentine cuts of meat that I should be on the look out for that we in USA probably don't normally have? Looking to discover some gems similar to how your turned me onto picanha.

[Steve B]

Nice score JC.

I did one of those ribeyes Friday night from homestead market. Very good. I'll definitely go back next year. Maybe stock up a little more.

[JCBBQ]

Those guys are the breeders btw. They just don't do any of the butchering there. But I once special ordered a 4 inch thick T-bone from them. They thought I was nuts but were happy to supply it. I'm glad you liked the meat.

[EdF]

That must have been one heck of a steak roast!

[kmhfive]

Very good find! Good luck.

[JCBBQ]

Thanks!

[RonB]

Congrats - now if Costco on the East Coast would just start carrying them.

[JCBBQ]

I can't tell you how happy I am about this find. Costco, though very good, leaves a lot to be desired.

[6th Borough BBQ]

Yes!!! My little town is growing up so fast. Every month there is some new place opening up. Today I discovered Pampita Meat Shop in Jersey City on Central Ave. It's a purveyor of Argentine cuts. They make their own sausage and chimichurri and sell trip tip. Most butchers don't even know what tri tip is, let alone sell it on the east coast. Needless to say, I am pumped. 6th Borough BBQ, you'll want to check this place out.

Very Nice! Great Find! I definitely need to check it out! Thanks!

[JCBBQ]

FYI, we may have another option for full packer brisket. I was in there today and they said they'd already ordered one for someone but he didn't know the price so they are going to get back to me.

[6th Borough BBQ]

Great! Keep me posted. I need to do another soon!

[DWCowles]

Congrats!

[W.A.]

When I lived in upstate NY, my butcher stopped selling tri-tip as tri-tip and called it "Brazillian steak" and sold it for twice the price.

[Henrik]

Nice!! I like the Argentine cuts and their way of grilling.

[JCBBQ]

What are some Argentine cuts that I should be on the look out for?

[Henrik]

Well, you're familiar with the Picaña (rump steak) already, so that's a no brainer. I also really like their Entraña. The Entraña is the skirt steak. And one of my favorites is their Short Beef Ribs. At least this is what I call short ribs. See image below.



As you can see they are cut out lengthwise. In South America these are grilled, but what I do is smoke them for some time, then braise them. So succulent and tasty! Let me know if you want the full recipe. Here's a teaser of the end result:

[JCBBQ]

Yeah, I definitely want that recipe when you get a chance Henrik. Thanks.

[Henrik]

Here it is: https://hankstruebbq.com/beef-short-ribs/

[JCBBQ]

Nice! Thanks Henrik.

[gijsveltman]

JCBBQ as Henrik said, both skirt steak (entraña) and short ribs (asado de tira) are both great cuts, with lots of flavor and fat. Skirt steak is great grilled over really hot fire. It normally comes with membrane on both sides. I normally tear the membrane off, but once in a while I'll grill it membrane side down until its really, really crispy. But if you don't watch it it will burn real quick. Use lots of salt, use a really strong fire and move and turn constantly. Same goes for the short ribs.

Aside from that we sometimes grill lomo de aguja, similar to tenderloin. Again, lots of salt and black pepper, with rosemary gives it a nice touch. Roast low n slow and then a quick sear and it's really tender.

[JCBBQ]

Thanks, gijsveltman. I poked my head in there today. They have plenty of entrana and asado de tira. There was a cut of meat in there that looked good. Unfortunately I didn't write it down. I'll report back next time.