haven't tried any tri tip that size, but have done two "regulars" at the same time on a Weber rotisserie. I would think the technique would be the same...treat it like a thick steak, let it go over indirect heat until about 115 and then sear it while you get it to the desired temp and then tent it while it finishes...
IF..I went this route, I would Sous Vide & Sear
New to Sous Vide as of Late May and look for reasons to use it. I usually skip Tri Tip and opt for a nice Rib-Eye BUT a 3 pounder might be nice for 2, 3 or 4 folks
Retired, living in Western Mass. Enjoy music, cooking and my family.
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It is probably from a steer. Smaller TT's (1.5-2 lb.) are from heifers. Steers have larger muscle groups than heifers. Now before my post gets poo poo'd, this was explained to me and shown to me by an old school (40 yrs in the business) butcher. He showed this to me at a Costco, examining 8 separate rib roasts. 7 of the rib roasts had roughly the same size eye. The eye of the 8th rib roast was noticeably larger.
He also recommended to always take the larger of the cut. Since it is a steer, it will usually have more internal fat (marbling) than a heifer.
So first, it's 36 ounces. That's just over 2 lbs, not 3 lbs. 3 lbs would be 48 ozs. Second, theirs is untrimmed, so after trimming I expect it to be well under 2 lbs. Not uncommon to remove 25% of the weight from an untrimmed Tri-Tip. (They recommend leaving the fat cap on when cooking, which I guess is OK if you are straight roasting/cooking it, but I trim mine as I cook them SV.)
I am making one today from a Costco cryovac pack of 4. This was a mid-sized one at 1 lb 9 ozs after trimming.
For grins I added one to the cart. $29.99 for the meat, $35 for shipping! Without shipping it's over $13/pound, with shipping a whopping $28.80/lb. That's crazy! (And they don't even list the meat grade.) Costco choice (in the cryovac) was $7.99/lb and I consider that expensive.
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