As a California native I’ve cooked countless tri-tip. Done right it’s beefy flavor and tenderness can’t be beat…if done wrong it’s nothing but shoe leather.
Medium rare (125-130°F) cooked over an oak fire with nothing but salt, pepper, and garlic on it. Front sear is traditional for the Santa Maria style, but I prefer reverse sear.
They cook quick - couple hours - and if overdone your jaw will be in pain. Slicing against the grain is mandatory. More than any other cut I’ve cooked, how you slice a tri-tip makes a huge difference. Perfectly cooked but sliced wrong…tough. Slice it just right and you don’t even need a knife to eat it!
Is it readily available here in Southern California? Let’s say this…I’m 45 years old and don’t recall a time in my life when I went to the market and DIDN’T see tri-tip.
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Tri tip is one of my favorite cuts. Flavorful, always tender, cooks fast, yield is big. I love wildforkfoods.com as well of the meat I get from there has been well marbled and good quality even the choice cuts. It is worth paying the unlimited free shipping for 27 bucks a year. I have to plug the absolute best Tri tip I have found is Costco’s prime two pack amazing marbling and flavor and cheapest price.Last edited by Dr J; June 24, 2021, 07:39 AM.
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Welcome from St. Cloud, FL. We always have at least one tri-tip in the freezer, fantastic with a reverse sear.
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Only question I have, did you share some of that tri-tip with Rocky and Bullwinkle?
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klflowers there used to be a small butcher shop near here, and might be one still on the other side of town from me, but I've not seen an actual butcher shop here in many years. A quick google on the topic turns up one on the north end of Huntsville that has been in business since 1984, but that is about it.
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Welcome from TN. I think I have a tri tip in the freezer just waiting.
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