Here is the tri-tip hash:
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Hmmm, might have to give that a go... Here is SoCal they're stoopid easy to find...and relatively inexpensive regardless of grade.Comment
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surfdog , if you're ever in Cardiff-by-the-sea (San Diego county, central coast), go to Seaside market and pickup their tri-tip known as Cardiff Crack..it's fantastic!Comment
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I've done cases of tri-tip on my oak powered Santa Maria grill. Hard to beat. I've also done quite a few in the stick burner using oak. At 150 degrees wrap in foil with a little beef broth and take it to 190, exactly. Rest in Cambro at least an hour and slice for sammies. It isn't steak and it isn't brisket. It's just good!Comment
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This is all great info and thanks to everybody for chipping in! I'm in the same boat as many of you. Tri-tip is my go to cut (especially if I forget to pull meat out of the freezer) because it is readily available, cheapish, and awesome. I've always considered using different methods because the stuff I get always has a nice fatty character and I love the texture. I want to create a sort of vertical rotisserie with a vertical heat source, basically a standard setup rotated 90 degrees onto its axis. I'm not sure how I want to do this yet, so I'm all ears if someone has done it. I am intrigued by the thought of a couple chunks of meat on the skewer with a chunk of pineapple or something on top dripping all over the meat as it cooks. Perhaps this is a topic for a new thread, but my point is that tri-tip seems like a great way to go for that method!Comment
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Great stuff!Comment
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