Love to see this

[hoovarmin]

Don't know how this link will display here, but it's to a video of Chef Andrew Gruel and his lovely wife, Lauren preparing a Tri-tip roast https://x.com/ChefGruel/status/1860501376855589220

[mrteddyprincess]

Dave, are you sure he's cooking a tri-tip? It doesn't look like a tri-tip to me...It's too thick, and I don't see the three points that I usually see on a tri-tip...

You've used the term roast here, so maybe I don't know what a tri-tip roast looks like. Maybe I only have cooked tri-tip steaks?

B

[hoovarmin]

It's the entire Tri-tip roast

[mrteddyprincess]

Cool. I've learned something... B

[HawkerXP]

I also only see tri-tips that look like a boomerang. Is this those dang Californacaters trying to mess with us?

[Jerod Broussard]

If that is a Tri-Tip I want to see the Chianina x Belgian Blue x Mammoth that came off of. Holy crap that thing is swollen!!

[Finster]

Brontosaurus tri tip 👍

[SheilaAnn]

Tri tip, my a$$

if anything, either “tip” cut off? But still…. So oversized!

[Jerod Broussard]

Seems like a potential sirloin tip roast if we gots to have a "tip."

[hoovarmin]

It's no different from the Santa Maria video someone recently posted here where the cook the entire roast.

[SheilaAnn]

Ok, so I consulted with one of my favorite books about meat



to the points made above, the “cooks” we’re using the whole roast before (rump roast) before further fabrication.





I humbly stand corrected.

[hoovarmin]

When I was a youngster in grad school working in the indigent psychiatric hospital and older lady with schizophrenia shouted to me, "C'mere, you little rump roast!"

[hoovarmin]

PS that is one cool resource you have there

[SheilaAnn]

At my old job we gave a copy to each employee. I cherish this book!