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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Salvaging a Tri Tip

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  • Black nGold Beast
    Club Member
    • Oct 2015
    • 9
    • New Orleans, LA
    • -Weber Genesis E-310 with a Weber Smoker Box
      -Maverick ET-732
      -Thermapen Classic (fast enough!)
      -Lodge Cast Iron Griddle
      -WSM 18"

    Salvaging a Tri Tip

    I smoked a tri tip a couple of days ago, first time for that piece of meat. It came out honestly delicious, but it cooked way quicker than I thought, and I think by the time I seared it and pulled it it was slightly overdone. Again, it was quite tasty BUT a little chewy, though not quite tough. I still have some left that we are going to eat for dinner tonight... Is there a way to soften it up a bit? Like I said it is good to eat as is but I think a little more tender would really help it. Any advice is welcome!
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  • oldsteve
    Former Member
    • Oct 2014
    • 190
    • Citrus Heights, CA

    #2
    I slice leftover tri-tip thinly and reheat in aujus to make french dip sandwiches. I'm sure there are lots more ideas from other members here on the site.

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    • mgaretz
      Founding Member
      • Jul 2014
      • 900
      • San Ramon, CA
      • Mark Garetz
        Rec Tec pellet grill
        Weber Genesis Gasser
        Maverick ET-732 and Thermapen and others

      #3
      Cut into small pieces - then make hash. That's exactly what we are having for dinner tomorrow even though mine was not over-cooked.

      Comment

      • boftx
        Founding Member
        • Jul 2014
        • 852
        • Las Vegas, NV
        • CharGriller Pro COS
          Oklahoma Joe COS
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          Favorite beer: Scotch

          I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

        #4
        Tri-tip makes a GREAT stew!

        Comment

        • Huskee
          Administrator
          • May 2014
          • 15548
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

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          #5
          Do you have a sous vide setup and a vacuum sealer? Maybe a 130 bath for a few hours will soften it....dunno I'm not a sous vide guy but I read a lot. I like the above ideas too.

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          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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