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Midwestern Tri-Tip

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    Midwestern Tri-Tip

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ID:	487995 After finding a Tri-Tip at a Sams club a couple months back and finding out in person how good they are. I have been searching for more. Today at a Sams club in Evansville, Indiana I found what they called Tri-Tip steaks. Sliced about 1/2” thick with the grain. I asked a butcher there if they had whole Tri-Tip? He replied that they were sealed in cryo bag and could sell me a bag if I wanted that much. He returned with a bag of choice Tri-Tip weighing almost 18 lbs. Priced at $4.88 / lb. I purchased that for several wonderful beef meals this summer. The bigger package saved about $1.00 per lb. I took them home, and found 6 Tri-Tip in the package. Trimmed some silver skin off and salted with kosher to dry brine for a day. Then to seal individually in vacuum bags for freezer storage. Just had to ask the guy behind the counter. He claims they always have them in stock. There was also a case of Prime grade beef and a small selection of Wagu steaks at about $35.00 /lb Click image for larger version

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    #2
    Yeahhhhhhhhhhhhh!!!!!

    Comment


      #3
      Nice scorce....smoke ‘em if you got ‘em...and you got ‘em !!!

      Comment


        #4
        very nice score!

        Comment


          #5
          Save the fat for your grind.

          Those are gonna be good!!

          Comment


            #6
            Great deal! I love tri tip!

            Comment


              #7
              Congrats on the score.

              Comment


                #8
                If you don't have a Santa Maria grill, what's the best way to do these? Quick and hot, low'n'slow, sous vide and sear, something else?

                Comment


                • HawkerXP
                  HawkerXP commented
                  Editing a comment
                  Low n slow with reverse sear works for me.

                • Oakgrovebacon
                  Oakgrovebacon commented
                  Editing a comment
                  I have brined for 24 hours, vac sealed and sous vide for 6 hours at 131° then sear over warp 10 charcoal to 140° IT and been very happy with results. I will also be smoking some now that I have found a source.

                #9
                Very nice!

                Comment


                  #10
                  As a Central Cali guy, I rotisserie mine (with red oak wood chips) for about 45 mins, then sear it 5 mins per side.

                  If you nail this, you might have a hard time going back to brisket...

                  Comment


                  • Oakgrovebacon
                    Oakgrovebacon commented
                    Editing a comment
                    I will definitely be trying one cooked totally over a red oak fire. Thank you for the tips.

                  #11
                  Red oak is the only way to go. It just works with this cut like no other.

                  Comment


                    #12
                    DogFaced PonySoldier .... as someone else said, cook Tri-Tip reverse sear method ..... you really want to go slow when cooking indirect. Personally, I keep the indirect side about 250 at the most. Bring the Tri-Tip up to 120-125 internal. Then sear over direct, very high heat. I give it about 3 minutes per side, with a turn in the middle so I get cross hatched grill marks. I like it coming off the grill at about 135 internal temp.

                    I cook on charcoal, but I use red oak for smoke.

                    Comment


                      #13
                      Oakgrovebacon that’s a heckuva deal man. Choice Tri-Tip is awesome. I’ve cooked Prime a few times, but didn’t feel that it made any significant difference, so I went back to Choice.

                      Comment


                        #14
                        If they're marinated, I like them hot and fast on the gas. Dry brined or rubbed, throw 'em in the smoker.

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