Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Love that stuff. You may want to try cutting it the other direction and have a go at it that way and see how you like it. In my experience a small turn can mean a lot in a tri tip.
it has a couple of turns in it to catch the cross grain.
Yes, that’s how I do it. As you know, a TT has two muscles. I separated the two muscles and then cut across the grain. It doesn’t quite look that way in the 1st pic, but it was.
Good looking cook and great pics TripleB Thanks for sharing.
Smaller tri-tips are becoming more common in my neck of the woods. I was told they sell better. Apparently the $6.99/pound price resulting in a $28.00 to $30.00 piece of meat was not selling as quickly. So they took some of the larger tri-tips (what I call the big boomerangs) and separated them at the fat seam (where the 2 opposing grains meet) and package the pieces separately. I have not cooked one of the separated ones yet but the butcher confirmed the result is a single direction grain of meat and it cooks up just as good.
Thanks again for sharing. You reminded me I have a trimmed up tri-tip in the freezer just waiting!
That’s interesting. A friend of mine (80+ yrs), who was a butcher told me to always buy the larger TT’s (rib roasts too) because they probably came from a steer and he said that the meat from a steer is usually better marbled than a heifer.
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