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What is pork Tri-tip?

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  • Obi-Dan
    Club Member
    • Feb 2016
    • 476
    • Jersey Village, TX
    • Smoker: PBC
      Grill: A 20-year-old Webber 22.5" Kettle with a Slow and Sear
      Thermometers: A Maverick ET732, A Thermapen, a few miscellaneous thermometers
      Misc: I just seem to keep buying things.

    What is pork Tri-tip?

    I was at Costco today (despite my general ban on shopping there on the weekends) and picked up a prime packer brisket ($2.79/lb. yay me). Next to them in the case they had something in plastic packaging called "Tri-tip pork roast." I've never heard of this. I assume it's the same cut as a beef Tri-tip but it didn't look like it. Had more of a round shape. But it could have been folded. I was curious if anyone else has ever seen or heard of this.
  • RonB
    Club Member
    • Apr 2016
    • 12695
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    I just googles it and there were lots of hits - including recipes...

    Comment


    • Obi-Dan
      Obi-Dan commented
      Editing a comment
      I'm not one of those people who refuse to google. I just trust the people here first.

    • Lost in China
      Lost in China commented
      Editing a comment
      Yes, because random results from Google are worth FAR MORE than the council of experts here on The Pit. How many of these are going to recommend soaking wood chips, or searing to keep the juices in? Yeah, that.

    • Obi-Dan
      Obi-Dan commented
      Editing a comment
      Yes. That sums it up.
  • RonB
    Club Member
    • Apr 2016
    • 12695
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #3
    Obi-Dan Lost in China

    With all the helpful replies here answering the question the O-D asked, looking on the internet would be totally useless. I see that clearly now and withdraw my totally unhelpful reply that googling might help figuring out what the cut actually is...

    I also agree that I trust the people here more than some random poster online, and know that misinformation here will be corrected, but googling will give an immediate answer that should be corrected/confirmed here over time.

    Comment


    • Obi-Dan
      Obi-Dan commented
      Editing a comment
      Funny things was, when The Pit let me down and my question faded into obscurity I did Google it and my first three hits were people asking what it was. I refuse to accept your withdrawal of answer.

    • RonB
      RonB commented
      Editing a comment
      Obi-Dan - you made me chuckle...

    • Obi-Dan
      Obi-Dan commented
      Editing a comment
      Always glad when I make other smile, laugh, or chuckle.
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3207
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #4
    Could it be wishful thinking on the part of BBQ-ers all over the world?

    Comment


    • Obi-Dan
      Obi-Dan commented
      Editing a comment
      A few sites have suggested it's new marketing if pork roast.
  • jgg85234
    Charter Member
    • Nov 2014
    • 738
    • Gilbert, AZ (Suburb of Phoenix)
    • *Cooking Equipment
      Kamado Joe Classic in Eucalyptus Table (2016)
      Kamado Joe Joetisserie (2017)
      Weber 22.5" Kettle (K Date Code - 1988) Wooden handles/wood side table
      Adrenaline BBQ Company Slow n Sear #61
      Adrenaline BBQ Company Drip n Griddle
      Weber Smokey Mountain 14.5" (2014)
      *Controllers
      Flame Boss 200
      *Thermometers
      Thermapen MK4 (Red)
      Thermopop (Red)
      Thermoworks TW8060 with grill and meat probes
      *Favorite Whisky - Knockando Speyside Single Malt
      *Favorite Red Wine - Clos du Bois Marlstone
      *Favorite White Wine - Sonoma Cutrer Chardonnay
      *Favorite Beer - Budweiser Budvar (Czechvar in the US) frisch vom fass
      *Favorites to grill - New York Strips or Top Sirloins, pizzas are fun too
      *Favorites to smoke - Baby Back or St. Louis Ribs, Pork Butts, Standing Rib Roast, Strip Loin Roast, Tri-Tip, Chicken, Turkey, Pork Loin, Cornish Hens

    #5
    When I saw Obi-Dan's post about Pork Tri-Tip, the first thing through my mind was that if an 800 pound cow produces a pair of ~2.5 Lb tri-tips, then an 80 pound pig is going to produce about a pair of 4 Oz tri-tips.

    Not enough to fire up the grill

    Best regards,
    Jim

    Comment

    • AZRedneck
      Club Member
      • Sep 2016
      • 360
      • Arizona. 90 miles from water and 9 miles from hell.
      • Pit Barrel Cooker
        Weber Kettle 22.5
        CharBroil Gasser 5 burners
        3 x Thermapen
        MAV 732
        Anova Sous Vide

      #6
      So from what I've read here, the question remains. What *IS* pork tri tip? Now I'm curious myself.

      Comment


      • Obi-Dan
        Obi-Dan commented
        Editing a comment
        From what I can tell from reading people's on-line comments it's the end of the sirloin and they're not that flavorful.

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