football Tritip
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- CaptJack
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football Tritip
football Tritip
1-sided indirect
115°it@43'mins
3'mins per side under the broiler for reverse sear
to 125°it finish
1-sided indirect
115°it@43'mins
3'mins per side under the broiler for reverse sear
to 125°it finish
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Re: football Tritip
Great minds. We finished off one yesterday as well. Mine was not nearly as delicious looking as this one. Nice job.
Danno
'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: football Tritip
Capt'n
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Re: football Tritip
Very nice. Never had a tri-tip. Is it tender? What can you compare it to?
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- Rambo
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Re: football Tritip
I’ve never done that cut; looks like you did a good job
- TechieQ
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Re: football Tritip
That's a good looking tri-tip! My mouth is watering just looking at it.
I discovered tri-tips last year and it's turned into a favorite cut of meat in my family. For those unfamiliar it's a single muscle from the bottom sirloin area. Not a lot of fat marbling, but very flavorful and tender if cooked no higher than medium.
I discovered tri-tips last year and it's turned into a favorite cut of meat in my family. For those unfamiliar it's a single muscle from the bottom sirloin area. Not a lot of fat marbling, but very flavorful and tender if cooked no higher than medium.
Barbecue may not be the road to world peace, but it's a start.
- CaptJack
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Re: football Tritip
Joernolav wrote:Very nice. Never had a tri-tip.
Is it tender? What can you compare it to?
it's the bottom muscle in the sirloin
it normally comes with a nice fatcap
but sometimes the butcher trims it off and charges you more
don't buy it without it's fatcap
it can be tough if it is overcooked. so pay attention
135°internal max (57°c)
I like it better at 125° - but i like my beef rare
it is cooked two ways
the original method is high over wood or coals, at least 8" - BBQ roasted
this is referred to as the "Santa Maria" method (Santa Maria, California. where cooking tri-tip started)
or you can cook it indirect like the one i did above.
then i like to put a reverse sear on it (sear after the indirect smoke roast)
since the reverse sear is just a few minutes on each side i do it under the broiler in the oven now
instead of setting the grill back up for the reverse sear
the pics below are tritip cooked direct over the coals @8"in - "SantaMaria" style
I buy my tritips at our local HEB grocery for $4.99#
Tri-tip butcher codes-
UPC-1429
IMPS/NAMP-185c
22"OldSmokey • 2-burner gasser with GrillGrates
- CaptJack
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Re: football Tritip
also.. to pay attention to
you need to cut the roast across the grain
so pay attention to the direction of the grain before you carve it
you need to cut the roast across the grain
so pay attention to the direction of the grain before you carve it
22"OldSmokey • 2-burner gasser with GrillGrates
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Re: football Tritip
Thank you for the explanation. I'll check the stores. Not a common cut here.
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- CaptJack
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Re: football Tritip
Joernolav wrote:Thank you for the explanation. I'll check the stores. Not a common cut here.
if you print out that diagram and show them
and the attached pic of the tri-tip i cooked yesterday - both sides - with fatcap
and maybe they would understand the US butcher's codes?
Tri-tip butcher codes- UPC-1429, IMPS/NAMP-185c
how the butchers order for their stores
in the old days the butchers ground the tri-tip, with it's fatcap as expensive ground sirloin
22"OldSmokey • 2-burner gasser with GrillGrates
- CaptJack
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Re: football Tritip
In California they don't cook brisket for a BBQ
they cook a whole lot of tritips on big SantaMaria grills
they don't even know what a brisket is...
they cook a whole lot of tritips on big SantaMaria grills
they don't even know what a brisket is...
22"OldSmokey • 2-burner gasser with GrillGrates
- Norway Joe
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Re: football Tritip
I will try. Thank you. The problem here is that labour is so expensive so they don't spend time carving out the pieces that are more labour intensive to access. The same with flatiron steak. Most of it ends up as ground meat. Very bad.
Besides, we hardly have any butchers left. Only supermarkets with a small counter at the back with a little fresh meat. Those behind the counter don't know the difference between sirloin or tenderloin so it's not easy.
A positive thing is there is a new kind of market a few kilometers away from my home. Local Farmers and producers organize a group on Facebook where they advertise their produce. You must order in advance from the fb group and they all meet every two weeks at a certain time for pick up and payment. These groups are popping up all over the country. I like the possibility to buy directly from the farmer. The guy I have started to buy meat from can cut the meat on my request, so it's hope. I bought a brisket from him last time. It's still in the freezer. Hard to get elsewhere here. Besides the meat is from ecological grass fed Angus cattle so it's good quality. I think he will be my best bet.
Edit:
Cool pictures. That cooking should taste great I think.
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Besides, we hardly have any butchers left. Only supermarkets with a small counter at the back with a little fresh meat. Those behind the counter don't know the difference between sirloin or tenderloin so it's not easy.
A positive thing is there is a new kind of market a few kilometers away from my home. Local Farmers and producers organize a group on Facebook where they advertise their produce. You must order in advance from the fb group and they all meet every two weeks at a certain time for pick up and payment. These groups are popping up all over the country. I like the possibility to buy directly from the farmer. The guy I have started to buy meat from can cut the meat on my request, so it's hope. I bought a brisket from him last time. It's still in the freezer. Hard to get elsewhere here. Besides the meat is from ecological grass fed Angus cattle so it's good quality. I think he will be my best bet.
Edit:
Cool pictures. That cooking should taste great I think.
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- CaptJack
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Re: football Tritip
Joernolav
i put together a sheet with a few pics of a tritip
with the butcher's codes on the page
and I give it to the butcher when i go to the meat counter
I've have had luck at a couple of grocery stores in getting them to order them
but they order a case = 10 to 12 in a case
you need to have a good sized freezer or have some friends who want to split the case with you
if you start ordering from the same guy more than once
it's only a regular order from his supplier for him
you need to do a little homework and find out what the butcher's code would be in Europe
i put together a sheet with a few pics of a tritip
with the butcher's codes on the page
and I give it to the butcher when i go to the meat counter
I've have had luck at a couple of grocery stores in getting them to order them
but they order a case = 10 to 12 in a case
you need to have a good sized freezer or have some friends who want to split the case with you
if you start ordering from the same guy more than once
it's only a regular order from his supplier for him
you need to do a little homework and find out what the butcher's code would be in Europe
22"OldSmokey • 2-burner gasser with GrillGrates
- Norway Joe
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Re: football Tritip
Look what I found. Nbr 16.
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