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Tri-tip question
Date: 2007/09/27 15:52 By: Shishkaknob Status: User  
 
Newbie Egger

Posts: 0
graphgraph
Found some tri-tip up here in Canada. First time trying to cook this cut. I've read the instructions on Thirdeye's site and a reverse T-Rex method is detailed there in method one.
My question is this...
The meat looks like it has the potential to be a bit on the tough side.
The grain looks stringy. I've seasoned it using simple Santa Maria seasonings (pepper, salt, garlic powder,...skipped the parsley).
I'm wondering if I cook it at medium temps followed by a sear if it could be too tough. Has anyone tried lower temps for a longer period of time?

Thanks,

John
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    Topics Author Date
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Tri-tip question
Shishkaknob 2007/09/27 15:52
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tach18k 2007/09/27 15:55
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Shishkaknob 2007/09/27 16:06
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Broc, just across the Muddy Mo from Omaha 2007/09/27 16:10
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Shishkaknob 2007/09/27 23:00
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Broc, just across the Muddy Mo from Omaha 2007/09/27 15:57
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Broc, just across the Muddy Mo from Omaha 2007/09/27 16:00
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Shishkaknob 2007/09/27 16:04
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Shishkaknob 2007/09/27 16:04
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DynaGreaseball 2007/09/27 15:57
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Shishkaknob 2007/09/27 16:02
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Car Wash Mike 2007/09/27 15:58
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Shishkaknob 2007/09/27 16:01
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Drive By Poster 2007/09/27 16:33
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Drive By Poster 2007/09/27 16:36
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Shishkaknob 2007/09/27 22:58
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thread linkthread link Re: Tri-tip question message has embedded images
Paced Yourself 2007/09/27 17:09
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