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Topic History of: Tri-tip question
Max. showing the last 6 posts - (Last post first)
Author Message
Shishkaknob Broc, just across the Muddy Mo from Omaha,
It turned out great. You were right. I'm still gonna practice some more though. So much
meat...so little time.

Cheers,

John
Shishkaknob Drive By Poster,
Must've ate it....buuurrrrp.

Thanks for the heads up.

Cheers...John
Paced Yourself Shishkaknob,

This is my new favorite red meat. I have cooked it twice and have been real happy. Both times I
rubbed them, seared them, then roasted off at 400. Also, I like to paint them with somthing tasty
the last 5 min on each side. Here are the pics of the 1st two cooks:


Second Cook:



First Cook
Drive By Poster Shishkaknob,

On the fat side, you will notice a purple dot...don't be alarmed, it's only a gland.
Drive By Poster Shishkaknob,

The thing about Tri-Tip (my opinion), is you want a somewhat crunchy crust. Some people call it
bark. If you cook it at a lower temperature, you won't be able to get that. I've probably
cooked a hundred or so Tri-Tip and found TRex to be the best technique...but that's my opinion.
I've tried it with many rubs and found that sea salt and cracked pepper works great for me.

Broc, just across the Muddy Mo from Omaha Shishkaknob,

Tri-Tip doesn't take practice -- You'll nail it on your first cook! Really. Prepare and
serve it any way you want. Just pull it at 125F - 130F and wrap...

You're in for a surprise -- You won't believe you did this! You'll become the Star of
the Show!

Really!

Home Run!

As in...

...Grand Slam!

You still don't believe me... huh?

You can't screw up!

Enjoy, Amigo!