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  #16  
Old 09-12-2022, 12:29 PM
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I've been grilling tri-tip, since we moved out to CA nearly 20 years ago (never heard of it before then). A couple months ago, my wife mistakenly purchased a tri-tip, when she meant to buy a brisket at Costco. So, we trimmed and smoked it, instead... came out great too!
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  #17  
Old 09-12-2022, 09:23 PM
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Its a great cut for a group and super easy. Grill it just like a steak with salt and pepper. It helps to cut it across the grain and at an angle too. Makes a big difference. We get them on sale for $9.99 and sometimes they will have prime too for a little extra. Ready in twenty minutes.
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  #18  
Old 09-13-2022, 05:04 AM
rsay777 rsay777 is offline
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I first became acquainted with Tri Tip when I was on a long-term assignment in the Bakersfield Ca area. We used to eat at a Basque restaurant and the staff had for sale a Basque marinade. We used the marinade with the Tri Tip and what a result.
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  #19  
Old 09-15-2022, 10:37 PM
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It's my favorite cut when I'm having company. I use the sous vide method and usually serve it with an au poivre sauce.
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  #20  
Old 09-16-2022, 02:33 AM
Silly Moustache Silly Moustache is offline
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Quote:
Originally Posted by llew View Post
Grilled up my first Tri-Tip tonight and was amazed at how well it came out. The less expensive cuts seem to do really well on the low and slow plan. My wife made a Chimichurri sauce and the beef went on the Traeger at 225 for about an hour. Brought it off at 125 and let it sit while a "baby" Char-Griller Akorn came up to about 550 and finished charring it off. Was it "chop house" good? No...but an old guy with a grilling problem got great results first time out. Now...can I replicate?
As an old Brit, I was puzzled by this.
Never heard of "tri-tip, chimchurri, traeger, chr-griller akorn, but I googled them all,

I do remember a lot of beef based meals when I was in Texas in 2004, and from California to Texas in 2005. I think I put on 20lbs!

Sadly, I've given up eating beef after my throat cancer treatment, although up until 2020, we'd occasionally buy maybe 1/2lb of fillet steak, for the two of us cooked far more simply.

I think the main difference between American and British dishes is that you guys eat meat with some veg, whereas we eat veg with some meat.

Enjoy!
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  #21  
Old 09-16-2022, 10:05 AM
Dirk Hofman Dirk Hofman is online now
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Don't disparage tri-tip with someone from the Central Coast is around!

Spot on however, I do love me some tri-tip but don't eat it anymore either. Health and similar reasons.
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  #22  
Old 09-22-2022, 08:55 AM
Dotneck Dotneck is offline
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I’ve put a tri-tip on the grill a number of times. We’re going to Wegmans in a little while. I bet they’ll have one.

But that’s way too much for just my wife and me. Might be time to organize a dinner party…
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  #23  
Old 09-22-2022, 09:08 AM
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Folks, a number of posts have been deleted because they strayed way off-topic into issues of climate and morality. Please stay on-topic.
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  #24  
Old 09-29-2022, 07:56 PM
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I tried a "reverse sear" on a Costco preseasoned flank steak tonight. Not sure what the difference is between flank and tri-tip, but I think they are similar.

Anyway, I googled "reverse sear" for the details. Low and slow for 25 minutes, and then I cranked up the Weber propane grill as hot as it would go for about 5 minutes. And it turned out nice, very tasty.

Part of the secret is to carve it across the grain.

Next time, I'll try to get a bit thicker chunk of beef, and season it myself. Maybe some good Italian dressing and some Montreal Steak seasoning.

(Pic to follow, have to go to my phone.)
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Last edited by KenL; 10-03-2022 at 03:42 PM.
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  #25  
Old 09-29-2022, 08:02 PM
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And here it is.

Enough left over for a steak sandwich for lunch.

[/ATTACH]81544[/ATTACH]
Attached Images
File Type: jpg 20220929_181009.jpg (54.7 KB, 32 views)
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  #26  
Old 09-30-2022, 12:09 AM
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Yummo, KenL! We made ribeye steaks this weekend and did the reverse sear. Cooked in the oven with a probe until they reached 5 degrees below their target temp, and then thrown onto the grill on high to sear them off, while they get those last few degrees. Turned out perfect... yours look delicious!
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  #27  
Old 09-30-2022, 06:15 AM
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Thanks, PV!

I did mine on the Weber propane grill. About 250 degrees for about 30 minutes with the steak in between the two outside burners, then cranked all three burners up as high as they would go. Cooked for about 5 more minutes, and done.

Darn good! Carving it across the grain is important.
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  #28  
Old 10-03-2022, 01:40 PM
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*sigh* Hard to find. Origin likely central California coast - "Santa Maria Tri-tip". When I lived in Cal the last time ('81) when burger was $2/lb, tri-tip was $1.67/lb !!! My dad's favorite to grill. Long and slow and let sit for 20 minutes after removing. Coarse grained and full of flavor.

I occasionally see it in markets, but for steak prices (worth it, but I don't buy pricey steak either!).

Great memories of block parties in Cal with 30 tri tips on a portable trailer / grill.!!!

Phil
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