Originally posted by Surfah
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The Official Tri-Tip thread
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Originally posted by mtnbiker View PostYeah, I know. I would have liked to let them rest longer, but was already running late, and people (especially the grandkids) were getting antsy. I know about cutting across the grain, on the bias and all that, but sometimes on that first cut it's tough to see exactly where the grain changes. Do you have a sure-fire method of always catching the grain the right way?
The best way to examine the grain is before putting it on. But usually you can still make it out after the cook.
[YOUTUBE]gmxHmuV4vTU[/YOUTUBE]"Nobody listens to Turtle."-Turtlesigpic
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Originally posted by mtnbiker View PostYeah, I know. I would have liked to let them rest longer, but was already running late, and people (especially the grandkids) were getting antsy. I know about cutting across the grain, on the bias and all that, but sometimes on that first cut it's tough to see exactly where the grain changes. Do you have a sure-fire method of always catching the grain the right way?
Tell those grandkids to buck up. Or sit them down and say a ten-minute blessing on the food."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by mtnbiker View PostYeah, I know. I would have liked to let them rest longer, but was already running late, and people (especially the grandkids) were getting antsy. I know about cutting across the grain, on the bias and all that, but sometimes on that first cut it's tough to see exactly where the grain changes. Do you have a sure-fire method of always catching the grain the right way?A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali
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Originally posted by CJF View PostI've rested for 15 minutes or longer and still lost a lots of juice. 10 minutes should always be a minimum, but truly, as long as it is puffed up, it's going to lose juice. I try to pour it over the cut slices and I always include the juice in the packaging of leftovers.
I hadn't thought of saving the juices like you mention. I had so much juice from the 3 tips last night that I had to pour it out of the cutting board's trough three times.
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Originally posted by kccougar View PostSo what are everyone's favorite things to do with leftover tri-tip (on the strange occasion that you have leftovers)?A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali
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Originally posted by CJF View PostChili, tri-tip sandwich, steak and eggs for breakfast, tacos or enchiladas. I've made tri-tip for the sole purpose of tacos and enchiladas."It's devastating, because we lost to a team that's not even in the Pac-12. To lose to Utah State is horrible." - John White IV
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An entire thread about Tri-Tip? Where have I been?
I've read the entire thread...and still see you all missing something of absolute necessity when cooking the best grilling meat on earth....
The inclusion of a "citrus" in your marinade. Either OJ, Lime or Pineapple juice work remarkably well and provide an amazing base flavor to go along with the acid breaking down the meat.
Tri-Tip is about a 2-3 month meat in my house....I keep it simple...but also find that I like a marinade far more than none.
My simple marinade is very easy and excellent:
3 Cups of Citrus
1 Cup of Soy Sauce
2 fresh cloves of garlic....
Marinade all night long....24 hours if you can....
I have to add one more thing.....Tri-Tip is meant to be enjoyed with a fresh salsa....chunkier the better. If you haven't had a fresh, chunky salsa with your meat...do it....buy a fresh baguette...and go for it.
Originally posted by kccougar View PostWe typically eat one tri-tip at a meal, but I've decided to always cook both in a Costco two-pack at the same time to save on fuel and to have a second meal. Tonight it was french dip sandwiches. And they were yummy.If you don't like your job, you don't strike! You just go in every day, and do it really half assed. That's the American way. - Homer
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Originally posted by COUGZ View PostAn entire thread about Tri-Tip? Where have I been?
I've read the entire thread...and still see you all missing something of absolute necessity when cooking the best grilling meat on earth....
The inclusion of a "citrus" in your marinade. Either OJ, Lime or Pineapple juice work remarkably well and provide an amazing base flavor to go along with the acid breaking down the meat.
Tri-Tip is about a 2-3 month meat in my house....I keep it simple...but also find that I like a marinade far more than none.
My simple marinade is very easy and excellent:
3 Cups of Citrus
1 Cup of Soy Sauce
2 fresh cloves of garlic....
Marinade all night long....24 hours if you can....
I have to add one more thing.....Tri-Tip is meant to be enjoyed with a fresh salsa....chunkier the better. If you haven't had a fresh, chunky salsa with your meat...do it....buy a fresh baguette...and go for it."It's devastating, because we lost to a team that's not even in the Pac-12. To lose to Utah State is horrible." - John White IV
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I will give it a go....I continue to buy a bottle of Santa Maria Tri-Tip seasoning every time I'm down in Santa Barbara....that's what I use after the marinade.
The marinade provides a great deep flavor to the meat itself...the rub...a great outside seasoning.If you don't like your job, you don't strike! You just go in every day, and do it really half assed. That's the American way. - Homer
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I cooked tri-tip last night with some tips that had been in the freezer. I pulled them out on Friday evening and left them on the counter until I went to bed, to help them thaw faster. Two were pretty big, and the other tip was smaller. Spade L Ranch rub for a few hours before putting on the Traeger at 225*.
After about 80 minutes I checked with my BGE thermometer, and the big ones still only registered 114*. Crazy. So I ramped the temps up to 300 for 15 minutes. Checked again, and the temps still only showed 125 or so. So I checked the smaller tip, and it registered right at 140. What?? Poked the bigger ones again and now they read almost 140, when moments ago they showed way lower. Whatever, I'm out of time, so I reverse sear on the gas grill for 4 min per side.
They came out great, so I don't know why I had problems with the temps, unless maybe they weren't fully defrosted. The ends were medium-well like half the family likes, and the slices from the larger sections were rarer like the other half of the family likes. So it all worked out. It's pretty funny to see everyone bypass their typical sauces like Sweet Baby Rays and A-1 and just eat the meat in its own juices.
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