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Jim Cooley
Joined: 09 Oct 2008
Posts: 377
Location: Seattle
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 Posted: Thu Jun 26, 2014 4:34 pm Post subject: Tri-tip trick |
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Friend gave me this trick a couple days ago and it works perfectly!
Instead of roasting or baking or broiling a tri-tip, slice it across the grain at about ½ inch slices, then pound a little (not a lot) flatter between wax paper.
Then proceed to broil or grill the pounded slices. |
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Dilbert
Joined: 19 Oct 2007
Posts: 1303
Location: central PA
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| Posted: Thu Jun 26, 2014 6:14 pm Post subject: |
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try that with a pork tenderloin - slightly thinner slices tho - pound/season/flour saute about 1.5 - 2 minutes per side.
mouth melting..... |
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DrBiggles
Joined: 12 May 2005
Posts: 356
Location: Richmond, CA
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| Posted: Mon Jun 30, 2014 5:13 pm Post subject: |
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Or grind it up along with chuck for yer burgers. Drape bacon over it and install to smoker/grill. OH yeah baby!
Biggles |
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pbonefirst
Joined: 03 Jul 2014
Posts: 5
Location: Portland, Oregon
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| Posted: Thu Jul 03, 2014 2:36 am Post subject: tri tips |
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| um...what is a tri tip? Sirloin tip? |
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Dilbert
Joined: 19 Oct 2007
Posts: 1303
Location: central PA
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| Posted: Sat Jul 05, 2014 8:36 pm Post subject: |
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..what is...
/quote
The tri-tip roast or steak (also called a triangle roast) is the 1 1/2 to 2 1/2 pounds of meat that sits at the bottom of the sirloin. Not only does it have a rich flavor, but also tends to be lower in fat than most other cuts. Of course, this means that it can dry out faster, but with a good marinade you really can't go wrong with this cut.
/unquote
basically it is one of those often overlooked but flavorful cuts.
was once upon a time an inexpensive thing. but, going back a few years, it's like ossa bucco - butchers darn near gave away the shanks. then Emeril did a show - and overnight the price went from little to uber-mucho.
tri-tip has had the same fate - along with flat iron / skirt / plate cuts - got popularized and got veddy expensive.
so but anyhow it is good eating.....when done right - which applies to most cuts, eh? |
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Jim Cooley
Joined: 09 Oct 2008
Posts: 377
Location: Seattle
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| Posted: Mon Jul 07, 2014 5:27 pm Post subject: |
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Same price increase occured with my beloved beef tongue.
Used to be cheap as hell, but something, somewhere happened...
I suppose tripe is next.  |
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DrBiggles
Joined: 12 May 2005
Posts: 356
Location: Richmond, CA
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| Posted: Tue Jul 08, 2014 6:34 pm Post subject: |
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Tri-tips around these parts tend to be huge 3 to 5 pounds. And you're right, I believe the standard price around here is 7.99 a pound. I won't pay that, of course. I wait for sales and if I get there early enough in the morning, during the week, they have a buy it/cook it today or it'll rot tomorrow price. Always a perfect meal, especially if the bulk of the fat cap has been left in place.
Biggles |
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Jim Cooley
Joined: 09 Oct 2008
Posts: 377
Location: Seattle
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| Posted: Wed Jul 09, 2014 7:11 pm Post subject: |
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| DrBiggles wrote: | | I wait for sales and if I get there early enough in the morning, during the week, they have a buy it/cook it today or it'll rot tomorrow price. |
LOL, I do the same thing. I have learned (and you don't want to know how) that ground products are generally not fit for consumption, even at 30 or 50% off. |
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DrBiggles
Joined: 12 May 2005
Posts: 356
Location: Richmond, CA
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| Posted: Wed Jul 16, 2014 4:52 pm Post subject: |
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| Jim Cooley wrote: | | DrBiggles wrote: | | I wait for sales and if I get there early enough in the morning, during the week, they have a buy it/cook it today or it'll rot tomorrow price. |
LOL, I do the same thing. I have learned (and you don't want to know how) that ground products are generally not fit for consumption, even at 30 or 50% off. |
I've lucked out and our local mega mart does really well with their meat turnaround. Even their discounted ground beef is well worth the price of admission.
I roasted a tritip last night, paid full price. My oldest is visiting, time off rom jr college, so it was necessary. I over cooked the poor thing, brought it to 150. Oddly enough, it was plenty juicy, exceptionally tender. I didn't lament about it, didn't say a word. Nobody mentioned my faux pas, that was nice.
Biggles |
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