Tri-Tip (Qview)

Discussion in 'Beef' started by raptor700, Jul 11, 2011.

  1. raptor700

    raptor700 Master of the Pit OTBS Member

    My local butcher cut me a Tri Tip (at least that's what he called it)?

    I cut it in half so my wife could have hers well done[​IMG], and I could have mine rare [​IMG]

    Here's the pics of mine,

    Rubbed with SPOG and smoked with RO lump, pecan and hickory.

    [​IMG]

    Pulled at 140º, rested for 1hr, then sliced.

    [​IMG]

    It was very tender and juicy.

    Made some great sammies for lunch the next day.

    Thanks for lookin[​IMG]
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Y  U  M  !  !
     
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good neighbor!!!

      Craig
     
  4. meateater

    meateater Smoking Guru SMF Premier Member

    Looks great Rap! [​IMG]I've  been thinking about making one into jerky. 
     
  5. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    looks like a great start to a cheesesteak
     
  6. venture

    venture Smoking Guru OTBS Member

    Rap.  I don't know what to say here?

    That meat looks great inside and out.

    It doesn't look like a tri tip either inside or out.

    I bet it was a great piece of meat, though, because it was you who was cooking it!

    Now that I see you cut it in half, I would have liked to see the whole piece.  Preferably raw. The internal shot doesn't look quite right to me either.  There are very few real butchers left out there.  Pops is an exclusion  to that rule.  Even true meat cutters seem to be an endangered species these days.

    The job you did on that looks great.

    Good luck and good smoking.
     
  7. raptor700

    raptor700 Master of the Pit OTBS Member

    Thanks Merv,

    This butcher has cut meat for many,many years.

    But I've only seen one Tri tip, and that's the one Brian brought to the gathering.

    And this didn't look like the one Brian had!

    I know it depends on where you live as to what they call different cuts.

    To me it looked like the piece they cut "charcoal steaks" from. 

    I wish I had taken a pic of the raw piece [​IMG]
     
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hey my brother - that looks awesome. I guess my retirement tour needs to include Florida LOL
     
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Delicious Raptor...
     
  10. teeznuts

    teeznuts Master of the Pit

    Looks delicious! but doesn't look like Cali tri-tip. Ours are more of a triangle shape. Send me some slices and I'll tell you what it is [​IMG].
     
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    Looking good Rap
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It looks great Rap, whatever it is!
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Perfect Rap!!!!

    Thanks,

    Bear
     
  14. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    i love tri tip

    [​IMG]

    [​IMG]
     
  15. raptor700

    raptor700 Master of the Pit OTBS Member

    That's what I was looking for Rick, But it didn't look anything like that [​IMG]
     
  16. good looking piece of meat!
     
  17. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    thats what she said
     
  18. venture

    venture Smoking Guru OTBS Member

    Yep.  Shows the grain clearly on the left side.  What the right side in the pic doesn't show is the grain running the other direction.  These have to be sliced carefully to keep cutting across the grain. Rap, yours should have looked like that before you cut it into two pieces.  Also the interior of yours didn't look like tri tip to me.  Being in a different part of the country, many of even the old butchers are not familiar with this cut.  If you can find someone who knows, ask for the Bottom Sirloin Butt NAMP/IMPS designation 185C or 185D.  The C is untrimmed the D is defatted.  I prefer the C so I can trim the fat to still leave a little fat cap.

    Good luck and good smoking.
     
  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Awesome Ken....................I look forward to your smokes every time......[​IMG]....
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

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