Tri-Tip Roast

Discussion in 'Beef' started by kenafein, Apr 29, 2015.

  1. I cooked some tri-tip over the weekend.  I smoked them on the Traeger Jr at 180 degrees until they hit 125.  I then started up my Weber Genesis and let it preheat for 20 minutes and seared the roasts.  This was a trial run for my new maverick probe, and I think it did alright.  It's quite nice to have the remote temperature monitoring and the probes are much better built than my taylors. 

    I served the roast with arugula salad with honey mustard vinaigrette(w/ a little anchovy paste), and sliced apples. 


     
    bmaddox and timtimmay like this.
  2. bmaddox

    bmaddox Master of the Pit

    That tri-tip looks cooked perfectly. Good job.
     
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That's a might pretty hunk of beef...very nicely done! Looks delicious! Thumbs Up

    Red
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty!
     
  5. Thanks, guys.  Tri-Tip is a go to when I want a quick and easy meal for guests, or just whenever it's on sale.  These were choice roasts, from Costco, but I don't think they were any better than the selects I get at Stater Bros.  They did pre-trim the fat though(a bit more than I would have), so there was some value added.  
     
  6. What meat is the tri tip roast
     
  7. timtimmay

    timtimmay Action Team

    Looks fantastic, good work!
     
  8. sota d

    sota d Smoking Fanatic

    The Tri-Tip looks perfect! And isn't anchovie paste great? Good in salad dressings, and I like a little in my pasta sauce! Great job, thanks for posting.
     
  9. It comes from the bottom sirloin.  It's a great chunk of meat.  Whole, it is a roast, but it is also cut into steaks.  It used to be a bargain cut, but it's caught on and it's now a bit pricier.  Though, with even chuck reaching almost $5/lb, beef is just too expensive overall.
    Thanks.  Anchovy paste is the secret weapon.  I put it in my sauce, too.  It's a great way to add that savory flavor.  I also started using Banyul's 6 year aged vinegar for my vinaigrettes.  I think it's worth the price.    
    Thank you.  
     
  10. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    That looks incredible!  Perfectly cooked!!! Tri Tip is one of favorite kinds of beef these days.  Very hard to find around here unfortunately.
     
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Marvelous looking Tri-Tip , Kudos , now you got me drooling again ,[​IMG], need my hanky to wipe off the slober .

    I need to bite the Bullet and spend the Buck$ for one , they look so good . I love a nice Rareish piece of meat.

     ,

    Thanks for the look

    Have fun and . . .
     
  12. venture

    venture Smoking Guru OTBS Member

     

    kenafein  has you right on.  It is from the bottom sirloin butt.

    It used to be super cheap here in CA.

    Now I sometimes see it as high as a low grade ribeye?

    An excellent cut of meat when handled carefully.

    Good luck and good smoking.
     

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