smokeaddict
Fire Starter
Teeznuts, great looking meat there ! Here in Oz, we don't have that cut, what part of the beast is it from ? Apart from slicing it, for roll filling, does it have other uses, like a grilled steak for example ?
http://en.wikipedia.org/wiki/Tri-tip This is a fairly explanatory article on tri-tip location and it's uses. I've seen it served as steaks about 3/4ths to 1 inch thick but to me it's best sliced thinly across the grain. I have bought tri-tips sold by butcher shops that were already in a marinade and they were tender even in thick slices. Sometimes I skip the roll and slice and serve with mash taters and gravy and some grilled veggies. Tri-tip is also good seared on the grill and sliced up medium rare-medium.Teeznuts, great looking meat there ! Here in Oz, we don't have that cut, what part of the beast is it from ? Apart from slicing it, for roll filling, does it have other uses, like a grilled steak for example ?
what slicer is that? I'd like to pick me up a meat slicer and make tri tip sandwiches too!
Before going in the smoker I coated each with some EVOO and rubbed one with Lawry's seasoning and one with Montreal Steak seasoning. After that I just smoked, cooled, sliced and dipped.Hey, That looks georgeous, did you use a rib prior to happy ending? lol
i have never tried tri - tip , I know my wife would love it, please advise.
Tri-tip seems to cook up super quick if you like medium rare/medium. I think these were on just over an hour.i can't find tri tip around here but did some online research and it also called bottom sirloin roast so the wife will keep an eye out for it. what would you guess the length of time at your temp per pound for med rare? thanks for the info.