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 ?
Smoked Tri-tip with HEAVY Q-View
- Thread starter teeznuts
- Start date
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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.
Having lived on California's central coast for many years I was exposed to tons of "santa maria tri-tip" as it is a staple in the local diet.
Last edited:
cobble
Smoke Blower
It's an ancient Toastmaster brand slicer that I estimate I've had 15+ years. It was a Christmas exchange gift that I stuck in storage for several years but now I use constantly. You know something is old when there isn't a company website address on the box or instructions. Here's a pic of the box.
raymo76
Smoking Fanatic
- Aug 8, 2011
- 721
- 37
Thanks! I had that idea a few years ago but never invested in a slicer. After seeing your post man-o-man do I want one! I checked on bed bath & beyond and amazon and saw a bunch but didn't know really which one i'd be interested in. I used to work at a pizza shop where we sliced our own meat s I'm used to operating the big commercial models.
vortreker
Fire Starter
Be careful folks:
FOR IMMEDIATE RELEASE - February 26, 2010 - Tacoma, WA - Johnny's Fine Foods of Tacoma, Wash., Johnny's Fine Foods is recalling French Dip Powdered Au Jus in 6oz bottles and French Dip Powdered Au Jus in 1.1oz foil packets, because it has the potential to be contaminated with Salmonella. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
To date no known illnesses have been associated with this product.
Johnny's French Dip Powdered Au Jus is distributed nationwide and is sold in retail stores.
Johnny's French Dip Powdered Au Jus 6oz is packaged in a clear plastic bottle with a red, white and blue label. The expiration date for this product is 0332. Johnny's French Dip Powdered Au Jus 1.1oz is packaged in a red, white and blue foil packet. The expiration date for this product is 02212.
The product was made using hydrolyzed vegetable protein manufactured by Basic Food Flavors, Inc. Las Vegas, Nevada. Basic Food Flavors initiated a recall of the hydrolyzed vegetable protein due to Salmonella contamination.
This product should be destroyed immediately. Consumers with questions may contact Johnny's Fine Foods at 1-800-962-1462 Monday thru Friday 8am to 3pm Pacific Standard Time.
FOR IMMEDIATE RELEASE - February 26, 2010 - Tacoma, WA - Johnny's Fine Foods of Tacoma, Wash., Johnny's Fine Foods is recalling French Dip Powdered Au Jus in 6oz bottles and French Dip Powdered Au Jus in 1.1oz foil packets, because it has the potential to be contaminated with Salmonella. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
To date no known illnesses have been associated with this product.
Johnny's French Dip Powdered Au Jus is distributed nationwide and is sold in retail stores.
Johnny's French Dip Powdered Au Jus 6oz is packaged in a clear plastic bottle with a red, white and blue label. The expiration date for this product is 0332. Johnny's French Dip Powdered Au Jus 1.1oz is packaged in a red, white and blue foil packet. The expiration date for this product is 02212.
The product was made using hydrolyzed vegetable protein manufactured by Basic Food Flavors, Inc. Las Vegas, Nevada. Basic Food Flavors initiated a recall of the hydrolyzed vegetable protein due to Salmonella contamination.
This product should be destroyed immediately. Consumers with questions may contact Johnny's Fine Foods at 1-800-962-1462 Monday thru Friday 8am to 3pm Pacific Standard Time.
hfactor
Fire Starter
I’m a newbie but starting to get a few smokes under my belt. One of the successes has been with Tri-Tip. I smoke with red oak, at 225 degrees for a few hours, until the internal temp reaches 130 degrees. I then sear both sides of the meat on a blazing hot grill, 2 minutes a side then foil wrap. I towel wrap that package and place in ice chest for an hour. It seems to come out very good.....
Hfactor
Hfactor
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.
kcbs judge jim
Newbie
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.
Tri-tip seems to cook up super quick if you like medium rare/medium. I think these were on just over an hour.
hfactor
Fire Starter
I take tri-tip to 130 degrees internal temperature. I then foil wrap, and towel wrap for an hour. I then grill each side for about 3 minutes, and slice accordingly... all good eats... for authentic Santa Maria flavor, use red oak for smoking.....
One of my most favorite cuts of meat and Johnnys au ju to boot--what a combo with a sour dough roll from San Fran. My taste that is..
LOL
Rich
LOL
Rich
thunderdome
Master of the Pit
hardslicer
Smoking Fanatic
never tried tri-tip, but certainly on my to do list.....and thx for the head's up on Johnnys, I'll try that too........nice presentation
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