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Tri-Tip Roast

post #1 of 12
Thread Starter 

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. 

 

 

post #2 of 12

That tri-tip looks cooked perfectly. Good job.

post #3 of 12
That's a might pretty hunk of beef...very nicely done! Looks delicious! icon14.gif

Red
post #4 of 12
Looks tasty!
post #5 of 12
Thread Starter 

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.  

post #6 of 12


What meat is the tri tip roast

post #7 of 12

Looks fantastic, good work!

post #8 of 12
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.
post #9 of 12
Thread Starter 

Quote:

Originally Posted by Fendrbluz View Post
 


What meat is the tri tip roast

 

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.

 

 

Quote:
Originally Posted by Sota D View Post

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.

 

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.    

 

Quote:
Originally Posted by TimTimmay View Post
 

Looks fantastic, good work!

Thank you.  

post #10 of 12

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

post #11 of 12

Marvelous looking Tri-Tip , Kudos , now you got me drooling again ,:drool, 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 . . .

post #12 of 12

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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