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Roadside Tri Tip - Page 3

post #41 of 48
Quote:
Originally Posted by dirtsailor2003 View Post
 

Thank you! Tasty stuff had a bit more of it last night on some greenery. Makes a great chopped steak salad!

 

 

Great smoke Case!  That looks incredible! Points!

 

Mike

post #42 of 48
Thread Starter 
Quote:
Originally Posted by mike5051 View Post

Great smoke Case!  That looks incredible! Points!

Mike

Thank you!
post #43 of 48

Those are, without a doubt, the best looking "tot's" I've ever seen, and the TT doesn't look too shabby either.  Thumbs Up  Thumbs Up

post #44 of 48
Quote:
Originally Posted by dirtsailor2003 View Post

Problem is if you ask for bottom sirloin, you may not get the tri tip. All depends on the butcher. Try asking for the bottom sirloin triangle roast. Still may not be the same.
Ok, apparently at least two butchers in Indy know what a tri tip is. I called The Meat Shop just to ask, and they said sure they knew what it is, they could cut me one. So while doing the weekly grocery thing, I asked at Meijer and they also said they knew what it is and they could cut one. This is what I got.

Look rIght? Maybe tomorrow...
post #45 of 48

I think thats a tri-tip.  It looks nice to me.

 

Mike

post #46 of 48

That's not a Tri Tip. It's a top sirloin. Should be triangular like a boomerang. And have more marblizing.

 

From Wikipedia.

The tri-tip is a cut of beef from the bottom sirloin subprimal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.tri-tiproast.jpg

post #47 of 48
Thread Starter 
Quote:
Originally Posted by alelover View Post
 

That's not a Tri Tip. It's a top sirloin. Should be triangular like a boomerang. And have more marblizing.

 

From Wikipedia.

The tri-tip is a cut of beef from the bottom sirloin subprimal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.tri-tiproast.jpg

Yep that's what a peeled (trimmed) tri tip looks like. The ones that I buy bulk still have the fat on them, which when lucky will peel right off for the most part.

post #48 of 48
Oh well, whatever I got turned out good. I've got time to work on getting the real thing. Between heading into our busy season at work and crappy weather I probably won't be smoking much 'til March or April...
Dan
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