tri tip
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- Sep 16, 2007
- 4,125
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ciolli
Meat Mopper
Not only slice across the grain, but on the bias. Use this method for corned beef and london broils. This was taught to me by an old German buthcher from Chicago.
pineywoods
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chuckwagonbbqco
Fire Starter
Piney---want me to send you some tri-tip. It is currently running $2.13 per pound.
I agree and concur and complement Grampys for the post about carving tri tip. Most people cut tri tip wrong---yet are proud to post q-View. I do not want to become overcritical-------I want EVERYONE to have the finest tri tip available.
Tri Tip grain is VERY,very obvious---cut perpemdicular to the grain. The article in this post is not even cut perpendicular to the grain----it is cut on about a 30 degree angle. If 30 degrees off of grain is good-----90 degrees is better. I know the problem---30 degrees off makes uniform slices----I will sacrifice uniformity to tenderness anytime. If tri- tip is cut for uniform pieces as in a competition there is a certain way to do that.
I agree and concur and complement Grampys for the post about carving tri tip. Most people cut tri tip wrong---yet are proud to post q-View. I do not want to become overcritical-------I want EVERYONE to have the finest tri tip available.
Tri Tip grain is VERY,very obvious---cut perpemdicular to the grain. The article in this post is not even cut perpendicular to the grain----it is cut on about a 30 degree angle. If 30 degrees off of grain is good-----90 degrees is better. I know the problem---30 degrees off makes uniform slices----I will sacrifice uniformity to tenderness anytime. If tri- tip is cut for uniform pieces as in a competition there is a certain way to do that.
chuckwagonbbqco
Fire Starter
Piney----I am not jokin' I can send tri-tip for you to use next weekend. I might even trade for some aligator bbq sauce or whatever Florida offers
Since Tri-Tip is one of my favorites also, I'm pitching in on all of the slicing comments.
I actually cut mine into two pieces before I start slicing. That cut is generally right off the middle tip, with the grain.
That gives you two smaller pieces that can then be handled easier, and cut against the grain.
I like grampyskids tip of also then slicing on the bias (I'm guessing that means at an angle!). I will definitely try that next time.
Tracey
I actually cut mine into two pieces before I start slicing. That cut is generally right off the middle tip, with the grain.
That gives you two smaller pieces that can then be handled easier, and cut against the grain.
I like grampyskids tip of also then slicing on the bias (I'm guessing that means at an angle!). I will definitely try that next time.
Tracey
ciolli
Meat Mopper
I do the same thing, cut into two pieces before slicing, making them more manageable. I can't keep them on the cutting board this way, so i must be doing something right! :)
bluefrog
Smoking Fanatic
Pineywoods, Publix in Delray Beach has tri-tips they lable them as SIRLOIN TRI-TIPS or sometimes as SIRLOIN TIP ROAST. Priced at $4.99 lb.
Scott
Scott
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