Such an interesting thread. It both breaks my heart in a way, and cheers it at the same time. TT is one fantastic cut of meat, and it is no longer the BBQ identity of the West Coast, but I'm glad others are enjoying the cut. Research Santa Maria rub to taste it like it was originally prepared.
I typically have no problem finding untrimmed TTs weighing between 2.5 and 4.5 lbs and paying $2.98 to $4.98/lb. Even in the 15-20 lb vacuum packs, each roast falls in that weight range.
Yes, TT's reputation as junk meat has changed, kind of like skirt steak did a few decades ago with the popularity of fajitas. But with the spread of its popularity, and changes in the meat industry (meat glue, for example), I've seen cuts of TT I would NEVER buy because I don't believe they are TT. I don't have any proof, but after buying/grilling/roasting/smoking well over a thousand TTs since the early 80s, I'm seeing cuts that appear to be glued into the shape of a TT, with cracks in the grain and fat that shouldn't be there. I saw one in the last few weeks that looked like a brisket point cut like a TT and sold as a TT.
I'll keep my eyes out and take pics with my phone the next time I see a suspicious looking TT. In the mean time, I'm enjoying the last of two Select grades I grilled this past Sunday night. We like to eat them like fajitas, but last night I cut a 7 oz chunk off, rare, and when I set it on my plate, it looked like a beautifully charred filet mignon, and was ALMOST as tender. It truly was a tri tip.
I typically have no problem finding untrimmed TTs weighing between 2.5 and 4.5 lbs and paying $2.98 to $4.98/lb. Even in the 15-20 lb vacuum packs, each roast falls in that weight range.
Yes, TT's reputation as junk meat has changed, kind of like skirt steak did a few decades ago with the popularity of fajitas. But with the spread of its popularity, and changes in the meat industry (meat glue, for example), I've seen cuts of TT I would NEVER buy because I don't believe they are TT. I don't have any proof, but after buying/grilling/roasting/smoking well over a thousand TTs since the early 80s, I'm seeing cuts that appear to be glued into the shape of a TT, with cracks in the grain and fat that shouldn't be there. I saw one in the last few weeks that looked like a brisket point cut like a TT and sold as a TT.
I'll keep my eyes out and take pics with my phone the next time I see a suspicious looking TT. In the mean time, I'm enjoying the last of two Select grades I grilled this past Sunday night. We like to eat them like fajitas, but last night I cut a 7 oz chunk off, rare, and when I set it on my plate, it looked like a beautifully charred filet mignon, and was ALMOST as tender. It truly was a tri tip.
