(not)Tri Tip X 2

[sandyut]

the local meat cutter but they do things a bit different. They are definitely not the signature shape that is tri tip.

I had to read this twice...I was thinking those dont really look like a “normal” tri tip. Look great tho

 

[TNJAKE]

Ok here goes round 2. I took Jake's advice and went with some tacos. I'm definitely blurring the al pastor lines by using beef but we love pineapple. I'll post up the entire meal when finished but here is what I've got so far. I usually make my own seasoning for these but I got lazy and just used the McCormick street taco asada seasoning and juiced a lime and half an orange. I pulded the meat up in the ninja to get it into smaller pieces. Added the juice and seasoning, chopped some fresh pineapple and gave it all a stir. Its marinating now and I plan to finish it in the Griswold.View attachment 630778

That's gonna be delicious

 

[noboundaries]

Definitely bottom sirloin. See pics below of the botton sirloin (exactly matches yours) and a tri tip.

Still, great smoke!

Botton sirloin:

Tri tip:

 

[Ringer]

Definitely bottom sirloin. See pics below of the botton sirloin (exactly matches yours) and a tri tip.

Still, great smoke!

Botton sirloin:
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Tri tip:

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Yep, definitely.

That said, if you can't find tri tip locally, this would make a great alternative.

 

[Ringer]

Pass me a few slices of that TT it looks great.

Point for sure
Chris

Thanks Chris! Appreciate the points.

 

[Ringer]

I had to read this twice...I was thinking those dont really look like a “normal” tri tip. Look great tho

Thanks, hopefully the tacos turn out as good as the rest of it.

 

[Ringer]

Original post updated.

 

[Kevin Braker]

Looks great. But, like it has been noted, not a Tri Tip. Those are the Culotte muscle off the sirloin, same piece used for Pichana.

 

[Brokenhandle]

It looks tasty as heck to me! And no matter what cut of meat it was...I wouldn't be able to respond...as I just stuffed another piece in my mouth!

Great job!
Ryan

 

[Ringer]

It looks tasty as heck to me! And no matter what cut of meat it was...I wouldn't be able to respond...as I just stuffed another piece in my mouth!

Great job!
Ryan

Thanks Ryan! It was definitely something I would try again, especially if I was short handed on tri tip. I'm still snacking on that street corn though.

 

[Kevin Braker]

My concern, maybe I’m over thinking this one, is that you had a meat shop sell you something that under possible false pretenses.. I’ve been doing meat for over 30 years, I’d be very unhappy if that happened to me.

 

[Ringer]

My concern, maybe I’m over thinking this one, is that you had a meat shop sell you something that under possible false pretenses.. I’ve been doing meat for over 30 years, I’d be very unhappy if that happened to me.

Agreed, I'm in an area where tri tip is not popular. That doesn't excuse the butcher from what happened but it was likely just lack of experience/knowledge. Publix is usually my go to for tri tip.

 

[fxsales1959]

Well, over the past few weeks all of the tri tip cooks made me realize its been far too long since i've enjoyed one. So I got 2 (not tri tips after all)! Publix was out this time, so I headed to the local meat cutter but they do things a bit different. They are definitely not the signature shape that is tri tip. I did ask them to leave the fat cap on and I really like them this way. Reminds me of picahna.(because it probably was)
View attachment 630589

While these were smoking at 225 over cherry I got the urge for some stuffed mushrooms. I used some cream cheese, mixed in a few cloves of crushed garlic, shredded pepper jack (1 block), fresh basil, 1/4 cup panko, and 12 medium portabellas. Mixed it all up, seasoned, then topped with some additional panko.

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Once the tri tip hit 115 internal (~2 hours), I pulled them off, stoked and refueled the fire. I kept one side screaming hot and the other side fireless. This is all on the pit boss ceramic acorn by the way. I put the (not)tri tip on the fire side and the shrooms on the fireless side. The fatless side of the tri tip went for 4 minutes, the fat cap side went for 3.5. This yielded a nice rare to med rare in some places. I left the shrooms on for 10 minutes while the (not)tri tip rested. I got a pot of water going since its fresh and Mrs. Ringer loves corn on the cob. Boiled those for 5 minutes and hit 'em with fresh butter. Sliced up the reverse seared tri tip and plated. Here are the rest of the shots.

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Ok here goes round 2. I took TNJAKE s advice and went with some tacos. I'm definitely blurring the al pastor lines by using beef but we love pineapple. I'll post up the entire meal when finished but here is what I've got so far. I usually make my own seasoning for these but I got lazy and just used the McCormick street taco asada seasoning and juiced a lime and half an orange. I pulded the meat up in the ninja to get it into smaller pieces. Added the juice and seasoning, chopped some fresh pineapple and gave it all a stir.

View attachment 630842

I heated up Grandpaw's old #12 Griswold, oiled it a bit and in it went

View attachment 630843

I threw together a bowl of street corn to go with it all

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And the plate

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It wasnt the best execution but its entirely my fault and I learned a lesson. Everyone still loved it though.
Lesson: Pineapple is enzymatic. Dont let meat sit too long in there or it will turn to over done mushy potroast. Still good, just a consistency thing.

Thanks for looking

Looks delish. love pihcana too. totally hosed my first inkbird probes on the egg by flipping cap down with lid up. big fire. only once

 

[Ringer]

Looks delish. love pihcana too. totally hosed my first inkbird probes on the egg by flipping cap down with lid up. big fire. only once

Thanks! I appreciate the heads up as I do use the inkbird. I definitely could see that happening when going fat cap down. It gets crazy!!