"Tri tip" help.

[bauchjw]

OK, someone Photoshop the above to accommodate the bargain U shaped TT!

I wish I could do that kind of stuff

 

[pit 4 brains]

You did well pilgrim! The first and foremost thing to know about a tri tip is it's a cut from the round. The muscles are not used as much so they tend to be on the tender side. However, they are lean and any over-cooking will render them darn near inedible to eat like a steak. If you do cook one a shy too long, it will make for some good chili or stew meat, you just have to be good at repurposing it.

I love tri tip and cooked alot of them when we lived in AZ. Out here in the south, they are few and far between but I will not pass one up.

 

[clifish]

I wish I could do that kind of stuff

I can't either and I own a printing and graphics company...lol that is what employees are for...I think

 

[pit 4 brains]

Just diggin up bones here, but you can do some neat stuff with tri tip if you get them cheap enough.

Tristrami ?

I had the hankering for some pastrami and I had a marbly looking tri tip in the ice box, I thought hey, make some reubens out of that! In to some cure brine and injected after a few days. Had to wait for my new injector to arrive. After a week I took it out and smoked it up.. Out of the brine...

www.smokingmeatforums.com