Tri Tip Sale

[RiversideSm0ker]

Yay! Stater Brothers is finally putting Tri Tip on sale for 2.99 a pound tomorrow. They have kept the price over 4.99 almost all Summer. I’m going to stock up.

George

 

[forktender]

We don't have that store up in nocal,
.Is that for the untrimmed T.T.?
We have a few local stores that we're pretty good about having the $2.99 sales this year. I load the freezer and grind up a bunch of T.T. burger when I have to many. I tend to forget when I have a bunch in the freezer and buy more when they go on sale. So I thawed out what's in the freezer into chili grind and make up a big batch of chili and refreeze the rest for burgers and tacos. Yum!!!!
I love me some Tips.

 

[RiversideSm0ker]

These are trimmed. It’s as low as the price gets in So Cal for Tri Tip. I plan on stocking up. This is going to be part of our Labor Day barbecue.

George

 

[forktender]

That's a really great price for trimmed tips. I wish we could find them up here at that price.
I really don't mind trimming them up though and I save a lot of fat for sausage making , come duck season.

 

[forktender]

That's an awesome price for trimmed Tips. Although I actually like trimming so I can save to fat to make Sausage during our waterfowl season. And to make lard for frying and baking bread.
Good deal man, wish I was closer.
It's nice having a few ready to go without trimming.
How do you like to cook them, let me guess Santa Maria style.
Good stuff, I really appreciate hot and fast when it comes to Tips.
I mainly cook them on the kettle with oak lump coal, with a few handfuls of chopped up red wine soaked oak barrel staves that I got from a buddy that works for BV vinyards in the Napa valley, they make beef taste qmazing.

 

[xray]

Bummer they’re still $12/lb here. I’ve been wanting to do another one.

 

[RiversideSm0ker]

That's an awesome price for trimmed Tips. Although I actually like trimming so I can save to fat to make Sausage during our waterfowl season. And to make lard for frying and baking bread.
Good deal man, wish I was closer.
It's nice having a few ready to go without trimming.
How do you like to cook them, let me guess Santa Maria style.
Good stuff, I really appreciate hot and fast when it comes to Tips.
I mainly cook them on the kettle with oak lump coal, with a few handfuls of chopped up red wine soaked oak barrel staves that I got from a buddy that works for BV vinyards in the Napa valley, they make beef taste qmazing.

I smoke them on my OKJ to about 133, wrap in foil and let them rest for about 45 minutes. Perfect medium rare. I did try the brisket style method once but it just did not work out for me. I want to give that another try. I'd love for it to come out the way that Matt and Ray have experienced.

George