Trimming tri tip

[crazzycajun]

Getting ready to jacardi with whorechestersire and pepper blend, and marinade over night for second Christmas. Do you guys trim down the fat,and if so how much? Tia

 

[TNJAKE]

I only leave a small amount on mine

 

[TNJAKE]

I only leave a small amount on mine

Like this. Other side has slightly more fat but it was the side facing grates so I just trimmed a little lighter. Get any and all hard fat off for sure

 

[6GRILLZNTN]

Hey Jake, where in the HE double L are you finding Tri-tip?

 

[TNJAKE]

Hey Jake, where in the HE double L are you finding Tri-tip?

Sam's in hendersonville has them in 2 packs every time I've gone for the last few years

 

[TNJAKE]

Sam's in hendersonville has them in 2 packs every time I've gone for the last few years

Porter road butcher in Nashville has them as well. There's are dry aged so the price for them is premium. Sam's never let's me down though

 

[6GRILLZNTN]

The Sam's here in the Boro didn't have them the last time I went. I may be heading to Gallatin Pike soon. Thanks for the info!

 

[TNJAKE]

The Sam's here in the Boro didn't have them the last time I went. I may be heading to Gallatin Pike soon. Thanks for the info!

The one on Indian lakes blvd in hendersonville is where I go to Sam's. Tell the butcher at the one in murfreesboro and they might start carrying them in the future. I currently have 2 inthe freezer lol

 

[thirdeye]

If the price is right, I buy the peeled tri-tips, so the fat cap has been removed. From there I do take off the sliver skin and any fat tags or heavy areas of fat. Remember, there is a significant grain change to account for when carving.