Getting it ready to throw on the grill for a nice indirect cook for this evening
by Inevitable_Dark7307
5 Comments
jj9979
Looks like an absolute shit cut of beef….
chappelld
Was it free?
Busy-Soup349
Fat?
Top_Turnover_3163
Pretty rough cut.
Fluid_Table_7835
Tri-Tip is a great cut of meat actually. Trim the excess fat and dry rub it, put it on a dish wrapped in plastic overnight. Let it come to close to room temp then put it on a hot grill and cook it to 125 degrees internal. Plate it and rest for 15 minutes and then slice it thin on the bias. I cook one a month that way and my only complaint is they don’t on average seem to as large as they used to be. This summer locally they seem to average about 3 1/2 pounds but when I first started buying them a 5 pounder was not uncommon.
5 Comments
Looks like an absolute shit cut of beef….
Was it free?
Fat?
Pretty rough cut.
Tri-Tip is a great cut of meat actually. Trim the excess fat and dry rub it, put it on a dish wrapped in plastic overnight. Let it come to close to room temp then put it on a hot grill and cook it to 125 degrees internal. Plate it and rest for 15 minutes and then slice it thin on the bias. I cook one a month that way and my only complaint is they don’t on average seem to as large as they used to be. This summer locally they seem to average about 3 1/2 pounds but when I first started buying them a 5 pounder was not uncommon.