Tri Tip or Chuck Roast?

[hgiles]

I love tri-tip but grew up with it over a santa maria style pit, if it's over medium rare its over cooked. Slice thin and toss it in a kaiser roll with jalapenos the next day

put some salsa and you're all set. SM style is the best way to do it

[Mike]

I like the idea of the tri tip either sous vide or reverse seared. I prefer mine medium rare and it does not last long. The cook is only about an hour on the grill or 2-3 hours sous vide style.

I just don't like it cooked like a brisket, maybe not enough fat in the ones I get?

[SaltwaterSlick]

I've never tried a tri-tip. But y'all got me wanting to give it a go! The only thing I DON'T like about brisket is it's beef and cooked well done! Sounds like the tri-tip may be more to my liking. I've never even noticed it in the meat counter at places like HEB or Kroger... Is it packaged as "tri-tip"? I know it comes from the "back flank area on the beef (similar to "middlin'" on a hog), but other than that, don't have a clue as to quality of meat... Seems like it'd be similar to flank steak that is now called "fajita", NO?

[BlackHogDown]

I've never tried a tri-tip. But y'all got me wanting to give it a go! The only thing I DON'T like about brisket is it's beef and cooked well done! Sounds like the tri-tip may be more to my liking. I've never even noticed it in the meat counter at places like HEB or Kroger... Is it packaged as "tri-tip"? I know it comes from the "back flank area on the beef (similar to "middlin'" on a hog), but other than that, don't have a clue as to quality of meat... Seems like it'd be similar to flank steak that is now called "fajita", NO?

I noticed the "tri tip" wrapped and stocked on the shelf right next to the sirloin (cut from the bottom of the sirloin roast). Asked the gentleman at the counter and he said that if it's not stocked, they always have some in the back. I've been intrigued for some time now as well...

I've got some homemade salsa and pickled onions (as well as venison sausage) for tacos so sounds like tri tip is the winner. After work, I'm going to stop by Perry & Sons market to check out the selection before heading to my trusty HEB.

[BlackHogDown]

I like the idea of the tri tip either sous vide or reverse seared. I prefer mine medium rare and it does not last long. The cook is only about an hour on the grill or 2-3 hours sous vide style.

I just don't like it cooked like a brisket, maybe not enough fat in the ones I get?

I love the Anova but its more fun to sit around the fire than a boiling pot of water In this instance, it's going on the smoker to about 110 and then HARD sear to 130ish.

[DFA]

Those ribs look perfect. I would do both a tri tip and roast just for the fun of it

[BlackHogDown]

Those ribs look perfect. I would do both a tri tip and roast just for the fun of it

Tender enough to come off the bone where you bite it but not so overcooked that the whole thing falls apart.

And I am still considering both... Tri tip for lunch, roast for dinner. I get the meat sweats just thinking about it!

[dac6933]

Roast would be my pick. Tri Tip is my least favorite cut of meat on the cow.

[BlackHogDown]

Roast would be my pick. Tri Tip is my least favorite cut of meat on the cow.

You must not be as familiar with the Mexican (North Pacific) cuisine I grew up with... I can think of several cuts I'd rather go without.

[dac6933]

You must not be as familiar with the Mexican (North Pacific) cuisine I grew up with... I can think of several cuts I'd rather go without.

I have had several dishes in mexico that I have no clue what I was eating. Honestly, I dont want to know. LOL! That being said, they were all better than TriTip.

[BlackHogDown]

I have had several dishes in mexico that I have no clue what I was eating. Honestly, I dont want to know. LOL! That being said, they were all better than TriTip.

It was probably closer to the back than the head...

[dac6933]

It was probably closer to the back than the head...

Im afraid your right. Thats why I dont want to know.

[mzurovec]

We like doing a tri-tip with chimichurri every now and then. Get it to 120*, then sear over some coals for a couple minutes a side. Excellent!

[SaltwaterSlick]

I like to Sous Vide the poorer cuts of meat too... Almost like upgrading 1 or 2 grade levels when you Sous Vide them... You can make medium rare boot tongue with a good Anova and a vat of water at 130 degrees... Sounds like Tri-tip is the perfect cut to do that with...


As far as "roast", I don't like to put smoke on a prime rib roast at all... That's too good a cut of meat to cover some of the flavor with smoke... My absolute favorite "steak" is a good, dry aged and trimmed 12-16 ounce fillet and just put it on a plate and let it warm up to room temperature... take a knife and fork to it and eat... Absolutely no fire needed, and dang little seasoning if any...

[Kingfisher789]

Y’all seem experienced....your all good