I've been doing these for years now....I recommended anyone who hasnt- try it....Ive done them before in red wine vinegar and rosemarry
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Found Tri Tip at H-E-B
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Originally posted by rtp View PostSo can you cook it low and slow like a brisket to an internal temp of 200ish or is this best done on high heat cooked to medium rare? My HEB had quite a few of them in the meat case today so I bought one.
I would think if you did 200 it would dry out too much. You don’t have all the fat/connective tissue to break down like in a brisket. I took this one to 160-165ish.
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FYI
If your local grocery store butcher gives you an odd look when you inquire about tri-tip, just tell him it is basically what is left after he cuts sirloin steaks.
At least that is what my local one said when he finally realized what I was looking for
Yes it is same texture as steak and cooking it above med rare will ruin it IMO
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TheHEB in Fulshear had quite a few a couple days ago. I picked one up. My buddy from Cali sent me a marinade recipe so I’ve done that and it in the fridge. Going to cook it Monday.
My buddy said it’s about time you guys caught up. I said that’s because of all the foreigners(Californians) moving here.
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Originally posted by rtp View PostTheHEB in Fulshear had quite a few a couple days ago. I picked one up. My buddy from Cali sent me a marinade recipe so I’ve done that and it in the fridge. Going to cook it Monday.
My buddy said it’s about time you guys caught up. I said that’s because of all the foreigners(Californians) moving here.
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LOL. I got it at my local meat market guy... I asked him if they carried tritip and he said, “yeah, we’ve been catering to them Californians”
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Originally posted by rtp View PostSo can you cook it low and slow like a brisket to an internal temp of 200ish or is this best done on high heat cooked to medium rare? My HEB had quite a few of them in the meat case today so I bought one.
I have done them low and slow just like a small brisket and they are great that way
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Originally posted by bboswell View PostI have done them low and slow just like a small brisket and they are great that way
The way my buddy says he cooks it there is to low temp smoke it for about 90 minutes and then finish it over about 600 degree. I think I’m going to try that on this first one.
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