Started by w squared, May 19, 2009, 02:33:32 PM
0 Members and 1 Guest are viewing this topic.
Quote from: w squared on May 19, 2009, 02:33:32 PMI've had it once...in Eureka, Montana. It was hauntingly good. The texture and flavour of the meat would lead me to believe that it was hit with a subtle dry rub, and then hot smoked. It was served "dry" with some sauce available for dipping.Has anyone ever made this or something similar?
Quote from: jha1223 on May 19, 2009, 02:58:01 PMQuote from: w squared on May 19, 2009, 02:33:32 PMI've had it once...in Eureka, Montana. It was hauntingly good. The texture and flavour of the meat would lead me to believe that it was hit with a subtle dry rub, and then hot smoked. It was served "dry" with some sauce available for dipping.Has anyone ever made this or something similar?I'm hoping someone says yes because that sounds fantastic!
Quote from: starship on May 20, 2009, 01:03:49 AMOK, what IS Tri-Tip?
Quote from: Caneyscud on May 20, 2009, 06:27:13 AMQuote from: starship on May 20, 2009, 01:03:49 AMOK, what IS Tri-Tip?Ahh that is the question Grasshopper. With no certainty did I think something called tri tip existed except manifested in the harmonious delusions of certain Left Coast citizens. First thing to know is that ,in the U.S. the enjoyment and popularity of tri tip originated in California! My purpose of mentioning that is not at all to get anyone to question whether that something that originated in California and deals with smoke is legal! ;DSeriously the tri tip is a roast that can be cooked like a steak or a steak that can be cooked like a roast. It is a triangular muscle that is located at the bottom of the bottom round part of a beef hindquarter. On my little picture of Angus Angie in my signature go to where the flank, shank, round and bottom round come together. The very bottom of the bottom round is the tri tip. Used to be ground up into hamburger in the U.S. but was cut up into small steaks in Europe until 1950's. Some unknown in Santa Maria, California decided it would be a good piece of meat to grill on it's own, and ever since has been very popular on the west coast. More often marinated, sprinkled and grilled. But can be smoked. It has that delicious full roast flavor, relatively tender (sometimes real tender), and with a low fat content. For most of the U.S. it is an elusive beast. Seems the Cali's hoard the stuff. Looked for it here in Nashville for months. Some say they have it occasionally, but couldn't tell me when, some said they could order it, but would have to be a whole case - Yikes - that would have been nearly $400 in tri tip. Finally found a poor pitiful ultra-trimmed piece at one or our Whole Paychecks - but it wasn't getting into my basket at $12.99 per pound! Then one day passing a new store in our area and remembered that somebody said that the chain was based in California. So I went into Trader Joe's and by golly, there was tri tip. Absconded with one and put it in the smoker, but wasn't overly impressed with it low and slow. Seems that everyone recommends marinated, sprinkled and grilled as the best way, so soon I will try it that way. However at $6.99 per pound, I am more likely to grab a brisket, chuckie, or clod for barbecue or a chuck eye, rib eye, t-bone, or NY strip for my steak.
Quote from: Gizmo on June 01, 2009, 08:38:05 PMLooks like a must do recipe CB. Thanks for the post. Hope I still have a tip in the freezer. :)
Page created in 0.047 seconds with 22 queries.