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Found Tri Tip at H-E-B

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    #61
    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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      #62
      I guess it’s the texture of steak?

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        #63
        Originally posted by rtp View Post
        So 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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          #64
          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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            #65
            Originally posted by oktx View Post
            I guess it’s the texture of steak?
            It's like if fajitas, brisket, and a ribeye had a three-way sex party; the baby would be tri-tip.

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              #66
              Originally posted by EarleyBird View Post
              It's like if fajitas, brisket, and a ribeye had a three-way sex party; the baby would be tri-tip.


              Lmao that’s pretty accurate


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                #67
                I have looked for it, but no luck yet.

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                  #68
                  Should have had breakfast before reading this one

                  Sent from my SM-A716U using Tapatalk

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                    #69
                    Originally posted by eradicator View Post
                    I'm surprised at how few people know about tri tip. I'm also surprised at how this isn't in the recipe section
                    It’s getting more popular since the state has been infected with californians.

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                      #70
                      Decided to give this a go today. Couldn’t find a full cut of tritip, so I had to settle with what I could find. Definitely enjoyed it and an easy/quick cut of meat.





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                        #71
                        Looks great. I saw them again at H‑E‑B today but they had whole pork loins for cheap so went that route today. Did grab one Tri tip for the freezer.


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                          #72
                          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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                            #73
                            Originally posted by rtp View Post
                            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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                            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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                              #74
                              Originally posted by rtp View Post
                              So 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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                                #75
                                Originally posted by bboswell View Post
                                I 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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