Thread: Food and Drink Fire Me Boy! What's For Dinner? Thread
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Old 05-04-2016, 10:24 PM   #2180
Ming the Merciless Ming the Merciless is offline
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Quote:
Originally Posted by Buzz View Post
Where did you get tri tip and how did you cook it? I keep hearing about this cut of meat and never see it?
Yah thats the funny thing, i guess (kind of like KC strip)

Tri-Tip is a regional name..I *think* its bottom sirloin tip in other places

http://allrecipes.com/recipe/236992/...-tri-tip-beef/







For me in winter I usually just dry rub and roast about 45- hour at 350, fat side up

Summer/SPring Fall - BBQ fat side up

You can marinade or dry rub..Its an excellent cheap cut IMO...Do not overcook.....

The perfect size is about 2.5 pounds IMO.... thick enough to get a lil crispy on the outsides but still be pink on the insides
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Last edited by Ming the Merciless; 05-04-2016 at 10:29 PM..
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