More Tri Tip Questions

[Jerry]

I really appreciate the info on cooking Tri Tips, however, i am not interested in rare or medium rare cooking states. I am interested in cooking the meat to make sliced sandwiches, like they do in Calif. at the roadside BBQ stands. Is it possible to cook the tri tips to the doneness of a brisket before slicing and to make a sandwich without ruining the meat. Thanks, Jerry

 

[Tom Hinkle]

You can always try one and see how it comes out, but I don't think it will work at all well. The meat will probably just be dry, tough, and overdone.

 

[LarryR]

I personally have only taken a tri to med. and it wasn't too bad, but definitly more done than my regular temp. I don't think I'd take her much more than that otherwise I imagine you'll have some pretty tough meat.

 

[Jacob Samarin]

if you want to make sandwiches id WOULD NOT cook it until well done.especially if you want to reheat it later.the key is getting the tri-tip tender and slicing it really thin for sandwiches.(well i think anyway.)

 

[Erik G]

Jerry, I definitely wouldn't do it either. Tri tip is quite lean and if it's cooked well done (without adding other fats) or beyond that, it's definitely not good eats.

What I don't understand is why can't you cook it to rare or medium rare and make sandwiches out of it? Why does it have to be cooked well done to make sandwiches?

All of the tri tip sandwiches I have had at the different bbq stands are cooked at most to medium (which I still think is over done), nothing over that.

Erik

 

[Tom Ferguson]

There's not enough internal fat in a tri-tip to cook it like a brisket...

Unless, of course, shoe leather is on the menu

 

[Tom Hinkle]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> There's not enough internal fat in a tri-tip to cook it like a brisket...
</div></BLOCKQUOTE>

There's also no connective tissue, which is what you want when you low-cook meat like a brisket.