Robert-R
TVWBB Diamond Member
Several members of this board have posted that they could tell little difference between select, choice or prime tri tip.
I've always wondered about that. Well, the price was right & I thought I'd see for myself.
I also was thinking about cooking one using the rotisserie on the 14.5. So here it is, slathered (Yucatan Sunshine), rubbed (Big Bad Beef Rub topped with Habanero Death Dust), on the spit, into the cooker over a full ring of KBB & 4 chunks of mesquite.
Cooked at 350* - 500* to an internal temp of 119* & pulled.
Took the 14.5 apart & gave the meat a 2 - 3 minute sear per side.
Let it rest for 15 minutes (loosely tented under aluminum foil) & started slicing.
Time to eat!
Verdict: The tri tip was great. I'd do it again. Wifey & I could tell no big difference between select & choice for this cut of meat. A prime will have to wait until it goes on sale, which would probably be never. As to the rotisserie cook: we could tell no difference between it & hanging the meat. Hanging a tri tip is much less work.
I've always wondered about that. Well, the price was right & I thought I'd see for myself.
I also was thinking about cooking one using the rotisserie on the 14.5. So here it is, slathered (Yucatan Sunshine), rubbed (Big Bad Beef Rub topped with Habanero Death Dust), on the spit, into the cooker over a full ring of KBB & 4 chunks of mesquite.
Cooked at 350* - 500* to an internal temp of 119* & pulled.
Took the 14.5 apart & gave the meat a 2 - 3 minute sear per side.
Let it rest for 15 minutes (loosely tented under aluminum foil) & started slicing.
Time to eat!
Verdict: The tri tip was great. I'd do it again. Wifey & I could tell no big difference between select & choice for this cut of meat. A prime will have to wait until it goes on sale, which would probably be never. As to the rotisserie cook: we could tell no difference between it & hanging the meat. Hanging a tri tip is much less work.
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