Salting a tri-tip good idea or not?

[Tom Raveret]

Afterwatching a recent Americas Test kitchen I was intrigued bt a eye of the round done first salted for 18-24 hrs thenn seared before being roasted in the oven at 225.

I cooked it on the WSM last night and posted in response to a request for ideas on cooking the eye of the round.

http://tvwbb.infopop.cc/eve/fo...80069052/m/616105311

It was good but the roast is a litle tough. cooked it to a rare/med rare- I wouldnt recommend cooking this roast any more than medium rare.

So I'm thinking of trying this with other roasts and I thought about he tri tip but its not that ig and I'm concerned it could be overwhelmed by the salt.

Any thoughts? other better roasts to consider using -I thought of chuck eye but the article in cooks illustrated panned it for too much connective tissue.

 

[K Kruger]

It will not be overwhelmed by the salt becuase you don't nee all that much. Just sprinkle on evenly. Less time is required if it is on the thinner side. (Don't sear first: sear to finish.)

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I thought of chuck eye but the article in cooks illustrated panned it for too much connective tissue. </div></BLOCKQUOTE>Typical. Take what they say with several grains of salt. They can be pretty clueless. CI was all about slow-roasting chuck eye as their choice for cheaper beef roasts back in the mid-90s. CI and ATK are connected, as you know I'm sure, but not infrequently contradict each other. And both can be pretty doctrinaire.

 

[George Curtis]

i do my tri tip with a coating of mustard and then kosher salt and cracked pepper. overnight it this way then indirect on the kettle. when it reaches a temp of 125-130 i then direct cook it to get a char for a few minutes. thats it.