The TRI TIP


 
That's a good read. My tri's are usually done indirect, but around 400F. I'm always wondering why I lose so much juice, even after a good rest. Gonna have to slow it down.
 
That's funny I read the article and was surprised by the other names for TT one being Bottom Sirloin Tip. Barb came home with this the other day from the dog food section of the meat department. I had never heard of that type of cut before so maybe it's a TT. Hope so!
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I've cook 1000s of these since it is a common, nice eating realatively inexpensive roast here in California. It's a staple at our open houses at the ranch and can easily be cooked many different ways by varying experience levels and still come out good. I cook very similar to the article read but on the WSM I keep the heat at 275-300, pull at 130 internal, wrap tight instead of tent in foil and place in a cooler for about an hour.

JimK you might want to slow it down a bit to retain more juice. I used to grill indirect at ~400 on a kettle before I bought a WSM. even after a good rest I still seemed to lose a lot of juice. Since getting the cooker temp below 300 this seems to help a lot after the rest period. Just a thought...

Rich based on the label looks like you got a tri tip there. I have also seen this cut labeled as Coulote (sp) steak if sliced or Coulote roast.

The grain changes on these roasts so make sure to cut it properly...the cooking aspects of these roasts are very forgiving, but not slice properly can have parts of it a little more chewy.
 
Rich Dahl said:
That's funny I read the article and was surprised by the other names for TT one being Bottom Sirloin Tip. Barb came home with this the other day from the dog food section of the meat department. I had never heard of that type of cut before so maybe it's a TT. Hope so!
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Dang Rich - you have a Fry's AND a Costco in Prescott?!? I'm livin' in the wrong town...:(
 
I've cooked one and I absolutely loved it. I low and slowed it and then seared on a hot grill. Turned out great! I followed excellent Chris's video on how to slice the tri-tip. I did it pretty clumsily but I got the grain right.
 
Rich Dahl said:
That's funny I read the article and was surprised by the other names for TT one being Bottom Sirloin Tip. Barb came home with this the other day from the dog food section of the meat department. I had never heard of that type of cut before so maybe it's a TT. Hope so!
Click to expand...
Would have to see more of it to pass judgement, but I'm guessing it's not a tri tip, unless labeled wrong.
Tri tips are cut from the bottom of the sirloin primal, the sirloin tip roast comes from where the sirloin and round join.
Should be good either way!
 
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Mike Willis said:
Dang Rich - you have a Fry's AND a Costco in Prescott?!? I'm livin' in the wrong town...:(
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We've got Fry's, Safeway, Albertsons Three Wal Marts (big whoop), Trader Joes, Costco, Sam's Club, Sprouts, Whole Foods Market. Yep just like living in the big city:D
 
I remember when Tri Tip was a throw away cut that was often as cheap as ground, I also remember it being called a name that would now get yer' butt kicked for saying these days. That was a good read, thanks Jim


The California cut
Bottom sirloin tip
Triangle cut
Bottom sirloin primal cut
Santa Maria cut
Newport steak
Bottom sirloin butt (but it’s NOT called a rump roast – totally different!)

And if you’re traveling worldwide:

Aiguillette baronne (France)
Rabillo de cadera (Spain)
Punta de Solomo (Central American countries)
Punta de picaña (Argentina)
Picaña (Mexico)
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Tri-Tip is also great when done on the rotisserie, we gave it a spin for the first time a couple weeks ago and it turned out great. I'd already read about cutting across the grain carefully so I looked real good to make sure I cut it right.
 
So, tri-tip is not a part of the sirloin tip at all?

I wonder why the cut is not popular on the east coast?

We have the usual steak cuts (ribeye, NY strip, top sirloin, T-bone, porterhouse, filet mignon, prime-rib, chuck-eye, etc.). NY strip is my favorite.
 
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