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Tritip

 
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scottjess
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Joined: 16 Sep 2010
Posts: 28

PostPosted: Sat Sep 18 10 11:15 am    Post subject: Tritip Reply with quote

Finally after 2 years of living in New Zealand we have found a butcher who has managed to cut us some beef tritip.
Been marinading for almost 24 hours and Im gonna grill it tonight; cant wait Very Happy
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scottjess
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Joined: 16 Sep 2010
Posts: 28

PostPosted: Sat Sep 18 10 2:00 pm    Post subject: Reply with quote

Nice its snowing here in NZ, grilling in the snow... my fav


Cooking tritip a few years ago in Nevada


Tonight's cook out
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scottjess
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Joined: 16 Sep 2010
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PostPosted: Sun Sep 19 10 5:44 am    Post subject: Reply with quote

Not a huge success but still delicious.

What makes a tritip so damn yummy is the layer of fat that drips through the meat as the meat is cooking and unfortunately the butcher had trimmed every last piece of fat off this cut.

Next time we will ask for Untrimmed Smile lesson learned.
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day_trippr
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Joined: 08 May 2009
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Location: Stow, MA

PostPosted: Mon Sep 20 10 9:00 am    Post subject: Reply with quote

There's the overly trimmed thing - and perhaps there was the effect of a lengthy bath in marinade: I read this too late to suggest you go very hot and quick with the cook, because that long in marinade will really tenderize the heck out of a cut of beef (and perhaps any other meat) such that the "normal" cooking time would result in one tough result.

Could be wrong, but I've been there/done that in the past...

Cheers
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Eddiexo



Joined: 03 Sep 2010
Posts: 10

PostPosted: Mon Sep 20 10 11:40 am    Post subject: Reply with quote

I know everyone is different but... Santa Maria style tri tip is on the top of my list. Like you did say that without that fat to let burn it's going to make a bit of difference. My buddy only allows it to marinate for about an hour or 2 max and grills it at high heat from 350-400 for about 1 hour to 1 1/2 hours depending on the size of the cut. I have yet to out cook him on tri tip even when using his style/method.
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Oregon smoker
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Joined: 07 Nov 2006
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Location: Portland, OR

PostPosted: Tue Sep 21 10 9:14 am    Post subject: Reply with quote

A piece or two of bacon will give you some fat to keep the meat moist when its over trimmed. Wink
At least with snow your beer doesnt get warm.
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marlyn
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Joined: 01 Feb 2010
Posts: 33
Location: oak hills,kalifornistan

PostPosted: Fri Oct 01 10 1:38 pm    Post subject: Reply with quote

I do not marinate at all instead i use a santa maria style tri tip rub on mine made by the rub co.,its basicaly like garlic on steroids.I get my little weber smokey joe red hot and throw the tri tip on and close the lid,dont even look at it for 20 minutes then turn and wait another 20 minutes.DONT forget to let it rest for 10 or so minutes before slicing,perfect almost every time
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