Comments on: Tri-tip: A Food Question

By: Ashley

Ashley — Sun, 28 Oct 2007 18:35:16 +0000

I live in St. Louis, Mo and I first had some tri tip from Springfield, Mo. When we got back to St. Louis we were told by a butcher here that it was just the “wrong” way of cutting a certain cut of meat. If anyone knows where to get it in St. Louis let me know.

By: Pat

Pat — Thu, 27 Sep 2007 04:13:41 +0000

Tomorrow I’ll be smoking 5 tri tips with hickory and apple woods. YUM! I live in San Jose, CA by the way.

By: Ryan

Ryan — Fri, 10 Aug 2007 17:30:50 +0000

I too grew up in the Chicago and had never heard of tri-tip. However I went to college in San Luis Obispo (SLO), CA which seems to be the Holy Grail of tri-tip as it is just down the road from Santa Maria and on the central coast, and I fell in love with this stuff. If you ever are in SLO, which is great place to visit, it would be a crime if you did not treat yourself to a tri-tip from one of (or both!!) these places:

http://www.yelp.com/biz/JrGSfjRqAtIZjjwC3FFQ4w#hrid:nSmM5wZCctyqZ-tyPz-nIQ

http://www.yelp.com/biz/LxHcL5bM_4sIi58I-q2hig#hrid:jTXvjlvB7rwc1kwGVfmxwQ/query:mo's

By: David

David — Thu, 05 Jul 2007 04:39:31 +0000

Gin is absolutely right. Tri-tip is fantastic with a rub – even just salt and pepper is great – (or marinated) and grilled (although smoked and/or cooked over low heat is even better). I ate it all the time when I lived in Southern California, but here in New York, the only place I have seen it is at Trader Joe’s (which has its roots in CA). We had one today cooked on a basic kettle grill, with a basic rub, and smoked over wood chips and coals. Awesome. It was nicely complemented by the smoke from the fireworks above the East River, which almost completely obscured the show.

By: Gin

Gin — Thu, 05 Jul 2007 02:13:07 +0000

I work for a Nevada owned and operated grocery chain, and every weekend for 6 months we bar-b-que appx. 100 tri tips per day at each store on big pits in our parking lot. We do NOT marinate. We have our own special blend of seasonings. Lots of garlic. This is by far the best meat I’ve ever tasted. People almost fight over who is going to get the first one off the bar-b-que pit. I come from a very large family, and they all live in Texas. They have never heard of Tri Tip. That makes me sad. They don’t know what they are missing. I hear they grind it up for hamburger, since there only two per cow. The Tri Tip is the roast at the bottom of the Sirloin, sometimes called the triangle roast. It is NOT tough if you know how to cook it and slice it. It needs to be seered on all sides to seal in the juice, then , slow smoked to 150 degrees in the thickest part. It needs to be cut against the grain, and since it is three muscles that come together, you need to watch and turn it twice to make sure you are always cutting against the grain. It is very juicy, very tender and very tasty. Yum! Yum!

By: walt

walt — Tue, 03 Jul 2007 22:03:15 +0000

You should be able to find it in Texas. That seems to be the second home of tri-tip. But who knows?

By: Aaron

Aaron — Tue, 03 Jul 2007 21:59:01 +0000

Yup heard of it. Love it and cooked the hell out of plenty of them. I grew up in Cali and never had a problem finding it. I generally would let them marinade at least 24 hours. I find stabbing it quite a bit prior to marinding makes the meat mor flavorful and tender. I have recently moved to Tx and am trying to find it….if I can’t find it I feel it may be my duty…perhaps my sole duty in life to introduce this fine cut of meat to the people of Tx.

By: Carolyn

Carolyn — Fri, 22 Jun 2007 12:45:20 +0000

Yes, I’ve heard of tri-tip. In fact, there’s a recipe in either Bon Apetit or Cooking Light this month that features that cut. I’ve lived up and down the East Coast, and now live just outside DC. Sounds like you treat the tri-tip similarly to London Broil. Marinate and slice thin, and it’ll work.

By: Adam

Adam — Sun, 17 Jun 2007 21:20:17 +0000

I live in Chicago and I buy the Tri-Tip cut often. I like it well. It seems that it is usually included in other cuts, so that is probably why many folks don’t see it.

By: walt

walt — Tue, 12 Jun 2007 00:06:14 +0000

Jackie, So true. We’ve seen some apricot trees with nets around certain branches, but that’s…well, difficult. When you can get them first, Blenheim apricots are magnificent. Can’t blame the birds for agreeing, I suppose.