Quote:
Originally Posted by 357
I chipped in on a half cow recently and specifically asked the butcher for tri-tip. It's still in the freezer. I will use the above post as a guide for when I'm ready to take that leap.
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Something to understand about Tri-Tip is that, once butchers started offering it on it's own as a cut and not chucking it into the meat grinder, it was traditionally never smoked. Always grilled.
Smoked isn't bad, it's a great cut that will often come out fantastic no matter what so long as you don't over cook it, but grilling is the way to go.
Here's some pointers on the traditional method
http://amazingribs.com/recipes/beef/...ip_steaks.html