Tri-Tip

Good old British Beef, you can't beat it! Of course Brisket is the American BBQ favorite but recipes for any cut are welcome here.

Re: Tri-Tip

Postby keith157 » 20 Jan 2012, 15:32

Do you order it as "tri-tip" from your butcher/supplier and if so what does he/she know it as?????


Sorry Dr Al newbie question as I've yet to sample any BBQ Beef :oops: :oops: :oops: :oops: :oops: :oops: John didn't have any when we went there.
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Re: Tri-Tip

Postby JEC » 20 Jan 2012, 20:18

keith157 wrote:Do you order it as "tri-tip" from your butcher/supplier and if so what does he/she know it as?????


Sorry Dr Al newbie question as I've yet to sample any BBQ Beef :oops: :oops: :oops: :oops: :oops: :oops: John didn't have any when we went there.


Try this description, best I can find but will post back a diagram if I can find it again

Definition: This one steak brings more questions than any other. Originally a California cut, this steak (and roast) has become increasingly popular because of the superior flavor and because it is a steak built for grilling. The tri-tip steak is cut from the tri-tip roast. The tri-tip roast is a triangular section of the sirloin primal and comes from the point where the sirloin meets the round and flank primals (tell your butcher this if he doesn't know what a tri-tip is).

above found on

http://bbq.about.com/od/steakglossary/g/tri_tip_steak.htm

Hey Al, if you don't mind saying how much do you pay for your small orders of Tri-tip?
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Re: Tri-Tip

Postby JEC » 20 Jan 2012, 20:33

Wikipedia has the below diagram

http://en.wikipedia.org/wiki/File:BeefCutBottomSirloin.svg

From

http://en.wikipedia.org/wiki/Tri-tip

Tri-Tip Tri-Tip Roast
Tri-Tip Steak
(Triangle Steak< td=""> <> A triangular cut from the bottom of the Sirloin adjacent to the Flank and Round. The Tri-Tip steak is cut crosswise from this section., relates to this diagram which shows both US and UK diagrams, replace the word Sirloin with rump when showing your butcher

http://www.clovegarden.com/ingred/ab_cowcc.html

The bit you want is under the red line on this

Image

Some people will have the line at an angle going up from the left hand corner to the top right but it's all the same piece of meat and the trick is in the way you slice it once it's cooked
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Re: Tri-Tip

Postby Toby » 21 Jan 2012, 10:00

You are always allowed to recommend something like a butcher, the rule is for multiple links and repetitive re-posting of said company. If its a 1 off recommendation no need to mention its a sponsor.
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Re: Tri-Tip

Postby keith157 » 21 Jan 2012, 12:27

DrSweetsmoke wrote:Sorry about the photo quality.

http://i40.tinypic.com/2je47bo.jpg

Forget about the photo quality it's more than adequate to get my stomach juices flowing. Should your posts contain the new PA code prevelant on TV these days or did you just happen to have a pile of Thermopens handt for size reference :lol:
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Re: Tri-Tip

Postby keith157 » 21 Jan 2012, 14:22

:oops: :oops: :oops: Awwww shucks :oops: :oops: :oops: :lol:
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Re: Tri-Tip

Postby JEC » 21 Jan 2012, 20:04

DrSweetsmoke wrote:The fastest of them all though...

http://i42.tinypic.com/2rnbp5z.jpg

:twisted: :twisted:


Ever considered the need for therapy Al, is that a collection or an obsesion :mrgreen:
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Re: Tri-Tip

Postby keith157 » 22 Jan 2012, 10:21

DrSweetsmoke wrote:
JEC wrote:
DrSweetsmoke wrote:The fastest of them all though...

http://i42.tinypic.com/2rnbp5z.jpg

:twisted: :twisted:


Ever considered the need for therapy Al, is that a collection or an obsesion :mrgreen:


My therapist told me to collect Q related items rather than put people in full nelsons. :lol: :lol: :lol:


Sound advice BYW Nisbetts have cheap versions of the good old Thermapen style device in their sale should you wish to add to your collection
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