![]() There’s no need to do this hours before cooking-season right after you start the fire in the cooker and let the meat sit at room temperature until you’re ready to cook. Pat the tri-tip dry with paper towels and apply a heavy sprinkling of seasoning all over the meat. Combine all ingredients and mix thoroughly. 1/4 teaspoon black pepper, medium grindĬhop the parsley or crush it between your fingers to make it small enough to mix well with the other ingredients.If you can’t find this seasoning, make a simple rub using the same ingredients. My favorite tri-tip seasoning is Susie Q’s Original Santa Maria Valley Style Seasoning, a blend of salt, garlic, black pepper, MSG, and parsley. And frankly, I don’t think it matters whether you start it fat-side up or down. If you leave the fat on, the only differences will be the length of cooking time and the amount of trimming you’ll have to do before slicing. If your tri-tips come with the fat layer intact, you can leave it as-is, or trim it to 1/4″ thick, or trim most of it off as you see here. Since you’re just going to trim away the fat before serving, I think you’re better off using a well-trimmed roast. Tri-tip is not like brisket-it’s a naturally tender cut of meat that doesn’t require “low and slow” cooking and doesn’t need the protection of a fat cap. Not only can untrimmed roasts be hard to find, but frankly I don’t think the fat adds anything to the cooking process. Simply trim off anything that doesn’t look appetizing and pat dry with paper towels.Ī lot of tri-tip recipes call for an untrimmed roast with a thick fat layer on one side, and there’s the question of whether to start the roast fat-side up or fat-side down. ![]() You need to take this change of direction into account when slicing a tri-tip roast across the grain for serving.Īs you can see, these roasts come well-trimmed right out of the Cryovac, just the way I like them. You’ll notice that on the shorter side of the roast, the grain of the meat runs straight up and down, but on the longer side, the grain runs at an angle to the rest of the roast. This photo shows a typical tri-tip roast. I cooked two roasts and vacuum-packed and froze the others. ![]() This package contained 7 roasts totaling 15.57 pounds. This photo shows a Cryovac of USDA Choice tri-tip roasts from a wholesale warehouse store. I originally published this article in 1999, but have updated it based on a cook of two USDA Choice tri-tip roasts I did on August 29, 2003. In a tradition going back to the days of Spanish rancheros, the meat is heavily seasoned with salt, pepper and garlic, cooked slowly over a red oak fire, then sliced across the grain and served with fresh salsa, cooked pinquito beans, guacamole and warm tortillas. It is often associated with California’s central coast region and the Santa Maria Valley in particular, where “Santa Maria-style” tri-tip is the meat of choice. Tri-tip is even included in some West Coast barbecue competitions as an optional category. Most tri-tip is shipped to the Western U.S. Nowadays the sirloin is boned out whole at the packing plant, and the two tri-tips are separated, boned, and sold to butchers whole, thereby creating a new and tender cut.” In The Complete Meat Cookbook, authors Bruce Aidells and Denis Kelly write, “In the old days, when butchers cut their meat from the whole beef, they cut sirloins with the bone in, and the tri-tip portion, a triangular chunk of bottom sirloin, ended up as a nondescript part of sirloin steak.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |