Thread: Tri-tip

Originally Posted by maxorator

Do you also eat raw chicken and salmon?

LOVE raw salmon.

We have tri-tip here in Texas, and it is known by that name as well.

I propose a cboard meat party at jeffcobb's place

I agree

Originally Posted by DavidP

We have tri-tip here in Texas, and it is known by that name as well.



I agree

Bring it!

Originally Posted by Fordy

With decent meat you need to have it a little "pink" at least. Otherwise its not as nice.

With beef it depends on the cut. I used to only cook sirloin. This is a fairly cheap cut, and to get it to come out tender, I always had to cook it on the rare side.

For years, I assumed that I liked rare steak. Then I discovered New York strip. I can cook this cut to a higher level of doneness and still maintain tenderness. I realized that what I liked wasn't rare meat, but tender meat.

Anyway, I never marinade beef any more. I rub it with a simple mix of salt, pepper, garlic and onion powder, and occasionally a few other things, and let it sit at room temperature for an hour before throwing it on the grill. Then I BURN it over flame for about 60 seconds per side, move it off the direct heat and finish it slowly. Then it can be eaten without a knife.