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Old 08-05-2010, 04:57 PM   #11
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Re: Louisiana Tri tip

They actually have a # for it in their Butcher meat cutting manual at WD. The Butcher had just not ever seen it. 'Ask A Butcher' Steve Graves told me how to ask for one and it worked. All I have to do now is give them a few days notice so they don't cut the whole thing up before hand.
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Old 08-05-2010, 09:06 PM   #12
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Re: Louisiana Tri tip

Quote:
Originally Posted by Toby keil
Good lookin Tri Tip but can I make one bold suggestion? For me, reaching an internal temp of 140 on a Tri Tip is a little too much, Tri (sorry I couldn't resist) pulling it off a little sooner and let that fine piece of meat rest fer a spell then slice it up. Just my .02.
Thanks toby ! I think I'll pull The next one at 130 and let it rest . The temp should come up a little. That is if I can get some more. I talked to the butcher at albertsons ( he knew what they were) he said he had some more coming in this weekend.I'll be there waiting.
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Old 08-07-2010, 10:18 PM   #13
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Re: Louisiana Tri tip

Good looken Tri Tip. Those things rise 12-15 degrees when resting. Get some Red Oak and you'll be loven it!!! Thanks for sharing. P.S. I've been wanting one of them grills too.
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Old 08-09-2010, 02:50 AM   #14
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Re: Louisiana Tri tip

I would like to explain "carving tri tip for maximum tenderness"

Your posted pictures are awesome, and you stated that the tri-tip was tender. Every step for optimum tenderness was taken -except for the important one. I am in support of your statements, but the tri-tip can be "more" tender.

Look closely at your pictures----look at the pronounced grain in the tri-tip. You chose to carve the tri-tip about 30 degrees off of the grain. The closer that you can get to perpendicular(90degrees) the more tender the meat will become. "My Gawd" the meat was tender you say-----but--it can be improved. I am not here to criticize---I want YOUR tri-tip to be the best there is. I want you to learn from lessons that I learned in a harder way ---years ago'

The tri-tip is shaped like a "Boomerang"-----it has a "Point" and two "wings." The grain ALWAYS runs at about 15 degrees off of the point. START carving at the "POINT" perpendicular to the grain. The pieces will get longer and longer in size---at some point the lengths are halved. The cuts will melt in your mouth.

DO NOT BELEIVE ME---PROVE ME WRONG----I am just an old fat guy that has cooked millions of pounds of tri-tip over the last 40 years. Take a single tri-tip and cut 6 or seven slices perpendicular to the grain. Then cut the remainder of the tri-tip in half ---and cut ONE piece parrallel to the grain----taste it yourself. The more you chew it--the bigger it gets-----but wait ---the rest of it was tender. PAY ATTENTION TO YOUR SLICING METHODS.

Someday we will meet----I want to see some kick-ass tri-tip------the best that I have ever tasted. Experiment with slicing "PERPENDICULAR" to the grain------not 15 degrees ----not 30 degrees-------not 45 deegrees----"PERPENDICULAR"---90 degrees------You can thank me later
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Old 08-09-2010, 06:48 AM   #15
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Re: Louisiana Tri tip

Quote:
Originally Posted by Chuckwagonbbqco
I would like to explain "carving tri tip for maximum tenderness"

Your posted pictures are awesome, and you stated that the tri-tip was tender. Every step for optimum tenderness was taken -except for the important one. I am in support of your statements, but the tri-tip can be "more" tender.

Look closely at your pictures----look at the pronounced grain in the tri-tip. You chose to carve the tri-tip about 30 degrees off of the grain. The closer that you can get to perpendicular(90degrees) the more tender the meat will become. "My Gawd" the meat was tender you say-----but--it can be improved. I am not here to criticize---I want YOUR tri-tip to be the best there is. I want you to learn from lessons that I learned in a harder way ---years ago'

The tri-tip is shaped like a "Boomerang"-----it has a "Point" and two "wings." The grain ALWAYS runs at about 15 degrees off of the point. START carving at the "POINT" perpendicular to the grain. The pieces will get longer and longer in size---at some point the lengths are halved. The cuts will melt in your mouth.

DO NOT BELEIVE ME---PROVE ME WRONG----I am just an old fat guy that has cooked millions of pounds of tri-tip over the last 40 years. Take a single tri-tip and cut 6 or seven slices perpendicular to the grain. Then cut the remainder of the tri-tip in half ---and cut ONE piece parrallel to the grain----taste it yourself. The more you chew it--the bigger it gets-----but wait ---the rest of it was tender. PAY ATTENTION TO YOUR SLICING METHODS.

A picture is worth a thousand words. Would this be the correct way to slice this roast?



Someday we will meet----I want to see some kick-ass tri-tip------the best that I have ever tasted. Experiment with slicing "PERPENDICULAR" to the grain------not 15 degrees ----not 30 degrees-------not 45 deegrees----"PERPENDICULAR"---90 degrees------You can thank me later

A picture is worth a thousand words. Would this be the correct way to slice this Tri Tip?
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