Why is it you can only find Tri Tip in California
- Thread starter zeroday
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now we have london broil here
SuperCourse
It's About The Borders - Idiot
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London Broil around here is pretty tough and tasteless usually, does cooking it fast at high temp help?
London Broil isn’t a good comparison come to think of it...the most common way here to cook Tri Tip is to marinate it and slow cook it on low heat for a few hours...but my BIL cooks it at 500 degrees to give it a good sear that locks in the juices...actually either way works...
Looks like you don’t trim down that fat pad. But I bet it helps the flavor at high heat. That looks delicious.
Supercourse, they don’t have this cut in the Northeast?
I can’t believe you never heard of this in the South. I always thought the two main cuts for slow cooking were tri tip and brisket.
SuperCourse
It's About The Borders - Idiot
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I'll check with the butcher. I've never seen tri tip on the counter but they might call it something else up here. I never see spoon roast on the counter either but if I ask the butcher he cuts me one.
If you can get that cut you will want to marinate it...teryiaky sauce is a good start...24 hours or so...
Joseph1135
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It’s big where I live in Oregon as well.
