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Why is it you can only find Tri Tip in California

Discussion in 'The Drivers Lounge' started by zeroday, Mar 22, 2019.

  1. zeroday

    zeroday Well-Known Member

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    Enquiring minds want to know...here in the Golden State there are of two minds...slow cooked or flash bbq...personally I bbq my tri tip in 25 minutes at 500 degrees...
     
  2. zeroday

    zeroday Well-Known Member

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    One lb on the bbq crusty coat and pure perfection on the inside...
     
  3. Jeff

    Jeff Highly Trained Staff

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    Never heard of it in NC

    Maybe because it cuts into another popular cut of beef
     
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  4. zeroday

    zeroday Well-Known Member

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    I think it’s called London Broil elsewhere but London Broil is very lean and tri tip isn’t...
     
  5. zeroday

    zeroday Well-Known Member

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    [​IMG]
     
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  6. zeroday

    zeroday Well-Known Member

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    [​IMG]
     
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  7. Jeff

    Jeff Highly Trained Staff

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    now we have london broil here
     
  8. Jeff

    Jeff Highly Trained Staff

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    I do a little smoking here

    Pork Loin

    [​IMG]

    Briskit

    [​IMG]

    Pork Butts

    [​IMG]
    Yard Bird


    [​IMG]
     
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  9. SuperCourse

    SuperCourse EADGBE

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    London Broil around here is pretty tough and tasteless usually, does cooking it fast at high temp help?
     
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  10. Jeff

    Jeff Highly Trained Staff

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    This is a good chart on how to cook all cuts of beef

    [​IMG]
     
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  11. zeroday

    zeroday Well-Known Member

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    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...
     
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  12. Big Dave

    Big Dave Moldovanian Prime Minister, Cedar Rapids province

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    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.
     
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  13. SuperCourse

    SuperCourse EADGBE

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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.
     
  14. zeroday

    zeroday Well-Known Member

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    If you can get that cut you will want to marinate it...teryiaky sauce is a good start...24 hours or so...
     
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  15. Joseph1135

    Joseph1135 Well-Known Member

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    It’s big where I live in Oregon as well.
     
  16. BoredBob

    BoredBob New Member

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    I’m out of CO, and I discovered it at Harris Ranch Shell on i5 CA ex 334. It’s sold beyond the west coast, but it’s not thought of as treat like out there. Ribeye and sirloin are the thing out here.
     
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