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Why hasn't the popularity of Tri-Tip taken off like some of the other BBQ fads have?

Discussion in 'The Bar' started by 2Manboobs, Feb 19, 2013.

  1. 2Manboobs

    2Manboobs New Member Shot Dead

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    I'm not a huge fan of red meat, typically... But, I'll inhale this stuff when someone happens to be BBQ'ing it up ... My family has been cooking this since the late 70's when some family friends from Santa Maria introduced it to us...After that, every time we had someone over that had never tried it, they flipped for it... So, why hasn't it saturated the masses like some of the other, less tasty, cuts of meat have???



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  3. Gomez

    Gomez Well-Known Member VIP

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    this's been posted before, boobs :coffee:
     
  4. Engaged Chicken

    Engaged Chicken VIP Extreme Gold

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    When you figure it out, let me know. I love it, and I can't find it around here. (Yes, I know I could order it from a butcher, but usually I want it when I want it, I don't want to wait.) Hardly anybody here has ever even heard of it. :grr:
     
  5. DarkFriday

    DarkFriday Meh Staff Member

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    MOO :cow:

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  6. nfbuckeye

    nfbuckeye Gonzo Weatherman.

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    What part of the cow is this slab from?
     
  7. Daveindiego

    Daveindiego Lates VIP

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    Do I need to go and dig up my Tri-Tip pics? :smile:
     
  8. Daveindiego

    Daveindiego Lates VIP

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    Yes I do. :c

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  9. Blackened

    Blackened Commitment to Excellence

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    bottom of the bottom sirloin
     
  10. Neesie

    Neesie Princess Parliaments Gold VIP

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    Looks burnt. :coffee:
     
  11. Neesie

    Neesie Princess Parliaments Gold VIP

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    Beige.
     
  12. dinkus mayhem

    dinkus mayhem the boss of all men VIP

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    omg no one gives a shit when your family started eating tri-tip, faggit.
     
  13. Neesie

    Neesie Princess Parliaments Gold VIP

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    :owned:
     
  14. dinkus mayhem

    dinkus mayhem the boss of all men VIP

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    or at least he cut it too soon and the juices bled all over the table.

    let that shit rest, son.
     
  15. Markijuano

    Markijuano Active Member

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    Easiest of the fine cuts to not ruin.
     
  16. Daveindiego

    Daveindiego Lates VIP

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    That's called the "Char" sweetheart. Now why don't you skeedadle back to the kitchen, and keep an eye on the sidedishes, and start prewashing. :smile:
     
  17. Daveindiego

    Daveindiego Lates VIP

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    I know about letting meat off the grill sit for a little bit before cutting into.

    Now why don't you help Auntie Neesie with the dishes in the kitchen, and let the men folk take care of the cooking with fire stuff, ok. :smile:
     
  18. Blackened

    Blackened Commitment to Excellence

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    it's a California thing.. it used to be ground into hamburger with the rest of the sirloin until ranch hands in Santa Maria started separating it and keeping it for themselves.

    Most of the tri-tip is shipped to California because we know what to do with it, much like a lot of the brisket is shipped to Texas, but it's catching on in other parts of the country. A lot of times cuts labeled as tri-tip outside of California isn't actually tri-tip though, but part of the top sirloin
     
  19. Blackened

    Blackened Commitment to Excellence

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    you gotta let that shit rest for AT LEAST 15 minutes to let the juices redistribute or you'll have a blood bath on your hands
     
  20. Daveindiego

    Daveindiego Lates VIP

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    [​IMG]
     
  21. dinkus mayhem

    dinkus mayhem the boss of all men VIP

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    tri-tip is everywhere. an it's as easy to cook on the grill as a hamburger. don't let dave in diego make you believe that cooking it is like smoking a brisket or pork shoulder or nothing.
     

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