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Tri Tip
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Michele
mauiandkona@yahoo.com
11/10/05
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I want to make a tri tip in the oven and have never made it this way, any ideas?
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ellen
11/10/05
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Rub it up with a well seasoned dry rub of some kind, perhaps after an overnight marination in an oniony red wine based marinade. Preheat the oven to 450ェ. Remove the meat from the marinade and pat it dry. Discard the marinade. Place the tri-tip, fat side up, on a rack in a shallow roasting pan. Roast for 20 minutes, then begin checking the internal temperature: You should remove the roast at 115ェ to 120ェ for rare, 120ェ to 125ェ for medium-rare.
Transfer the meat to a carving board or platter, cover loosely with foil, and let it rest for 10 to 15 minutes before carving to allow the residual heat to complete the cooking and the juices to stabilize. Serve thinly sliced and medium rare, and invite me.
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ellen
11/10/05
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The roast should sit at room temp 1-2 hours before roasting for best cooking results. Use a good digital or meat thermometer to check the temp after roasting.
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Tammy
01/03/06
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Being from Santa Maria, CA, where the Tri-tip cut of meat originated,by a butcher by the name of Robert Shootz.......
I highly recommend looking for the Suzie-Q seasoning by Susan Righetti. (you can purchase it on-line) It's not fancy, but it is the traditional seasoning for tri-tip. Of course it is always best BBQ'd over firey hot red oak coals, but it works well in the oven too.
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Cindy
01/05/06
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Being from New England, we don't have anything called tri-tip here. What cut of meat is this? I've heard about it in passing from out-of-towners.
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Tammy
01/05/06
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A beef tri-tip roast is a boneless cut of meat from the bottom sirloin. It also is called "triangular" roast because of its shape.
Look up Santa Maria Style BBQ and it will give you the history of the cut and great recipes!
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Janice
05/19/06
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How much tri-tip do you need to feed 100 people
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ellen
05/20/06
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Beef tritip is a lean boneless cut. You want 1 pound rarw for each 3 persons, you have to slice across the grain for tenderness, and if you are oven-roasting, get all the same size- around 3 pounds is the tastiest- put the thermometer in the smallest piece, take it out, put in the next smallest piece. Remember that it goes up another 10 degrees as it sits for the 1/2 hour rest before carving.
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Fernando
04/29/07
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I'm cooking tri tip for 70 people. What is the best way to prepare it? I was thinking in a slow roaster? any recipes for slow roasting?
Thanks
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ellen
04/30/07
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Grilled is the optimum method. It is bot too tough, so slow roasting would be more for timing than tenderness. Please read this thread, the question is already discussed.
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Rebecca
06/24/07
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we are planning a wedding reception for 60. we want to BBQ tri tip and chicken breast on a 6 foot long BBQ. How long does it take to cook a tri tip. We are not sure to BBQ and then serve or precook and then reheat
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ellen
06/24/07
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Tritip is not a good meat to reheat, but the timing depends on the size, see the info above. Chicken does best on a medium to low grill heat for longer time0- 40 minutes or so- brined is the way to go for juicy. DO NOT partially precook chicken, it is not safe- either cook through and reheat, or cook fresh.
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ellen
06/24/07
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You might enjoy this "tri tip how to" at ehow.com
www.ehow.com/how_18216_grill-tri-tip.html
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Heather
07/18/07
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Where can I purchase Suzie-Q seasoning by Susan Righetti ONLINE. I cannot seem to find a site anywhere???
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ellen
07/18/07
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Go here:
www.savorcalifornia.com/template1.php?id=319&img=13
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Alex
02/26/08
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HI i would like to know how long does it take to cook tri tip on a bbq
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ellen
02/27/08
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Alex see the link 6/07
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Alex D.
10/04/08
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How do re-heat tri-tip?
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ellen
10/05/08
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Absolutely not recommended to reheat tritip, it goes dry and tough in moments.
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marilyn
11/21/08
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can you cook atri tip in a crock pot?
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ellen
11/21/08
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Yes, but it is a waste. Tritip is best served rare or medium rare, thin sliced, after hot, fast grilling. Use top round or cross rib (chuck) roast in the crock pot.in the
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rebecca
02/20/09
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SusieQ seasoning can be found in Albertson's groceries now. Woohoo! (Small and large sizes).
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Robert Gorham
04/12/09
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I bought a pre-cooked tri tip from The Honeybaked Ham Company ,with no direction ?? any clues ,or suggestions
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ellen
04/13/09
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serve cold sliced. If you must reheat, reheat sliced, only what will be used (you can't reheat this twice) see the directions on reheating prime rib in the beef roasting article.
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robert Bristow
08/11/09
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im grillind chicken breast for 100 people,is it ok to cook the chicken 3/4 of the way and let finish in the chaffers?
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ellen
08/12/09
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No. Chicken needs to be cooked to 165 internal temp once it is taken from the refrigerator and put in the oven. Otherwise it stays in the danger range for bacteria.
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Wayne
10/05/09
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I've been cooking Santa Maria Style Tri-Tip for about 15 years and have started catering. I am in San Diego, so I have to use white oak instead of red oak. I can tell the difference, but it's still great!
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LaWanda
10/05/09
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I've been cooking tri tips for many many years and my family always wants me to bring the tri tip to family dinners and catered affairs.I like to season the tri tip with salt,pepper and garlic powder,let it sit overnight.Bring to room temp,brown it on both sides in a hot skillet and bake at 350 degrees for 1 hour.If the tri tip needs to be reheated,I cook it 45 mins,then reheat with a bit of broth until hot.Let it rest,slice across the grain .Always delicious,always tender.
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ellen
10/06/09
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Bruce have you tried apple, hickory or mesquite?
Thanks for the try- tips, LaWanda!
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