Photo: Randy Mayor; Styling: Leigh Ann Ross
With Memorial Day around the corner I wanted everyone to know about tri-tip, as promised in an early post.
Tri-tip is the best cut of meat to BBQ on the grill. It’s the most popular cut in the Central Coast of California and Central Valley regions of California to BBQ.
Tri-tip is a cut of meat from the bottom sirloin. It’s a small triangle muscle and there are only one per side of beef. Weight can be 1.5 lbs to 2.5 lbs each.
It’s best not to over season a tri-tip. Salt, pepper, garlic salt and granulated garlic is all you need to season this flavorful cut of meat. BBQ correctly, indirectly over medium heat, on the grill and the flavor is amazing. I prefer to BBQ as a roast (also known as a triangle roast), but you can also cut into one inch thick steaks and BBQ on the grill. Always allow the meat to rest for at least 10 minutes before carving or serving.
Tri-tip roast (triangle roast) is a lean cut of meat and should not be overcooked. A tri-tip roast should be cooked to medium. A thermometer can be used to check for doneness. To some people this roast at medium may seem underdone. My advice would be to grill to medium, let rest and slice then grill slices to preferred doneness.
This cut of meat has become very popular for its full flavor, lower fat content, and comparatively lower cost. Some Costco’s and Sam Club’s around the country have started to carry it.
If you are unable to find it in any of your local stores ask a butcher for the cut. Make sure they are a member of the “North American Meat Processors Association” (NAMP).
Ask them for cut IMPS/NAMP 185C (with fat) or IMPS/NAMP 185D (without fat – This is the preferred cut).
All in all this is the best cut of meat for the grill. Find it, enjoy it and let me know what you thought.