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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: Where does the tri-tip cut come from? . . . .
From: Joe,
Subject: Re: Tri-Tip
Hi Smoky,
Where does the tri-tip cut come from and what is your recommended way of barbequing and/or grilling it? Could you include a diagram (or point me to a web site) of where on the beef the various cuts are from?
Thanks Joe O'Connell
Hi Joe,
Tri-tip is Californian for sirloin tip. The front part is more tender and is often sold as boneless sirloin steaks. Further back, they are called sirloin tip steaks. Real sirloin steaks have a bone in them.
Sirloin tip is just rearward of the shortloin section. On a human, the shortloin section would be the muscles at the back of the waist.
We are trying to get illustrations of the various retail cuts of pork and beef. It is strange, but true that the producers make this awfully hard to come by.
If you have read the FAQs, you know that sirloin tip is my favorite cut of beef to barbecue --- much superior to the brisket in texture and taste. When barbecuing, baste with an oil based sauce to keep the outside from drying out before the inside is done.
This cut is also excellent roasted on the grill --or in the oven --and this is the way that I suspect most CA folk cook it. I coat mine heavily with a mixture of salt, black pepper, onion powder, garlic powder, thyme and gound bay and put it into a preheated grill at 350* until it is about 140* in the center. Let it rest for 10-15 minutes before slicing thinly across the grain.
Have fun,
Smoky |
