Why is it you can only find Tri Tip in California

[zeroday]

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...

 

[zeroday]

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

 

[Jeff]

Never heard of it in NC

Maybe because it cuts into another popular cut of beef

 

[zeroday]

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

 

[zeroday]

 

[zeroday]

 

[Jeff]

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

now we have london broil here

 

[Jeff]

I do a little smoking here

Pork Loin

Briskit

Pork Butts

Yard Bird

 

[SuperCourse]

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

 

[Jeff]

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

 

[zeroday]

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...

 

[Big Dave]

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.

 

[SuperCourse]

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.

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.

 

[zeroday]

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.

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

 

[Joseph1135]

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

 

[BoredBob]

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.