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post #1 of 5
Thread Starter 
ok i bought a case about 60lbs for a party this last weekend and i still have about 15lbs left, any ideas for use of tri-tip other then grilling it and putting it in sandwiches, i was thinking maybe a pulled beef(like a pulled pork)

let me know if you guys have any suggestions
post #2 of 5
grill em whole or steak em out. Don't know your area but for a storefront try a salad(thai, viet, etc) may work. Nothing like a grill going out front to bring em in though.
post #3 of 5
Unfortunately, tri's the wrong type of cut to cook that well done. It doesn't have the right kind of proteins to melt and moisturize in the same way as, say, brisket. To the extent pulled beef is doable at all, you've got to use something with a lot of connective tissue like chuck, brisket point or other braising cuts -- and hopefully some heavy marbling. IMO, if beef's done enough to pull, it's stringy and too well done. It ain't pork.

You can roast tri, in the same way as any beef roast. When you carve, remember to carve thin, no more than 1/2", and always across the grain. To my taste, and that of most westerners, tri-tip does not do well past 135F internal. You can roast it in a smoker, too. Just keep your eye on the internal. In the south though, they like to smoke it to well done. However, this whole roast thing is still the sandwich stuff which already bores you. I mention it only to start talking about the right way to carve and to remind you that you can sauce the same way as any beef roast. You're not stuck with barbecue presentations.

Yes, it can be steaked. Remember to portion across the grain, and no more than 1/2" thick. In some area steaks taken from the tri are called "culotte," and in others are known as "triangle steak." Culotte is a big deal in some parts of the country.

Tri can be cut into medium (3/8") or fine dice (1/4") and used for a very luxurious chili. If the slices are more than 3/8" across the grain you run the risk of getting too chewy -- and overcooking won't solve the problem. I've done chili by seasoning whole tris, then grilling them off over hight heat to get some crust and char on the outside, pulling them before they hit 115F, allowing a good rest, then cubing. It works very well. The cut has enough flavor, God knows, to carry a chili -- but try not to overcook. It will go from tender to dry and stringy without any warning. Again, initial slicing must be thin and across the grain.

Tri can be used for any purpose that any other tender, flavorful beef cut can be used for. It's especially exchangeable with top sirloin. Stir fry, Romanoff, fajitas, you name it. The key, and you may be starting to sense a theme, is to slice thin and slice across the grain.

You can always grind but you'll have to add fat.

post #4 of 5
Thread Starter 
well i have 15lbs of uncooked (saving for the next party) but i have 6 that i cooked on the grill to med. can i use that for chilli- it has a ginger soy maranated. any idea if i can use i in soups, stews, chilli. im going to slice some for sandwhiches. but i want to try somthing different and tri gets old the same way all the time
post #5 of 5
Medium is kind of pushing it for chili, but try this:

Brown it off (some more) in a little oil, leave the fond in the pan, remove and reserve the meat. Saute a ton of lyonnaise sliced onions, some garlic, and whatever aromatics you like in the oil, and take it from there -- however you make chili. Just make sure that you do a thorough deglaze the first time you add liquid. And speaking of liquid use a little stock to amp the beefiness of the chili. Get everything more or less cooked before you return the meat. Turn off the heat, let the chili coast down and put it away for awhile. When you reheat, all the marrying and what not will have taken place and the meat will not be cooked to death. I've done this with all sorts of grill leftovers. It actually works best with a mix of rare leftover tri and rare leftover leg o' lamb. That grill char and crusty rub does good things for the chili.

If you're not that anal you can just leave the meat in all the way. Just keep tasting and testing, there's no fixing stringy.

Soup? Same problems, similar solutions [snicker]. Chili is stew, so "asked and answered."

Slice it thin and throw it in a pan that's got some some sauteed onions and jalapenos already going. As soon as it gets hot, dump the whole thing out on on some corn torillas with serious tomatillo salsa and see that it was good. Or do the same saute, add some scrambled eggs, rice and beans, a little guaca, put it on a burrito sized flour tortilla. Que sabroso.

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