I watched a video of a guy butchering and cooking a tri tip but I have always been cautious of this piece of meat, but I dont know why. I guess it gives me the same feeling as london broil, which I tried once (back when I was less educated about meat) and it was tough as nails. I can imagine some cuts of meat just need to be high quality to begin with and london broil is probably one of them. I can also imagine I cooked it very wrong. This guy starts at 165° for 1 hour, internal 110°, then cranks it to 500° for about 15 minutes to internal 135°.
Anyone experienced with tri tip that can offer their opinion of it, flavor tenderness etc etc.
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Anyone experienced with tri tip that can offer their opinion of it, flavor tenderness etc etc.
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