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September 19, 2015
7 Reasons Why Tri-Tip is a Steak Worth Knowing
Lean with a mild beef flavor, the cut is ideal for soaking up the warmth of the rub’s spices and the fumes of the smoke, which help it gain a robust edge. Even with high heat and quick searing, the tri-tip has a texture that isn’t too far off from that of brisket, a cut that’s usually slow-cooked to bring out its tenderness. You could think of tri-tip as a piece of meat that cooks like a steak yet has many of the qualities you’d usually seek out in a low and slow cut.
- Chowhound
Posted by gerardvanderleun at September 19, 2015 9:53 AM. This is an entry on the sideblog of American Digest: Check it out.
Throw that shit back on the fire, only an animal would eat something like that.
Posted by: ghostsniper at September 19, 2015 2:58 PM
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at September 19, 2015 2:58 PM