• Pat Flood (@rebarcock) passed away 9/21/25. Pat played a huge role in encouraging the devolopmemt of this site and donated the very first dollar to get it started. Check the thread at the top of the board for the obituary and please feel free to pay your respects there. I am going to get all the content from that thread over to his family so they can see how many people really cared for Pat outside of what they ever knew. Pat loved to tell stories and always wanted everyone else to tell stories. I think a great way we can honor Pat is to tell a story in his thread (also pinned at the top of the board).

Tri tip tonight boys, first one (I tried to cook one like a brisket a few months back and it sucked).

I had been seeing a lot of people cooking their tritips like briskets, never made sense to me. Thanks for providing honest feedback on how bad it was.

This one is muuuuch more like it. How did you cook it?
It wasn’t terrible terrible but it’s not as good as brisket so why bother. This was so much more tender than a regular sirloin
 
It wasn’t terrible terrible but it’s not as good as brisket so why bother. This was so much more tender than a regular sirloin
I like tri-tip cooked the way you did it, roast it to medium rare or medium. I like to slice it thin and make sandwiches. I never could grok the trend of cooking them low and slow to 200 degrees like a brisket. There's hardly any fat or connective tissue to render into collagen
 

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