The Tri-Tip Test Run
A fairly unfamiliar cut of sirloin known as the "tri-tip" is findings it's way to my grill these days. A beef tri-tip roast or "triangle tip" is one of the three main muscles of the bottom sirloin. There are only two per animal. It is called a tri-tip because of its shape. In the past it was ground or chopped up before sale, however in recent times it has become more available as it has achieved a certain trendy identity. It can be hard to find in the meat market, but if you can locate it, I would recommend giving it a try (no pun intended). It is a firmer cut with a lot of flavor. They make a perfect meal for two or three people and they have a touch of the exotic to them as many people have never heard of them. This is an account of my first experience cooking one.
A healthy two pound piece of tri-tip was procured at the HEB for 2.50 a pound. The steak was lightly covered in Italian dressing before being vigorously sprinkled with coarse white sea salt and heavy ground black pepper. I have become a big fan of coarse sea salt on beef. It leaves small "pools of salt" that excites the taste buds with bursts of flavor and gives the enjoyment of fine beef a whole new twist.
The Egg was prepared for a semi indirect cook. I used one fire brick between the meat and the coals as a shield from excessive heat and to catch the occasional drip. I usually place a pan shaped piece of aluminum foil on top of the brick to catch the drippings, but I did not do that this time. I regretted the omission later, as the brick became somewhat soiled with the residue.
I fired up the Egg with a generous handful of very small oak chips and let a solid 350° settle into the ceramic and brick mass. When all was stable I threw on the tri-tip.
I sat back and contemplated the sweeping strands of clouds that streamed from the north to the south.
I let it all ride for about an hour and then checked with a probe. The temp was 165°, so I rapidly pulled it off. I should have checked earlier and pulled at 135° for a nice medium rare! 30 to 40 minutes would have been more appropriate. It was most assuredly well done. I let the meat rest for about 10 minutes, and then sliced it up - carefully cutting across the grain.
The meat was quite good regardless of it's well done state. A rich smoky flavor mixed with a supurb flavorful sirloin essence made for a hearty meal. I will be keeping my eye out for good deals on this cut at the supermarkets. And I will definitely be pulling it from the grill in a more timely fashion on the next run.
5/6/03
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