00:00All right, here in Cali, we love our tri-tip, but let me show you the difference between a peeled
00:05tri-tip and then a tri-tip that's not peeled.
00:09There we go. One that's peeled is already trimmed by the butcher, and then you got this one that I'm
00:15trimming here that's not peeled.
00:17I ordered these specifically just to show you guys. Kingsmeat Barbecue Supply in Upland, California. Support your local business.
00:24But a peeled tri-tip means the butcher did his thing and is going to charge you more per pound
00:30than if you were to buy it not peeled.
00:33So remember that. If you want to sharpen up your butcher skills, buy a tri-tip that's not peeled.
00:38You're going to save money on per pound, but then you're going to trim it yourself. So there you go.
00:43Now that they're both trimmed, I'm going to pull out my, not yet released, but new SPG rub.
00:49Yes, look how killer that seasoning looks. So I'm going to get all sides, obviously tracked with a meter probe.
00:56I'm going to use the Meter Pro Duo. I want to take these two, my usual medium rare, so 225
01:02on the Traeger.
01:04While that's going, I'm going to heat up the flat rock. And so all that fat you trimmed off, the
01:09tri-tip, remember, that's tallow.
01:10You can cook it down, use it as cooking grease, put it on your face, do whatever you want.
01:16But tallow, big thing these days. So getting that rendered down so I can basically fry the tri-tip on
01:23top of that.
01:24So we're going to get that sear, 30, 45 seconds per side.
01:28It's the other tri-tip. We're going to get this crispy. There we go.
01:35So I usually wait about 15, 20 minutes before I slice.
01:39You want the juices to kind of stay inside, but they'll still run out even at that type of rest.
01:45So there we go. Hit my medium rare, obviously against the grain.
01:49That's how you want the most tender bite and cut it as thin as possible if you just want to
01:53chew it without any teeth.
01:55But there we go. Cali tri-tip. It's the best. Let's go.
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