Why hasn't the popularity of Tri-Tip taken off like some of the other BBQ fads have?

[2Manboobs]

I'm not a huge fan of red meat, typically... But, I'll inhale this stuff when someone happens to be BBQ'ing it up ... My family has been cooking this since the late 70's when some family friends from Santa Maria introduced it to us...After that, every time we had someone over that had never tried it, they flipped for it... So, why hasn't it saturated the masses like some of the other, less tasty, cuts of meat have???

[Gomez]

this's been posted before, boobs

[Engaged Chicken]

When you figure it out, let me know. I love it, and I can't find it around here. (Yes, I know I could order it from a butcher, but usually I want it when I want it, I don't want to wait.) Hardly anybody here has ever even heard of it.

[DarkFriday]

MOO

[nfbuckeye]

What part of the cow is this slab from?

[Daveindiego]

Do I need to go and dig up my Tri-Tip pics?

[Daveindiego]

Yes I do.

[Blackened]

What part of the cow is this slab from?

bottom of the bottom sirloin

[Neesie]

Yes I do.

Looks burnt.

[Neesie]

Beige.

[dinkus mayhem]

I'm not a huge fan of red meat, typically... But, I'll inhale this stuff when someone happens to be BBQ'ing it up ... My family has been cooking this since the late 70's when some family friends from Santa Maria introduced it to us...After that, every time we had someone over that had never tried it, they flipped for it... So, why hasn't it saturated the masses like some of the other, less tasty, cuts of meat have???

omg no one gives a shit when your family started eating tri-tip, faggit.

[Neesie]

omg no one gives a shit when your family started eating tri-tip, faggit.

[dinkus mayhem]

Looks burnt.

or at least he cut it too soon and the juices bled all over the table.

let that shit rest, son.

[Markijuano]

Easiest of the fine cuts to not ruin.

[Daveindiego]

Looks burnt.

That's called the "Char" sweetheart. Now why don't you skeedadle back to the kitchen, and keep an eye on the sidedishes, and start prewashing.

[Daveindiego]

or at least he cut it too soon and the juices bled all over the table.

let that shit rest, son.

I know about letting meat off the grill sit for a little bit before cutting into.

Now why don't you help Auntie Neesie with the dishes in the kitchen, and let the men folk take care of the cooking with fire stuff, ok.

[Blackened]

it's a California thing.. it used to be ground into hamburger with the rest of the sirloin until ranch hands in Santa Maria started separating it and keeping it for themselves.

Most of the tri-tip is shipped to California because we know what to do with it, much like a lot of the brisket is shipped to Texas, but it's catching on in other parts of the country. A lot of times cuts labeled as tri-tip outside of California isn't actually tri-tip though, but part of the top sirloin

[Blackened]

you gotta let that shit rest for AT LEAST 15 minutes to let the juices redistribute or you'll have a blood bath on your hands

[Daveindiego]

it's a California thing.. it used to be ground into hamburger with the rest of the sirloin until ranch hands in Santa Maria started separating it and keeping it for themselves.

Most of the tri-tip is shipped to California because we know what to do with it, much like a lot of the brisket is shipped to Texas, but it's catching on in other parts of the country. A lot of times cuts labeled as tri-tip outside of California isn't actually tri-tip though, but part of the top sirloin

[dinkus mayhem]

tri-tip is everywhere. an it's as easy to cook on the grill as a hamburger. don't let dave in diego make you believe that cooking it is like smoking a brisket or pork shoulder or nothing.