I’ve cooked a lot of Tri-Tips and just in my opinion, I think when you slide a whole Tri-Tip before eating it can get cold and dry very quickly, I always prefer to slice then eat
so how long did you "wet age" the tri-tip ... i have had some success "wet-aging" different cuts of beef .....and have also had to dispose of some that were "over-wet-aged" ...
Awww shit seasoning, Hahah nice. I love experimenting , I was curious about a dry aged tri-tip and found this video. I'm not sure what part of the country your from, but in california tri-tip is to us as brisket is to the south and it gets a little boring for me. You shouldn't worry about adding extra tenderizing methods to your tri-tip, it's generally heavily marbled, nice job.
Awwww Shit is some good stuff. I have the whole line! I'm in Montgomery, Texas. About an hour or so north of Houston. I was thinking the tenderizing methods may be overkill, but was trying to get as tender as I could as I knew the dry aged one was going to be super tender. I just did a 75 dry aged ribeye roast for easter... Video to come! Thanks for your comment man. I appreciate it.
I’ve cooked a lot of Tri-Tips and just in my opinion, I think when you slide a whole Tri-Tip before eating it can get cold and dry very quickly, I always prefer to slice then eat
I’m new at dry aging,, do you recommend at least 35 days at it??
This looks like Gardner Minshew's brother... Carpnter Minshew
so how long did you "wet age" the tri-tip ... i have had some success "wet-aging" different cuts of beef .....and have also had to dispose of some that were "over-wet-aged" ...
Awww shit seasoning, Hahah nice. I love experimenting , I was curious about a dry aged tri-tip and found this video. I'm not sure what part of the country your from, but in california tri-tip is to us as brisket is to the south and it gets a little boring for me. You shouldn't worry about adding extra tenderizing methods to your tri-tip, it's generally heavily marbled, nice job.
Awwww Shit is some good stuff. I have the whole line! I'm in Montgomery, Texas. About an hour or so north of Houston. I was thinking the tenderizing methods may be overkill, but was trying to get as tender as I could as I knew the dry aged one was going to be super tender.
I just did a 75 dry aged ribeye roast for easter...
Video to come!
Thanks for your comment man. I appreciate it.
In Cartman voice... moooooom, get out of my video!