Johnny Posted February 20, 2014 Report Share Posted February 20, 2014 Cooked some rump steaks this evening.......These were the best I have tasted in a long time. I used a method I learned from Larry R on his steak video. I salted the steaks for an hour prior to cooking them. It really does open up the steaks, and the family loves the salty taste of the steaks. Pre heated the Komodo to 650 ℉ Then sooked them for 2 minutes each side on the lower grill. Then I took the steaks out for a few minutes, while I put the middle grill in the Komodo. Then put the steaks back in for another 3 minutes, while also closing the tophatand lower vent. First pic, after washing off the salt. Second pic, after 2 minutes on the first side. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted February 20, 2014 Report Share Posted February 20, 2014 I've not seen this cut locally...is it the same as sliced bottom or top round? Quote Link to comment Share on other sites More sharing options...
Johnny Posted February 20, 2014 Author Report Share Posted February 20, 2014 Hmmm.....not sure. It is from Costco. I'll check what they call it next time. Even though it is here in Australia, all their cuts are US cuts and names. Prior to Costco coming to Australia, I had never heard of, or seen Tri-Tip. I love Tri-Tip now. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted February 20, 2014 Report Share Posted February 20, 2014 I'll have a look next time I'm at Costco! Yesterday Costco had USDA Prime grade tri-tip yesterday here in Monterey CA. $7.99/lb. You may/may not be familiar with all things tri-tip and Santa Maria, California. Santa Maria claims to have put tri-tip on the map...regardless one thing that makes Santa Maria style tri-tip unique is their use of red oak logs for smoke-roasting. I have, since moving to California last summer and about a 2-hour drive north of the town of Santa Maria, started using red oak filet chunks (no bark) and have to say tri-tip and red oak smoke do go together quite nicely. Cheers,Dan Quote Link to comment Share on other sites More sharing options...
tony b Posted February 20, 2014 Report Share Posted February 20, 2014 Fruita wood sells red oak. That's where I got mine. Also, picked up some Santa Maria steak rub (lemon pepper). Have done several nice steaks that way. Tri-tip is not common here in IA. Must export it all to Cali! Quote Link to comment Share on other sites More sharing options...
dstr8 Posted February 22, 2014 Report Share Posted February 22, 2014 I'm originally from Omaha...left in '96...and I don't remember tri-tip there either. "Triangle steaks" was the only thing I remember with "tri" in it. Coulotte steaks was another we had there. Amazing how many different names for the same cut of beef...depending upon regional location. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 26, 2014 Report Share Posted February 26, 2014 Have to update my earlier post. Just scored a nice tri-tip (grass fed) at our farmers market. Now waiting for the weather to cooperate. Will try to remember to post pictures. Quote Link to comment Share on other sites More sharing options...
LK BBQ Posted February 28, 2014 Report Share Posted February 28, 2014 Tri-tip may have the best flavor to cost ratio. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted March 1, 2014 Report Share Posted March 1, 2014 ^ and chuck Funny how skirt, flap, flank, etc., used to be almost free at butcher shops...and then mex cooking took off in the US...and the rest is history. Including cheap good cuts of beef Quote Link to comment Share on other sites More sharing options...
Smokydave Posted March 1, 2014 Report Share Posted March 1, 2014 We ate the living you-know-what out of skirt, flap and flank steak just a few years ago. Especially skirt. Our friends thought we were buying something exotic. Now I struggle to cough up the cash. Wal-Mart had London Broil for $6.98 a pound the other day. What a joke. Chuck is regularly 6 a pound, unless you wait for a sale. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 1, 2014 Report Share Posted March 1, 2014 Stock up now folks in the US. Beef prices will be going up even more this spring. Ranchers lost a lot of head due to the bitter winter that we've had here in the Midwest. So, when the current "glut" is bought up, supply will drop off and prices will jump up. My newspaper had an article today that this is the 7th coldest winter on record going back over 130 years of recordkeeping. Coldest in the last 25 years. Quote Link to comment Share on other sites More sharing options...
Johnny Posted March 20, 2014 Author Report Share Posted March 20, 2014 I've not seen this cut locally...is it the same as sliced bottom or top round? Bought some more rump today. It is also called top sirloin. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted March 21, 2014 Report Share Posted March 21, 2014 I've heard tri tips were called a Sirloin Tip by those down under that know meat here in Bali.. DJ and I were just talking about the full of flavor, cut across the grain meats.. These are all flavorful, great value or used to be great value pieces of meat.. Flat iron Flank Skirt Tri tip Hanger Quote Link to comment Share on other sites More sharing options...
mk1 Posted March 21, 2014 Report Share Posted March 21, 2014 Flank and Skirt for the win!!!! Quote Link to comment Share on other sites More sharing options...
