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Weathergeek's new adventure: J & B's Grill and BBQ in Frazier Park
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<blockquote data-quote="2smoke" data-source="post: 91853" data-attributes="member: 563"><p>The tri-tip is a cut of beef from the bottom sirloin primal cut.[1] It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.</p><p>The scientific name of this muscle is tensor fasciae latae, inserted in the fascia lata, the connective tissue covering the quadriceps femoris, also called quadriceps extensor, a group of four muscles which in turn insert in the patella, or knee cap of the animal.</p><p> </p><p>In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when Otto Schaefer marketed it in Oakland, California. Shortly thereafter, it became a local specialty in Santa Maria, California, rubbed with salt, pepper, garlic salt, and other seasonings, grilled slow and low over red oak wood, and roasted whole on a rotisserie, smoked in a pit, baked in an oven, grilled, or braised in a Dutch oven after searing on a grill. After cooking, the meat is normally sliced across the grain before serving.[2]</p><p>Often labeled "Santa Maria steak", the roast is most popular in the Central Coast of California and Central Valley regions of California,[1] and has begun to enjoy increasing favor elsewhere for its full flavor, lower fat content, and comparatively lower cost.</p><p>In New York City, the Florence Meat Market has popularized the name "Newport steak" for a steak cut from the tri-tip.[3]</p><p>Tri-tip has also become a popular cut of meat for producing chili con carne on the competitive chili cooking circuit, supplanting ground beef because the low fat content produces little grease, for which judges take off points.[citation needed]</p><p>Tri-tip is a close cousin of the culotte steak, which is cut from the top sirloin.</p><p> </p><p>Its pretty much a west coast thing. But If you looked or went to the meat counter at your local grocery store they probably have it.</p><p> </p><p><img src="http://upload.wikimedia.org/wikipedia/en/7/70/Tri-tip-MCB.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p> </p><p><img src="http://upload.wikimedia.org/wikipedia/en/9/92/Tri-tip%2C_baked_beans_and_toast.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="2smoke, post: 91853, member: 563"] The tri-tip is a cut of beef from the bottom sirloin primal cut.[1] It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. The scientific name of this muscle is tensor fasciae latae, inserted in the fascia lata, the connective tissue covering the quadriceps femoris, also called quadriceps extensor, a group of four muscles which in turn insert in the patella, or knee cap of the animal. In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when Otto Schaefer marketed it in Oakland, California. Shortly thereafter, it became a local specialty in Santa Maria, California, rubbed with salt, pepper, garlic salt, and other seasonings, grilled slow and low over red oak wood, and roasted whole on a rotisserie, smoked in a pit, baked in an oven, grilled, or braised in a Dutch oven after searing on a grill. After cooking, the meat is normally sliced across the grain before serving.[2] Often labeled "Santa Maria steak", the roast is most popular in the Central Coast of California and Central Valley regions of California,[1] and has begun to enjoy increasing favor elsewhere for its full flavor, lower fat content, and comparatively lower cost. In New York City, the Florence Meat Market has popularized the name "Newport steak" for a steak cut from the tri-tip.[3] Tri-tip has also become a popular cut of meat for producing chili con carne on the competitive chili cooking circuit, supplanting ground beef because the low fat content produces little grease, for which judges take off points.[citation needed] Tri-tip is a close cousin of the culotte steak, which is cut from the top sirloin. Its pretty much a west coast thing. But If you looked or went to the meat counter at your local grocery store they probably have it. [IMG]http://upload.wikimedia.org/wikipedia/en/7/70/Tri-tip-MCB.jpg[/IMG] [IMG]http://upload.wikimedia.org/wikipedia/en/9/92/Tri-tip%2C_baked_beans_and_toast.jpg[/IMG] [/QUOTE]
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