Talk:Tri-tip

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Santa Maria style tri-tip is generally seasoned with Susie-Q seasoning (salt, garlic powder, pepper, and onion powder), not marinated. —Preceding unsigned comment added by 66.135.151.16 (talk • contribs) 05:51, 4 November 2005 (UTC)

Good point. I'd say that at present, most of the tri-tips sold in supermarkets are pre-packaged and marinated, in one of several styles ("steakhouse", "teriyaki", "hot & spicy", "barbecue", etc.), but the original is a dry seasoning rub as you note, which deserves a mention. MCB 07:06, 4 November 2005 (UTC)

[edit] "preferred method"

"The preferred method is slow-smoking" would seem at odds with the fact that Santa Maria tri-tip is cooked by a grilling method.

64.142.13.174 03:17, 8 September 2007 (UTC)Steve P.

Butchers frequently recommend that tougher cuts be prepared with slow, moist heat cooking methods. I worked as a butcher in Virginia for several years and I never heard of this cut being smoked. Customers from the West Coast ask for tri-tip steaks/roasts and usually want the whole piece to prepare on the grill (as mentioned above). --Drhogarty (talk) 00:32, 7 December 2007 (UTC)

Smoked tri-tip has become very popular here in California, and is featured at a growing number of barbecue restaurants alongside ribs and pulled pork. Check out a chain called Red Smoke Grill (not sure if it's local or regional or what). This seems to be a relatively new development, with tri-tip replacing brisket as the preferred beef cut in a lot of barbecue places. Perhaps it's smaller and easier to work with, or it's less dry than the flat-cut brisket (and less fatty than the full cut brisket). I wouldn't call smoking the "preferred method", though, and obviously when cooked at home, grilling is much more common since most people don't have smokers or pits. --MCB (talk) 06:27, 7 December 2007 (UTC)

Being a born and raised Native Santa-Marian, born, raised, and still residing. I can tell you, "MCB" the the correct way of cooking a tri-tip is grilling over an oak pit BBQ. -Carl B

[edit] Tri-Tip = Maminha

Tri-Tip, from the bottom of the loin, is the Brazilian equivalent of Maminha, not Picanha, which does come from the top. —Preceding unsigned comment added by 216.227.244.132 (talk) 18:38, 29 November 2007 (UTC)

[edit] German/Austrian name

The South German/Austrian name for this cut is not "Tafelspitz" but "Hüferschwanzel". The Tafelspitz is cut from the top round. See http://www.ama-marketing.at/home/groups/6/teilstuecke/RIND40.SWF —Preceding unsigned comment added by 80.108.126.134 (talk) 18:26, 2 April 2008 (UTC)