Search Results for 'tri tip roast'

[Dr. Frederick Howard]

Ron,
As usual you’ve given us something else to ponder. I purchased two cryovac Prime Tri-Tips, but didn’t have the room to dry bag neither along with the two Prime rib eyes I have percolating away. I can wait until I have room, as the first is coming out next week (May 30th), which will give me room for one Tri-Tip. Would you recommend continuing to wet age until the second ribeye is done (June 23rd) or freeze and then dry bag? Yes I know that I’ve been a ba-a-ad boy, but I couldn’t resist those Ribeyes at $8.49 and Tri-Tip at $4.69. In fact both have gone up in just the past week. Let them eat dry aged steak I say!
Doc

[Dr. Frederick Howard]

Ron,
You’r right, I really must pay closer attention – your post from two years ago is why I posted the 45 day Prime Rib X2. It was your idea! And the 45 day worked for that, why shouldn’t it work again? I’ll just have to work out the hot tub for a 7lb roast as opposed to a roast for two. BTW I tried your rub on a Tri-Tip this past weekend. The taste was great, unfortunately it wasn’t dry aged so the beefy taste and texture wasn’t what we’ve grown accustomed to. I’ll begin dry aging the cryovac Tri-Tips shortly. I also BGE-cooked a Jaccarded 60 day sirloin, shared with my son and daughter. Made instant converts of them now requiring a weekly steak cookout.
Doc

[Dr. Frederick Howard]

Actually I have a couple of questions. First, I have a prime rib eye nearing 28 days and it looks pretty good. My initial goal was to age it for 45 days, but I started thinking (I know that’s dangerous) that perhaps 28 may be appropriate for a prime rib. I will cut it in half giving me approximately 7lbs before trimming. I searched the forum and didn’t find a thread on cooking a prime rib roast.

Now I’m thinking that 45 days may be a tad long as the bad tasting water would be gone and cooking a roast of that size for a long period of time, at low heat, might ruin it. Usually I do high heat roasting, but that’s appropriate for a wet aged hunk of cow. Not sure if it will work for a dry aged roast.

So, my questions are: Would it be appropriate to age for only 28 days based on your experience? Also, how to cook. Long and slow, high heat and/or hot tubbing?

Yes Ron, I went back and picked up another Prime rib eye and another cryovac Tri-Tip. So I’ll be dry aging for awhile.

Doc

[Dr. Frederick Howard]

Ron,
After sleeping on this, I’ve come to the conclusion that my first plan was the correct one. I will dry bag each roast for 21 days, open one, trim it and cook it. If I’m satisfied with 21 days, I’ll process and vacuum seal the rest. If not, I’ll let go for an additional 7 days and repeat. Then test again. I will take photos and post when the process is complete, this will give both the Forum and myself a baseline from which to work with dry aging Tri-Tips. As I’ve stated before, this Forum rocks! Sometimes we get too much information which can cloud the original issue.
Doc

[Ron Pratt]

Suit yourself, Doc, but don’t expect much from just 4 days in the Drybag other than wasting a bag. Ron

[Dr. Frederick Howard]

Hydrotex,

Thanks, just read your post on tenderloin. I think that I will wet age for 42 days, followed by a 4 day dry age. I’ll post the results and pictures for review.

Doc

[Anonymous]

I haven’t dry aged the tri tip because of it being such a thin cut. After recently dry aging tenderloin for a short period of time with good results, I thought that may be an option on the tri tip.

[Dr. Frederick Howard]

Hydrotex,
Do you dry age? If so, how long? Since I have 6 pieces, it affords me the luxury of aging for various lengths.
Doc

[Anonymous]

because of th small size, i wonder if a shorter aging and no trimming may be in order like the Tenderloin strategy? We cook a tri tip about once every 6 weeks.

[Dr. Frederick Howard]

Ron,
Yes it will require 6 bags. A typo, sorry. You rock!!

Doc

[Ron Pratt]

Just for clarification for future readers of this thread, you do mean aging each individually in their own bag and not as a group…right? If you were to combine more than one you run the risk of bacterial growth where the two meats touched.

BTW I do have a Santa Maria Tri-Tip recipe or two and have introduced the dish to people back here in the flatlands of Illinois in some of my advanced BGE cooking classes that I teach. Ron

[Dr. Frederick Howard]

Ron,
Yeah they’re killing me, but I just can’t pass up a good deal. This week I have to go back, and if the price is still down, I’ll pickup another Prime Rib Eye (can’t have too much steak on hand).

You’re probably right about theTri-Tip, this is the first time I’ve seen that in Costco. And the name originated, or became popular, in Santa Maria CA. In fact there is a bar-b-q technique and grill named for this town/city. The 32 days and the resultant loss is what bothered me initially because these roasts only run about 2.5 – 3 lbs. Now I’m going the individually dry bag the whole bunch. Let them age for 21 days, open one, and check for flavor and loss. That’ll provide me with a baseline.

The tenderloin bags should do the trick as each piece is about 6″ X 10″ and should fit quite nicely. I will keep the Forum apprised of my progress along with pictures.

[Ron Pratt]

Doc, man-o-man am I jealous of all the prime meat Costco seems to be taunting you with PLUS at THOSE prices! You must be living right! :laugh:

While I don’t recall anyone posting of aging a tri-tip it could also be that many people do not even know what a true tr-tip is outside of the West coast where it is popular. Besides as I have always heard there is only one tri-tip per cow so it is seldom a cut seen in grocery stores.

Personally I see no reason not to age one except perhaps for the sake of trimming loss. As for length of time to age that, my friend, is up to your taste buds!

Ron

[Dr. Frederick Howard]

Ron,

Went past Costco the other day and picked up a cryovac bag of USDA Prime Tri Tip. wasn’t looking for any cow whatsoever, but it was in a case right at the entrance with a meat cutter there to explain. I’m a meat junkie I suppose, but the price($4.29/lb)was right and I thought of dry bagging. However I’ve looked on this site but found no recommendations nor experiences. I went to another site and they actually used the Umai dry bags and were satisfied withe results. They went 32 and 40 days which I thought might a little excessive – I was thinking 28 days. I’m also thinking of running them for 21 days, try one and take it from there. Any thoughts? http://www.barbecueaddict.com/?p=288 BTW, the Prime Rib Eye is down to $4.49/lb. Just didn’t have enough room in the fridge, otherwise I would have picked up a piece.

Doc

Bag Lady (Thea),

Any thoughts? I’m thinking of using a Dinner Party Bag for each roast, about 2.5 – 3 lbs.

[Ron Pratt]

Sean, first of all welcome aboard!!!

As for your idea of bagging multiple pieces I strongly would suggest NOT doing it! You run too much risk that the interior butted ends could allow moisture to be trapped and bacteria could ruin the meat. That is a problem even with some other cuts of beef which have flaps left from butchering. The Drybag works best when the meat has been entirely encased. The other reason I’d suggest you try to age larger whole sub-primals. A six pound roast is not big and after aging you most likely will want to trim it and between weight loss and trimming loss you won’t have much to show for your efforts. I hope this helps, but please ask if I didn’t explain my concerns clearly enough. Ron