@Mike in Roseville
Tried two of the entrants tri tip. Tri tip is hard to do well. The second one I tasted was excellent. Super tasty, not too salty and very tender. They marinated it for two days, cooked it low and slow and then seared it at the end.
A couple of things in response.
Can you elaborate on why you believe tri tips are hard to do well? Just curious.
The difference between tri tips and most competition meats is there are varying degrees at which some people prefer to eat it (as compared to chicken or say brisket). Some people eat tri tip rare...some medium...some well done.
Interesting that the meats were marinated in advance. Most of the time, you’re allowed to trim in advance but not allowed to alter it with injections or marinades ahead of the contest as the meat must be inspected when you arrive.
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