Pull a Tri Tip?
- Thread starter inkjunkie
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It seems a waste of a nice piece of meat, but that's just my opinion. I feel "pulled" meat is a process best reserved for cuts that aren't really good for any other cooking/serving method; IE cuts with a good bit of connective tissue which would be tough otherwise. In addition, it's that connective tissue that, when broken down and melted into gelatin, gives pulled beef and pork it's unctious, lip smacking juiciness.
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I agreed with MD. Tri tip is a beautiful cut that should be cooked to the doneness you'd like your steak. If cooked properly it is one of the most juicy cuts of beef there is!
timberjet
Master of the Pit
bear55
Master of the Pit
welshrarebit
Master of the Pit
Blasphemy I say! If you were on my ship you'd be walking the plank for suggesting such a thing!!!! would you pull a prime rib ior a t-bone, or a New York steak?
- Nov 25, 2014
- 2,020
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paulh1966
Smoke Blower
bigred77
Meat Mopper
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