Tri Tip Roast /lbs
- Grilling is one of the most exciting ways to enjoy beef. Whether cooking on a gas or charcoal grill, in the backyard or at a tailgate, this cooking method provides maximum flavor and optimal tenderness.
- Don't forget to marinate! Tender beef cuts can be marinated for 15 minutes to 2 hours for flavor; less tender cuts, such as Flank Steak, should be marinated for 6 hours, but not more than 24 hours.
- Oven roasting is one of the simplest cooking methods because it requires little attention allowing you to "set it and forget it."
- When roasting larger cuts, an ovenproof meat thermometer that stays in the roast while cooking is preferable to an instant-read thermometer. This helps you avoid opening the oven unnecessarily and poking multiple holes in the roast and losing those delicious juices.
- With just a pinch of seasoning and one strong heat element in your oven, broiling is the sure-fire way to impress your family with a delicious meal in just a matter of minutes.
- Broiling is similar to grilling in that it uses direct dry heat—only the heat comes from above instead of below. You’ll have the best results with cuts that are relatively flat and of even thickness.
- To many who appreciate the art of smoking meat, it’s referred to as “barbecue,” “bar-b-q,” or just simply as “BBQ.” But by any name, this timeless technique delivers richly-flavored, luxuriously tender results.
- Once a high-end technique limited to professional kitchens, sous vide has grown in popularity among home chefs thanks to the availability of affordable water circulator wands.
- What makes sous vide so appealing is the ability to cook beef (and most anything else) to a precise temperature over an extended period of time—minimizing the risk of over-cooking and resulting in exceptionally tender, juicy meat. Most beef cuts can be cooked sous vide, including larger, tougher cuts such as Short Ribs or Chuck Roast, but rich, well-marbled cuts such as Strip Steak also really benefit from this preparation.
- Because the meat cooks evenly from surface to center, thicker is better when cooking sous-vide. Aim for steaks at least 1½– 2 inches thick.
Courtesy of BeefItsWhatsForDinner.com