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I have been doing some fabulous melt in your mouth like candy tri-tips in the crock pot this fall. Scrumptious!
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Nevada
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Re: Tri-tip in the crock
11/15Oh, Robin, you can't tempt us like that and then leave us drooling! Do tell! -
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Re: Tri-tip in the crock
11/16I totally agree! You've got us all interested. So share, lady!
<drool> -
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Unsu...
Re: Tri-tip in the crock
11/16*wipes chin* *looks down* dammit, gotta change shirts
FZZZTTTTT
and get a new keyboard -
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Re: Tri-tip in the crock
11/16**fuzzy static of intercom system*** "robin, please report to crockpot cooking. robin to crockpots please. emergency" **crackle, crackle**
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Re: Tri-tip in the crock
11/16OUCH! That hurt. That's the third keyboard this month. a, could you try not to fling that stuff over here???
<looks around>
I'd blame it on Robin, but she doesn't appear to be around... -
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Re: Tri-tip in the crock
11/16sorry sorry sorry *wipes up drool, spackles holes burnt into walls by sparks*
I was gettin a new keyboard; did I miss anything? Did Robin come back??? Wha'd I miss?
Got a tri-tip shaped keyboard cuz it was ON MY FRIGGIN MIND POST THE RECIPIES ALREADY MMMMM!!!!!!!! -
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Re: Tri-tip in the crock
11/16where is she? i am still waiting for her response.... patiently... -
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Re: Tri-tip in the crock
11/16Ok I just sent her a private message and told her we are looking for her.
So, now--- we wait. -
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Unsu...
Re: Tri-tip in the crock
11/16waitin waitin waitin
keep those doggies waitin
waitin waitin waitin
triiii-TIP! -
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Re: Tri-tip in the crock
11/16Robin's online, I see the little orange dot by her name.
Robin: we know you are out there.
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Re: Tri-tip in the crock
11/16Oh my goodness! I'm so sorry! I'll check in more often. My mother-in-law lived in Hawaii back in the 50s and she learned some yummy authentic marinades there. So it goes like this:
In a medium sized bowl combine
1 1/2 cups soy sauce
1 1/2 tsp. ground ginger or 1 tsp. fresh chopped ginger
2 tblsp. worcestershire
1 - 4 cloves crushed or chopped fine garlic
1/2 cup brown sugar or dark brown sugar
fresh cracked ground pepper to taste
Place tri-tip in crock pot with 1 cup water
Pour marinade over top
Cook on low all day or on high for 3-5 hours depending on size of tri-tip. Viola! thats it! A little slice of heaven here on earth! Serve with steamed or stir-fried veggies and your done. I also love it with sauteed chard or spinach.
* My mother-in-law also does this ham thing in the crock or the oven with brown sugar, ground mustard and Vernors gingerale that is out of this world!
Sorry about the delay! -
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Re: Tri-tip in the crock
11/17thanks Robin... i'm on a mission to tri-tip heaven :) -
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Re: Tri-tip in the crock
11/17When I cook meat, I either roast a chicken, turkey, or make burgers or spaghette sauce.
What is a "tri-tip"? A roast? Why is different (better?) to use than a pot roast or rump roast in this recipe?
About how big (how many pounds) should it be for this recipe. -
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Re: Tri-tip in the crock
11/17Paul, great question.
A tri-tip is technically the very end of the sirloin section and looks a little like a flattened pyramid, hence the name. In texture and cooking methods it's treated like a cross between a roast and a steak, not too slow or too fast. It's not a true working or non-working meat but really tasty! If you grill one use a medium-low heat and try not to let it get past medium-rare, or the meat can get really tough.
However, for crockpot cooking trim the fatty edge (a full tri-tip can be up to 2-3 pounds), consider browning but RESIST pre-cooking, and then cut into chunks or leave whole and cook on low for more than 6 hours with your favorite sauce or marinade. Be sure to include just a little acid (citrus or vinegar) in your recipes to help render some of the fat and unwind the protein strands making the meat really tender.
I hope that helps you!
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Re: Tri-tip in the crock
11/17tri-tip is a leaner yet more flavorful than a rump or a pot roast. I also think it takes on the flavor of what ever marinade or sauce your using. You can use however many pounds of roast you need to feed your guests. I usually do 3 1/2 to 5 1/2 lb roasts, but you can use whatever you want and have lots of the sauce left to drizzle over the meat, veggies, spuds or whatever you serve with it.
Bon Apetit! -
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Re: Tri-tip in the crock
11/18how much fat do you leave on the tri-tip after trimming the fat? thanks -
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Re: Tri-tip in the crock
11/18Mason, that all depends on what you're going to do with it afterwards. If you are going to grill, LEAVE AS MUCH AS YOU WANT! Seriously, it adds to the overall browning and flavor. However, if you're going to cut it up into morsels for the crockpot, I'd suggest removing as much as possible, then brown in a RED HOT cast iron skillet and deglaze with a tiny bit of your favorite alcoholic libation (beer, wine, whatever) or just a little vinegar or vinegar based sauce (worcestershire, etc.) to get all that brown flavor power on the bottom. Remember, when you're browning it's only about searing the outside, NOT COOKING. Tri-tip can be a little tricky but the payoff is SOOOO delicious. -
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Re: Tri-tip in the crock
11/20yeah, I have a lot of experience grilling tri-tips, including really big tri-tips packed in bulk at Smart & Final, which typically have a huge layer of fat on them, much more than regular supermarket packed tri-tip.
Aside from the browning of cut up morsels, I was wondering if anyone cooks a large slab of tri-tip in the slow cooker, and if that too should be browned first.
Thanks -
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Re: Tri-tip in the crock
11/20Again, good question. I've only done a whole tri-tip in the crockpot a couple of times. I prefer getting the flavor of my sauce ALL the way through the meat. However, the few times that I used the whole cut I browned it first. The only reason to brown beforehand, as far as I'm concerned, is that unmistakable flavor. It doesn't really change the texture and complexity of the meat when it's slow cooking for so long if you brown it first, IMHO. That being said, I'd trim the fat down to, no more than, a quarter of an inch thick. Then, brown away, and don't forget to deglaze the pan and add it in! -
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Re: Tri-tip in the crock
11/20Okay, I'll confess, I got curious. Mason, you've definitely got an incredible passion for food, there, buddy! I checked out your profile and I can see all that grilling experience! Not only am I impressed, I'm jealous!!! I live in an apartment that doesn't allow grills... for now, mwah-hah-hah!!!
Also, I have to compliment you on that winning smile. It makes me crack one every time I see you post.
Thanks for being such a joy! -
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Re: Tri-tip in the crock
11/21thanks for the kind words... I've been lucky to have space to grill and smoke while living in a city apt
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Re: Tri-tip in the crock
11/17yay, robin!! that was definitely worth waiting for. sorry we teased you so much ;D
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Re: Tri-tip in the crock
08/02
Made this last night, with my own addition of a cup of Pinot Noir. A great taste, but don't let it cook too long, otherwise the sauce thickens unflatteringly.
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Re: Tri-tip in the crock
11/17my friends, you'll never look at tri-tip the same way again. I promise.
Smooches -
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Re: Tri-tip in the crock
11/17Robin, a heartfelt, and stomach anxious, thank you. I may have to work this one, just a bit. I had gastric bypass surgery three years ago (most of you already know that, sorry) and have to be VERY careful of carbs because it causes an insulin reaction (called Dumping Syndrome) that can be pretty nasty.
May I ask your kind permission to post the results? I don't want to sully the family recipe! Please feel free to decline.
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Re: Tri-tip in the crock
07/30Can you share your recipe? I am trying to cook a 3lb tri tip in my slow cooker today and cannot seem to find a good recipe.
Thanks,
Michelle -
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Re: Tri-tip in the crock
08/01That recipe which Robin posted above looks delicious. Or, you could coarse chop the tri-tip and make chili or hash or BBQ.
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Re: Tri-tip in the crock
08/04I've got out of town guests coming end of the month. Thought I'd better practice cooking tri-tips before trying to serve it to them. I want things to be easy so we can spend more time playing so thought I'd experiment. Costco is selling this two pack of tri-tips. Tossed the first one into the crock pot with a half bottle of barbecue sauce. Two hours on high, several more hours on low. Sliced the meat thin and served it on fresh hamburger buns. Yummy, easy sandwiches. The second one I cooked the same way only with one of those little packets of brown gravy powder instead of BBQ sauce. I thought it was just as OK, boyfriend thought it tasted a tiny bit too flavor packety and would have thinned the gravy stuff down a teense. Served it as roast with vegetables and mashed potatoes and it completely dissappeard with just three of us eating dinner, so sandwiches definitely went further.
Here's a question for you. Would it work to put two tri-tips into the crock pot at the same time? Does layering two roasts make it not cook as nicely in the middle?
