How much of the fat would you trim off this tri-tip?
How much of the fat would you trim off this tri-tip?
by thoruen
15 Comments
coughcough
None
explorecoregon
I like to leave a 1/4” fat cap.
RowdyRoddyPipeSmoker
none why would you trim off something that’s going to taste awesome?
Sebster1412
Leave it on, worst case scenario you take it off post cook. That way the fat aids the meat whilst cooking
lowcarbgenius
I’d leave all the delicious fat on there. If my guests don’t want to eat it, they can cut it off from their pieces on their plate.
plibtyplibt
None!
twistfunk
Are you going to smoke first, and then sous vide?
toaster_emotional
I trim off the thicker fat parts down to 1/4 of an inch and save the fat to render down and cook it in that. If it’s a half decent cut that much fat is too much for me tbh.
Edit: with how fast I’m searing something like this the fat will have little time to render and won’t be very pleasant being that thick.
shakuyi
i normally take off the extra thick/non-soft parts as the fat there never really cooks and isnt chewy either….other than that leave it on
Digg_it_
For me, all of it plus the silver skin.
trewiltrewil
I would pull off all but about a quarter inch. That’s a lot of fat for a tri tip. It will render, but tri tip doesn’t need it
Hippodrome-1261
Shave the thicker parts leave the rest. The fat will naturally bast the meat.
maxx0rNL
I personally only take off the really hard parts
NickRubesSFW
Tri-tip had plenty of intramuscular fat usually so it really doesn’t need the fat cap
Hempsterball
So conventional smoking/sous vide wisdom would tell you not to take the delicious fat off. However, in the case of a tri-tip there are glands under the fat cap that I like to remove before cooking, hence the need to trim off the fat cap. You may be lucky and get one without many glands but there are usually a couple and they look 🤢 I wouldn’t want to eat one by mistake.
15 Comments
None
I like to leave a 1/4” fat cap.
none why would you trim off something that’s going to taste awesome?
Leave it on, worst case scenario you take it off post cook. That way the fat aids the meat whilst cooking
I’d leave all the delicious fat on there. If my guests don’t want to eat it, they can cut it off from their pieces on their plate.
None!
Are you going to smoke first, and then sous vide?
I trim off the thicker fat parts down to 1/4 of an inch and save the fat to render down and cook it in that. If it’s a half decent cut that much fat is too much for me tbh.
Edit: with how fast I’m searing something like this the fat will have little time to render and won’t be very pleasant being that thick.
i normally take off the extra thick/non-soft parts as the fat there never really cooks and isnt chewy either….other than that leave it on
For me, all of it plus the silver skin.
I would pull off all but about a quarter inch. That’s a lot of fat for a tri tip. It will render, but tri tip doesn’t need it
Shave the thicker parts leave the rest. The fat will naturally bast the meat.
I personally only take off the really hard parts
Tri-tip had plenty of intramuscular fat usually so it really doesn’t need the fat cap
So conventional smoking/sous vide wisdom would tell you not to take the delicious fat off. However, in the case of a tri-tip there are glands under the fat cap that I like to remove before cooking, hence the need to trim off the fat cap. You may be lucky and get one without many glands but there are usually a couple and they look 🤢 I wouldn’t want to eat one by mistake.