Hoisin Tri-tip Roast I Made It

Hoisin Tri-Tip Roast

frankieanne 10 years ago
posted by Shirleyoma
Hoisin Tri Tip Roast
I bought my tri-tip and came here and did a search using "tri-tip." This came up, among others, and I had everything but the ginger so this is the one I picked. My tri-tip was very tender! I don't know if it was because of this recipe or not but my late lunch was great! Used my charcoal grill instead of the oven.
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christinem 10 years ago said:

Oh yum! That looks good! Great pic, too!

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frankieanne 10 years ago said:

Thanks, Christine! I lucked out getting the time just right. It came out just the way I wanted it to! :-)

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chuckieb 10 years ago said:

That looks super yummy Frankieanne! I love all those ingredients. Tri tip is something that is way more common in the States. I'd never heard the term before joining GR but actually for the very first time today I saw a Tri Tip Roast in the butcher section at the grocery store. I bookmarked this to try soon. Thanks! Gorgeous picture. Perfectly done!

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frankieanne 10 years ago said:

Thank you, Janet. Tri-tip is so common here they have tri-tip feeds like spaghetti feeds! There is one in town next month! But, when I was looking at the different recipes here, I noticed quite a few comments about tri-tip not being available to everyone. I wonder how that works? For instance, I have never seen brisket where I live. Its kinda strange! I'm glad you found tri-tip though. :)

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chuckieb 10 years ago said:

Tri-tip feeds? Spaghetti feeds? I'm guessing that's like a church supper or something? I'm not familiar with that terminology. And I'm wondering if Tri-tip itself is a terminology and that in different places, they have the same kind of cut but call it something different? "Food" for thought. :) I don't think I've seen brisket either.

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mommyluvs2cook 10 years ago said:

Wow that is so perfectly cooked! I'm thinking your right Chuckie. It's not like cows in the States and cows in Canada have different parts. They have to call it something different, in different places. I see tri-tip every once in a while in the stores, not often...but around here brisket is overflowing! We do get tri-tip when we get a cow butchered though...

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pointsevenout 10 years ago said:

Tri-tip is the bottom of the bottom sirloin. Triangular in shape, hence the tri-tip designation. Lots of times it is cubed or ground making stewing meat or ground sirloin respectively. Sometimes it's called bottom sirloin butt. Also called sirloin tip but I'm not sure that designation is accurate. It is sold whole or trimmed. It loses half its weight in trimming so check the prices carefully.

In human terms it is the love handles.

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chuckieb 10 years ago said:

That's good info Points.

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frankieanne 10 years ago said:

Yes, spaghetti feeds are used as fundraisers around here. Lots of non-profits do them, like the local Humane Society and churches, too. Its a cheap easy way to make a ton of food to sell at a higher price than you would normally pay for a plate of spaghetti. :)

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pointsevenout 10 years ago said:

No wonder I don't go to fundraisers. But go ahead and invite me to a pot luck!

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mommyluvs2cook 10 years ago said:

Thanks for summing that up Points :)

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