jmcquown wrote:
> Bob Terwilliger wrote:
> > Andy wrote:
> >
> >> I'm trying a sirloin tri-tip roast for my roast beef au jus.
> >>
> >> It's currently at 67 F. I've never oven-roasted one, only bbq
> >> steak'd them but I'll know at 135 F.
> >
> > What's your oven temperature? I like the Alton Brown method of
> > cooking it slowly at first (like around 250=B0F) and then searing it on
> > the stovetop to finish.
> >
> > Bob
>
> Oh, uh, Andy... I think you need a slightly fattier roast and hotter than
> oven 250F an internal temp 135F for a tri-tip. With a tri-tip we aren't
> talking about a roast you can do rare to medium rare and still have quite
> tender. Sorry, dude. Won't happen. You should really POT roast this and
> cook it all the way through. You can still use the juices but it won't be
> au jus.

I just don't know about them road kill dudettes... it would be a shame
to stew tri-tip.

http://www.orbeef.org/New%20Tri-Tip.htm

Sheldon