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°F) 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.

Jill, I have to disagree with you here. Tri-tip is a fine piece of meat
to grill or roast. Cooked to medium or less, it's a good bit of eating.
In many parts of the country, tri-tips are specifically marketed as
grilling steaks.

Pastorio