"Should I buy tri-tip trimmed or un-trimmed?"

If you find tri-tip in your grocer's meat section, you may be faced with a choice between "trimmed" or "untrimmed." Some grocery stores really get all fancy-pants and label their tri-tip as "hand-trimmed." Which is best for cooking? Is it really worth paying more for trimmed tri-tip? Just what the heck are they trimming anyway?

Trimmed tri-tip at the meat counter.

What is trimmed from the tri-tip?
A whole tri-tip naturally comes with one side covered in a solid layer of fat. The fat layer can range from ? to ½ inch thick. The tri-tip is usually packed fat-side down, so it can be a little tough to tell how much you're getting when you buy an un-trimmed piece.

Some people buy their tri-tip un-trimmed, because it's cheaper, and then they trim it at home. That slab of fat can amount to nearly a pound of the total weight! So if it's just cut off and thrown out, the buyer is not only spending time trimming it at home, but also tossing money in the trash.

The price difference.
Trimmed tri-tip costs more than its untrimmed counterpart. That makes sense since someone had to spend time trimming that big slab of fat off each piece. It's common around here to see a difference of $1.50 to $2.00 per pound difference between trimmed and untrimmed tri-tip. Assuming you don't want all that fat left on the meat, is it worth the difference in price?

Let's do the math.

For our example, let's say untrimmed tri-tip is $4.97/lb. and trimmed tri-tip is $6.49/lb. At that price, an untrimmed, 3.5 lb. tri-tip would be $17.40.

Now, I have weighed the fat trimmed off of a 3.5 pound tri-tip. It weighed almost a pound. So I essentially paid $17.40 for a 2.5 pound tri-tip (after trimming).

So what would a 2.5 lb. trimmed tri-tip cost us? Using our example prices: $16.23. Plus, we spent some time trimming. Conclusion: Unless there is a sale on untrimmed tri-tip, trimmed is the best deal per pound.

But wait a minute! I love fat!
Okay, I'll admit, I do love crispy, browned fat from the grill. So maybe you want to leave that wonderful fatty goodness on the meat. I don't blame you.

Even though I love the flavor of the grilled fat, I still cook the trimmed version. A good tri-tip is already marbled with fat through the whole piece. As it cooks, the fat melts and bastes the meat, leaving it moist and juicy if cooked properly. (Click here to see "How to Cook a Tri-tip without Ruining It")

That being said, if you leave your tri-tip untrimmed, make sure to give it plenty of time fat-side up. Your goal is to let much of the fat melt away, basting the meat. Then when you flip it over to finish it, cook the fatty side with high heat so that it browns into a crispy piece of deliciousness.

More dripping fat means more chances for flare-ups on the grill, so prepare for that just in case.

Okay, now I'm hungry.

Every one of the 98 million head of cattle in the U.S. has two tri-tips just hanging there ready to be grilled. That's a lot of tri-tip. So why are they so hard to find in your area?

If you want to know the reason you can't find tri-tip locally, read on. If you're just desperate to get to the meat,
visit my Tri-tip for Sale page and see how to order it online (yes, really). Click here to see what's available.

Why You Can't Find Tri-tip

Thank goodness I don't live far from Santa Maria, California. Next to the Michael Jackson trial some years ago, I'll bet Santa Maria is most widely associated with the tri-tip. It's common to see tri-tip labeled as "Santa Maria Tri-tip" on menus and in stores. But why are they so hard to find in some regions? To get an idea of what's going on, consider the following information:

When I lived in Michigan, I requested tri-tip quite often from my local supermarket meat men. I was beginning to think the farmers had bread the tri-tips out of their cattle. It was next to impossible to find them. I've seen similar accounts from Texas (of all places), Washington, D.C., and other areas - especially east of the Mississippi river. I never did get my local markets to get them for me.

One of the meat department heads explained that the meat comes in pre-cut in most cases. He said that some areas just don't make that special cut to carve out the tri-tip. Of course it's there, it's just split between other primal cuts. If you've never seen where the tri-tip comes from, look at this chart right where the back leg meets the belly:

Now, if you want to see the primal cuts - likely the way your meat department gets their meat - look at the image below - NO Tri-tip!!

Some people think the tri-tip is an "inferior" cut of meat. Oh but I say nay-nay. Despite what I say, the result is that many tri-tips get ground up into ground sirloin, or just divided up between other cuts. A lot depends on what is common in your area. If stores don't offer tri-tip, people can't fall in love with it, because they can't buy it. So the MBA running the grocery store purchasing program scratches his head and says, "My records show that people must hate tri-tip because they never buy it. So - I'll order ZERO."

Trying to nail down a recipe for timpano is like trying to settle on a recipe for chili. The possibilities are endless. There is no "official" timpano recipe, although many would say their family has the most authentic version.

I have been making timpano for years, on one special night each year. Since our "Big Night" is such a big deal for my wife and me, I'm reluctant to mess with the recipe. I have to admit though, that I've never been happy with the crust on my original recipe. It comes out a little "leathery" and tough.

Timpano with Pasta Frolla

While doing some investigating, I found information on a type of crust called "pasta frolla." Pasta frolla is similar to shortbread, and is used primarily to make pies, cookies and crostate (delicious fruit or jam pies), though it does also get used in some savory dishes. It has a lot of butter instead of oil, and uses egg yolks instead of whole eggs.

I have tried it with the timpano for the past two years and the regular guests have raved over the difference. It is tender and slightly flaky - and it tastes really good. It is plenty strong enough to hold the ingredients together too. I am going to amend the original recipe to include this type of crust for my "official version" of timpano.

Here is my Pasta Frolla Crust Recipe for Timpano:

Ingredients:

• 4 cups all-purpose flour
• 1 cup salted butter (cold)
• 5 egg yolks
• 1 ½ teaspoon salt
• ½ cup ice cold water

Directions:

As with other pastry crusts, keep the butter cold

• Cut butter into small cubes (about ½ inch)
• Combine flour & butter in mixing bowl
  • Cut mixture together until it looks like big crumbs (after this I worked it a little more with my fingers, pinching the "crumbs" into big flat "flakes")

I use a stand mixer and dough hook to:

• Mix egg yolks, one at a time, to butter - flour mixture
• Add salt
• Dribble water in as needed until dough forms a ball and pulls from the side of the mixing bowl
• Form the dough into a disc and wrap in plastic wrap.
• Refrigerate for about an hour

After it has chilled, roll it out as the recipe says. Aim for about one-eighth inch thickness. Just make sure you have plenty of flour all around so the dough doesn't stick to your table.

Here is another tip: Use a french rolling pin to roll the dough and you'll find it's easier than a traditional rolling pin with handles.

I think you'll enjoy this crust much better than the earlier version. Anything with butter has to be better! Oh - and have a glass of wine while you're rolling that dough out - it's a lot of work and you need to stay hydrated!

UPDATE: I was recently asked how I got the grape leaves and vines on the crust. It's pretty easy, first grease the pan as you normally would (I use butter). Then cut your design from a very thin piece of extra crust. Stick the designs (facing out) to the inside of the pan (see photo), then place the big, main crust inside. Everything else goes as normal.

When I first moved to California's Central Coast many years ago, I was introduced to the Tri-tip. Tri-tip is a triangle-shaped cut of beef from the bottom of the sirloin. There are two per animal. When I temporarily moved away from California some time back, I found it is almost impossible to find tri-tip at the local market.

Tri-tip can be roasted, but most commonly it's grilled. It is wonderfully marbled with fat and if cooked properly, is a succulent, juicy piece of meat. Unfortunately, many of the "cowboys" around here don't know how to cook it without ruining it. They stab it, trim ever piece of external fat off, stuff it with garlic cloves, and constantly fiddle with it on the grill. Wrong, wrong, wrong.

Here's how to cook a tri-tip perfectly every time. Your guests will think you're a great cook, but this method involves doing less. Just remember - "less is more." (Repeat that over and over as you cook.)

Selecting Your Tri-tip

Tri-tips are usually available in "trimmed" or "untrimmed" versions. The untrimmed version has a thick layer of fat on one side, and is understandably cheaper by the pound. Some people leave the fat on, and some trim it off at home.

Also, when selecting the meat, look for nice, even marbling. There shouldn't be any section wider than your finger without the little lines of fat running through it.

Preparing to Cook a Tri-tip

Which is right? Trim the fat layer off or leave it on?

Well, it really is a lot of fat. And it causes flare-ups on the grill. My advice is to trim off most of the fat layer, but leave a little. When you cook it, place the fat layered side up. As the meat cooks, the fat will melt and baste the meat.

I have seen the local "cooks" randomly cover their tri-tip with all kinds of salt, pepper, garlic, Lawry's seasoned salt, you name it. Seasoning is good, but just arbitrarily throwing it on the tri-tip can ruin the meat's potential.

I've cooked literally hundreds of tri-tips over the years. Here is the best way to cook yours:

This is important: Take the tri-tip out of the refrigerator 2-4 hours before you cook it. It should be at room temperature when you grill it or roast it.

• Use a very light sprinkling of Adolph's meat tenderizer - use Adolph's and not some cheap store brand. It's the real deal. Don't use too much though or your meat will get mushy. No one likes mushy meat.
• Follow with Grizzly Joe's "Trail Dust" as a dry rub all over the meat - I've tried everything, this is the absolute best spice for tri-tip (and this is NOT a paid endorsement).
  • As a guide to how much rub - you should still be able to tell it's a tri-tip when you're done. You're not wrapping a present, just seasoning the meat.
• Set the meat on a cookie sheet and let it reach room temperature. If you cook it when it's cold inside, you'll burn the outside and the inside will still be raw.

Not too hard right? But many backyard cooks have the habit of stabbing the meat and stuffing garlic inside. If you do this, the juice will just run out as you cook the meat, and it will be dry. Another thing I've seen is slathering the meat with oil, then pouring on the spices. The oil is not necessary. This meat is pretty fatty already. Just rub it, and leave it. The natural juices from the meat dissolve the salt and spices and pull that flavor into the meat as it waits for grilling.

Grilling the Tri-tip

I prefer grilled tri-tip over oven-cooked. I've done both and they are both excellent. Here we'll talk about grilling your tri-tip.

Get the grill nice and hot. I shoot for around 400 degrees F. I have a gas grill with three burners. I start with the burners all on high. Once I'm ready to put the meat on, I set the left one on high, the middle one on low and the right one on low. Then I place the tri-tip, fat side up over the space between the center and right low burners. It will drip and flare up so don't put it right over the fire. This gives a nice indirect heat to the meat. The corners of the roast are thinner and cook quicker. It's easy to dry them out.

A lot of wanna-be cowboy grillers poke, and cut, and flip the meat over and over - then poke it again just for good measure. Never, ever stab the meat. Every hole you make lets more juice run out. Poking and flipping the meat should also be done as little as possible. Leave your meat alone! Let it cook.

I always flip the meat the exact same number of times for every tri-tip. ONCE. Flipping the meat does not help your meat cook sooner, or more evenly, or anything. It is just the sign of an impatient cook. There is only one reason to flip your meat over. To cook the other side. Do it one time - usually after about 15 minutes of cooking on the first side.

Once you've turned the tri-tip, and cooked it for 5 minutes or so, press the center to test the firmness. If it feels mushy like raw meat, you may need to raise the heat just a bit. Most people like their tri-tip pink in the middle. Medium to medium-rare. It should not be hard when you press on it. You are looking for about the same texture as the muscle in the palm of your hand just below your thumb.

Generally, about 25 to 30 minutes should be plenty for a tri-tip, depending on size of course.

Let Your Meat Rest

The meat will cook another 10 minutes or so when you take it off the grill. You need to let it rest. If you don't, you'll have dry, tough meat. Remember, you're cooking a muscle. When that muscle gets hot it contracts, squeezing the juice out of the center. When it's taken off the heat, it relaxes and the juices are drawn back into the center of the meat, making it juicy to eat.

Let the meat rest under a tinfoil tent on your cutting board for about 10-15 minutes.

Cutting Tri-tip

Tri-tip has a definite "grain" to the meat. Cut against the grain for best results. I like to cut the meat into steaks about 1/2 inch thick. Many people cut tri-tip very thin, which is good for sandwiches. But the real reason they cut it thin is because they've poked, stabbed, flipped, salted, and burned it into a hockey puck. The only way to eat a hockey puck is to cut it thin.

If you're tri-tip is juicy and flavorful, cut nice steaks onto your guest's plates. It is my favorite piece of a bovine.

Summary

Serve tri-tip with garlic bread, salad, and maybe a potato. If you use the Grizzly Joe's seasoning, you probably won't need to add steak sauce.

You may not be able to pick this up at your local store. But if you ask your butcher to get tri-tip for you, he or she may be able to order it, or cut it special. It's well worth the effort.

Go Get a Tri-Tip!

A cocktail party can be more daunting than a dinner party if you don't remember the rules. However, it is a great way to kick back and relax with your friends. There is no need to have a theme or a special occasion.

The Key Factors:

• Expect 60% of the number of people you invited.
• Do not serve from the kitchen. Set up a bar.
• Have someone (not you) tend bar. Ask a friend or hire a local bartender ($15-20/hr).
• Multiply the number of guests times three for the number of glasses you need.
• Use small plates and finger foods. This is not a dinner party.
• A cocktail party should be two hours in length sometime between 6PM and 10PM.
• The area in your home that you select should be cozy, but not overcrowded.
• Keep furniture to a minimum. You want guests to stand and socialize, not sit in the corner.
• In order to cut down on the number of bottles of alcohol you need, select a signature drink(s).
• Don't forget to have non-alcoholic beverages (again choose a small selection) for the designated drivers.

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In honor of Spring and taking are cue from the spring fashion colors (turquoise, coral, green, raspberry), here are a few signature drink suggestions:

The Go Girls at ON THE GO 4 U are champagne drinkers so here are a few ways we suggest to change the champagne:

1. Add 2 dashes of Chambord or pomegranate juice to champagne.
2. Add 4 dashes of Blue Curacao to champagne.
3. Shake ice, a measure of Creme de Menthe and Irish Whiskey, strain into a champagne glass and top with champagne.

Not a champagne drinker? Try Smirnoff Ice with a touch of your favorite colored liquor and serve over ice.

Remember, we are thinking spring so why not try these combinations:

Bellinis are always fun. Mix it up a bit and use the same concept for a martini. Use 2 measures of your favorite vodka to 1/2 measure of Peach Schnapps and a touch of peach juice. Use the same preparation method as with any martini.

Margarita with a twist. Use equal parts tequila and pink grapefruit juice and 1/2 measure of Countreau.

Want something a little blue? Use equal parts of vodka, tequila and blue curacao. Stir with ice and fill the glass with lemonade.

And of course don't forget, the classic mojito!

If you are going to experiment, make sure you test your recipe before the party. Whatever the signature drink, remember to drink responsibly and be a responsible host.

Must have books for party planning:

Every household that is going to have cocktail parties should have a decent bar manual or classic cocktail book.

The Last-Minute Party Girl : Fashionable, Fearless, and Foolishly Simple Entertaining

This must have book contains party etiquette as well as quick recipes that are great for any cocktail party.

The Cooking Club Party Cookbook: Six Friends Show You How to Plan, Prep, and Party

How often should you have a cocktail party? Well, if your social schedule is busy and assuming that your friends are hosting events as well, we suggest having some kind of get together for each season as a relaxing time to catch up with the gang.

Indra A Books, author of this and many other lifestyle articles, is the owner and founder of ON THE GO 4 U, Personal Shoppers & Concierge Service in the Washington DC metropolitan area. The company’s creed is to provide its clients with the ultimate life management experience. In addition to its services, ON THE GO 4 U also publishes a monthly e-zine and conducts workshops on wardrobe, entertaining and decorating.

For more information about the author and ON THE GO 4 U, please visit http://www.onthego4u.net

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As a kid, I was always intrigued by Colonel Sanders licking his fingers and talking to me about his secret recipe on television. Same goes for the Olive Garden's breadsticks and Pasta e Fagioli soup.

If you've ever wanted to make some of those recipes at home, there is a book that gives them all to you. Besides a ton of other information. It's called America's Most Wanted Recipes 1 & 2 and it's packed full of nearly everything you can imagine. It's in ebook form, so you can download it right away and start cooking. Click Here!

Besides the main product, it comes with much more such as:

There is enough info here to keep you happy for a long time. Check out America's Most Wanted Recipes 1 & 2.