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Beef loin tri-tip roast - Do you know...

I'm making a beef loin tri-tip roast tonight. The bottom side is all fatty. Am I supposed to leave this on or trim it all off before marinating it for dinner tonight?

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Asked by Anonymous at 12:33 PM on Jan. 6, 2011 in Food & Drink

Answers (5)
  • Leave it on, it keeps it moist.

    Answer by ObbyDobbie at 12:35 PM on Jan. 6, 2011

  • I was thinking that was a possibility.

    Comment by Anonymous (original poster) at 12:37 PM on Jan. 6, 2011

  • Agree with leaving it on, and cook it low and slow. Yum, tri-tip is one of our family favorites.

    Answer by MaryMW at 12:43 PM on Jan. 6, 2011

  • make sure you cook it fat side up, this way the when it cooks, the juice runs through the meaty part giving it more flavor & keeping it more moist.

    Answer by samurai_chica at 12:45 PM on Jan. 6, 2011

  • Leave it on, and cokk it fat side up, remove after cooking.

    Answer by SweetLuci at 4:59 PM on Jan. 6, 2011

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