haven't seen Prime Tri tip at my HEB.. is it common?

I cannot for the life of me find a sirloin cap at my heb. I look just about every time I'm there. I don't know if my visits are too early before they put what they have out or what.

bought 2 this past weekend and a friend took over the cooking.....salt, pepper, seasoning....seared the outside for 7 minutes each side on the grill. Took it off, sliced into steak strips and back on the grill till done. Was phenomenal.

Beckdiesel03 said:

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I cannot for the life of me find a sirloin cap at my heb. I look just about every time I'm there. I don't know if my visits are too early before they put what they have out or what.

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I have a hard time finding them at HEB. I've asked the butcher before and they've given me one, but otherwise I've seen the caps at Costco.

By the way, Costco's TriTip price is $11.99 / lb, vs HEB is $7.99 / lb. My guess is they are carrying over west coast pricing on the TriTip.

Tri-tip and Picanha are both great. As seen above, cooking to medium rare or medium is really good. I've also smoked Tri-tips just like a brisket and had good results. The meat is tender and ends up with a texture somewhere in between lean and moist brisket (flat and point). It's also a nice option when I'm just cooking for my wife and I and don't want tons of leftovers compared to a brisket.

I've had a prime picanha I picked up last year and froze that I need to cook soon. I've never had it other than at brazilian style steakhouses.

I've been cooking prime costco tri-tip for several years and it is wonder. A few months ago there was a wagyu tri-tip that I grabbed at HEB and it was even better. Normally wouldn't go that fancy for tri-tip, but the vacuum seal on my frozen costco prime busted while thawing in a bowl of water. Probably would have been ok, but one look at the gray meat and my wife said "get your arse to the store, this thing needs to be cooked by 7pm".

Lastly - for a while costco carried prime ribeye cap and it was amazing. We'd buy a pack and freeze individually. Those I would cook via sous vide then do a hard sear in a cast iron skillet. Sadly I haven't seen it there for a while.

Getting this to the top for next week's cooking!$

CrawfordAg said:

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You sir are mad to cut the fat cap of the picanha. That is the best part, cut the roast into steaks two fingers thick cutting with the grain. Grilling hot and fast or reverse sear are both easy methods. Slice across the grain and cover with a good chimichurri. Great value at Costco, you can get 2 1.5-3lb roasts around $30 bucks.

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It depends on how you cook it. If you sear direct to flame..absolutely leave the cap on.

If you want to smoke it low and slow then absolutely take it off. It doesn't do anything. Try it one time before saying blasphemy. That was one of the points of my post.

Also, depends on whether you sear but pulling at 125 has worked well. 122 if thinner bc it will shoot up faster.

Love them both. In answer to one poster, yes, I get tri tip at my HEB, just did last week. Picanha I have to purchase at our local Mexican meat market here in Rockport. I am leaning more to the tri tip lately, the Picanha has been terribly tough.

Garrelli 5000: I wish I could get my wife to go along with my sous vide, every time I do it she says, 'Are you doing boiled meat again?' I can NEVER, EVER get her to understand that I am NOT boiling meat. Love her to death, but she does have some funny quirks, this after 51 years, so quirks and all, I will keep her!

I get the two pack of tri-tips at Costco almost every week. One of the few things my kids will eat consistently.

I will have to try the Picanha next week!

Your local HEB should have it:

https://www.heb.com/product-detail/h-e-b-beef-sirloin-picanha-roast-nbsp-usda-choice-avg-2-6-lbs/2224742

Edit: Or are you saying it hasn't been great when purchasing from HEB?

Howdy Bunk: We have a small H-E-B in Rockport. Probably if I go to Super H-E-B in Corpus Christi they would have it. However, like I said, lean more to Tri-Tip as the Picanha has been really tough lately.

Picanha fat is delicious

Went to Costco and noticed they had fairly well trimmed 2-packs of tri-tip select for $7.99 / lb. HEB is $7.99 for prime, but they leave a thick layer of fat on the top, so you probably pay 15-20% of the weight out of 2.5 - 3 lb.

Tri tip was once easy to find in BCS. It's become a little more difficult to find as everyone seems to be using it now.

Made my first ever Picanha today. Was very pleased. Nothing super fancy. Just kosher salt then on hot wood coals fat cap side down. Coals were pretty hot and started to flame up as the fat rendered. Flipped and cooked on the other side then Took it off and after resting a bit sliced against the grain into 1.5" thick steaks then back onto the coals for a good sear. Served with grilled asparagus and sweet potato fries. Would have preferred mashers but didn't have time. I did whip up a quick batch of aioli with garlic confit and herbs. Went great with all three! No pics this time. Was too hungry to stop for the scenery!

Hmmmm, I'll have to check Costco for TriTip and Sirloin cap. Never seen either at the one in Dallas (Coit).

I went to the Plano HEB and was excited to find TriTip. Gonna smoke that bad boy soon!

SpiderDude said:

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Made my first ever Picanha today. Was very pleased. Nothing super fancy. Just kosher salt then on hot wood coals fat cap side down. Coals were pretty hot and started to flame up as the fat rendered. Flipped and cooked on the other side then Took it off and after resting a bit sliced against the grain into 1.5" thick steaks then back onto the coals for a good sear. Served with grilled asparagus and sweet potato fries. Would have preferred mashers but didn't have time. I did whip up a quick batch of aioli with garlic confit and herbs. Went great with all three! No pics this time. Was too hungry to stop for the scenery!

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I love Picanha and ironically also grilled one last night. I like your idea of slicing into steaks and the sear, will try that next time.

did a smoke and sear tri-tip last night, then rested, cut into one inch thick slices, and served. everyone seemed to like it. I really enjoyed the flavor.

That's how its done!!

Beautiful

Bought a sirloin cap from Costco a few weeks ago but had to throw it in the freezer due to last second out of town trip for the eclipse. What is the best way to cook it from the freezer?

Thaw it and cook it just like it was fresh.