There is One Cut of Meat in Shreveport-Bossier That We Don't Know How to Cook.

Last year I learned that there is one cut of meat that many folks in the Ark-La-Tex overlook and leave behind. If you walk into Kroger right now you will see some sad and lonely Tri-Tip.

Could It Be That We Don't Know What a Tri-Tip Is?

The tri-tip is a cut of beef from the bottom sirloin subprimal cut. It is a small triangular muscle, that usually weighs about 2 pounds. Where I am from in California, tri-tip is cooked regularly. We enjoy tri-tip sandwiches, tri-tip with potatoes and veggies. In Central California, tri-tip is more common than brisket. So since I have my handy dandy air fryer I decided to try and cook the forgotten cut of meat.

Krystal Montez
Krystal Montez
Krystal Montez
Krystal Montez

Here is how I prepared it.

2-pound tri-tip roast. (I trimmed the excess fat)
6-8 garlic cloves (Yes I know it sounds excessive)
1/3 cup olive oil
1 tsp salt
1/2 tsp black pepper
Your Favorite Steak Seasoning (Rub this into the roast while it sits at room temp for 30 mins)

  1. In a food processor combine olive oil, garlic, salt, and black pepper.
  2. Put the tri-tip roast a large Ziploc bag.
  3. Put the seasoning mixture inside the bag, squeeze out as much air as possible and seal the bag.
  4. Spread the seasoning and massage the meat at the same time, making sure all surfaces are covered with the mixture. Leave it at room temperature for about one hour.
  5. Air fry at 400F for about 20 minutes until the desired temperature is reached. (If you want it well-done shoot for 26 minutes)
  6. Let the roast rest for about 10 minutes before serving.

Not going to lie, this air fryer is a game-changer. It will have you cooking things you never thought you'd enjoy yes, even the forgotten meat.


Krystal Montez
Krystal Montez

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