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Author Topic: Tale of the Tri Tip......  (Read 3555 times)

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Offline teesquare

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Tale of the Tri Tip......
« Reply #-1 on: May 27, 2012, 12:39:13 PM »
It started out at 4.5 lbs. Then - I trimmed  20 oz. of fat off it.



I seasoned it with my new Grilled Meat Rub....Then made a marinade using w/ 1 cup canola oil, 1/2 cup apple cider vinegar, and 1/2 cup water. Whipped on highest setting in blender - then placed in vacuum bag - then into the fridge for  5-6 hours.....more pics when it comes out for cooking!
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Offline smokeasaurus

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Re: Tale of the Tri Tip......
« on: May 27, 2012, 01:03:25 PM »
Nice full-sized pc of meat ya got there T  8) ::) 8) :o   Tri-Tip looks nice as well  ;D ;D ;D ;D

Keep those pics coming...This is gonna be good!!
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Offline muebe

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Re: Tale of the Tri Tip......
« Reply #1 on: May 27, 2012, 02:01:44 PM »
Yep looking forward to the finished product ;)
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Offline teesquare

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Re: Tale of the Tri Tip......
« Reply #2 on: May 27, 2012, 02:10:36 PM »
Quote from: smokeasaurus on May 27, 2012, 01:03:25 PM
Nice full-sized pc of meat ya got there T  8) ::) 8) :o   Tri-Tip looks nice as well  ;D ;D ;D ;D

Keep those pics coming...This is gonna be good!!

You some funny!

Iam thinking...6 hour marinade on this one...?
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Offline smokeasaurus

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Re: Tale of the Tri Tip......
« Reply #3 on: May 27, 2012, 02:18:58 PM »
Wouldn't hurt..marinade seems to be on the mellow side.........
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Offline Ron D

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Re: Tale of the Tri Tip......
« Reply #4 on: May 27, 2012, 04:02:10 PM »
Tee....Just where did you find a Tri-Tip so far up into the NC Woods?
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Offline mikecorn.1

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Tale of the Tri Tip......
« Reply #5 on: May 27, 2012, 06:03:46 PM »
Is it done yet? ;D


Sent from my iPhone using Tapatalk
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Offline teesquare

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Re: Tale of the Tri Tip......
« Reply #6 on: May 27, 2012, 06:20:32 PM »
Quote from: Ron D on May 27, 2012, 04:02:10 PM
Tee....Just where did you find a Tri-Tip so far up into the NC Woods?

Had to con my butcher into getting some. M&M Meat locker in Hendersonville NC. Old time butcher shop, not nice like the ones in Greenville. ;D
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Offline teesquare

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Re: Tale of the Tri Tip......
« Reply #7 on: May 27, 2012, 09:43:55 PM »
O.K.     so, I mixed 3 tbs of the new Grilled Meats rub ( kind of an Argentina - meets Montreal group of aromas ad flavors ;D ) with 1/2 cup canola oil, 2 oz. of apple cider vinegar, and 2 oz. water. Whip at high speed in the blender



Was a nice size Tri-Tip...



added more Magic Meat Dust



flipped it once.....



tented it in a roasting pan for 20 minutes....LOOK at the au jus!!! Sacrebleu!!!!!



It cooked to 126F before I could get it off the grill, then went to 134F while tented...SHOOOOT!!!! Oh well - the wife is happy - no rare for her ;D



Slap it on da plate!



WOW! I hope you will forgive any "blowin' my own horn" - but THIS rub may be the best one I have ever made for general grilled meats. I did not want to talk about yet - but...

O.K. but now for dessert... (gotta keep the Mrs. happy ;) )   South Carolina peaches are just arriving... - and these are on the small side - but intense peach flavor...Now how to "amp that up"?  We will start with grillin' em to bring those sugars out a bit more....




Nice start....but - not good enough...So.....when all else fails - head for the liquor cabinet ;D



Combine these - and simmer to thicken...........



And what else to add to the desired contrast of flavors and textures....?



Thats right - slightly salted, butter browned pecans! Nothin' says southern summer desserts like this...



Are you ready for it????????????



The honey, bourbon, cinnamon glaze was just the ticket to go witht he grilled peaches and roasted pecans!

And - the Malbec was was great with the Tri-Tip too! :)

« Last Edit: May 27, 2012, 09:46:29 PM by teesquare »
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Offline muebe

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Re: Tale of the Tri Tip......
« Reply #8 on: May 27, 2012, 10:56:34 PM »
Fantastic!

Now you have experienced the Tri-tip.... What you think Tee?
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Offline teesquare

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Re: Tale of the Tri Tip......
« Reply #9 on: May 27, 2012, 11:06:25 PM »
Quote from: muebe on May 27, 2012, 10:56:34 PM
Fantastic!

Now you have experienced the Tri-tip.... What you think Tee?

It easily moved ahead of brisket for me. And -from my Texas tradition of cooking - you KNOW that says a lot. Great beefy flavor, much less fat....What's not to love?  I just have to buy a few at a time so that I can always have one when I want it.
And - the Yoder just pumps out the smoke now. Great smoke profile in the flavor. Not too much...just right. Really impressed with the latest up-dates!

T
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Offline ACW3

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Re: Tale of the Tri Tip......
« Reply #10 on: May 28, 2012, 03:38:35 AM »
Lookin' good, T!!!  I will be keeping some tri-tips in my freezer from now on.  Since I found that butcher shop in Taylorsville that stocks tri-tip (even if I have to buy the whole cyro pack), I think it is worth it in the long run.  It truly is one fine tasting cut of meat.

Art

A nice Malbec does pair-up nicely with the tri-tip, or just about any beef, IMO.
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Offline Hub

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Re: Tale of the Tri Tip......
« Reply #11 on: May 28, 2012, 07:32:40 AM »
Quote from: ACW3 on May 28, 2012, 03:38:35 AM
Lookin' good, T!!!  I will be keeping some tri-tips in my freezer from now on.  Since I found that butcher shop in Taylorsville that stocks tri-tip (even if I have to buy the whole cyro pack), I think it is worth it in the long run.  It truly is one fine tasting cut of meat.

Art

A nice Malbec does pair-up nicely with the tri-tip, or just about any beef, IMO.
I've been reading about tri-tips for years now.  That looks mighty good, T -- glad you got your Yoder dialed in.  I'm thinking a trip to Taylorsville this week . . .

Hub
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Offline smokeasaurus

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Re: Tale of the Tri Tip......
« Reply #12 on: May 28, 2012, 08:54:08 AM »
Just perfect T!!  There is a time for brisket and there is a time for Tri-Tip....of course one is done in under a couple of hours and the other is done one day after another  ;D
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Offline teesquare

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Re: Tale of the Tri Tip......
« Reply #13 on: May 28, 2012, 10:50:00 AM »
Art:thanks! - you will find that most grocery store meat cutters CAN remove the Tri-Tip from the bottom of the bottom sirloin. They usually cut it up into sirloin or "flank" ( mis-labled?) steaks  - so it is available - if you can get the meat cutter to think outside of the box...


Hub: I can tell you Hub, the lesson learned in the up-grades from Yoder is that not all pellet burners smoke alike. I think there was a perception I held that all pellet grills produce similar amounts of smoke. ( Exception - I had seen that the MAK could pump it out!)
But - now, it is giving me a nice smoke profile - not too much, not too little. Really nice IMHO, and taste preference.

Smoke: I do love the briskie - but...I am now a Tri-Tip fan for sure too!
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