Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: grossie on August 21, 2013, 08:47:33 AM
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Finally got the new butcher in town to cut me a tri-tip.
Sliced up some peppers and onions and added the kitchen sink marinade - literally every thing in the cupboard and fridge. :-)
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O.K...I am hungry already for this one. Looks great in the bag! (salivating...) ;D
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Sounds like this will be good.
Now dumb question , how do you seal a bag like that full of liquid?
Everytime I have liquid in a bag a lot of it gets pulled to the seem and make one h*ll of a mess
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I start with vacuum and seal, then as soon as the juice gets out of site towards the seal, I hit it again to stop it, then hit the seal (no vacuum) button. I had a tiny mess this time. Usually, I fall into the huge mess category also. :-)
Here's my problem with this one. I really want it to marinade for at least two days. I sealed it up last night and put it in the fridge. My wife has plans on Thursday night and I have plans on Friday night. Will it keep until Saturday?
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It should keep fine in the fridge...BUT- what is in the marinade?
If it s a salty mix - you may have too much salt flavor in the meat from an extremely long time int he bag....or if it contains too much of an acid ( pineapple juice, orange juice, or any ascorbic or citric acid, etc ) the meat could "pulpy" or "mealy" in texture.
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The best I can recall, it has mustard, ketchup, soy sauce, worchester, liquid smoke, Mr Yoshidos, bbq sauce, salt, pepper, garlic powder, and Pappy's seasoning.
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Save your marinade after you remove the Tri Tip. Put it into a 3 Quart Sauce Pot, add a cup of red wine, any kind, and bring it to a boil. Recuce the heat to a simmer (LOW) and let it cook till it reduces to the point where it starts to thicken. Then take a little of that sauce mixture and add it to no more than one tablespoon of corn starch in a mixing cup. Stir that mixture till it is smooth but not watery. Then add that mixture to your sauce pan and raise the heat one more time till you have a boil and then reduce the heat again to a simmer. Pour that mixture over the Tri Tip slices when you are ready to serve or put in a gravy bowl and let people take what they want.
Just a suggestion.
Ed
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with that mix I would take it out of the marinade after 24hrs and rinse it
then re-seal it until you're ready to cook it
Yep...that is good advice!
Save your marinade after you remove the Tri Tip. Put it into a 3 Quart Sauce Pot, add a cup of red wine, any kind, and bring it to a boil. Recuce the heat to a simmer (LOW) and let it cook till it reduces to the point where it starts to thicken. Then take a little of that sauce mixture and add it to no more than one tablespoon of corn starch in a mixing cup. Stir that mixture till it is smooth but not watery. Then add that mixture to your sauce pan and raise the heat one more time till you have a boil and then reduce the heat again to a simmer. Pour that mixture over the Tri Tip slices when you are ready to serve or put in a gravy bowl and let people take what they want.
Just a suggestion.
Ed
And so is that! ;)
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...watching
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I definitely will save the marinade. I usually put it in a pan, add a little more Pappy's and cook the peppers and onions until they are tender. Add some potatoes and cover with the sauce.
Jack - take it our of the marinade, rinse it off and put it in a separate bag and seal it until Saturday? I'm assuming you are not telling me to put it back in the marinade, right?
Thanks for all the input folks.
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I am pretty sure Jack was recommending just remove the meat form the marinade, rinse it off - the re-vacuum seal it in a bag without any marinade until you get ready to use it.
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...watching
X2
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The common sense to that is do NOT add a rub that includes salt. You are going to have salt from Worcestershire, soy, teriyaki, ketchup and all of the other ingredients. That way it won't get salty.
Ed
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...watching
X2
X3
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...watching
X2
X3
x4 and hungry :P
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...watching
X2
X3
X4 1/2!! :D :D :D
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Rinsed and sealed.
Tommy - when I resealed the peppers and onions and juices, I did a vacuum and seal, then when the juices started heading to the top, just hit the seal button. It stopped the vacuum. A little bit easier than how I explained it earlier.
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Sigh. Almost done, but it could have been so much better. My wife and I are now empty nesters (for a whole week now) and she wanted to invite my father-in-law over. He won't eat if the beef is red. So, I'm going to have to cook it longer than I want to. Maybe I can keep a little pink in the middle and serve him the rest.
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Noooooo! Noooo! Don't do that! Pull it at 130 degrees and serve it rare to medium rare. But, if you must.
Ed
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I'll have to look that up for the next one.
This one turned out delicious, though. Was not too done for me, and my father-in-law went back for seconds. And thirds.
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Looks good to me. Kind of hard to mess-up that cut of meat
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The thing about Tri-Tip is it's shape allows for you to please everyone. It will be more done on the ends then in the center if grilled over high heat. You can end up with medium rare in the thick center and medium to medium well at the thinner ends.
Also you can slice it early and bring out some slices to finish on the grill for that invited guest who does not eat any meat under medium.
The Trisket that Jack is speaking of is pretty simple to make. Start the tri-tip out at 225F until the IT reaches 140F then tightly wrap in foil and bump up the temp to 260F until the IT of the Tri-tip hits 195F to 200F. This typically takes around 5 1/2 hours. Then let it rest for at least 30 minutes then slice across the grain using Jack's slicing diagram.
It comes out super moist and tender. You can slice it and it does not fall apart. Give it a try one time.
Does this look dry?
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_140438_zpsee544942.jpg)
Slices like butter but does not fall apart.
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_140429_zps360aee2b.jpg)
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Looks great!
Sounds like my electric smoker would be perfect for that. I'll give that a shot next time around.