Tri-tip this week

[grossie]

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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[teesquare]

O.K...I am hungry already for this one. Looks great in the bag! (salivating...)

[TMB]

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

[grossie]

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?

[teesquare]

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.

[grossie]

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.

[veryolddog]

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

[teesquare]

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!

[sliding_billy]

...watching

[grossie]

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.

[teesquare]

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.

[muebe]

...watching

X2

[veryolddog]

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

[drholly]

...watching

X2

X3

[RAD]

...watching

X2

X3

x4 and hungry