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Author Topic: Hello  (Read 1597 times)

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Offline Neenjuh

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Hello
« Reply #-1 on: January 29, 2014, 10:08:26 AM »
Hi, I am kind of new to the smoking world.  Have helped my dad for years on BBQing chicken but recently got a smoker for Christmas (Dyna Glo offset) and getting it ready to start smoking.  Since it's been extremely cold around here (KY) I have put off on firing it up as of yet. Just looking for a forum to get some knowledge from. My overall goal is to become familiar with the tri tip because I am trying to replicate a smoked sirloin I had during a business trip out in West Kansas. By far the best steak I have ever had.  Apparently the company is owned by Texas Land and Cattle and I have found that they use the tri tip. In Kentucky, butchers don't seem to put it out. Aside from that I just ordered some Grill Grates as well as an AMNTS 12". Can't wait to be able to use some of this!
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Offline TMB

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Re: Hello
« on: January 29, 2014, 10:09:45 AM »
Welcome from Alabama
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Offline teesquare

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Re: Hello
« Reply #1 on: January 29, 2014, 10:13:45 AM »
Good to have you! We need more ninja chefs here...Got any Kobe beef to share? ;D

WELCOME!
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Offline Pam Gould

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Re: Hello
« Reply #2 on: January 29, 2014, 10:14:37 AM »
Hello and welcome from NW Ohio.  Pam .☆´¯`•.¸¸. ི♥ྀ.
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Offline sliding_billy

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Re: Hello
« Reply #3 on: January 29, 2014, 10:16:10 AM »
Greetings from North Texas.
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Offline pz

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Re: Hello
« Reply #4 on: January 29, 2014, 10:21:26 AM »
Welcome from Idaho
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Offline ACW3

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Re: Hello
« Reply #5 on: January 29, 2014, 10:30:31 AM »
Welcome from NC.

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Offline Hub

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Re: Hello
« Reply #6 on: January 29, 2014, 10:43:08 AM »
Here's another NC welcome  ;D

The tri-tip is a regional cut common in the Midwest and West but very hard to locate elsewhere.  Here in the Southeast it is ground into hamburger unless you can find a butcher to save it for you. 

Hub
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Offline CDN Smoker

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Re: Hello
« Reply #7 on: January 29, 2014, 10:46:52 AM »
Welcome from Manitoba, Canada ;D
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Offline Neenjuh

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Re: Hello
« Reply #8 on: January 29, 2014, 10:48:14 AM »
Quote from: teesquare on January 29, 2014, 10:13:45 AM
Good to have you! We need more ninja chefs here...Got any Kobe beef to share? ;D

WELCOME!

Haha! Only advice I can give you on Kobe is to not order it down in Tunica, MS. Ate at one of the fancy restaurants down there and ordered it...not impressed. But I have heard there are only a handful of places in the US that actually serve true Kobe beef. 
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Offline Neenjuh

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Re: Hello
« Reply #9 on: January 29, 2014, 10:52:29 AM »
Quote from: Hub on January 29, 2014, 10:43:08 AM
Here's another NC welcome  ;D

The tri-tip is a regional cut common in the Midwest and West but very hard to locate elsewhere.  Here in the Southeast it is ground into hamburger unless you can find a butcher to save it for you. 

Hub

Thanks for the info.  I have read many posts that call it many different things, is there anything in particular I should tell my butcher? I have seen some posts mention something like this "Tri-Tip's UPC number is 1429 and Tri-Tip's IMPS/NAMP code is 185C" (credit to Rummm on here for that), now is that a universal thing that all butchers should know?

Thanks for all the warm welcomes!
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Offline TentHunteR

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Re: Hello
« Reply #10 on: January 29, 2014, 11:00:45 AM »
Welcome to the forum, from NE Ohio.

I love Tri-tip.  I find it occasionally, but it's not real common in this Midwest state, I'll tell you!  If you can't find it, the next closest option is some thick cut bottom sirloin.
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Offline jjjonz

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Re: Hello
« Reply #11 on: January 29, 2014, 11:24:50 AM »
Welcome from SE Alabama.....you sure picked good forum. I'll bet you will find anything you want to know on this forum. :)
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Offline smokeasaurus

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Re: Hello
« Reply #12 on: January 29, 2014, 11:29:53 AM »
Southern California says Howdy
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Offline HighOnSmoke

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Re: Hello
« Reply #13 on: January 29, 2014, 11:48:36 AM »
Welcome from SE Georgia!
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