M3 Tri-tip & Crab Surf-N-Turf

[TentHunteR]

The wife spied Tri-tips at the super market and snatched up a couple. We slathered both with some brown mustard then applied some BPS Jallelujah to one. The other got Savor Spices test rub, dubbed "M3", and meant for stout cuts of meat.

Onto the MAK running at 250°. Pulled at  an I.T. of 132° to rest.


Look at the crust from the M3. It smells incredible!




Served with some steamed snow crab legs & a salad.



The M3 is somewhat reminiscent of Jerk seasoning, but with a lot less heat. It's bold flavor works really well with beef. I like it a lot.

[pz]

Wow, that looks delicious!

[sparky]

that's one of the best meals you have posted lately Tent.  everything looks fantastic.  I have never used M3 as a rub.  I use it for a great marinade.   

[sliding_billy]

Great looking meal.

[Sam3]

Looks great Cliff. I just received my bottle of M-3. Going to try it out soon.

[HighOnSmoke]

Fantastic cooking Cliff and I really like the M3 on beef too!

[muebe]

Yep that M-3 is great stuff!

And I am almost out :'(

Great looking plate Cliff! Digging on the salad too.

[hikerman]

Very nice job Cliff! I'm hungry again......

[smokeasaurus]

That is a heck of a good looking plate. I like the thicker slices of tri as well.

[teesquare]

Very nice Cliff!   
It looks really tasty-
Now that you have tried it as a rub - you really ned to use it as a marinade..

1-cup canola oil ( you can use others - but I like canola because it has no flavor)

1/4 cup apple cider vinegar

4 Tbs ( or more to taste)  M-3

Blend at high speed. It will change color and thicken. Then you can add a little water to thin it back to the viscosity you want.

Marinade 4-8 hours.  Remove, pat dry - grill hot and fast to 135-140F internal temp. Or doneness as desired.
T

[drholly]

Nice looking tri's, Cliff. 

[TentHunteR]

Very nice Cliff!   
It looks really tasty-
Now that you have tried it as a rub - you really ned to use it as a marinade..

1-cup canola oil ( you can use others - but I like canola because it has no flavor)

1/4 cup apple cider vinegar

4 Tbs ( or more to taste)  M-3


Blend at high speed. It will change color and thicken. Then you can add a little water to thin it back to the viscosity you want.

Marinade 4-8 hours.  Remove, pat dry - grill hot and fast to 135-140F internal temp. Or doneness as desired.
T

I'll give it a try as a marinade soon.

Some of the M3 mixed with the tri-tip juices on the plate and let me tell you, I was all too happy sopping that up with some bread. YUM!!!

[Smokin Don]

Great cook Cliff, the tri tip looks perfect!!! Don

[sparky]

Very nice Cliff!   
It looks really tasty-
Now that you have tried it as a rub - you really ned to use it as a marinade..

1-cup canola oil ( you can use others - but I like canola because it has no flavor)

1/4 cup apple cider vinegar

4 Tbs ( or more to taste)  M-3

Blend at high speed. It will change color and thicken. Then you can add a little water to thin it back to the viscosity you want.

Marinade 4-8 hours.  Remove, pat dry - grill hot and fast to 135-140F internal temp. Or doneness as desired.
T

is that the formula?  I've been using 1/2 oil, 1/4 cup vinegar, 4 tbs m3.  and I have let my tri's marinade for 24 hours w/ fantastic results.  i'm using m3 to marinade some Costco shrimp today.  I love m3.  I will have to try it as a rub sometime. 

[teesquare]

I vary the amount of vinegar based on 2 things:

1. - How long you want to marinade for. Longer marinade - less vinegar

2. Meat type: Lighter meats and fish - less vinegar

But, some folks like more or less vinegar....so it is a very easy to adjust the recipe. Play witht eh combinations you like in ratios, and the type of vinegars. I like rice wine and balsamic vinegars too....

The thing to be careful of is to not put too much vinegar - for too long - else it begins to break down the meat and make it mealy or pulpy. Less critical with red meats - more critical with poultry and fish.