Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: nepas on December 19, 2011, 03:05:38 PM
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Going to do a Tri-Tip with some Santa Maria Tri-Tip rub i get when i visit my mom and sis in Calif.
Prob going on my MAK tomorrow.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00641-2.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00642-2.jpg)
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Love that Pappy's seasoning. Made right here in Los Angeles!!
Looking forward to the finished pics!!!
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Just a comment for all about tri-tips. Went to Costco and couldn't find a fresh tri. Found one in the cooler in a bag from Mortons of Nebraska. Grilled it last night on the 4 Burner RED. Looked wonderful. When sliced and tasted, it was so salty from the marinade it was packed in that it couldn't be consumed. Now, I love salt but couldn't eat it. So disappointed. Taking it back. Phil
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Just a comment for all about tri-tips. Went to Costco and couldn't find a fresh tri. Found one in the cooler in a bag from Mortons of Nebraska. Grilled it last night on the 4 Burner RED. Looked wonderful. When sliced and tasted, it was so salty from the marinade it was packed in that it couldn't be consumed. Now, I love salt but couldn't eat it. So disappointed. Taking it back. Phil
did you rinse it real good before cooking? I do not like any prepackaged seasoning..l had bad experiences with them on pork tenderloins. Was it from the Morton salt ppl? Pam ★*˚°。°
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Yes I rinsed with in cold water, in fact, twice. Then I dryed and applied some canola oil and just a touch of Awake-a-Steak. The salt taste was all the way through the meat, not just the outside. YUK! The meat was very soft and tender from the process in the bag. Phil
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Yes I rinsed with in cold water, in fact, twice. Then I dryed and applied some canola oil and just a touch of Awake-a-Steak. The salt taste was all the way through the meat, not just the outside. YUK! The meat was very soft and tender from the process in the bag. Phil
Phil..I was wondering becauses I have used a salt crust before and not had that happen..Pam ★*˚°。°
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Phil next time try soaking it in cold water to try and pull some of that salt back out of the meat. They probably inject it with a salt solution before packaging.
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Soaking is a great idea but the salt tast was all the way through. Just awful. I'll keep looking for fresh tri-tips. Phil
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Love that Pappy's seasoning. Made right here in Los Angeles!!
Looking forward to the finished pics!!!
Yup
nepas was born and raised in the good ol Antelope Valley
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Just a comment for all about tri-tips. Went to Costco and couldn't find a fresh tri. Found one in the cooler in a bag from Mortons of Nebraska. Grilled it last night on the 4 Burner RED. Looked wonderful. When sliced and tasted, it was so salty from the marinade it was packed in that it couldn't be consumed. Now, I love salt but couldn't eat it. So disappointed. Taking it back. Phil
did you rinse it real good before cooking? I do not like any prepackaged seasoning..l had bad experiences with them on pork tenderloins. Was it from the Morton salt ppl? Pam ★*˚°。°
I can't stand salty meat either Pam!
That is never a problem with my seasonings tho ... All of the seasonings I make are VERY low in salt content. SO much so that you can apply them heavily - and vacuum bag the meat for 3 or 4 days - and put them right on the grill without rinsing- and there be no salty taste. Period.
I believe that Phil's are low salt as well - ;D.
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Tee & Phil..I like both of you guys seasonings because of the low salt content. Being diabetic I need to control all that for my sake. I make absolutely everything from scratch, no preprocessed anything here. I have tried so many different kinds and just settle for my own salt, pepper and gahhlick, I finally found some granulated onion, instead of the powdered. Now I have more choices..Thanks guys. Pam ★*˚°。°