Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: Wingman on November 11, 2016, 11:19:16 AM
-
Tri-tips are pretty scarce in my neck of the woods; up until now I’ve had to ask a butcher to cut one from the sirloin special for me. It’s happened twice. So I was shocked the other day to see sliced “Tri-tip Steaks” in a package at my local grocery store. They were about ¾” thick. So I asked the butcher behind the counter if they had any that weren’t cut. He went into the walk-in and came back with a sealed package of 4. Just blew me away. I asked if they would be carrying this regularly and he said they would be offering the steaks going forward so I should be able to get a whole roast most of the time. Yeehaa!
So it is trisket time! I have been wanting to do this cook since the first time I saw Muebe post about it. And I had bookmarked HighOnSmoke’s cook from last year to get his foil recipe:
2 Tbl melted butter
¼ tsp granulated garlic
¼ tsp dried parsley
¼ tsp granulated onion
2 tsp Worcestershire
2 tsp soy sauce
2 tsp beef stock
I’ll be using that again. Anyway, on to the show. - WARNING - Green orbs ahead.
(http://www.deansmiley.com/Files/MAK/Trisket/tritip.jpg)
Onto the MAK with some Montreal Seasoning and extra pepper
(http://www.deansmiley.com/Files/MAK/Trisket/cooking.jpg)
Pulled off the MAK at 150 IT, foiled, and took to 200 in the oven
(http://www.deansmiley.com/Files/MAK/Trisket/carved.jpg)
(http://www.deansmiley.com/Files/MAK/Trisket/meal1.jpg)
Very tasty, I wonder how this would be in the Pepper Stout Beef
(http://www.deansmiley.com/Files/MAK/Trisket/meal2.jpg)
Thanks for looking.
-
That's a scrumptious plate of food that makes me what some Tri-tip tonight.
I have never eat Tri-tip but this is pushing me that way.
-
Beautiful...looks like a small brisket..had some at one of the gatherings but can't get them here in town. .☆´¯`•.¸¸. ི♥ྀ.
-
Beautiful...looks like a small brisket..had some at one of the gatherings but can't get them here in town. .☆´¯`•.¸¸. ི♥ྀ.
It's like they can't seem to get over the Rockies. Apparently, only West Coast beef critters have tri-tips?
-
Living in CA, we love tri tip... in fact, what brisket is to Texas, tri tip is to us. I am going to have to try a trisket one of these days. Just afraid to take the IT temp that high. 140-145° is where I prefer my end result to be ;-)
-
Living in CA, we love tri tip... in fact, what brisket is to Texas, tri tip is to us. I am going to have to try a trisket one of these days. Just afraid to take the IT temp that high. 140-145° is where I prefer my end result to be ;-)
I kept looking for the point on the tri-tip. Dang, no fat to be had.
-
The Trisket looks great!
But that many peas on one plate might get you arrested by Sheriff Pappy
-
The Trisket looks great!
But that many peas on one plate might get you arrested by Sheriff Pappy
My plate was the one with corn
-
Excellent looking trisket!
-
I forgot to tell you the chicken story. Those two 4lb birds cooking behind the trisket were cooked to pull the meat and freeze. So here’s what happened. I pulled the meat and got three one pound vac-sealed bags. My Honey labeled them while I cleaned up. I got up the next morning and they were still neatly stacked on the counter beside the fridge. I can do stupid things with the best of them.