Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: teesquare on May 27, 2012, 12:39:13 PM
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It started out at 4.5 lbs. Then - I trimmed 20 oz. of fat off it.
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I seasoned it with my new Grilled Meat Rub....Then made a marinade using w/ 1 cup canola oil, 1/2 cup apple cider vinegar, and 1/2 cup water. Whipped on highest setting in blender - then placed in vacuum bag - then into the fridge for 5-6 hours.....more pics when it comes out for cooking!
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Nice full-sized pc of meat ya got there T 8) ::) 8) :o Tri-Tip looks nice as well ;D ;D ;D ;D
Keep those pics coming...This is gonna be good!!
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Yep looking forward to the finished product ;)
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Nice full-sized pc of meat ya got there T 8) ::) 8) :o Tri-Tip looks nice as well ;D ;D ;D ;D
Keep those pics coming...This is gonna be good!!
You some funny!
Iam thinking...6 hour marinade on this one...?
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Wouldn't hurt..marinade seems to be on the mellow side.........
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Tee....Just where did you find a Tri-Tip so far up into the NC Woods?
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Is it done yet? ;D
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Tee....Just where did you find a Tri-Tip so far up into the NC Woods?
Had to con my butcher into getting some. M&M Meat locker in Hendersonville NC. Old time butcher shop, not nice like the ones in Greenville. ;D
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O.K. so, I mixed 3 tbs of the new Grilled Meats rub ( kind of an Argentina - meets Montreal group of aromas ad flavors ;D ) with 1/2 cup canola oil, 2 oz. of apple cider vinegar, and 2 oz. water. Whip at high speed in the blender
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/DSCF1497.jpg)
Was a nice size Tri-Tip...
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/DSCF1502.jpg)
added more Magic Meat Dust
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/DSCF1506.jpg)
flipped it once.....
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/DSCF1528.jpg)
tented it in a roasting pan for 20 minutes....LOOK at the au jus!!! Sacrebleu!!!!!
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/DSCF1530.jpg)
It cooked to 126F before I could get it off the grill, then went to 134F while tented...SHOOOOT!!!! Oh well - the wife is happy - no rare for her ;D
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/DSCF1536.jpg)
Slap it on da plate!
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/DSCF1540.jpg)
WOW! I hope you will forgive any "blowin' my own horn" - but THIS rub may be the best one I have ever made for general grilled meats. I did not want to talk about yet - but...
O.K. but now for dessert... (gotta keep the Mrs. happy ;) ) South Carolina peaches are just arriving... - and these are on the small side - but intense peach flavor...Now how to "amp that up"? We will start with grillin' em to bring those sugars out a bit more....
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/DSCF1546.jpg)
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/DSCF1552.jpg)
Nice start....but - not good enough...So.....when all else fails - head for the liquor cabinet ;D
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/DSCF1514.jpg)
Combine these - and simmer to thicken...........
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/DSCF1522.jpg)
And what else to add to the desired contrast of flavors and textures....?
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/DSCF1520.jpg)
Thats right - slightly salted, butter browned pecans! Nothin' says southern summer desserts like this...
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/DSCF1524.jpg)
Are you ready for it????????????
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The honey, bourbon, cinnamon glaze was just the ticket to go witht he grilled peaches and roasted pecans!
And - the Malbec was was great with the Tri-Tip too! :)
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Fantastic!
Now you have experienced the Tri-tip.... What you think Tee?
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Fantastic!
Now you have experienced the Tri-tip.... What you think Tee?
It easily moved ahead of brisket for me. And -from my Texas tradition of cooking - you KNOW that says a lot. Great beefy flavor, much less fat....What's not to love? I just have to buy a few at a time so that I can always have one when I want it.
And - the Yoder just pumps out the smoke now. Great smoke profile in the flavor. Not too much...just right. Really impressed with the latest up-dates!
T
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Lookin' good, T!!! I will be keeping some tri-tips in my freezer from now on. Since I found that butcher shop in Taylorsville that stocks tri-tip (even if I have to buy the whole cyro pack), I think it is worth it in the long run. It truly is one fine tasting cut of meat.
Art
A nice Malbec does pair-up nicely with the tri-tip, or just about any beef, IMO.
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Lookin' good, T!!! I will be keeping some tri-tips in my freezer from now on. Since I found that butcher shop in Taylorsville that stocks tri-tip (even if I have to buy the whole cyro pack), I think it is worth it in the long run. It truly is one fine tasting cut of meat.
Art
A nice Malbec does pair-up nicely with the tri-tip, or just about any beef, IMO.
I've been reading about tri-tips for years now. That looks mighty good, T -- glad you got your Yoder dialed in. I'm thinking a trip to Taylorsville this week . . .
Hub
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Just perfect T!! There is a time for brisket and there is a time for Tri-Tip....of course one is done in under a couple of hours and the other is done one day after another ;D
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Art:thanks! - you will find that most grocery store meat cutters CAN remove the Tri-Tip from the bottom of the bottom sirloin. They usually cut it up into sirloin or "flank" ( mis-labled?) steaks - so it is available - if you can get the meat cutter to think outside of the box...
Hub: I can tell you Hub, the lesson learned in the up-grades from Yoder is that not all pellet burners smoke alike. I think there was a perception I held that all pellet grills produce similar amounts of smoke. ( Exception - I had seen that the MAK could pump it out!)
But - now, it is giving me a nice smoke profile - not too much, not too little. Really nice IMHO, and taste preference.
Smoke: I do love the briskie - but...I am now a Tri-Tip fan for sure too!
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great meal. love me some tri tip. i like the peaches too. grilled peaches are the best.
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Great job on the tri-tip, and your fresh peach desert---Awesome
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Yummy man it looks good