Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: drholly on July 12, 2013, 12:38:04 PM
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In laws are coming for dinner this weekend ... I want to try a tri tip. BUT - father in-law and others won't eat meat with any red showing. He asks for prime rib well done! ???
So, I am thinking trisket. What do you say? I'd like to do it on the PBC, but open to other cookers (I have a bunch - just ask SWMBO.)
What do you say?
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In laws are coming for dinner this weekend ... I want to try a tri tip. BUT - father in-law and others won't eat meat with any red showing. He asks for prime rib well done! ???
So, I am thinking trisket. What do you say? I'd like to do it on the PBC, but open to other cookers (I have a bunch - just ask SWMBO.)
What do you say?
David, I did a Tri-Tip in my SRG while camping (with muebe's help) and everyone loved it even Kimmie was happy.
I rubbed it with gunpowder and cooked it on high til an IT of 140 then turned it to low and took it to 165 it was wonderful (http://i624.photobucket.com/albums/tt326/TMBs/TRI-TIP029.jpg) (http://s624.photobucket.com/user/TMBs/media/TRI-TIP029.jpg.html)
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Put in the PBC on the rack until IT is 150F. Then pull and foil. Put back in until the IT is 200F. Let rest in foil for an hour. Then slice across the grain.
What to season it with? Well that s your call ;)
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He asks for prime rib well done!
See...that is an issue that may be a tough compromise around here. But - I finally got the Mrs. converted away from "burnt rawhide" steaks to medium rare/medium.
( Are you sure you want to take on a challenge like that? :D...I sense some underlying problems that should be addressed before feeding him shoe leather ;) :D )
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He asks for prime rib well done!
See...that is an issue that may be a tough compromise around here. But - I finally got the Mrs. converted away from "burnt rawhide" steaks to medium rare/medium.
( Are you sure you want to take on a challenge like that? :D...I sense some underlying problems that should be addressed before feeding him shoe leather ;) :D )
I've been married to his daughter for 19 years. I was his VP for 5 years prior to that. I am well used to his eating habits. We'd go to dinner and he always put his veg on my plate. I have long since stopped comparing his steaks to shoe leather. I've even learned to stop cringing at nice steak places when he orders his well done! ???
Happily my wife and youngest daughter know how to properly order a steak (rare or medium rare... ;D) The oldest is having some independence issues and asks for medium well... but, she is an excellent softball player... ;D
So, I need to cook a hunk of meat that we ALL can enjoy - that's why I thought of the trisket.
If that's not the right choice, I'll go back to individual steaks - a few good ones and a couple wrecked!
David
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I think the trisket is a great idea to deal with folks who won't allow for any read showing. My only concern is whether you are going to have enough meat (not sure how many folks you will be serving since you said "and others"). Either 2 tri-tips or maybe a brisket if you are going to need more than a 2-2.5 lb piece of meat. You can always save leftovers, but you can't whip up 200 degrees internal in a hurry. ;)
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I think the trisket is a great idea to deal with folks who won't allow for any read showing. My only concern is whether you are going to have enough meat (not sure how many folks you will be serving since you said "and others"). Either 2 tri-tips or maybe a brisket if you are going to need more than a 2-2.5 lb piece of meat. You can always save leftovers, but you can't whip up 200 degrees internal in a hurry. ;)
Excellent point - I'm thinking two tri-tips as well. Maybe some ground brisquit for burgers as well.