Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: ACW3 on February 17, 2014, 09:04:34 PM
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I mentioned in another thread that I had brought a tri-tip to cook at Tee’s house this past weekend. I wanted to do it “trisket style”, but due to the modern “auto-correct” feature on my iPad, it came out as “trinket” style. What I didn’t fully mention was what we were going to do to the tri-tip first. As you can see in the first picture, I have a piece of horseradish root that was peeled and then run through the food processor. I pre-warned Tee about taking the lid off the food processor. Some people just have to learn for themselves, I guess.
(http://i1034.photobucket.com/albums/a429/acwiesemann/010_zpse95c696d.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/010_zpse95c696d.jpg.html)
(http://i1034.photobucket.com/albums/a429/acwiesemann/012_zps1264268d.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/012_zps1264268d.jpg.html)
The next picture shows some of Tee’s homemade beer mustard being run through the mortis and pestle scene.
(http://i1034.photobucket.com/albums/a429/acwiesemann/014_zps31669d0a.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/014_zps31669d0a.jpg.html)
Since the shredded horseradish was too coarse, we needed to pulse it a few times with the blade to make it finer in texture.
(http://i1034.photobucket.com/albums/a429/acwiesemann/016_zpsdb473459.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/016_zpsdb473459.jpg.html)
This was the dangerous part of the meal. Tee playing with knives. Actually, he takes direction rather well. (Must have been Mrs. Tee’s influence.) He really did a nice job trimming the excess fat off the tri-tip.
(http://i1034.photobucket.com/albums/a429/acwiesemann/018_zps897cf0fd.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/018_zps897cf0fd.jpg.html)
Next we have the trimmed tri-tip coated in Tee’s mustard.
(http://i1034.photobucket.com/albums/a429/acwiesemann/021_zpsa9145c00.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/021_zpsa9145c00.jpg.html)
Getting ready to coat the tri-tip with the shredded horseradish.
(http://i1034.photobucket.com/albums/a429/acwiesemann/023_zpsb9c29030.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/023_zpsb9c29030.jpg.html)
Here is the tri-tip coated on one side with the horseradish. Now it looks like the “Abominable Tri-Tip”.
(http://i1034.photobucket.com/albums/a429/acwiesemann/025_zps6034ba46.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/025_zps6034ba46.jpg.html)
If the vacuum sealed tri-tip had a chain, Tee could have worn it as a “trinket”. I prefer to call this picture “Tee meets the Abominable Tri-tip”!
(http://i1034.photobucket.com/albums/a429/acwiesemann/030_zps3b963d8e.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/030_zps3b963d8e.jpg.html)
Onto the MAK at 225. Tee used the probe and monitored it from his phone in the house.
(http://i1034.photobucket.com/albums/a429/acwiesemann/031_zps4709d5c3.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/031_zps4709d5c3.jpg.html)
Here we are well into the cook. IT was about 150, but I wanted to use a brisket beer mop to run the temperature up to about 195.
(http://i1034.photobucket.com/albums/a429/acwiesemann/033_zps883b2a90.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/033_zps883b2a90.jpg.html)
Pouring the beer mop into the pan. We foiled the pan and cranked up the grill temp to 350 to finish it off.
(http://i1034.photobucket.com/albums/a429/acwiesemann/038_zps062fb847.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/038_zps062fb847.jpg.html)
The first slice off the small end was all mine. Besides looking really good, IMHO, it tasted damn good, too. Tee ate the second slice. I think he liked it!!
(http://i1034.photobucket.com/albums/a429/acwiesemann/044_zps9c666d7b.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/044_zps9c666d7b.jpg.html)
A few more slices and we can serve dinner.
(http://i1034.photobucket.com/albums/a429/acwiesemann/045_zps59c830eb.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/045_zps59c830eb.jpg.html)
Here it is plated. Scalloped potatoes, a little fresh salad, and the sliced tri-tip. As Sparky would say, “Good food, Maynard!!”
(http://i1034.photobucket.com/albums/a429/acwiesemann/048_zps58c0b326.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/048_zps58c0b326.jpg.html)
I have coated four prime rib roasts with freshly shredded horseradish. The flavor just melts into the meat. I would do this again with a tri-tip. I think Tee will be doing this again, also.
Art
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That is a fantastic looking plate, really enjoyed this post ;D
Q; the horseradish is not real hot?
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Cooking it really tamed it down to being mild Drew. It was the best tasting Tri-Tip I have had yet. No question. The beer mop was awesome, and made for an au jus that was fantastic with it as a dip.
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Great post and what a great idea using what you guys used to flavor the meat.
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Tremendous cook both of you guys! Just beautiful! I gotta try this! :P
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My wife would like this.....Pappy don't horseradish. Great post!
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Cooking it really tamed it down to being mild Drew. It was the best tasting Tri-Tip I have had yet. No question. The beer mop was awesome, and made for an au jus that was fantastic with it as a dip.
Is that really you or a stunt double ;)
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I don't want to rob Art's thread here...he will be along later I think.
I was concerned that the horseradish might be too powerful, and how that + the mustard would work. But - they were amazingly compatible, and mild. Pap - I think even YOU would like this!
Let me give you guys the Beer mop sauce recipe we used:
1/3 cup canola oil
1/3 cup water
1/2 cup Apple cider vinegar
1- 12oz. beer - your choice, this was a lager
2-3 TBS W.O.W.
1 - ( or more to taste ) Worchestershire sauce ;)
1- heaping tsp of Better Than Boullion beef broth concentrate ( you may want more - taste it after mixing.
Blend at high speed to homogenize.
We cooked the Tri Tip until it reached 135-140F - then boated it, pour the mop over it, then tented tightly with aluminum foil.
Cooked until 190F approx.
Fantastic....simply the best tasting Tri Tip I have ever tasted. I am thinking about doing a brisket like this.....
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Cooking it really tamed it down to being mild Drew. It was the best tasting Tri-Tip I have had yet. No question. The beer mop was awesome, and made for an au jus that was fantastic with it as a dip.
Is that really you or a stunt double ;)
I am afraid I cannot burden anyone else with that mug Drew.... ;D
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Drew,
Trust me, that was no stunt double. One is enough. The world is not ready for two people with white legs like Tee's!!
Art
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Drew,
Trust me, that was no stunt double. One is enough. The world is not ready for two people with white legs like Tee's!!
Art
My Canadian brothuhs can sympathize...them legs are Winter time nudist colony camouflage ..... :D
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Great job on the trinket guys!
And glad Tee did not need any stitches or dermabond ;)
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The meat looks delicious will use the mop recipe, thanks!!! Looks like you two are having a good time!!! Horseradish always reminds me of my Dad having me help grinding some with a hand grinder; maybe three turns of the crank and I was out of the house gasping for air. Don
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Wow does that look delicious.
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WOW. i think this is the best looking tri's i have ever seen. mustard and horseradish. what a combo. i bet it tasted really good. fantastic cook guys.
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Nice work boys!
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Great job and outstanding cook.
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Fantastic cooking Art and Tim! I am going to have to try this one! Bookmarked!
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That looks great and my wife loves horseradish. The tri's here are way over priced where I can find them.
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Art, I've seen you do this with rib roasts before, but this is the best looking version I have seen to date. That crust from the horseradish looks ridiculous. YUM!!!
I already love using spicy mustard as a glue because of the horseradish-like flavor it gives. I have so got to try this!
Tee, thanks for posting the beer mop. Bookmarked!
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You guys are welcome in Tri-Tip Country anytime 8) 8)
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That really looks good! The flavors must be fantastic. However, my wife and I like meat rare to medium rare. That meat, probably tender as can be, with the horseradish must bring together the same flavors of prime rib and horseradish sauce. Real good job!
Ed
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Great post! I need to try this, I like the flavor of horseradish but dont like the "bite" of it. If cooking it like this tames it I will like it.
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That really looks good! The flavors must be fantastic. However, my wife and I like meat rare to medium rare. That meat, probably tender as can be, with the horseradish must bring together the same flavors of prime rib and horseradish sauce. Real good job!
Ed
My wife and I prefer our meat in the rare to medium rare also. The tri-tip has such a great flavor, but it also tends to a bit on the "chewy" side. You almost need to slice the meat on your slicer, as thin as you can get.
Art
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Beautiful! Not much else I can say :)
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What an interesting way to use the horseradish! I've gotta try that! Well done!
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Beautiful,and great tutorial too.Sent to wife to see if she wants to try it Iknow I sure do.
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The Abominable Tri-Tip took only a few minutes to the "Abdominal Tri-Tip"..... :D
It still makes my mouth water just thinking about it.
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The Abominable Tri-Tip took only a few minutes to the "Abdominal Tri-Tip"..... :D
It still makes my mouth water just thinking about it.
Yep, me too. ;)