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  • Tri-tip................

    OK............

    I've been perusing the archives here & found a kindred spirit.......

    gracoman & this posting about the Medium Rare Meat.......

    http://www.smoked-meat.com/forum/showthread.php?t=31881

    ^^^^what a great cookup !!!!

    I've cooked these things a ton......don't even have that many pics of them, because they have become so 'matter of course' over the years............

    This is a bit different than his setup, but a way I've done them more than any other, to medium well & this was even a haywire, almost foul ball cookup !!!!

    Forthwith:

    This was last Mother's Day

    The wife has a habit of bringing me gifts on her days ( B-day, Mother's Day, etc. )

    Today, she & her younger daughter planned a Mom's day event to paint a bunch of the seashells she brought back from Galveston Bay Texas on a recent vacation.....
    So, of course they needed to get "stuff" to do this & went to the arts & crafts store ~~~~> Came back w/ a prize for Dad....



    Wait a minute.....let me get this in focus.....



    Weird, what is it?



    Ah.....Bacon.....



    OK......I'm covered....what's up for the Moms?

    T-tip........all injected up w/3 different mixes.....


    Rubbed w/ gran. garlic, some Texas rub she brought back & Pappy's low-salt....


    Having led a fairly sheltered life, this is the1st time ever, in the history of the world I've used a charcoal basket....no idea what I'm doing.................
    the Brownie....


    Lulu ~~~~>


    Found my ancient charcoal rails that I bought new, way back when.....of course they're hanging right where somebody left them 5 years ago......
    Used them on one side w/a basket.................


    the single moved along just fine @ 275...


    The one w/ the rail & basket skyrocketed to 400 & I thought for a time I wrecked 'em.....last tip foul ball was over 4 years ago, so I was hoping it wasn't a mess...........
    These one's had a fatcap which burnt right up at those temps...


    Pulled & wrapped @ about 155 & when rested, came out just fine....


    About a 3/4 cup of pre-made ajus per....


    3/8" slab brisket bend test....


    Also did zucchini slabbed & a bend test there also...........


    Med. well & not quite, but almost fork tender........






    Fed the gals here, then drove Mom some across town & when I got there she said the wife had called....I forgot to take the strawberries, great tomatoes & apple tart we got at the farmers market early this morn.....BACK in the truck, back home, get the stuff, back to Ma's, back home, message on home phone: "That's the best dinner I've had in a long time; I ate some of all of those things & it was just perfect !!!"

    Makes it all worthwhile.....

    Happy Mother's Day !!!

    Oh, made art out of the burnt up fatcap.....
    I call it "Fatcap in Still Life"


  • #2
    Looks great! I'd take a plateful of that any day! Nicely done!
    Smokem if you got em

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    Deano

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    • #3
      Great looking cook there!
      Brian

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      • #4
        Looks awesome.


        Wish I could find tri-tip here.

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        • #5
          Looks tasty
          what did u inject them with?
          I'l take that that challange public when I have time to play. I only have a one day weekend this week.
          probably buy a flat at sams.

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          • #6
            Looks Great! TT is a cut, that IMHO can take med-well and still be delicious..... Fat Cap Artwork?....... Hmmmm...... Have to think aboot that one
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            • #7
              Thanks, DSGarner....it's way juicy done up that way....check back into Gracoman's cook & notice what happened as it cook farther along......

              TX, barkon !!!
              I've done them all the way from blood rare, smoked & un-smoked, all the way thru beef flavored soft spagetti texture of pulled....this is somewhere out in the middle !!!

              TX, c farmer !!!

              It's getting to be found in more locales all the time....the big stores like Costco, Sam's & some larger grocers have them....Restaurant Depot, if you have a connection there might....keep lookin' !!!

              Allen, the injection was at least one of the three, this:

              http://www.bordolay.com/pages/products.html

              Great stuff, best bottled beef marinade I've ever found, but kind of a west coast thing....


              And, I'm pretty sure from that pile of spices on the tubbed shot, that strained herb & garlic were the others


              Just kind of a bottled sauce gherkn, I guess......

              Favorite dry rub for these is the cocoa powder.....

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              • #8
                Thanks, Fishawn !!!

                That's a heckuva fish ya got, BTW !!!!

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                • #9
                  I like the art work

                  TT is one cut of beef that can be "overcooked" and still turn out awesome...

                  Nice work
                  Craig
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                  • #10
                    Buckie, I love tri tip. Unfortunately it only makes an appearance up here towards the end of summer (have no idea why ). But when it does make an appearance, I buy a bunch...
                    s u n
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                    • #11
                      Thanks, Mr. Smoke F. !!!

                      Yes, very wide range....ball tip that's cut next it is real good too !!!

                      Geez, Smokin' U.N......that's a heap....are you cooking all at once or is it a pre-rub to stow away?

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                      • #12
                        Thanks for the shout out 1buckie. Your Tri tips look fantastic!
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                        • #13
                          Originally posted by 1buckie View Post

                          Geez, Smokin' U.N......that's a heap....are you cooking all at once or is it a pre-rub to stow away?
                          That was tri tip for 30. I catered a wedding rehearsal dinner and they wanted tri tip among other things. So I loaded up my 18" WSM with about 15 tri tips, and my 22" WSM with 12 racks of BB.


                          Wish I took more pics but I was kept pretty busy with those and the sides they wanted too.
                          s u n
                          __________________________________________
                          WSM 22"
                          Blue SS Performer
                          Red, Green, Blue, & Black 22" OTG
                          Sam Adams 18"
                          KettlePizza
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                          Jumbo Joe
                          3 minis

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                          • #14
                            Yeah, Buddy !!!!

                            What a Double Heap-in' !!!!!

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