Jump to content

Search the Community

Showing results for tags 'tri tip'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Moderator Only Discussions
  • NEW MEMBERS READ FIRST!
    • NEW MEMBERS READ FIRST!
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

Found 28 results

  1. It’s been a while since I last cooked anything let alone posted a cook. Sorry for that but life is just very busy and hectic for us these days. It’s also been a while since I’ve had Tri Tip and it recently went on sale, so I picked up this 3.79 lb. behemoth. I took it out of the package and trimmed it up a little. I them minced some fresh Rosemary from my garden. I rubbed it down with some Worcestershire sauce, then some fresh ground salt, some fresh ground black pepper, some steak seasoning and finally the minced Rosemary. I wrapped this up in plastic wrap and let it rest in the fridge for 6 hours. I then made up some Tzatziki with I also let rest in the fridge for 6 hours. Around 4:00 I started prepping the Redhead for the cook. I started by spreading a layer of red oak chunks in the bottom of the Vortex ring. Around 5:00 I lit up a chimney of lump and poured it over the oak chunks. I place the Tri Tip off to the side and let it slowly come up to an I.T. of 113 degrees. I then took it off and loosely tented it with foil. I then opened up the vents and let the Vortex go nuclear! (Here a pic without the flash so you can see it) I then placed the Tri Tip on the CI grate for 3 minutes per side. I then brought this in and let it rest for 10 minutes before slicing. While that was happening I sliced up some veggies. I then sliced the Tri Tip in half along the seam where the grain chances direction. I then thinly sliced each half across the grain. OH YUM! I had purchased some nice Pita bread so I made a Tri Tip Pita sandwich. Delicious!
  2. thebtls

    Tri tip

    The story behind Tri Tip Beef (a.k.a. Triangle Roast): This cut of meat is limited in availability because there is only one per side of beef. Therefore it is typically ground into hamburger or cut into cubes and sold as soup meat. This often over looked piece of meat is not only relatively inexpensive but also very flavorful and has become a favorite amongst the few in the know. The tri-tip roast or steak (also called a triangle roast) is the 1 1/2 to 2 1/2 pounds of meat that sits at the bottom of the sirloin. It has great flavor and tends to be much lower in fat than most cuts of beef i.e., it's a good lean cut of beef. The thing to remember is that lean also means it will dry out faster so it is recommended that you prepare with a good marinade &/or Rub. Particularly good flavors for tri-tip are Southwestern or Asian. Because tri-tip is lean, be careful not to overcook it, particularly when preparing the full roast. Medium is as far as you should go with this cut. Use a meat thermometer to monitor often during cooking. If you are used to grilling other cuts, this one can throw some grillers off by appearing underdone when it is ready to serve and by the amount it ‘swells’ when cooked. Santa Maria/Grilled Soy Lime Style – This simple tri tip recipe utilizes a hybrid marinade that is loosely based on a combination of spices picked up from two different recipes. Ingredients  2-3 Lb. Tri-tip roast  Paul Prudhomme’s Magic Seasoning Blends – Meat Magic Seasoning Marinade:  2 teaspoons freshly ground 4-color pepper  1 teaspoon onion powder  1 Tbls. Garlic powder  2 Tbls. Sea Salt (fresh ground)  1 ½ Cups Apple Juice (100% pure juice)  ¼ Cup Soy Sauce (low sodium)  2 ½ Tsp. Lime Juice  1 Tbls. Red Pepper Flakes  2 Tsp. Worcestershire sauce  2 Tsp. Cayenne Pepper  ½ Tsp. Fresh Ground Ginger Root  Optional: Corn Syrup or Honey (3 Tbls.) Basting Sauce:  ½ cup red wine vinegar  ½ cup vegetable oil (or EVOO) (add garlic powder if you can’t find garlic infused oil) (Continued) (Continued from Beef Tri-Tip) Preparation and cooking 1. Mix together all marinade ingredients in a small bowl and pour over the tri tip in a 1 gallon freezer bag. Place in refrigerator for 4-8 hours turning occasionally. 2. Whisk basting sauce ingredients together in a small bowl and set aside for basting. 3. Lightly oil your cooking grid and fire up BGE to T-Rex. Remove from Marinade and pat dry. 4. Rub each side with Paul Prudhomme’s Meat Magic then sear the tri-tip at 600 to 700 degrees for 3-4 minutes per side. NOTE: This recipe calls for Searing; it is NOT necessary and you can choose to start the cook indirect and get very similar results without searing (cooking time for indirect will increase slightly) 5. Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. Optional: During this cool down period consider adding a few oak chunks to your lump. 6. Now set up BGE for Indirect cooking (plate setter) and return the tri-tip back in the BGE and cook to an internal temperature of 125-130 degrees (approximately 35 minutes) for medium rare, basting with the sauce every 5 to 10 minutes (optional). 7. Return the tri-tip back into the BGE and cook to an internal temperature of 125-130 degrees, basting every 5 to 10 minutes. 8. Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes; to serve cut into ½” slices against the grain.2 1 Paraphrased from Beef Tri-Tip, One of the best cuts you are probably not buying, By Derrick Riches, About.com Guide 2 this recipe is adapted loosely from Foodnetwork.com’s website; titled “Santa Maria Style BBQ” with lots of input from the gang at EggHeadForum.com
  3. I’ve cooked a Tri-Tip many times but never posted the recipe. This is the way I do them and they turn out great every time. Here are the ingredients: I smear on some Worcestershire sauce, then some fresh ground salt, fresh ground black pepper, some steak seasoning and finally some fresh minced rosemary from my garden. Wrap it up for an 8 hour rest in the fridge. Shortly before the 8 hours are up I prep my kamado for 2 zone cooking and lite it up. After taking the Tri-Tip out of the fridge, I put a couple of Pecan chunks on the charcoal and placed the Tri-Tip on the indirect side. Here it is after the Maverick says the I.T. is 112 to 113. (No more than 115) I take it off and loosely tent it with foil and open up the vents for searing. Once the thermometer reads at least 500 degrees (more like 650 on the grate) I place it on for 3 a sear minute sear. Here’s a pic without the flash. After 3 minutes I flip it and took this pic with the flash. Bring it inside and let it rest for 10 minutes. I then cut it in half along the seam so I could cut it against the grain. (See the way the grain is running?) Sliced And that’s Money! Thanks for looking.
  4. This Saturday I turned 60 and we had some friends over for a BBQ / potluck to commiserate errrr I mean celebrate. Friday I pulled 2 Tri-Tips and 3 large steaks out of the freezer to thaw. (1 - 1.75 lb. T-bone, 1 - 2.25 lb. Porterhouse and a monster 2.5 lb.Tt-bone) I seasoned up the Tri-Tips in the my usual way with Worcestershire sauce, salt, pepper, steak seasoning and some fresh minced Rosemary from the yard. For the steaks I just rubbed them down with Worcestershire sauce and then some steak seasoning. This is the Porterhouse. Once our guests arrived I didn’t have much time to take pictures so these are all taken with my phone camera and a little hit and miss. I put all the meat on my kamado. It was setup for indirect cooking and was at 300 degrees as we all wanted to eat quickly. (Normally would’ve done them at 250) Once most of them were all at around 115 to 120 IT I took them off and covered with foil. The monster T-bone took a while longer to get up to temp so it was left on the kamado for another 2 to 3 minutes. I had set-up my Jumbo Joe in a separate location for searing. Here are the 2 Tri-Tips being seared. Here is the Porterhouse and the smaller T-bone waiting to be seared. I had set-up a craving station right there on one of the tables so everyone could get some meat as quickly as possible. I sliced up one of the Tri-Tips and then the monster T-bone which had been seared by that time. That meat all went fast so I sliced up the other Tri-Tip which is shown here. And finally I was able to fix myself a plate of some Tri-Tip, steak, potato and macaroni salad. Everyone had a great time and I’m now officially old.
  5. Today's cook went much better than yesterday's. The food turned out fantastic. I did a tri tip and then 20 burgers and 20 dogs. Here is the tri tip cook...
  6. I finally got my first opportunity to cook a Tri-Tip this weekend thanks to the guys at The Double R Ranch! This was a fantastic cook. The meat and the sauce were both phenomenal! Here's my recipe: Tri-Tip Roast with Whiskey Sauce Ingredients: 1 Tri-Tip roast (2.5-3 pounds) Granulated Garlic Your Favorite Barbecue Rub Sauce: 1 cup Whiskey (I used Maker's Mark) 2/3 cup brown sugar 1/4 cup apple cider vinegar 1/3 cup soy sauce 1 tsp garlic powder 1 tsp freshly cracked black pepper Directions: Setup your grill for two-zone cooking and preheat it to 250°. While the grill is warming up, trim excess fat from tri-tip roast. Sprinkle granulated garlic and your favorite barbecue rub on both sides of your roast and let sit for 15-20 minutes. When the grill is preheated to 250°, place the roast on the indirect heat side of the grill and cook until you reach an internal temperature in the thick part of the meat of around 110-115° for a medium rare finish (120-125 for medium / 130-135 for medium well - The meat will cook more when we get to the searing stage). While the meat is smoking, combine the sauce ingredients and bring to a slow boil. Reduce the sauce to approximately 3/4 cup (about half). Set aside. When the meat reaches an internal temp of between 110-115°, remove it from the grill and wrap it in foil. Open the vents on your grill fully to get the direct heat size of the grill screamin' hot. Unwrap the roast and sear each side for about a minute or so. Re-wrap the meat in the foil and let rest for 10-15 minutes. After the meat has rested, slice it to your desired thickness and drizzle with the whiskey reduction sauce. Great stuff!
  7. Finally found a semi reasonable Tri tip in greater St. Louis. Individuals trimmed, $7.57/lb Bought the 5-6 pack un trimmed for $6.57/lb They also had steaks that I didn't price check but looked very nice At Sams in Edwardsville, imagine similar availability at other area Sams. Struck out at local costcos
  8. So as most of you know, I was early on the sous vide bandwagon, well before I joined the Guru. I have the original Anova circulator. But like many of you, I wanted to try sous vide before I bought a circulator to see if I liked it. This was all done in Dec 2013. So how to test it out? Simple... Buy a couple cheap 300W "coffee cup heaters", add it to many hundreds of dollars of homebrewing equipment, and cook on! In all honesty, this worked great. It held temp perfectly, the pump certainly kept the flow high enough that there was no temp stratification or gradation in the pot, and even though it was only 600W, I kept the total water volume low enough that I had no trouble with heat. The results on this tri-tip were great... But I *immediately* went out and bought my Anova after this... This was WAY too much work for sous vide.
  9. Got the Joetisserie in the mail today and waited all day to put it to use. I really wanted pork but SWMBO wanted beef, so naturally we did both. I went with a 2.5# try-tip and a couple pork cutlets which I think were from the shoulder. I bookended the skewer with onions, and sprinkled some Dizzy Pig on liberally The Joetisserie went on the large Big Green Egg lickety-split, but it did take about 10 seconds of tinkering with to get the skewer in place Once I did, I was off to the races- The egg was stable at about 350 and I ended up bumping to just under 400 I really should have done a better job timing the cook, but I doubt it took 40 min total. It was shockingly fast, and about the time I was lusting over the amazing aroma, it was time to remove and rest. Plenty of lump left so I grilled off some asparagus and called it good!
  10. Hey Guys: I cooked a spatchcock chicken on my Vision, tonight, and afterwards, I noticed a half-piece of tri tip I had wrapped in a paper towel and sitting in my fridge for the last three days. Upon noticing it, I thought I'd better get it cooked. After giving it a sprinkle of sea salt and black pepper, I decided to place it right on the hot coals, about three minutes per side. I then placed it back on the cooking grate, off to the side, shut the vents completely and let it go about 25 minutes. Let's cut into it:
  11. I picked up a pack of tri tip steaks that had already been cut into long strips about a couple inches wide. I've cooked several tri-tip roasts successfully and am curious if I need to cook these strips the same way. With the roasts I'd smoke them at 250 for a couple hours until the desired internal temp was reached. Do I need to cook these strips that low as well? Or do they do better hot and fast? what do you think?
  12. For this I tried to somewhat replicate an IHOP breakfast. They make a Big Steak Omelette and currently are making a Cinnamon Swirl Brioche French Toast. Well I already some awesome Tip-Tip I just cooked earlier this week so I substituted some Tri-Tip for the Steak. (See Link: http://www.kamadoguru.com/topic/20397-tri-tip/) I also had already just baked up some awesome Cinnamon Raisin Honey Oatmeal Bread so I substituted some of this for the Brioche. (See Link: http://www.kamadoguru.com/topic/20352-cinnamon-raisin-oatmeal-honey-bread/) Started out by getting the potatoes going. I then got the French Toast going. Mixed up some batter and sliced the bread. Got my C.I. griddle oiled and heated up. Dunked the bread in the batter. And put these on the C.I. griddle to brown. After browning them I put them on a baking sheet and put them in the kamado for 10 minute at 350 to finish cooking the insides. I now I get the Omelette going by beating up 5 eggs with a little bit of milk and a few drops of hot sauce. Took out my 10” C.I. skillet and heated it up with some oil. Diced up some onion, tomato, green onion and some jalapeno. And sautéed them. And then added the Tr-Tip. In a separate omelette pan I had cooked up the omelette and now added the sautéed items and then some cheese on top. I folded the omelette over, sprinkled on more cheese and then covered and continued to cook for another 3 minutes. Here I’ve taken it out of the pan and placed it on the plate. I then placed on some jalapeno slices and then the some more Tri-Tip for the final product. Here are the plated photos with everything together along with some O.J. and coffee. Close up on the yummy French Toast. Here’s my Money Shot below. It was delicious!
  13. This is the special project I’ve been working on, The Really Big Sandwich. A sandwich so big, I will use it to destroy the world unless you give me First off, a Really Big Sandwich takes a really long post, so bear with me. To pull this off I spend days of careful planning. First I baked some beer bread on the kamado. (See link: http://www.kamadoguru.com/topic/20394-ruthless-rye-ipa-beer-bread/) The next day I cooked up some killer Tri-Tip. (See link: http://www.kamadoguru.com/topic/20397-tri-tip/) I knew that a really big sandwich would require some precision engineering so I purchased a cheap mandolin to keep all the cut veggies the same thickness. Next I searched my freezer for some of my kamado cooked leftovers. Here is what I thought was some leftover Pastrami and some Turkey from last Christmas. Here is the mandolin I purchased. And most of the veggies sliced up and most the rest of the ingredients. Took my beer bread and carefully sliced it into 4 lengthwise slices. I made up a bacon weave for one of my layers. Because it’s difficult to flip a weave I heated up my bacon press to smoking hot and placed it on top. I then toasted the bread on the kamado. I spread out some mayo on the bottom slice. (1) Then a layer of Pepper Jack, Cucumber, and the fresh Tri-Tip. (2,3 &4) Then Red Onion and Red Pepper. (5 & 6) Remember I thought that that package was Pastrami so I started making up a Rueben sandwich for the middle slices. I then opened up the package and found out it was leftover Tri-Tip. (Oh Darn! ) Oh well change of plans so I heated up the Tri-Tip and placed it on top of the melted Swiss cheese on the next slice and continue building this monster. (7, 8, 9 & 10) Added Pickle slices. (11) And some Munster cheese. (12) Now the Bacon (13) and the next slice of bread with spicy brown mustard. (14) More Swiss Cheese (15) and the Turkey (16) then some Tomato slices with some fresh cracked black pepper. (17) More Swiss cheese and placed it in an oblong Fish pan to heat it up. (18) Now on the kamado at 300 degrees. After 3 minutes the cheese is starting to melt. Brought it inside and added some Lettuce and it’s lid. (19 & 20) Took it out of the pan. This is the backside of the sandwich. I turned it around and set-up a better photo background. I also placed a ruler next to it to give it some scale. Here is how we made the background better for pictures. Unfortunately, no sooner than I’d taken that photo, my wife bumped into the vertical one and it fell onto the sandwich. We rebuilt it and I stuck wooden skewers in both sides so I could cut this thing. Here are the cut shots. And here is the Money Shot. I cut it into 4th's and even then I had to eat this thing as 2 sandwiches. The top half came off and was eaten first. I then ate the bottom half. It was very good.
  14. Howdy Gurus! Hey, I'm doing a Tri Tip over the next couple of days. This is my first Sous Vide cook. Do you think I should sear the Tri Tip first and then into the Sous Vide bath at 132 or should I Sous Vide first and then sear after a couple of days in the Sous Vide? Does it even make any difference? Thanks in advance for your help.
  15. Howdy Gurus! in a recent conversation with Dennis Linkletter he was extolling the virtues of sous vide cooking. HE told me that the ANOVA Sous Vide controller was now under $200 on Amazon. I've never really been interested in sous vide cooking, but for that price, I'll try just about anything. I mean when you're shelling out the money for a KK, what's a couple of Franklins here or there, right?! LOL!! So I get an ANOVA and today I decided to do a Tri Tip I've had in the refrigerator for almost too long. SWMBOI really loves Tri Tip and so I'm bound and determined to baptize this Tri Tip and the ANOVA at the same time. Let's unpack the ANOVA and see what we have. Here it is as it was delivered. The ANOVA unit itself came very well packed. Here is the ANOVA unit out of the box and on the table. This unit is quite substantial and is very solidly built. Good quality. Now on to the Guest of Honor and the means whereby we will stay hydrated for the duration of this cook! Here is the Guest of Honor oiled up with good olive oil and wearing a nice coating of my Embarrassed Zebra all purpose rub. And now it's into the Belly of TheBeast at 500F for about 3 minutes per side. Now we have to pull the Guest of Honor and seal it using the Food Saver. I added a few springs of rosemary. No big deal. The results of that look like this ... Now it's into the Anova Sous Vide Bath. And here is what the ANOVA Sous Vide until looks like as it operates. The temperature of the bath is 111F on its way to 131F (perfect medium rare) and it'll cook for 44 hours. More to come in a couple of days! I think this is going to be the ULTIMATE tease cook!
  16. I know....it doesn't look like the Cali tri-tip,lol. I went to the grocery meat dept and asked for a tri tip, they said no problem and this is what they brought me out. It was good all that matters, lol. Anyway, I marinated the tri-tip for about 4 hours with: olive oil lime juice worcestershire sauce A little A1 sauce Montreal Steak seasoning Here is how it looked after marinating [/url] My wife wanted me to smoke some tomatoes also. We had them at a restaurant on Sat night. So I tried it. I took a large "Ugly" ripe tomato and cut it in half. Then scored the top slightly and topped it with some olive oil a little worcestshire sauce and John Henry's Mojave Garlic Pepper. [/url] Put them both on @ 250deg indirect with a couple chunks of Jack Daniels Oak Barrell chunks. [/url] Let the meat go until it reached 115 deg. Then pulled it and put it in a foil tent. Got my grill up to searing temp. Then I threw on some Chicken legs for my daughter let them cook for a few minutes before I put the tri-tip on to sear. Topped the tomatoes with shredded Parmesan cheese and put them back on as well. Pulled the tri tip when it reached 135deg. Then pulled it and tented it again. [/url] While the meat was resting I put on some asparagus, mushrooms and onions I had been marinating for a while with a bit of olive oil, lime juice, about 5 cloves of garlic I pressed, and some John Henry's Mojave Garlic Pepper. Used my grill wok. [/url] Cut the meat once I pulled off the veggies [/url] [/url] [/url] Didn't get a plated shot. Everyone started digging in too quick. The tri-tip was absolutely amazing!! The wife likes it better than grilling up a rib-eye. I didn't eat the tomato, she kept going on and on about it though. Said you could definitely taste the smoke flavor. She wanted the other half to take for lunch today, so meant none for me,lol. The veggies in the wok, were very very good as well! I tell you, the Jack Daniels Oak Barrell chunks are becoming my goto wood chunks! Last time I did a tri tip I believe I used hickory. I thought it was good then, but was even better with the Oak. Jamie
  17. I have an Akorn, and I find the thought of the reverse sear a bit too much work and handling of a hot cast iron grate (not to mention I can't seem to go from low heat to high heat very fast). So, was wondering if I could get some pretty high heat, sear it for a couple minutes on each side, then just put my pizza pan on the main grate to act as a diffuser, and toss the Tri Tip up on the higher grate that comes with the Akorn until it hits 130 or so. You guys think that would be a decent way to do a Tri Tip?
  18. Last week I entered a Cooking Throwdown with my Beef Shawarma cook. (Link below) http://www.kamadoguru.com/topic/9663-beef-shawarma/ This week I'm doing it again with a Tri-Tip cook. Here is my Tri-Tip entry for this Throwdown. I start the night before with these ingredients for a rub. Here it is all rubbed down. Now wrapped and rested in the fridge overnight. The next morning I prep the kamado with lump and some mesquite chunks, light and let it come to a 250 degree dome temp. Place it on the indirect side and wait. Once the IT reached 113 I took it out for a rest while the kamado comes up to temp. Once it reaches 600 degrees I slap it on the CI grill grate for 3.5 minutes per side. I then wrap that up in Aluminum Foil and breakout the veggies for Roasted Potatoes. And roast them. Now I cut it in half where the grain changes direction. (Oh! nice color and crust) And slice it up against the grain. Here are the planted shots. Served with a Horseradish Cream sauce, a sprig of fresh Dill from my garden, roasted potatoes, streamed Broccoli and a Rogue Hazelnut Brown Nectar Ale. Yum! Thanks for looking.
  19. I picked up a couple Tri Tip (roasts) at Costco. I've never even seen these in person. I know they are really popular in some areas of the country. Any tips on how to cook it? I imagine marinade and direct grill, but I'm looking for any input. The word "roast" threw me for a loop. Made me wonder if I'm to do it on indirect heat or on the smoker.
  20. My little tri-tip was pulled at 125, a little rare but great for slicing and reheating. I saw this recipe for a Citrus Avocado Dressing that I am using as a sauce for Seahawks Friday, but mostly because it is crazy good with the tri since I marinated it in margarita sauce, straight up (no liquor though). Here's the sauce: Citrus Avocado Sauce 1 ripe avocado ¼ cup apple cider vinegar ¼ cup honey 3 Tbs. lime juice 1 clove garlic ½ jalapeno S & P to taste Blend until creamy
  21. Started off with a trimmed USDA Choice TT and here is what I use for a rub. After a little trimming I rubbed it down with some Worcestershire Sauce. Then Fresh ground Garlic & Sea Salt, 5 pepper mix, steak seasoning & fresh minced Rosemary. I wrapped this up in stretch wrap and let it marinate for 6 hours. Approximately 1 ½ hours before my guests arrived I put it on to the indirect side of the kamado at 225 with some Mesquite chunks. Once it reached 113 I removed and wrapped it and opened up the vents. Once the kamado reached 500 I seared it on both sides for 3 minutes. I let it rest for 15 minutes and sliced it. We ate half that day and saved the other half for leftovers. Yum Yum Yum!
  22. What do you do with Tri Tip leftovers? Make my three favorite sandwiches. Here are most of the ingredients. Made up some Sriracha Mayo and Basil Pesto Mayo. Spread the Sriracha Mayo on a Ciabatta Roll and the Basil Pesto Mayo on a French Roll and finally the Greek Yogurt Dill & Cucumber Dip in a Pita Pocket. Put on the other ingredients and assembled the sandwiches. Here are the plated shots. Oh so good!
  23. We had guests over last weekend so of course I grilled some meat. First off you’ll remember I asked if anyone had purchased untrimmed Tri-Tip before? (As the local market had them on sale for $2.99 lb. and trimmed for $3.99 lb.) Well here’s an untrimmed Tri-Tip. And now 10 minutes later And the approx. 1 lb. of fat trimmed off. (I’ll be buying trimmed from now on) Ready to season With fresh ground sea salt & pepper Now with some steak seasoning and some fresh minced Rosemary. (I wrapped this and let this rest for 6 hours.) Now I prepared some ABT appetizers. I start out by cutting the tops off, I then remove the core & seeds and then cut them length wise. For filling I use Laughing Cow Creamy Swiss wedges (1 wedge for every Jalapeno) and mix it with Green Onion & Bacon Crumbles to taste. My Jalapenos were large enough so I added a cooked chicken tender strip and wrapped with a strip of Bacon. (Toothpicks as required) I cooked them direct for about 5 minutes and then indirect for around 30 minutes. (Until Bacon is done) After I put everything on the grill I didn’t have a chance to take allot of pics but here are the few I was able to take. A feast was had by everyone.
  24. So I did another Tri-Tip today. I was going to have asparagus and baked potatoes but we didn’t have any sour cream so we settled for roasted potatoes. Decided to mix it up a bit and try a new marinade recipe for the Tri-Tip that I saw on another site. I lightly coated with light olive oil, then balsamic vinegar, coarse ground sea salt with garlic and finally coarse ground black pepper. Wrapped and rested 2 hours. Set up my kamado for direct / in-direct. Put the asparagus on some skewers. I sprayed them with olive oil, then coated with coarse ground sea salt & garlic and coarse ground black pepper. Put the Tri-Tip and potatoes on the grill. (40 min. at 300, flipping once) After this I took it off, wrapped it in foil and opened the vents wide open to do some searing. (Had earlier put on a chicken breast for my wife) While it was heating up I switch grill grates. I put the Tri-Tip on the lower grate for searing and the asparagus on the top grate. (If you look carefully you can see the Tri-Tip searing under the asparagus) Here it is after searing. Wrapped it up to rest 15 minutes. Picked out a very tasty porter to have with dinner. After 15 minutes sliced it up. And here are the money shots. This is what I call a most excellent meal although I like my original way of cooking the Tri-Tip better than this way.
  25. I’ve been craving Tri-Tip so I thawed one out. Trimmed & rubbed it down and let it rest in the fridge for 5 hours. Set up the kamado for in-direct / direct cooking and fired it up. Let it heat up to 300 degrees and put on some chunks of pecan and the Tri-Tip on the in-direct side. Here it is for the “smoke” phase of the cook. It took 43 minutes to reach an IT of 115. I opened up the vents and let it get up to 550 for some reverse searing. In this first photo the flash went off so you can’t see how hot the fire was. Here it is without the flash. 5 minutes per side and it looks like this. And sliced. And now into one of my favorite ways to eat sliced Tri-Tip. Flat Bread with a layer of Tri-Tip, Greek yogurt dip, cucumber, red onion, red bell pepper & tomato. Yuuuuuummm!
×
×
  • Create New...