shmckdc Posted August 15, 2014 Share Posted August 15, 2014 Giving my first authentic, genuine, real-deal tri-tip a shot. I found it in the most unlikely of places: in one of the smallest un-remodeled Krogers still in existence in my area. I asked the butcher if he had heard of tri-tip and I was amazed at the response, something along the lines of "I am originally from California and I know exactly what you are talking about, how many do you need? We have over 50lbs of it here at the store." I decided to get one for now and one for later. Tonight's tri-tip weighs in at just over 3lbs. I was in the right place at the right time as I had called a much larger Kroger and they said they would need to special-order it, and of course they never called me back. I decided to prepare it just as John Setzler did in the "Kamado Joe Tri Tip with Whiskey Reduction" video. I trimmed off the excess fat and seasoned with garlic powder and Dizzy Pig's Raising the Steaks rub. I set the D&C system up on my ClassicJoe as John did in the video and I will be searing it in just a few minutes...the whiskey reduction is simmering. Stay tuned...more to come Dub, magician, John Setzler and 1 other 4 Quote Link to comment Share on other sites More sharing options...
marauders Posted August 15, 2014 Share Posted August 15, 2014 Very Nice Cut! Cool that you found a good butcher too ! shmckdc 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 15, 2014 Share Posted August 15, 2014 Oh YUM! I love Tri-Tip roasted, reverse seared, just about any way you can cook it, I love! Outstanding cut of meat that loves to be done medium rare! Keep that butcher! NibbleMeThis and shmckdc 2 Quote Link to comment Share on other sites More sharing options...
shmckdc Posted August 15, 2014 Author Share Posted August 15, 2014 Preparing the bourbon reduction: John Setzler and Dub 2 Quote Link to comment Share on other sites More sharing options...
shmckdc Posted August 15, 2014 Author Share Posted August 15, 2014 Kamado up to temp: Ready to sear a tri-tip! Seared & ready for a rest: John Setzler, TKOBBQ and Dub 3 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted August 15, 2014 Share Posted August 15, 2014 Looking good, anxiously awaiting you taking us to the grand finally. shmckdc 1 Quote Link to comment Share on other sites More sharing options...
shmckdc Posted August 16, 2014 Author Share Posted August 16, 2014 Ok, here are the final bits of an all-meat meal (meatballs to follow ) Rested: Sliced & plated What's left thus far: TKOBBQ, Dub, Muse and 3 others 6 Quote Link to comment Share on other sites More sharing options...
carsonc1974 Posted August 16, 2014 Share Posted August 16, 2014 Drooling! shmckdc 1 Quote Link to comment Share on other sites More sharing options...
allycat Posted August 16, 2014 Share Posted August 16, 2014 Whoomp! There it is! Glad you were able to get the real deal. Looks so good!! shmckdc 1 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted August 16, 2014 Share Posted August 16, 2014 Thank you for delivering the goods, I'll be over shortly. Ah hold on a minute, you didn't PM me your address. Guess I won't make it over after all. :( Seriously though that looks delicious. shmckdc 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 16, 2014 Share Posted August 16, 2014 And THAT ladies and gentlemen is how to do a tri-tip! Very nicely done SHMCKDC. Dadgummit, now I'm hungry! Stinga and shmckdc 2 Quote Link to comment Share on other sites More sharing options...
shmckdc Posted August 17, 2014 Author Share Posted August 17, 2014 Thanks everyone for the great comments, they are very encouraging! It really did turn out good - my Wife and I were very pleased with the flavor of the tri-tip (umm, yeah we like it slightly rare.) The whiskey reduction sauce recipe of John's is outstanding. I could almost drink it it's that good! (Not to mention the wonderful aroma of the Maker's Mark as the sauce simmers.) I will definitely be doing this again really soon! Quote Link to comment Share on other sites More sharing options...
Dub Posted August 17, 2014 Share Posted August 17, 2014 Heck yeah !!!!!!! I knew it was gonna turn out great as soon as I saw you were using a black kamado. CamelbackJoe and shmckdc 2 Quote Link to comment Share on other sites More sharing options...
aljoseph Posted August 17, 2014 Share Posted August 17, 2014 That's as fine a cooked tri-tip roast as I've ever seen. Outstanding. shmckdc 1 Quote Link to comment Share on other sites More sharing options...
NibbleMeThis Posted August 17, 2014 Share Posted August 17, 2014 Growing up in the South, I never had tri tip until 3-4 years ago and now it's one of my favorite cuts of beef. Looks like you nailed this one exactly to my likes, great job. I have to try John's recipe, it sounds and looks perfect, especially that reduction. shmckdc 1 Quote Link to comment Share on other sites More sharing options...
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