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Posted: 4/22/2024 7:36:19 PM EDT
[Last Edit: VacaDuck]
Tri tip!
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TX, USA
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Posted: 4/22/2024 7:40:24 PM EDT
[#1]
Fresh of!
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Posted: 4/22/2024 8:21:03 PM EDT
[#2]
Quote HistoryOriginally Posted By NotJackMiller: Fresh of!  |
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Posted: 4/22/2024 8:23:55 PM EDT
[#3]
Nice
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Posted: 4/22/2024 8:25:03 PM EDT
[#4]
Gorgeous!
OP knows his way around a slab of meat. |
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Posted: 4/22/2024 9:11:14 PM EDT
[#5]
Quote HistoryOriginally Posted By TrainSafe: Gorgeous! OP knows his way around a slab of meat. |
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Posted: 4/22/2024 9:21:48 PM EDT
[#6]
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Posted: 4/22/2024 9:23:41 PM EDT
[#7]
It's still mooing
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SC, USA
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Posted: 4/22/2024 9:26:26 PM EDT
[#8]
Quote HistoryOriginally Posted By Libertas: It's still mooing Well, the OP must like his meat just past the point that a really good veterinarian could save that critter. |
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Posted: 4/22/2024 9:31:37 PM EDT
[#9]
I used to find it at Sam's. Haven't seen it in years.
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Posted: 4/22/2024 9:32:06 PM EDT
[#10]
 Mr Meaty Theme Song |
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Posted: 4/22/2024 9:33:44 PM EDT
[#11]
Looks good. I have not had tips in a while.
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Posted: 4/22/2024 9:43:51 PM EDT
[#12]
Quote HistoryOriginally Posted By bcw107: I used to find it at Sam's. Haven't seen it in years. |
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Posted: 4/22/2024 9:54:47 PM EDT
[#13]
My man !
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AR, USA
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Posted: 4/22/2024 10:27:17 PM EDT
[#14]
A bit of green peppercorn sauce, roasted potatoes and a Yuengling would push that to 11.
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Posted: 4/22/2024 10:29:09 PM EDT
[#15]
Quote HistoryOriginally Posted By Libertas: It's still mooing The adults eat the mooing part in the middle, the kids can eat off the sides where it's cooked a bit more. |
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Posted: 4/22/2024 10:32:26 PM EDT
[#16]
Quote HistoryOriginally Posted By wmagrush: A bit of green peppercorn sauce, roasted potatoes and a Yuengling would push that to 11. |
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Posted: 4/22/2024 10:34:18 PM EDT
[#17]
Good to see the animated avatar is back...
...and that roast is undercooked |
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Posted: 4/22/2024 10:38:10 PM EDT
[#18]
Originally Posted By VacaDuck: Tri tip! https://www.ar15.com/media/mediaFiles/102931/1000003973-3195408.jpg Little to well done for me. Not sure but it doesn't look like it was cut correctly(maybe my eyes). Yes there is a correct way to slice it. Roy |
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Posted: 4/22/2024 10:39:03 PM EDT
[#19]
Quote HistoryOriginally Posted By RIP-Yataski: Good to see the animated avatar is back... ...and that roast is undercooked No, It's cooked to perfection!
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Posted: 4/22/2024 10:46:35 PM EDT
[#20]
Originally Posted By VacaDuck: Tri tip! https://www.ar15.com/media/mediaFiles/102931/1000003973-3195408.jpg Love it. Went to College at CPSLO, lived in Shell Beach and Morro Bay. Used to go to the SLO farmers market every Thurs. had a big brick Santa Maria grill in my rental, have one at my house in KS. Well done, sir. |
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TX, USA
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Posted: 4/22/2024 10:59:05 PM EDT
[Last Edit: bgrhammer]
[#21]
Sir, my delegation is deducting 4 points because there is a lack of visible salt or pepper in the original omission. These are also very lean ribs with no visible fat, and are clearly trimmed too close to the bone. As a judge, I expect a meaty rib and these will not do. Unless you are inviting me over in the next 30 minutes?
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Posted: 4/22/2024 11:00:07 PM EDT
[#22]
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Posted: 4/22/2024 11:13:12 PM EDT
[#23]
Excellent.
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Posted: 4/23/2024 12:09:26 AM EDT
[#24]
Nice what else went with it
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TX, USA
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Posted: 4/23/2024 12:12:36 AM EDT
[#25]
Is that Uncle Brosey?
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Posted: 4/23/2024 5:58:26 AM EDT
[#26]
Quote HistoryOriginally Posted By DKUltra: Nice what else went with it |
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Posted: 4/23/2024 6:00:22 AM EDT
[#27]
Quote HistoryOriginally Posted By rdsr: Little to well done for me. Not sure but it doesn't look like it was cut correctly(maybe my eyes). Yes there is a correct way to slice it. Roy |
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Posted: 4/23/2024 9:28:23 AM EDT
[#28]
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Posted: 4/23/2024 9:35:37 AM EDT
[#29]
Quote HistoryOriginally Posted By Bigtwin: No, It's cooked to perfection! Quote HistoryOriginally Posted By Bigtwin: Originally Posted By RIP-Yataski: Good to see the animated avatar is back... ...and that roast is undercooked No, It's cooked to perfection! Thats excellent for a steak that has sone marbling & I'd absolutely eat it but tri-tip is better if a bit more cooked... ...that said, I sear on both sides for 5-7 minutes then wrap it in foil fir the remainder. It sits fir a bit before slicing and is then returned to the foil to marinate in the juices. It is red & possibly bloody when cut but browns up & gets juice flavors all over ever piece before serving. Open grilling like OP did is fine & all, but much of the juice is lost into the grill or onto the cutting board. Juice is flavor |
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Posted: 4/23/2024 9:38:09 AM EDT
[#30]
Quote HistoryOriginally Posted By VacaDuck: It gets cut against the grain. What you see is where I cut it in half where the grain starts to change direction. Quote HistoryOriginally Posted By VacaDuck: Originally Posted By rdsr: Little to well done for me. Not sure but it doesn't look like it was cut correctly(maybe my eyes). Yes there is a correct way to slice it. Roy Yup, tri-tip can easily be sliced wrong if that line isn't found and cut so as to have two halves, each with their own grain direction... |
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Posted: 4/23/2024 9:41:12 AM EDT
[#31]
I can't cook tri-tip for shit.
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Posted: 4/23/2024 9:49:21 AM EDT
[#32]
Quote HistoryOriginally Posted By RIP-Yataski: Thats excellent for a steak that has sone marbling & I'd absolutely eat it but tri-tip is better if a bit more cooked... ...that said, I sear on both sides for 5-7 minutes then wrap it in foil fir the remainder. It sits fir a bit before slicing and is then returned to the foil to marinate in the juices. It is red & possibly bloody when cut but browns up & gets juice flavors all over ever piece before serving. Open grilling like OP did is fine & all, but much of the juice is lost into the grill or onto the cutting board. Juice is flavor |
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Posted: 4/23/2024 9:54:34 AM EDT
[#33]
Stop eating all my damned delicious tri tip!
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FL, USA
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Posted: 4/23/2024 9:54:43 AM EDT
[#34]
Looks good but I thought cutting meats on a wood board was bad?
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Posted: 4/23/2024 9:55:50 AM EDT
[#35]
OP is adapting well to that Texas food life.
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Posted: 4/23/2024 10:00:16 AM EDT
[#36]
Quote HistoryOriginally Posted By bcw107: I used to find it at Sam's. Haven't seen it in years. They had 2 packs of tri last time I went, and they were good. Just did one a few nights ago, and today I’ll have eggs and tri.  Attached File |
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Posted: 4/23/2024 10:01:54 AM EDT
[#37]
Quote HistoryOriginally Posted By TheLookingGlass: Looks good but I thought cutting meats on a wood board was bad? |
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Posted: 4/23/2024 10:05:52 AM EDT
[#38]
Thanks op. I’ll be having tri tip tonight for dinner.
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Posted: 4/23/2024 10:09:44 AM EDT
[#39]
Quote HistoryOriginally Posted By bcw107: I used to find it at Sam's. Haven't seen it in years. Got a WinCo near you? They usually have it. |
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Posted: 4/23/2024 6:03:31 PM EDT
[#40]
Quote HistoryOriginally Posted By VacaDuck: HEB carries it. Quote HistoryOriginally Posted By VacaDuck: Originally Posted By bcw107: I used to find it at Sam's. Haven't seen it in years. Originally Posted By zach_: Originally Posted By bcw107: I used to find it at Sam's. Haven't seen it in years. Got a WinCo near you? They usually have it. I appreciate it. I'll check both this weekend. |
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Posted: 4/23/2024 6:11:39 PM EDT
[#41]
Quote HistoryOriginally Posted By arowneragain: OP is adapting well to that Texas food life. Vaca has always cooke like that...at least for as long as I've been on Arfcom. As have I! 
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Posted: 4/23/2024 6:12:51 PM EDT
[Last Edit: SAE]
[#42]
I could eat it all in thirty minutes or so wit sides and cheese bread and pinto beans.
Just sayin' |
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Posted: 4/23/2024 6:17:38 PM EDT
[#43]
The left overs made a damn fine addition to scrambled eggs this morning.
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Posted: 4/23/2024 6:19:30 PM EDT
[Last Edit: Leisure_Shoot]
[#44]
How much a pound?
Compared to what it used to cost, I never want to buy it anymore. It's as expensive as other steaks. 10-15 years ago, it was always $5-7 /lb. Now it's $13. I had one in mu hands Sunday and put it back down. |
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Posted: 4/23/2024 6:42:13 PM EDT
[#45]
Quote HistoryOriginally Posted By Leisure_Shoot: How much a pound? Compared to what it used to cost, I never want to buy it anymore. It's as expensive as other steaks. 10-15 years ago, it was always $5-7 /lb. Now it's $13. I had one in mu hands Sunday and put it back down. |
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Posted: 4/23/2024 11:36:22 PM EDT
[#46]
Quote HistoryOriginally Posted By VacaDuck: $6.23 a pound at HEB. It was select, but I didn't care at that price.
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TX, USA
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Posted: 4/24/2024 12:26:02 AM EDT
[#47]
You must be in Houston, Austin, San Antonio or ? because Santa Maria BBQ is not allowed passed the most eastern boundaries of the republic of Kalifonia. Sorry the moose should have told you!
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Posted: 4/24/2024 12:28:05 AM EDT
[#48]
Yall gotta stop BTT'ing this thread man. it ran its course. I cant keep seeing tritip like this, im gonna go cook and eat a whole one by myself, and I cant do that at the moment.
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Posted: 4/24/2024 4:10:18 AM EDT
[#49]
Nice
but I like mine a little more burnt on the outside. |
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Posted: 4/24/2024 6:42:38 AM EDT
[#50]
Quote HistoryOriginally Posted By bgrhammer: You must be in Houston, Austin, San Antonio or ? because Santa Maria BBQ is not allowed passed the most eastern boundaries of the republic of Kalifonia. Sorry the moose should have told you!
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