[ARCHIVED THREAD] - Tri-Tip Thread. ...Anyways (Page 1 of 2)
Posted: 4/26/2014 4:39:23 PM EDT
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Couldn't find it but that's o.k.
My way works and hopefully will work well for you 
Other side... 
This is how it may start out Trim that crap off, its a fire hazard 
And then season Very tricky here...Sea salt, ground black pepper and garlic powder. ..ground red pepper if you want some twang Let sit out for at least one hour, pop another top and surf the cable...it's ok 
Stay tuned |
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Been sitting a bit, ain't even got the coals going yet, but its starting to fill the abode with an aroma of greatness http://i111.photobucket.com/albums/n121/IcatchEm/20140426_175943-1.jpg Just finished a beautifully marbled boneless ribeye, medium rare and about an inch and a quarter thick 
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Quoted: Just finished a beautifully marbled boneless ribeye, medium rare and about an inch and a quarter thick Quoted: Quoted: Been sitting a bit, ain't even got the coals going yet, but its starting to fill the abode with an aroma of greatness http://i111.photobucket.com/albums/n121/IcatchEm/20140426_175943-1.jpg Just finished a beautifully marbled boneless ribeye, medium rare and about an inch and a quarter thick Your gf pick em out?
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Looks good. Can't wait to do another one.
This may be the thread. link |
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Couldn't find it but that's o.k. My way works and hopefully will work well for you http://i111.photobucket.com/albums/n121/IcatchEm/20140426_164218.jpg Other side... http://i111.photobucket.com/albums/n121/IcatchEm/20140426_164318.jpg This is how it may start out Trim that crap off, its a fire hazard http://i111.photobucket.com/albums/n121/IcatchEm/20140426_165050.jpg And then season Very tricky here...Sea salt, ground black pepper and garlic powder. ..ground red pepper if you want some twang Let sit out for at least one hour, pop another top and surf the cable...it's ok http://i111.photobucket.com/albums/n121/IcatchEm/20140426_165524.jpg Stay tuned As long as you cook it hot and fast to 115 internal, I can't find fault. |
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Even fucking Grizzly Bears eat vegetation Gotta grease the valves dude, or clogging may ensue, besides I like my veggies http://i111.photobucket.com/albums/n121/IcatchEm/20140426_184640.jpg I don't care about what your dinner had for it's last meal. |
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<---- grew up on Santa Maria Tri-Tip. Wtf are you thinking OP? Leave the fat on. I get PISSED when the local butchers trim it off. Quoted:
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WTF?! You trimmed the fat? Meh... my Kern county coach says shhh. |
oh well carry on
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Forgot to mention. . While you are doing all this other stuff you need to get this ready http://i111.photobucket.com/albums/n121/IcatchEm/20140426_185535.jpg This a pickle jar from perhaps the best pickles made in the country. It contains a handful of Hickory chips..I prefer Apple but I'm out. Super hot water and let 'em soak. You're better off using the chucks of wood you can buy and using a few at a time. No need to soak them and they last longer than chips. |
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That's a pretty thin steak there. Your gf pick em out?
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Been sitting a bit, ain't even got the coals going yet, but its starting to fill the abode with an aroma of greatness http://i111.photobucket.com/albums/n121/IcatchEm/20140426_175943-1.jpg Just finished a beautifully marbled boneless ribeye, medium rare and about an inch and a quarter thick Your gf pick em out?
Nope my mother did, been grilling steaks with my parents for prob 15 years now pretty much every Saturday night. We take turns buying them this weekend it was my parents turn and the local butcher was out of ribeye, these were the thickest Walmart had (and not nearly the same quality, even tho they were $3 more a lb than the butchers normal price). When we get them from the butcher they are closer to an inch a and a half, but 4 steaks feed 7 people (4adults and 3 kids) It seems like they are normally a hair over a pound each. |
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Quoted: What you see here is a Weber Silver and chimney starter, just in case you did not know from first glance. If not I understand after years experience of picking out air soft stuff from the real thing, it can be a bit of a change of venue. http://i111.photobucket.com/albums/n121/IcatchEm/20140426_182417.jpg Fail #2. Briquettes? You're supposed to use red oak, or at the least, lump charcoal. |
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Fail #2. Briquettes? You're supposed to use red oak, or at the least, lump charcoal. Quoted:
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What you see here is a Weber Silver and chimney starter, just in case you did not know from first glance. If not I understand after years experience of picking out air soft stuff from the real thing, it can be a bit of a change of venue. http://i111.photobucket.com/albums/n121/IcatchEm/20140426_182417.jpg Fail #2. Briquettes? You're supposed to use red oak, or at the least, lump charcoal. Ok, screw you guys, I'll be waiting for your "how to" threads And remember your how to is how YOU do. |
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Ok, screw you guys, I'll be waiting for your "how to" threads And remember your how to is how YOU do. Quoted:
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What you see here is a Weber Silver and chimney starter, just in case you did not know from first glance. If not I understand after years experience of picking out air soft stuff from the real thing, it can be a bit of a change of venue. http://i111.photobucket.com/albums/n121/IcatchEm/20140426_182417.jpg Fail #2. Briquettes? You're supposed to use red oak, or at the least, lump charcoal. Ok, screw you guys, I'll be waiting for your "how to" threads And remember your how to is how YOU do. Taking your ball and going home? |
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This +1000 I'm finding you tri-tip people are the metrosexuals of the BBQ world. Cutting off the deliciousness is a crime. Also brisket > tri-tip Quoted:
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Fire hazard? Strange euphemism for "one of the keys to deliciousness". This +1000 I'm finding you tri-tip people are the metrosexuals of the BBQ world. Cutting off the deliciousness is a crime. Also brisket > tri-tip Go ahead and grill your brisket for a few minutes per side and let me know how that works out for you. |