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Posted: 5/19/2003 4:14:42 PM EDT
[Last Edit: 5/19/2003 6:35:00 PM EDT by freeride21a]
A dry rub that I came up with, oh my oh my mouth watering. you can experiment by adding or subracting ammounts to get flavors you like out of this rub...it is very versatile. [img]http://000buck.d2g.com/dinner/dryrub.jpg[/img] mix together [img]http://000buck.d2g.com/dinner/dryrub-02.jpg[/img] apply. i keep it about 1/2-3/4 tablespoon per lb of meat, more it becomes way to salty and the women complain about bloating. [img]http://000buck.d2g.com/dinner/tritip.jpg[/img] the meat is cooked on a webber kettle bbq using indirect heat and over a pan of water. I sear it for 4 min fatty side up directly over coals, then move it to indirect heat, and cook for a minimum of 35min(if you want it just flame kissed the way i like it) but i will go a little longer to please other family memebers who want some well done. will post post dinner pics when its done
Link Posted: 5/19/2003 4:16:33 PM EDT
Egads!...you didnt tenderize it??????
Link Posted: 5/19/2003 4:17:58 PM EDT
it actually comes out very tender believe it or not.
Link Posted: 5/19/2003 4:20:00 PM EDT
ya no need to tenderize tri-tip. bout 40-45 min and perfect. depending on the size of the cut I wonder how much of a west coast thing this is. I guess Az guys know about it. What states is it known in? I know my Family in Virginia has no clue what it is
Link Posted: 5/19/2003 4:21:06 PM EDT
What kind of meat is that?
Link Posted: 5/19/2003 4:23:24 PM EDT
Its a cut of beef thats only found on the west coast. Cooked up bar-b-q style served with salsa and beans. its the perfect west coast meal
Link Posted: 5/19/2003 4:25:12 PM EDT
[Last Edit: 5/19/2003 4:26:10 PM EDT by freeride21a]
santa maria, ca is the home of this cut of meat.
Link Posted: 5/19/2003 4:28:14 PM EDT
Beef isn't what I think of what I think of a west coast meal. Texas yes, CA no. Regardless, [b]Buono Apetito! [/b] TT
Link Posted: 5/19/2003 4:30:59 PM EDT
Originally Posted By TitaniumT: Beef isn't what I think of what I think of a west coast meal. Texas yes, CA no. Regardless, [b]Buono Apetito! [/b] TT
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Thast becasue you live in CT. We actually raise quite a bit of cattle for beef here. We dont all eat rabbit food and tofu like those San Fransisco homos
Link Posted: 5/19/2003 4:34:43 PM EDT
[Last Edit: 5/19/2003 4:36:39 PM EDT by freeride21a]
here is what i see when it comes to bbq. east coast=pork mid=beef west=both there are also different sauces for each region tomoato based, mustard based..and so on and there are cattle all over ca.
Link Posted: 5/19/2003 4:38:31 PM EDT
I love tri-tip!
Link Posted: 5/19/2003 4:49:59 PM EDT
Tri tip is a California/west coast thing. When cooked right, it is a very tender and flavorful cut of meat. Over the years, it has become known in other states by people who either know someone from Ca, or have been there themselves. Santa Maria (my home town) is well known for the tri tip barbeque. Weather permitting, local clubs (GI Forum, VFW, Elks etc.) have parking lot BBQ for fund raisers. You know how on 4th of July and similar holidays, you can smell BBQ from dawn to dusk? It's like that all the time on the weekends, in Santa Maria. freeride21a you got me home sick. They have tri tip in AZ but the cut isn't quite right. I'm still waiting for family to export some, over to me.
Link Posted: 5/19/2003 4:53:40 PM EDT
I know Harris ranch does ship tri-tip across the nation. its package with dry ice I beleive. you might be able to find something out about it and have some sent to you. And Harris Ranch has some good beef
Link Posted: 5/19/2003 4:59:48 PM EDT
I have bought Tri Tip in CT, Shop Rite in New London carried it when I was there in 2000. I can find it here in Colorado, most places. I have seen it in Costco and Sam's in KC It is becoming mmore and more popular, but it is from CA[:(] I like it sliced in to 1 1/2" wide strips for steaks. My favorite steak out side of a well marbled ribeye.
Link Posted: 5/19/2003 4:59:54 PM EDT
Link Posted: 5/19/2003 5:18:04 PM EDT
[Last Edit: 5/19/2003 5:21:22 PM EDT by freeride21a]
mmm well marbled ribeye, my favorite. a slight rub of maggi seasoning, and a dash or two of montreal steak seasoning, and a few hickory chips tossed on the coals. Just put the tri tip on, im gonna cook it for 40-45min today. Forgot to say, i throw hickory in with my beef, and apple and alder in with my chicken and fish...apple works good with pork too, for pork we use hickory, mesquite, or apple. oh and here is a definition of [url=http://www.ar15.com/forums/topic.html?b=1&f=5&t=184814]california bbq[/url], all or one of the above :D
Link Posted: 5/19/2003 6:07:32 PM EDT
Cattle business is dying in Cali, but not dead. My parents(and grandparents) still own the ranch I grew up on in NorCal. Tri Tip is a good piece of meat... I, however, stick mostly to Filet Minot.:D
Link Posted: 5/19/2003 6:38:03 PM EDT
[Last Edit: 5/19/2003 6:38:39 PM EDT by freeride21a]
[img]http://000buck.d2g.com/dinner/tritip-01.jpg[/img] [img]http://000buck.d2g.com/dinner/tritip-02.jpg[/img] [img]http://000buck.d2g.com/dinner/dinner.jpg[/img]
Link Posted: 5/19/2003 6:46:51 PM EDT
looks great but man, ya gots to have the salsa all over the place
Link Posted: 5/19/2003 6:47:48 PM EDT
Wow. YUM! Very, VERY good looking food.
Link Posted: 5/19/2003 6:49:02 PM EDT
Originally Posted By Snorkel_Bob: looks great but man, ya gots to have the salsa all over the place
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How could you ruin perfectly good meat like that? Heinz 57, baby!
Link Posted: 5/19/2003 6:54:04 PM EDT
Originally Posted By Snorkel_Bob: looks great but man, ya gots to have the salsa all over the place
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i saw you say that earlier, i have not tried that...tell me more. we do put chicken and pace in dutch oven and cook till it falls off, we also take la [url=http://000buck.d2g.com/meatfest/meatfest-12.jpg]victoria salsa verde and pork in a dutch oven[/url] and cook till the pork falls apart. i love carne asada too.
Link Posted: 5/19/2003 6:54:46 PM EDT
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm tri-tip... good eatin's [:)]
Link Posted: 5/19/2003 6:56:53 PM EDT
Yup thast the Mexican influence here in CA. Get a fresh batch if ya can make it. Or buy some that is mostly chunks. Not the soupy stuff. Thast how my fam grew up eating tri-tip. That and a big pot of McClintocks beans
Link Posted: 5/19/2003 7:05:04 PM EDT
Excellent Roast Picture!cut into Coulette Steaks twice the price.....Gimme that Pink Meat indirect cooked nice seasoning blend Tri-Tip Roast any time over a New York Strip anyday.
Link Posted: 5/19/2003 7:08:45 PM EDT
Originally Posted By Snorkel_Bob: Yup thast the Mexican influence here in CA. Get a fresh batch [red]if ya can make it[/red]. Or buy some that is mostly chunks. Not the soupy stuff. Thast how my fam grew up eating tri-tip. That and a big pot of McClintocks beans
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Ditto on that. Homemade salsa is awesome, and actually pretty fun to make. Messy though.
Link Posted: 5/19/2003 7:12:45 PM EDT
Good looking dinner, but where's the stapler?
Link Posted: 5/19/2003 7:12:45 PM EDT
[Last Edit: 5/19/2003 7:13:53 PM EDT by Snorkel_Bob]
Making Salsa, Fun as long as you remember one important rule: NEVER EVER TOUCH YOUR EYES OR YOUR JUNK AFTER CUTTING CHILIS!! [>Q]
Link Posted: 5/19/2003 7:35:15 PM EDT
my mom has awesome salsa recipe, make it every now and then. will try that next time.
Link Posted: 5/19/2003 7:45:53 PM EDT
Link Posted: 5/19/2003 7:53:12 PM EDT
Looks great. Almost as good as the shrimp and cocktail sauce, barbaqued pork ribs and chicken I had for lunch[:D]
Link Posted: 5/19/2003 8:06:25 PM EDT
Originally Posted By CAPITALIST: Looks great. Almost as good as the shrimp and cocktail sauce, barbaqued pork ribs and chicken I had for lunch[:D]
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You fatass...eat enough to feed a 3rd world country, why dontcha?. [;)] Let's see. I ate a slice of leftover pizza and went for a run for lunch today... not near as tasty as that meat looked!
Link Posted: 5/19/2003 8:15:21 PM EDT
Originally Posted By lokt:
Originally Posted By CAPITALIST: Looks great. Almost as good as the shrimp and cocktail sauce, barbaqued pork ribs and chicken I had for lunch[:D]
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You fatass...eat enough to feed a 3rd world country, why dontcha?. [;)] Let's see. I ate a slice of leftover pizza and went for a run for lunch today... not near as tasty as that meat looked!
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I worked for my meal. My Dad and I cut up firewood for my Brothers campsite today and my Brother cooked us that feast for our work. I burned off enough calleries to eat such a meal. I'm just a little heavier than I want to be. 6'2 230 [:D]
Link Posted: 5/19/2003 9:15:38 PM EDT
Tony Chachere's a fag... Zataran's is the real deal ! Here is my rub: [img]http://www.kyliquid.com/kyliquid/images/KYLiquid1.jpg[/img]
Link Posted: 5/19/2003 9:23:42 PM EDT
THEMS FIGHTIN WORDS! just kidding, he might be a fag, but he tastes good :D zatarans dirty rice kicks butt!
Link Posted: 5/19/2003 9:34:18 PM EDT
Originally Posted By freeride21a: [url]http://000buck.d2g.com/dinner/tritip-01.jpg[/url] [url]http://000buck.d2g.com/dinner/tritip-02.jpg[/url] [url]http://000buck.d2g.com/dinner/dinner.jpg[/url]
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Damn good thing you have the 1911 handy, I think you need to kill dinner, looks like its still moving.
Link Posted: 5/20/2003 12:05:05 AM EDT
Where in the He!! is the tape measure?
Link Posted: 5/20/2003 12:33:45 AM EDT
Originally Posted By wetidlerjr: Where in the He!! is the tape measure?
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left side of dinner photo.
Link Posted: 5/20/2003 10:14:49 PM EDT
Originally Posted By Snorkel_Bob: Yup that's the Mexican influence here in CA. Get a fresh batch if ya can make it. Or buy some that is mostly chunks. Not the soupy stuff. That's how my fam grew up eating tri-tip. That and a big pot of McClintocks beans
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Dude! Tri tip, salsa, McKlintocks (how 'bout AJ Spurs in Solvang)!! You guys are killin' me. I miss the BBQs with my pinoi (Filipino) friends. There was food everywhere. Tri tip, Adobo, Spanish rice, poncet, tacos/burritos, lumpia, salsa. Now I'm going to have to take a trip home to get my fix.
Link Posted: 5/20/2003 10:45:33 PM EDT
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