Warning

 

Close

Confirm Action

Are you sure you wish to do this?

Confirm Cancel
Member Login
Posted: 6/1/2003 7:44:11 PM EDT
Link Posted: 6/1/2003 7:45:59 PM EDT
That sir looks like a mighty tasty dinner!
Link Posted: 6/1/2003 7:50:28 PM EDT
Trying to conceal the fork?
Link Posted: 6/1/2003 7:53:42 PM EDT
niiiiice
Link Posted: 6/1/2003 8:02:10 PM EDT
I think you need two plates. Oh yea... Wheres the flashlight?[:D]
Link Posted: 6/1/2003 8:16:51 PM EDT
MMMMMMM Tasty!!![:P]
Link Posted: 6/1/2003 8:18:35 PM EDT
what the heck is a tri-tip
Link Posted: 6/1/2003 8:23:38 PM EDT
Damn Big_Bear, You sure do eat well!
Link Posted: 6/1/2003 8:25:57 PM EDT
[Last Edit: 6/1/2003 8:28:01 PM EDT by Boomholzer]
Thats the best DP i have seen in awhile. Yummy! (even with a glock) [:P]
Link Posted: 6/1/2003 8:31:04 PM EDT
Looks real good. I'm going to have to spend some money on some real good steaks as that "select" crap at the supermarkets is terrible! Even the meat shops near me don't have the best stuff often either. Going to have to shop around a bit.
Link Posted: 6/1/2003 8:43:02 PM EDT
Originally Posted By rogerdodger: what the heck is a tri-tip
View Quote
Its a cut of beef roast that is mostly found in California and some other western states. Grilled over open flame cut into slices and served with all the fixens. Salsa beans rice etc true western bar-b-q
Link Posted: 6/1/2003 9:34:51 PM EDT
damnit Bear! it's midnight now, i'm this thread makes me want to "fire up the grill"! good looking dinner! nice tape measure, b.t.w.
Link Posted: 6/1/2003 9:39:22 PM EDT
stapler!
Link Posted: 6/1/2003 9:40:28 PM EDT
I LUV tri-tip.. mmmmmmmmmmmmmmmmmmmm bar-b-que!!
Link Posted: 6/1/2003 9:57:55 PM EDT
It looks as you have overcooked that Tri-tip roast. I to love them. Although I haven't renewed my Costco membership. Costco is the only place I know that sells them. Also which Glock is that?
Link Posted: 6/1/2003 9:59:59 PM EDT
Yet again.....no T&A factor.
Link Posted: 6/1/2003 10:00:01 PM EDT
Why do they call it Tri-Tip? That sounds like... a power tool. How about a nice 14oz filet?
Link Posted: 6/1/2003 10:01:10 PM EDT
Isn't this a repost of one of your previous dinners?
Link Posted: 6/1/2003 10:28:38 PM EDT
Link Posted: 6/1/2003 10:46:16 PM EDT
Link Posted: 6/1/2003 11:10:52 PM EDT
[Last Edit: 6/1/2003 11:15:07 PM EDT by PaDanby]
Tri-Tip is one of the reasons we stay in California. And now another security slip to the rest of the country. Tri-Tip is also known as "bottom sirloin" and was apparently an older roast cut that takes pieces of two other roasts that can usually be sold for more, ergo, it isn't found much outside of CA. It can have a good size layer of fat on one side and a layer of fat right down the middle. When cooked right it self bastes and is one of the tenderest and tasty cuts you'll ever find. The classic "Santa Maria BBQ" is made with tri-tip, pinquito beans, white sweet corn. all local grown. You can find them pre-packaged and marinated with chemicals for ridiculous prices ($8+/lb). Don't do it if you can avoid it. They just don't make it. Our local markets get them un-trimmed for about $2-3/lb on sale. Some folks marinade. Some folks direct over the coals. The idea is to sear the outside so it gets crusty and the juices don't leak out. Then when you slice it thin across the grain the crust just adds to the flavor. A lot of folks just salt and pepper the outside, some use garlic salt. Some use a variety of dry rubs. I do a variation of the SM BBQ that I learned years ago, works good on direct grilling or indirect (putting charcoal around edges of kettle bbq. Make a rub/pat of 50% paprika, 25% salt or garlic salt and 25% black pepper. Pat it all over the roast and let it sit 5 to not more than 10 minutes. Indirect grill - Put it on the grill fat side up for 20-25 minutes, turn over and grill for another 20-25 minutes. Remove and let sit for 10 minutes. Slice thin and serve, use the juices off the platter on rice or ?? (they will have a bite from the paprika) It needs to be room temperature ALL the way through otherwise you run the risk of having a too rare middle and too done outside. The things are long and thin when starting and "shrink" to short and fat when cooking. Good Stuff Maynard.
Link Posted: 6/2/2003 12:52:24 AM EDT
There's a deli about a block away from me that has the best friggin' marinated tri-tip you can find. For Mother's Day, we ordered 10 pounds and cooked it on the Weber out back and it was kick ass. I guess tri-tip became popular in the late 80's or so, and ever since it's our #1 choice for picnic cook-outs. As with any steak, the secret is to let it sit for 10-15 minutes before slicing. Man, I love that stuff. Damn, now I have to send the wife shopping.
Link Posted: 6/2/2003 7:21:54 AM EDT
it looks like london broil to me
Link Posted: 6/2/2003 7:43:01 AM EDT
Toss out the wine and grab yourself a cold one.
Link Posted: 6/2/2003 8:23:51 AM EDT
Nice looking meal, looks good.
Link Posted: 6/2/2003 4:20:25 PM EDT
Originally Posted By mattja: There's a deli about a block away from me that has the best friggin' marinated tri-tip you can find.
View Quote
That would be Kinder's. Booya.
Link Posted: 6/2/2003 4:39:45 PM EDT
Originally Posted By BenDover: Why do they call it Tri-Tip? That sounds like... a power tool. How about a nice 14oz filet?
View Quote
Because Filet implies Tenderloin which is a much more expensive muscle!
Link Posted: 6/2/2003 4:41:53 PM EDT
Oops! Almost forgot..... [b]AWOB![/b]
Top Top