LarryR Posted September 12, 2008 Report Share Posted September 12, 2008 Here are some pictures from my first two cooks with my new to me ceramic. It's been a lot of fun learning a new cooker. You've also got to love being able to eat your "education." WAGYU TRI-TIP HIGH HEAT BRISKET RIBS AND TURKEY LEGS Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted September 12, 2008 Report Share Posted September 12, 2008 Wow, great set of food porn pics! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
primeats Posted September 13, 2008 Report Share Posted September 13, 2008 Larry, when you can make me drool, you know you've nailed it! That looks like one of the finest tri-tips I've seen yet, and grilled to perfection! Who was the producer? Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted September 13, 2008 Report Share Posted September 13, 2008 hurting me! Ahh your actually hurting me! Looks better than great.. Serious porn. Quote Link to comment Share on other sites More sharing options...
LarryR Posted September 13, 2008 Author Report Share Posted September 13, 2008 Thanks for the comments guys, I've really enjoyed cooking on the ceramic so far. I thought the producer was Harris Ranch, but Trish thinks it from Snake River (I'm thinking she saw something on the packaging or asked). I get them through my local meat market named appropriately, The Meat Market. I recently read an ARTICLE (last paragraph) that stated Harris Ranch raises Kobe here in central California, ships them to Kobe Japan for a few more feedings, long enough for it to be designated from Kobe and the cattle are then slaughtered and sold as Kobe beef. I thought I was buying what Harris didn't send to Japan. Quote Link to comment Share on other sites More sharing options...
trish Posted September 13, 2008 Report Share Posted September 13, 2008 The important point Larry is it is incredible and affordable, and I thank you for that tip...pun intended. I saw untrimmed tri-tip the other day for $3.78 lb. I'm kinda glad the rest of the forum doesn't live close by....they'd be driving up the price! On another note, my sister recently hosted a special occasion and ordered her tri-tip from Costco. It was Black Angus tri-tip and it was very good. 264 lbs of un-trimmed tri-tip for $725.00. The guy who BBQ'ed cooked it somewhat slow, almost 2 hours, on an open trailer BBQ. It was excellent, tender, and nice pink in the center. My point is the Black Angus tri-tip is also very good. Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted September 13, 2008 Report Share Posted September 13, 2008 Hey Trish - Where does one purchase a 264-pound tri-tip?!?! Glad you mentioned the special order at Costco. I'm going to be talking with my Costco butcher very soon! Quote Link to comment Share on other sites More sharing options...
LarryR Posted September 13, 2008 Author Report Share Posted September 13, 2008 The important point Larry is it is incredible and affordable' date=' and I thank you for that tip...pun intended. I saw untrimmed tri-tip the other day for $3.78 lb. I'm kinda glad the rest of the forum doesn't live close by....they'd be driving up the price![/quote'] Absolutely! I'm amazed by the price. I have Q friends on the East Coast who buy Select grade tris for the same price as we're paying for Wagyu. I've had the Harris Ranch Angus tris and they're very good also. Here's another "tip" for you. There's a little market on Blackstone just north of Herndon called Ronnie's Midway Market. From the outside it looks like a liquor store, inside there's a small meat counter in the back where they sell Harris Ranch beef cheap! I buy my steaks there not at The Meat Market; rib eyes for $6.99 lb (non-sale price), last week they had porterhouse steaks on sale for $4.99 a lb. Harris Ranch! They hand carve their steaks and will do to order if you're looking for really nice thick portions. I also buy my beef ribs there. He always leaves nice portions of meat on the ribs which I find is tough to find in supermarkets, they seem to over trim. The butcher is only there until 3 or 4 p.m. so if you're wanting anything carved to order you need to go in before he leaves. Otherwise there are a couple of guys working behind the counter who can help you but they don't carve. Sometimes there are some interesting people hanging around so park on the east side of the store (Blackstone side). Quote Link to comment Share on other sites More sharing options...
trish Posted September 14, 2008 Report Share Posted September 14, 2008 Thought I would try to post a picture of the Wagyu tri-tip cold which shows the marbling. Quote Link to comment Share on other sites More sharing options...
Sanny Posted September 14, 2008 Report Share Posted September 14, 2008 If that's a 264 lb tri tip, that plate's gotta be HUGE!!! Quote Link to comment Share on other sites More sharing options...
trish Posted September 14, 2008 Report Share Posted September 14, 2008 yeah, guess I missed the s on lb. Oh well, maybe I wanted everyone to think we really grow them big here in Ca. I am told the Wagyu cattle do get considerably bigger, but not that big. Quote Link to comment Share on other sites More sharing options...
Sanny Posted September 14, 2008 Report Share Posted September 14, 2008 No kidding, Trish. Did you REALLY buy 264 lbs of tri tip? Even in smaller pieces?? Wow... That's a HUGE amount of meat!!! Quote Link to comment Share on other sites More sharing options...
trish Posted September 14, 2008 Report Share Posted September 14, 2008 Actually my sister was buying the 264 lbs of tri-tip. She had a rather large event at her home. I try not to know that many people! I understand they ended up not cooking about 50 lbs....They have that in the freezer. Maybe we will have that instead of turkey for Thanksgiving! Quote Link to comment Share on other sites More sharing options...
