cruzmisl Posted October 30, 2006 Report Posted October 30, 2006 HI All, I got a beautiful tritip from my local butcher. Seared it and brought it to 125f and sliced it thin against the grain. The flavor was amazing. If you get a chance give it a try. Joe
ThreeDJ16 Posted October 30, 2006 Report Posted October 30, 2006 Looks wonderful! Make me one - please, please ? -=Jasen=-
twharton Posted October 30, 2006 Report Posted October 30, 2006 Details Please!!! So you seared it at what temp and for how long on each side? What did it weigh? What temp did you reduce it to and for how long to get it to 125 inside? All I ever do in prep to sear is coat in olive oil and gind salt and pepper on both sides. I'm still using my weber but my terra cotta Supremo is arrving early Dec. right Dennis? twharton Gulf Breeze, Fl
Curly Posted October 30, 2006 Report Posted October 30, 2006 You were sposed to get some sliced up pics so we could see the juice running all over the tables and down your chins and cool stuff like that
Firemonkey Posted October 30, 2006 Report Posted October 30, 2006 Looks tasty! What I really want to know is where you got your cutting board? I want one
Porkchop Posted October 30, 2006 Report Posted October 30, 2006 i second cruzmisl's recommendation; tri tip is awesome off the kk. i did a few with saunka! seasoned simply and seared on the lower grid, then roasted on the main grid to RARE! juicy, delicious, tender... we had them "fajita" style with flour tortillas and roasted peppers and lots of other stuff! very versatile!
Majestik Posted October 30, 2006 Report Posted October 30, 2006 Wow... ...Looks fabulous. That is one of my favorite cuts and it has been far too long since I've done one. Stomach's growling...
cruzmisl Posted October 30, 2006 Author Report Posted October 30, 2006 As far as how I cooked it I loaded the K with lump and got the K rocket hot. My thermo registered 200 degrees but that was too hot. I reduced the temp to about 800 and seared it on either side for a few minutes and then I reduced the temp to 550 and moved the tritip to the front edge of the cooker away from the direct heat. Not really sure how long it took to reach 125 since I never go by time, only temperature. I didn't use any oil since this cut has a decent amount of fat that renders with the heat. I do salt 1/2hr before grilling which brings proteins to the surface which facilitates good browning. Pics of juice running dowm the chin? Don't have that but I do have this. As far as the cutting board it's about 5 years old and made by a company called ozark west. Absolutely the BEST and a work of art. It's heavy and expensive but will surely be passed down long after I am gone. I also grilled some asparagus. What a feast!!
ThreeDJ16 Posted October 30, 2006 Report Posted October 30, 2006 Ah man, grilled asparagus, I love them too. God you are making me hungry and I cannot even grill. -=Jasen=-
Curly Posted October 30, 2006 Report Posted October 30, 2006 Ah man, grilled asparagus, I love them too. God you are making me hungry and I cannot even grill. -=Jasen=- You'll learn how to grill. Shoot, as much time as you spend out here on the forum it shouldn't take you anytime to learn. Just gotta get you a grill first dude. You can be our poster boy onst we get ya going. Yehaw
Porkchop Posted October 30, 2006 Report Posted October 30, 2006 I cannot even grill. -=Jasen=- it's ok deej. there's a learning curve. plus, you don't need a grill to really bbq anyway... 1st, get a crockpot...
ThreeDJ16 Posted October 30, 2006 Report Posted October 30, 2006 I cannot even grill. -=Jasen=- it's ok deej. there's a learning curve. plus, you don't need a grill to really bbq anyway... 1st, get a crockpot... That sir, is blasphemy and I will not stand for it.....I call you out with pistols at high noon! -=Jasen=-
Porkchop Posted October 30, 2006 Report Posted October 30, 2006 it's baaaaAAAAA ck!! (heavy on the AAAck!)
ThreeDJ16 Posted October 30, 2006 Report Posted October 30, 2006 it's baaaaAAAAA ck!! (heavy on the AAAck!) That is the nastiest sandwhich MickyD's ever came up with; and that is saying something. Man, I might have to ban you from this forum too, if this keeps up - hehehe. -=Jasen=-
Curly Posted October 30, 2006 Report Posted October 30, 2006 it's baaaaAAAAA ck!! (heavy on the AAAck!) -=Jasen=- That's some juicy looking ribs huh? Wonder if DJ would make me a form so I could melt some boloni and pour it in. I could sell em at the flea market for 3 dollars easy.
Majestik Posted October 30, 2006 Report Posted October 30, 2006 Wow! That's some juicy looking ribs huh? Did DJ make that on his Smokey Joe?
ThreeDJ16 Posted October 30, 2006 Report Posted October 30, 2006 God I wish I had a little more fight in me today - I secede. -=Jasen=-
Majestik Posted October 30, 2006 Report Posted October 30, 2006 Oh no... ...don't throw in the Towely! You're no fun.
ThreeDJ16 Posted October 30, 2006 Report Posted October 30, 2006 Re: Oh no... ...don't throw in the Towely! You're no fun. I am if ya, "Wannna git hi? Heheheheee, I got no idea what's goin' on!"!! -=Jasen=-
