|
Pretzel Crusted Tri-Tip -Pics- Need thoughts
My wife came up with a thought of using pretzels as a base for a rub for Tri Tips. It sounded odd to me, but tried it anyways.
Last night, due to the guests, we only went with basic ingredients. We like more heat and would add cayenne or Hoochie Mama, red pepper flakes, etc. when it's just us. http://i184.photobucket.com/albums/x...9/100_1780.jpg http://i184.photobucket.com/albums/x...9/100_1782.jpg Of course, when I went to fire up the grill, it starts raining. http://i184.photobucket.com/albums/x...9/100_1785.jpg The first 2 times, I went indirect first, but I am trying to get a crispier crust, so tried searing some at the beginning http://i184.photobucket.com/albums/x...9/100_1786.jpg http://i184.photobucket.com/albums/x...9/100_1800.jpg Time to rest http://i184.photobucket.com/albums/x...9/100_1804.jpg I love this stuff http://i184.photobucket.com/albums/x...9/100_1805.jpg No sliced or plated pics from last night, but that's not the point anyway... This pic is from the last time, and either way after resting the crust will be soggy. Is it even possible to get a crispier crust, and if so, how? http://i184.photobucket.com/albums/x...9/100_1739.jpg |
Resting in foil? If I'm trying to save the crust using a cooling rack with just a loose foil tent makes a difference.
|
No, it's not resting in foil. Just loosely tented for 15 mins or so.
I have tried it with nothing, and a light mustard slather. I don't think it can happen, but it's not bad anyway. |
You can always deep fry it.:-P
BTW, I think it looks great just the way it is. Great pics! |
rub & smoke as normal, then at the end you coat and chicken fry it.
|
Quote:
|
Hey Mike, I bet a couple quick blasts with your new weed burner would crisp those pretzel crumbs right up.:eek::biggrin::lol::lol:
Just kidding.:biggrin: |
That's interesting. They look good.
|
Quote:
It would be cool to try it..... :icon_shy |
Quote:
Quote:
I could just take the lid off and let the coals get super hot, and hit each side for a few seconds. No matter what I do, I think I am stuck with this method cuz the wife really likes it... |
| All times are GMT -5. The time now is 01:15 AM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
