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buccaneer 06-30-2013 12:04 AM

Tri Tip Cherry Burst! (pr0n)
My first, again, humiliating myself in public.
It is a grass fed premium meat, but from a yearling, a very young cow.
It is lean and smaller than you guys would see.

I made up my own rub because I wanted control and to know exactly what I had here.
Paprika, onion, garlic, heavy on the fresh pepper and some sea salt.

Owning a Big Steel Keg, I wanted to target the nicest tri tip pictures I had seen here which meant a gentle medium with lots of lovely soft middle bits.
I asked Landarc because his pics were making me salivate, and I decided to start on a low heat of 150 over mesquite smoke

I slowly opened her up and gently raised the temp of the BSK

When I reached 50C I opened all the way and sent the BSK to 450f, this got me a little colour and I closed down and took the Tri Tip inside under a foil tent to rest.

It reached a nice medium and I was pretty happy

It was beefy like our Aussie cut of 'Rump" in flavour, but I learned a few things.

Next time I will trim the outer aggresively as there was some grissle, and I will look forward to the next tri tip to compare.
This one was tougher than I would like.
I may have to purchase more mature tri tips or maybe grain finished, but I will reserve judgement till I have tried the other few I have left.
I was happy with the cook and result, just unhappy with this particular piece of meat.
Some open sangers, wholemeal and some pickled onions and pickles.Horseradish was so good.
What do you think, brothers, any suggestions or opinions?

martyleach 06-30-2013 12:15 AM

Looks great. you did a really nice job on such a lean piece of meat. personally, I don't like the grass fed as I prefer a more marbled tri-tip. They are so juicy, tasty and bad for me... :)

westy 06-30-2013 02:26 AM

2 Attachment(s)
Looks great Bucc. Like the pickled onion too! If you can get your hands on one next time, see if you can find one whole and untrimmed. Season it up real good and trim the fat after the cook. Lots of people like it trimmed and a lot like it untrimmed. Just another way of doing it.

AussieTitch 06-30-2013 03:16 AM

Something else I cannot relate to.
Need to try this as well. looks good from here

chicagokp 06-30-2013 06:38 AM

That looks mighty good!!

CharredApron 06-30-2013 07:32 AM

Nice looking cook and meal there Buccs, I like the grass fed, grain finished variety, but for a yearling that would not work too well. IMHO.
"Keep those cards and letters coming!"

Gasket 06-30-2013 07:35 AM

Looks pretty good to me. I got to try a tri soon, if I can find one.

swibirun 06-30-2013 08:47 AM

You are making me need to take a trip to Costco to pick up some tri-tip!

FireChief 06-30-2013 08:53 AM

Yummy !

Hankdad1 06-30-2013 11:19 AM

I picked up a tri-tip from Trader Joe's this week, it was from Austrailia.

buccaneer 06-30-2013 01:56 PM

Liking the advice, thanks boys!
The only other choice that I may have is to buy a mature ox Tri tip from the same company.
The cut just isn't done here.
BTW where the Tri tip point ends is where we Aussies have a cut called "rump"' including the picanha.
Most underrated cut here, bloody lovely steak and roasts.

SmokinAussie 06-30-2013 06:59 PM

Good work Buccs. I think you did OK. Certainly you would have had a better result with grain fed.

Titch, Grain Fed Tri-Tip is back in stock at Costco. They are a lot pricier than they used to be. I think the word is now out somehow that this is a great cut of meat. I used to be able to buy a 2 pack for $14.00. Now they are $20.

Still, well worth it.


Bdub 06-30-2013 07:11 PM

I have my second attempt of a tri tip on the smoker as we speak. First one was decent. Not sure about the quality of the cut. This one is Angus and has much better marbling. First go around I was a little too aggressive with the smoke too. Changed my flavor profile and decreased my amount of wood chunks so we are about an hour away in seeing if I did any better.

Nut 06-30-2013 07:18 PM

Looks great, but can see its pretty lean... live & learn :wink:

Al Czervik 06-30-2013 07:39 PM

Looks pretty good from where I'm sitting Buccs but obviously can't speak to the actual flavor or texture. I've only had grass fed beef a couple times and given the choice I'd always opt for grain fed. Probably just haven't had good grass fed beef... :tsk: As far as the texture, I can't quite tell if you sliced it with or against the grain. Being the master chef you are though, I'm sure you would have sliced it against the grain. :thumb:

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