Yesterday the Missus and I went to the LA Farmer's Market to scope out the meat counter I had heard very good things about. I couldn't help but notice they had Snake River Farms Tri-Tip at $16.99 per pound. That sure seemed like a good deal to me, esp with the NY Strips at $79.99 per pound. At the very front of the window there was a really choice well marbled specimen that was calling my name. I chose that one, along with some USDA Prime boneless short ribs and we were off and running.
Here's the Kobe Tri-Tip in the package after we brought it home:
Out of the package:
Since it was just the two of us, the Missus and I decided to cut the meat in half, cook the tail end, and freeze the other portion for another meal. When I cut into it, this is what I saw:
It sure looked like we were going to be in for a treat! I seasoned the meat with sea salt and seasoned pepper and let it sit for a while so the meat could come up to room temp:
Our kitten Purrdy is a carnivore through and through, and we have learned that it is not good to leave meat of any kind on the counter unattended. I turned my back for a few seconds, and sure enough, he was on the prowl for some Kobe:
Sorry, Purrd, no treats for you tonight! :hand:
I fired up the Kingsford Oval for the usual indirect/reverse sear, and added a chunk of Pecan for smoke:
Here it is about 3/4 into the cook:
Once the meat reached about 115 degrees internal, I put it on the hot side for a nice hot sear, and pulled it when it reached 130. Time for a nice quiet rest:
Meanwhile, the Missus had baked some fresh baguettes in the oven, and prepared a delicious salad from greens in our garden.
Time to carve. I kept a few pieces of the bread handy to soak up any extra juices:
And here it is, after I carved a few pieces off:
This was the finest beef I have eaten yet. It was filet-tender, and the flavor was indescribably rich. I will certainly be doing this again!
Here's the Kobe Tri-Tip in the package after we brought it home:
Out of the package:
Since it was just the two of us, the Missus and I decided to cut the meat in half, cook the tail end, and freeze the other portion for another meal. When I cut into it, this is what I saw:
It sure looked like we were going to be in for a treat! I seasoned the meat with sea salt and seasoned pepper and let it sit for a while so the meat could come up to room temp:
Our kitten Purrdy is a carnivore through and through, and we have learned that it is not good to leave meat of any kind on the counter unattended. I turned my back for a few seconds, and sure enough, he was on the prowl for some Kobe:
Sorry, Purrd, no treats for you tonight! :hand:
I fired up the Kingsford Oval for the usual indirect/reverse sear, and added a chunk of Pecan for smoke:
Here it is about 3/4 into the cook:
Once the meat reached about 115 degrees internal, I put it on the hot side for a nice hot sear, and pulled it when it reached 130. Time for a nice quiet rest:
Meanwhile, the Missus had baked some fresh baguettes in the oven, and prepared a delicious salad from greens in our garden.
Time to carve. I kept a few pieces of the bread handy to soak up any extra juices:
And here it is, after I carved a few pieces off:
This was the finest beef I have eaten yet. It was filet-tender, and the flavor was indescribably rich. I will certainly be doing this again!
