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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-30-2013, 01:56 AM   #16
ColdFyre
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Quote:
Originally Posted by landarc View Post
Nice sandwich, stop using up our tri-tip
ok, this made me laugh so hard it woke up my wife :P
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Unread 03-30-2013, 06:52 AM   #17
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Quote:
Originally Posted by mbshop View Post
what ? no like ?
Yea. It's a very tender cut but has little to no flavor.
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Unread 03-30-2013, 07:02 AM   #18
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Quote:
Originally Posted by Vision View Post
Yea. It's a very tender cut but has little to no flavor.
Agree to disagree!

Or maybe you're not doing it right.

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Unread 03-30-2013, 09:05 AM   #19
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i'm going to have a moment of silence for Vision. I can't imagine life without tri-tip.....
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Unread 03-30-2013, 09:46 AM   #20
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They're flavorless, cooked at any temp, which is why the santa maria style was invented...an attempt to give them flavor. But if it floats your boat, great.
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Unread 03-30-2013, 12:22 PM   #21
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Looks delicious! Nice work!
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Unread 03-30-2013, 01:49 PM   #22
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Quote:
Originally Posted by Vision View Post
They're flavorless, cooked at any temp, which is why the santa maria style was invented...an attempt to give them flavor. But if it floats your boat, great.
Really? You mean the stick the meat, seasoned with some salt & pepper, on a spit over an open fire of coastal oak? That's all Santa Maria style is.

Or are you saying, if you season the meat, that means the meat is actually tasteless? (Do you use seasonings on any of your meats before you cook it?) Seems to me virually everyone on here uses some kind rub, marinade or injection. Then most also add wood chunks to their fire to add flavor. And finally most add some kind of sauce to the meat once it's ready. Does this mean we're all simply masking the fact that we actually cooked flavorless meat?

I'm not trying to argue with you but please do us a flavor and further explain your thoughts.
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Unread 03-30-2013, 02:16 PM   #23
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Was just at a local meat market in Yorba Linda CA a few hours ago... $8.98 a pound.
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Unread 03-30-2013, 02:32 PM   #24
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Quote:
Originally Posted by ColdFyre View Post
Was just at a local meat market in Yorba Linda CA a few hours ago... $8.98 a pound.
I hear that's because SauceHitter is using them.

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Unread 03-30-2013, 04:05 PM   #25
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Quote:
Originally Posted by DerHusker View Post
Really? You mean the stick the meat, seasoned with some salt & pepper, on a spit over an open fire of coastal oak? That's all Santa Maria style is.

Or are you saying, if you season the meat, that means the meat is actually tasteless? (Do you use seasonings on any of your meats before you cook it?) Seems to me virually everyone on here uses some kind rub, marinade or injection. Then most also add wood chunks to their fire to add flavor. And finally most add some kind of sauce to the meat once it's ready. Does this mean we're all simply masking the fact that we actually cooked flavorless meat?

I'm not trying to argue with you but please do us a flavor and further explain your thoughts.

I thought SM style had more to it than salt/pepper.

Because of the claims on this forum I purchased two tri tips- one choice and one prime and dry aged. Both were very tender and basically flavorless. After this experience I stated to research it. It seems I'm not alone in thinking this way about tri tip. But again, if this is what you like, enjoy.
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Unread 03-30-2013, 04:11 PM   #26
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I haven't made a tri-tip in a long time. I'd buy them un-trimmed with the fat cap still on. I'd score the fat and let the fat render into the meat until it's done... hmmm, I'm going to have to find some tri-tip now... it's been too long.
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Unread 03-30-2013, 04:17 PM   #27
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Quote:
Originally Posted by Vision View Post
They're flavorless, cooked at any temp, which is why the santa maria style was invented...an attempt to give them flavor. But if it floats your boat, great.
That part about why Santa Maria was invented is flat out not true. The true and original Santa Maria BBQ did not even use sirloin as a part of the cook. As for SM flavoring, it is a fairly straight forward salt, pepper & chile powder rub if you go true traditional on it.

As to flavor or not, I am not going to argue with you, it is your judgement and right to believe as you taste. I don't like Filet Mignon at all, won't eat it at half the price. And I get tired of people telling me it is the best tasting cut of beef, just ain't so for me. You don't like tri-tip, fair enough.
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Unread 03-30-2013, 04:47 PM   #28
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Tri tip is a great cut and it requires a little skill to get it right. Your Sammie came out great!
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Unread 03-30-2013, 04:55 PM   #29
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My experience has been very flavorful but slightly chewy rather than tender and flavorless.


Quote:
Originally Posted by ColdFyre
Was just at a local meat market in Yorba Linda CA a few hours ago... $8.98 a pound.
I hear that's because SauceHitter is using them.


Trying my best, but @ 9.99/lb there is only so much I can do
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Unread 03-30-2013, 05:32 PM   #30
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Looks a great sandwich from here
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