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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-30-2013, 01:56 AM | #16 |
On the road to being a farker
Join Date: 09-03-12
Location: Diamond Bar, CA
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03-30-2013, 06:52 AM | #17 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Yea. It's a very tender cut but has little to no flavor.
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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03-30-2013, 07:02 AM | #18 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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03-30-2013, 09:05 AM | #19 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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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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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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03-30-2013, 09:46 AM | #20 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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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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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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03-30-2013, 12:22 PM | #21 |
Full Fledged Farker
Join Date: 01-12-13
Location: Minnesota
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Looks delicious! Nice work!
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KCBS CBJ - KJ Classic - Gateway Drum Smoker |
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03-30-2013, 01:49 PM | #22 | |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Quote:
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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03-30-2013, 02:16 PM | #23 |
On the road to being a farker
Join Date: 09-03-12
Location: Diamond Bar, CA
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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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03-30-2013, 04:05 PM | #25 | |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Quote:
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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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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03-30-2013, 04:11 PM | #26 |
Knows what a fatty is.
Join Date: 03-09-13
Location: Redmond, WA
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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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03-30-2013, 04:17 PM | #27 | |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Quote:
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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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-30-2013, 04:47 PM | #28 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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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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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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03-30-2013, 04:55 PM | #29 |
Found some matches.
Join Date: 11-16-11
Location: Richardson, tx
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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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03-30-2013, 05:32 PM | #30 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looks a great sandwich from here
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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