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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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Old 11-11-2018, 11:39 AM   #1
ssv3
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Default Saturday Night Tri Tip

Stayed home last night and decided to cook tri tip



Montreal steak



Ground to powder



Some good lump



Rub nicely sweated through



Sear first than indirect to finish





And done





Taste test with a little bit of rendered fat cap



Served with chimichurri and a grilled Brussel sprouts



I still can't believe in some parts of the country this delicious cut is ground to burger



Thanks for looking!
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Old 11-11-2018, 11:41 AM   #2
tom b
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Nailed!
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Old 11-11-2018, 11:50 AM   #3
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Looks perfect!
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Old 11-11-2018, 11:51 AM   #4
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Tri Tip is so overrated. Couldn't help myself. I don't see them often around here, but I did stumble across a new place yesterday, that had some pretty nice ones, Picked up some Duroc spares instead though. Seeing this cook, makes me wish I had went ahead and picked one up. Next time!

Fantastic looking cook, and sorry for the bad joke.
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Old 11-11-2018, 11:54 AM   #5
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Quote:
Originally Posted by cowgirl View Post
Looks perfect!
Thanks Neighbor!
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Old 11-11-2018, 11:59 AM   #6
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Quote:
Originally Posted by Joshw View Post
Tri Tip is so overrated. Couldn't help myself. I don't see them often around here, but I did stumble across a new place yesterday, that had some pretty nice ones, Picked up some Duroc spares instead though. Seeing this cook, makes me wish I had went ahead and picked one up. Next time!

Fantastic looking cook, and sorry for the bad joke.


Not at all. I was kinda tempted to put that as the title but said nah.

Duroc or Tri Tip? Tough decision for sure. I usually like my tri tips in the 2 to 2.5 lbs range. I mean they usually are around there but I've seen 3+ lbs and I pass those as I find the smaller ones come out better.

Thanks Josh!
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Old 11-11-2018, 12:02 PM   #7
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That's perfection, Sako!
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Old 11-11-2018, 12:21 PM   #8
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Quote:
Originally Posted by ssv3 View Post


Not at all. I was kinda tempted to put that as the title but said nah.

Duroc or Tri Tip? Tough decision for sure. I usually like my tri tips in the 2 to 2.5 lbs range. I mean they usually are around there but I've seen 3+ lbs and I pass those as I find the smaller ones come out better.

Thanks Josh!
Good to know, will keep that in mind, when I am looking.
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Old 11-11-2018, 12:28 PM   #9
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Looks fantastic Sako.
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Old 11-11-2018, 12:37 PM   #10
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Another great cook, Sako.
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Old 11-11-2018, 12:41 PM   #11
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That looks awesome!

Mind if I ask for your chimichurri recipe — it Looks great!
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Old 11-11-2018, 12:49 PM   #12
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Quote:
Originally Posted by OklaDustDevil View Post
That looks awesome!

Mind if I ask for your chimichurri recipe — it Looks great!
Thanks! Absolutely not. I use Moose's Missus' recipe. I tweaked it a little by also using cilantro and substituted red wine vinegar with rice vinegar (more mellow flavor or at least for me).



One bunch fresh Italian Parsley, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 red wine vinegar
3 TBS lemon juice
1 tsp sea salt
1/2 tsp freshly ground pepper
1 tsp red pepper flakes

In a blender or food processor, combine all ingredients and mix well, but do not puree. Let sit for at least 4 hours before serving or overnight.
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Old 11-11-2018, 12:52 PM   #13
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Yeah, that’s how it’s done. Perfect
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Old 11-11-2018, 01:49 PM   #14
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Another incredible cook, Sako!

Gotta ask though, what kinda beer was this paired with?
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Old 11-11-2018, 02:27 PM   #15
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That's about as perfect as Tri-Tip can be, Sako!



Where did you pick that one up?
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