Beef Revelation: Pecan Smoked Kobe Tri-Tip

Moose · 01-17-2011, 12:18 PM

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!

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!

Gore · 01-17-2011, 12:24 PM

Moose I am sooooooo jealous! That looks farkin' fabulous!

inv3ctiv3 · 01-17-2011, 12:24 PM

Wow that looks awesome!

kyle corn · 01-17-2011, 12:27 PM

Holy cow, that looks great. Looks like it'd be worth the trip to head over to the LA farmer's market! I've never been, where is it exactly?

chambersuac · 01-17-2011, 12:33 PM

While I admit that it looks GREAT, I am a bit worried about you. I read that all Snake River Farms Tri-Tip sold in your area is tainted and eating more than one serving in a year could be fatal. I read in your post that you saved some of that dangerous meat, too. Let me to encourage you to get rid of it ASAP. It won't be good after a year and I don't want you and the missus to get really sick. I happen to be a certified beef disposal expert and would be happy to properly dispose of it - I'll even pay shipping, just to ensure you're safe. That's just the kinda guy I am. :)

Phubar · 01-17-2011, 12:34 PM

Quote:

Originally Posted by Gore

Moose I am sooooooo jealous! That looks farkin' fabulous!

...indeed Pharking Phabulousz!
Good call on the bread!

BTW...that's a heck of a seasoned grill you got right there!

blues_n_cues · 01-17-2011, 12:38 PM

that farkin' rocks !!!!!!! hell,i'd hit that raw.

deepsouth · 01-17-2011, 12:39 PM

daaaaaaaamn.

Vince RnQ · 01-17-2011, 12:43 PM

The marbleing in that cut is fantastic!

Big George's BBQ · 01-17-2011, 12:57 PM

I really need to get myself some of that

caseydog · 01-17-2011, 01:01 PM

I'm not a tri-tip fan, but I'd be willing to give that one a taste.

CD

Moose · 01-17-2011, 01:05 PM

Quote:

Originally Posted by kyle corn

Holy cow, that looks great. Looks like it'd be worth the trip to head over to the LA farmer's market! I've never been, where is it exactly?

The Farmer's Market is at 3rd and Fairfax; the meat counter I got the Kobe at is called Huntington Meats. Here's the link to the Farmer's Market:

http://www.farmersmarketla.com/

And for Huntington Meats:

http://huntingtonmeats.com/

I'd call ahead and make sure they have it, or even have them reserve one for you. I also notice they ship anywhere...for those of you not in the LA area.

JD McGee · 01-17-2011, 01:24 PM

Outstanding! Excellent post...

bluetang · 01-17-2011, 01:43 PM

Man, that is good!

gtr · 01-17-2011, 01:49 PM

Looks fantastic - another great post!

I like that butcher - that's where I've been getting my briskets (they're not Snake River Farms but they're good). They also have good boneless pork butt for sausage & the other butcher in the market has good bone-in pork butts.

If you like to eat food that will kill you (and I do sometimes) the donut shop there has amazing apple fritters.

01-17-2011, 12:18 PM	#1
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Beef Revelation: Pecan Smoked Kobe Tri-Tip 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! 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! __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

01-17-2011, 12:24 PM	#2
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Moose I am sooooooo jealous! That looks farkin' fabulous! __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

01-17-2011, 12:24 PM	#3
inv3ctiv3 is one Smokin' Farker Join Date: 01-05-11 Location: Santa Barbara, CA	Wow that looks awesome! __________________ Jim Bob BBQ - 18.5" WSM - 22.5" Weber Master Touch Green - UDS - RED Thermapen

01-17-2011, 12:33 PM	#5
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	While I admit that it looks GREAT, I am a bit worried about you. I read that all Snake River Farms Tri-Tip sold in your area is tainted and eating more than one serving in a year could be fatal. I read in your post that you saved some of that dangerous meat, too. Let me to encourage you to get rid of it ASAP. It won't be good after a year and I don't want you and the missus to get really sick. I happen to be a certified beef disposal expert and would be happy to properly dispose of it - I'll even pay shipping, just to ensure you're safe. That's just the kinda guy I am. :) __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

01-17-2011, 12:38 PM	#7
blues_n_cues is One Chatty Farker Join Date: 12-16-07 Location: south central,ky.	that farkin' rocks !!!!!!! hell,i'd hit that raw. __________________ Blues_n_Cues BBQ Concessions & Catering

01-17-2011, 12:27 PM	#4
kyle corn is one Smokin' Farker Join Date: 08-20-09 Location: Denton, Tx	Holy cow, that looks great. Looks like it'd be worth the trip to head over to the LA farmer's market! I've never been, where is it exactly?

01-17-2011, 12:39 PM	#8
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	daaaaaaaamn. __________________ Out. Again.

01-17-2011, 12:43 PM	#9
Vince RnQ is One Chatty Farker Join Date: 09-09-07 Location: Phoenix, AZ	The marbleing in that cut is fantastic! __________________ Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship

01-17-2011, 12:57 PM	#10
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	I really need to get myself some of that

01-17-2011, 01:01 PM	#11
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	I'm not a tri-tip fan, but I'd be willing to give that one a taste. CD

01-17-2011, 01:24 PM	#13
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Outstanding! Excellent post...

01-17-2011, 01:43 PM	#14
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Man, that is good! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

01-17-2011, 01:49 PM	#15
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Looks fantastic - another great post! I like that butcher - that's where I've been getting my briskets (they're not Snake River Farms but they're good). They also have good boneless pork butt for sausage & the other butcher in the market has good bone-in pork butts. If you like to eat food that will kill you (and I do sometimes) the donut shop there has amazing apple fritters. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

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