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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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01-16-2018, 09:29 AM | #1 |
is One Chatty Farker
Join Date: 03-29-15
Location: AntHome 92025
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Salt-Crusted Tri-Tip
I have been wanting to try cooking a Salt-Crusted Tri-Tip for some time & had been waiting for a sale.
So when one came up.... I asked the dude at the meat counter for an untrimmed Tri-Tip with a fat cap on one side. He went through all the ones in the display case & they all had areas that had been trimmed. Finally, he says wait while I go check in back. He returned a while later with one that was perfect for my use. It was huge - biggest one I've ever seen. Why not? Trimmed the fat off one side. & prettied up the other. Pressed rock salt into the fat until I had very thick layer. The XL with Weber briquettes for fire & pecan for smoke. Temp at the grate was 285*. Grilled indirect with the fat side up until the meat was at 120*. Moved the roast to the hot side of the grill & salted side down for about 7 minutes. Fire in the hole! Removed the meat & whacked it a few times with a spatula to knock the salt off it. Loosely tented with foil & rested for 15 minutes. A few slices. Some avocado, tomato, crash potatoes & chimichurri for the plate. Time To Eat!!! Damn good! fwiw - recipe by Steven Raichlen - "Planet Barbeque!".
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18.5/14.5 WSMs, 26.5 XL, 22.5 Performer, JJ & SJ Kettles, OKJ Highland, Genesis 330 |
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01-16-2018, 11:29 AM | #6 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Very nice!
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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01-16-2018, 02:00 PM | #9 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Nice I would be happy for a plate of that
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01-16-2018, 02:09 PM | #10 |
Take a breath!
Join Date: 10-19-17
Location: Knoxville,Tn.
Name/Nickname : Gary
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Great looking tri tip! That cut of beef is becoming my favorite. Now if we could just get it more regularly in markets here in SWFL. Sams Club had it the week before Christmas but looks like they won't be getting any more any time soon.
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01-16-2018, 02:14 PM | #11 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Perfectly cooked Tri-Tip, Robert! Also the biggest one I've ever seen - good thing you got it on sale!
I like a 1/4 inch fat cap on mine, they're just hard to find around here...
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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 |
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01-16-2018, 02:49 PM | #12 |
is One Chatty Farker
Join Date: 03-29-15
Location: AntHome 92025
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Thanks, Moose. Albertson's & Von's has untrimmed Tri-Tip on sale quite often. The last time I was going to do this cook, I got one out of the meat case & half the fat was gone from the back of it. That's why I went to the meat counter & made sure I got what I wanted. Stater Bros. has it frequently, but they sell select grade. I use it for chili, mostly. All three of the stores idea of a trimmed Tri-Tip leaves a lot to be desired.
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18.5/14.5 WSMs, 26.5 XL, 22.5 Performer, JJ & SJ Kettles, OKJ Highland, Genesis 330 |
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01-16-2018, 03:02 PM | #14 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Top Notch looking piece of meat mate, spuds look great as well
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01-16-2018, 03:31 PM | #15 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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That was a big TT, bigger than any I have ever seen. Love all the juice on the plate.
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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