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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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06-20-2011, 10:17 AM
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#1 |
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Knows what a fatty is.
Join Date: 05-18-09
Location: Madison, WI
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Some amazing tri-tips
I made some amazing tri-tips over the weekend. Only my fourth and finest attempt. Thanks to some recipes here and on Weber they turned out perfect!
     The above was the smaller tri-tip. Below is the larger. Should have pulled the smaller earlier as it was closer to medium, the larger was almost perfect and medium rare, closer to rare. Man was that yummy!!!  |
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| Thanks from:---> |
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06-20-2011, 10:38 AM
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#2 |
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Full Fledged Farker
Join Date: 03-02-11
Location: california
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looks good
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06-20-2011, 11:06 AM
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#3 |
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somebody shut me the fark up.
 
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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Nicely done UD. Thats second one looks incredible. I noticed the other day that UW Provisions is carrying tri-tip regularly now, although frozen. Might be a little less spendy.
Since we are lifelong buds, a little advice for your WSMs: Build a little table to get them about 16" off the ground. Really saves the back when working with the WSMs.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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06-20-2011, 11:13 AM
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#4 |
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Full Fledged Farker
 
Join Date: 06-05-11
Location: Sullivan, In.
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That looks just plain LARAPIN!
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06-20-2011, 11:20 AM
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#5 |
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somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Mmmm. And it's lunch time here now.
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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06-20-2011, 12:09 PM
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#6 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Those are fantastic, is there a better looking cut of meat when sliced medium rare? I doubt it.
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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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06-20-2011, 12:36 PM
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#7 |
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Full Fledged Farker
Join Date: 02-06-11
Location: New Jersey
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Those look super fine.
I honestly haven't tried making them yet but after seeing how beautiful those are, I might have to take a stab at this soon. Really nice work!
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Meadow Creek TS120 w/insulated fire box & BBQ42 |
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06-20-2011, 01:09 PM
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#8 |
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somebody shut me the fark up.
 
Join Date: 04-02-09
Location: San Antonio, TX
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look fantastic - what temp was the WSM running?
__________________
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] |
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06-20-2011, 01:14 PM
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#9 |
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Full Fledged Farker
Join Date: 06-04-11
Location: Fresno, CA
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Yep, a good, smoked tri-tip is hard to beat. Those look really nice, especially the bigger one. Living in California, I've had more than my fair share of bad tri-tip, but it's almost like something people have never had before when I smoke them to a perfect med. rear and serve. Great job!
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Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe |
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06-20-2011, 03:21 PM
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#10 | |
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Knows what a fatty is.
Join Date: 05-18-09
Location: Madison, WI
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Quote:
I was low on time. So I was running it around 325. Took about an hour. Then I tented in foil and wrapped in a towel for 20 mins. Should have pulled at 10. Would have been perfect then! Thanks for all the kudos, love me some 'q'!!! |
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06-20-2011, 03:23 PM
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#11 |
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Got rid of the matchlight.
Join Date: 06-19-11
Location: Kenosha, WI
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Unique1, I had trouble finding tri-tip through conventional grocery stores. Any advice on a source in Wisconsin?
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06-20-2011, 03:31 PM
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#12 |
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Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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Those look great! I have been having trouble finding tri-tip in my area also. I asked about them at the meat counter at Sams Club and the guy didn't know what I was talking about...
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[URL="http://facebook.com/mancavemeals"]http://facebook.com/mancavemeals[/URL] |
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06-20-2011, 04:04 PM
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#13 | |
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Got rid of the matchlight.
Join Date: 08-30-08
Location: Salisbury, NC
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Quote:
I have found them at Trader Joes in the North Charlotte store. A little pricey at over $6 per pound, though. |
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06-20-2011, 04:13 PM
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#14 | |
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Full Fledged Farker
Join Date: 06-04-11
Location: Fresno, CA
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Quote:
 Holy smokes, that's brutal. With inflation the way it is right now, I'm not seeing it under $3.98 much at all, but I can only bring myself to pay that if it's trimmed. Otherwise, 20% of your weight will be in a big slab of fat on the bottom that you can't see in the package. If I'm spending $6/pound on beef, it's gonna be for some ribeyes!
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Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe |
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06-20-2011, 05:18 PM
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#15 | |
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Knows what a fatty is.
Join Date: 05-18-09
Location: Madison, WI
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Quote:
As someone else said Trader Joes. I think I paid about $6 a pound for it, trimmed weight. No fat at all. That is kinda high, but well worth it to me. Also Harbormaster said it's available at UW Provisions now. Not sure what it cost per pound but I will be looking into this week. Just fixed the last leftovers for my business partner. He enjoyed it too (four sammiches!). |
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