I was at my local Ralph's up the street a few days back, and even though I wasn't there to get meat, I strolled past the meat section just to see what was there (like I always do :roll
. I quickly eyed the tri-ips, as they were so nicely marbled. One in particular really got my attention - even though it was labeled Choice, it had the marbling you'd see on a finer USDA Prime cut. I didn't hesitate an instant! Plus, it was 25% off...:thumb:
Last night, I pulled it out of the package:
I didn't get a pic of the other side, but it had a really nice 1/4 inch fat cap, which I don't see very often anymore.
Then seasoned it with Rub Company Original and seasoned pepper:
Fired up the Kingsford Oval and added some oak:
Put it on the grill so it could cook indirect:
After about 20 mins, i flipped the meat:
Really starting to "plump" now!
When the internal reached 110 or so, I moved it closer to the hot side:
I pulled the meat when it reached about 125 degrees, and let it rest for about 15 minutes.
The Missus picked up a nice baguette earlier in the day, which I figured would come in handy for all the meat juice:
Meat ready to slice:
As I cut into the meat, it had very little "give", and the knife slid through like butter:
That bread really came in handy as there was so much juicy goodness. Better yet, the meat was fork tender and had such an incredible rich beefy taste, we were blown away. This was one of the finest, delicious tasting pieces of beef we've ever had...
. I quickly eyed the tri-ips, as they were so nicely marbled. One in particular really got my attention - even though it was labeled Choice, it had the marbling you'd see on a finer USDA Prime cut. I didn't hesitate an instant! Plus, it was 25% off...:thumb:Last night, I pulled it out of the package:
I didn't get a pic of the other side, but it had a really nice 1/4 inch fat cap, which I don't see very often anymore.
Then seasoned it with Rub Company Original and seasoned pepper:
Fired up the Kingsford Oval and added some oak:
Put it on the grill so it could cook indirect:
After about 20 mins, i flipped the meat:
Really starting to "plump" now!
When the internal reached 110 or so, I moved it closer to the hot side:
I pulled the meat when it reached about 125 degrees, and let it rest for about 15 minutes.
The Missus picked up a nice baguette earlier in the day, which I figured would come in handy for all the meat juice:
Meat ready to slice:
As I cut into the meat, it had very little "give", and the knife slid through like butter:
That bread really came in handy as there was so much juicy goodness. Better yet, the meat was fork tender and had such an incredible rich beefy taste, we were blown away. This was one of the finest, delicious tasting pieces of beef we've ever had...
