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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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04-10-2013, 09:46 PM | #1 |
Full Fledged Farker
Join Date: 02-28-13
Location: Riverside, CA
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Balsamic marinated tritip
Greetings again all.
Like many of you, I am a huge fan of tritip. May I first present my "chunk o' lump" method (mesquite), and I cooked indirect. Marinated the roast with light olive oil, aged balsamic vinegar, and coarse S&P On to the pit from start to finish And of coarse the sliced up pic. More than met the approval of my taste buds. I look to incorporate the leftovers into my hot tacos. Nuttin' like tritip tacos either.
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04-11-2013, 12:27 AM | #3 |
Full Fledged Farker
Join Date: 06-05-11
Location: San Francisco, CA
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The bark on that looks amazing.
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04-11-2013, 12:37 AM | #4 |
Full Fledged Farker
Join Date: 01-24-13
Location: Virginia Beach, VA
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incredibly gorgeous. May I say that this is how I marinate my grocery labeled "London Broils" then cook them like a sirloin. balsamic and olive oil have an effect on thick beef I believe is spiritual.
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04-11-2013, 12:44 AM | #5 | |
Full Fledged Farker
Join Date: 02-28-13
Location: Riverside, CA
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Quote:
And Amen. Yes, definitely something extra special about such marinade. I, too, luv the "London Broils"-- superb flavor!
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04-11-2013, 02:27 AM | #6 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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PerPhect!
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04-11-2013, 08:22 AM | #10 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Super job. I like to marinate them in Italian dressing as well. Great cut of meat.
jed
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04-11-2013, 08:33 AM | #11 | |
Full Fledged Farker
Join Date: 02-28-13
Location: Riverside, CA
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Quote:
DerHusker and Popeye, the way I do it is begin with a good rub down of light (not EVOO) olive oil. Then I pour a little aged balsamic vinegar over that (don't need too much since the stuff is expensive), and roll it around on the marinating plate to work it in a little bit. Lastly I hit it with kosher salt and coarse ground pepper. 45 minutes is enough time to produce the desired effect, but it's certainly okay to go several hours if desired. I also pour the excess marinade from the plate over the roast when I place it on the cooking grate.
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Got beer??? Last edited by beercuer; 04-11-2013 at 08:35 AM.. Reason: include Popeye in the address |
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04-11-2013, 08:51 AM | #12 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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DAYUM....that looks incredible.
I HATE that I can't find tri tip around here more readily.
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04-11-2013, 08:51 AM | #13 | |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Quote:
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04-11-2013, 10:02 AM | #14 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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It's not overcooked. That is a huge plus!
I cry when I see pics of overcooked beef. That looks wonderful.
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