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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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06-18-2011, 03:49 PM | #1 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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rub company tri-tip and vegetables
i was lucky enough to get in on a free sample of the rub co. barbecue rub from ryan (thanks ryan!) and i decided to use it tonight with a nice tri-tip and i've got some vegetables to go along with it.
this is the first time i got a tri-tip that actually looks like most of the ones i see posted here. i'm guessing maybe the butcher is not from here... hahahaha..... i'll post more pictures after i cook it all tonight. once again, thanks ryan. i'm looking forward to trying your product for the first time! thanks for looking!
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06-18-2011, 04:14 PM | #2 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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We did The Rub Co.'s Santa Maria on rib-eyes last night and it ROCKED!!! You really need to order the 4 pack now.
Can't wait to see what your BGE does with this feast!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-18-2011, 04:23 PM | #3 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
i tasted a pinch of this and i really like it. i wish i had some of the santa maria. i do need to get an order in. i hear too many good things not to add them to the "arsenal".
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06-18-2011, 04:29 PM | #4 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
Oh, BTW, I'm ALSO 5'5". Welcome to the can't find pants that fit my leg length club!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-18-2011, 04:31 PM | #5 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
hahaha. oh yeah, it's a total pain in the ass.
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06-18-2011, 04:39 PM | #6 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I'm sorry, but the grain direction, or lack of a pronounced grain, and overall visual texture does not look like tri-tip at all. Maybe a less than select TT. It looks too lean.
I'm sure it'll taste great, but it really does look like some other cut off the sirloin. I've had that happen to me several times down here in Austin, where I'll ask a so called butcher if he can get me a TT, he goes in the back, cuts something up, and brings it out, I'm looking at him wierd, and saying "that's not a Tri-Tip, he swears up and down it is, but it's really not.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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06-18-2011, 04:46 PM | #7 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
it's mississippi. i'm sure it's a sub-par tri-tip. :kicksrock:
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06-18-2011, 09:19 PM | #8 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
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06-19-2011, 08:00 AM | #9 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Odd...it even LOOKS tough.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-19-2011, 09:56 AM | #10 |
is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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Good looking food...sorry it came out tough. That roast looks like the top part of the sirloin and not the bottom where the tri-tip comes from. I sure wish there was an easy and cheap way to ship tri-tips so we could hook you guys up.
I agree and the SM has been a main staple in our house for a while now. We use it on steaks, TT, taters and burgers...it's a great thing! |
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06-19-2011, 10:49 AM | #11 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
$6.99/lb to boot.
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06-19-2011, 12:14 PM | #12 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Nice colours on that plate!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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06-19-2011, 12:18 PM | #13 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Not sure what cut that is, but I don't think it's a tri-tip at all. Sorry you weren't please with the results, hopefully better luck next time.
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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06-19-2011, 12:21 PM | #14 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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You better start finishing all the vegetables on your plate
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