Discussion Thread -> "Tri-Tip Feast!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Moose · 09-24-2013, 01:57 PM

Our new TD category is...

"Tri-Tip Feast!"

Smokin Aussie's Winning Entry in the 2011 Tri-Tip Master's Cut Throwdown

As chosen by Will work for bbq for his stellar win in the "Show Off Your Heritage!" Throwdown.

CATEGORY DESCRIPTION - READ BEFORE ENTERING

Quote:

Originally Posted by Will work for bbq

Hey Moose lately the TD's have had a sort of a Masters Cut TD feel to it. Starting with the "A Pork Rib-Off!" TD. Which I thought was great not only did it remind me of the "Masters Cut #2 - Spareribs" TD but R2Egg2Q was able to defend (validate) his title. The current "Legs!" TD reminds me of the "Masters Cut #4 - Chicken Leg Quarters" TD. So I feel obligated to honor the "Masters Cut #3 - Tri-Tip Roast". Sides optional, and no special rules.(special rule).

What? No special rules? What kind of TD is that?

You may submit entries that are cooked from Friday 9/27 through Sunday 10/6.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 10/7.

Click here to READ THE RULES for the BBQ Brethren Throwdown...

The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.

Click HERE to go to the off topic, often nonsensical, confusing, and downright bizarre discussion thread.

Best of luck and even better eats to all!

CharredApron · 09-29-2013, 09:43 AM

I recon I'll start this show! Please accept this as my official entry into this weeks, "Tri-Tip Feast" Throwdown.

After a full morning's shopping for a nice Tri-Tip and three meat markets later I found this beauty.

Rubbed with Olive Oil and lightly dusted with Plowboy's Bovine Bold and some fresh ground black pepper.

Placed her on the Kamado for direct H&F cookin

Pulled her off when she reached 120 degrees internal temp and wrapped and rested in foil in my cooler.

Prepped up the plates with the Arugula and twice baked potatoes. (sliced chicken breast for Thalia on the left.)

After 10 minutes rest, I sliced her up nice and thin like this.

And plated it up, for the waiting Guests.

Happy Folks indeed!

My polling pic, if you please!

Thanks for lookin, now it time for leftover Tri-Tip and eggs. Breakfast is served!

Jed

oifmarine2003 · 09-29-2013, 09:55 AM

Great job!

Smoke Dawg · 09-29-2013, 10:04 AM

Looks Great - I bet it makes a wonderfull breakfast also!

CharredApron · 09-29-2013, 10:22 AM

Quote:

Originally Posted by Smoke Dawg

Looks Great - I bet it makes a wonderfull breakfast also!

You be the judge, Smokedawg. Steak, egg, and cheese on a baguette! Yum

Moose · 09-29-2013, 10:31 AM

Epic Tri-Tip, Jed!

Will work for bbq · 09-29-2013, 11:13 AM

Beautiful opening entry Jed. That leftover Tri Tip sammie brought a tear to my eye or was that drool either way I need a bib.

Happy Hapgood · 09-29-2013, 11:33 AM

^^^ BAM! ^^^ Mighty Fine!

Smoke Dawg · 09-29-2013, 03:36 PM

Quote:

Originally Posted by CharredApron

You be the judge, Smokedawg. Steak, egg, and cheese on a baguette! Yum

Awesome!
I love the next day meals and you nailed this one!

BevoBurn96 · 09-29-2013, 07:18 PM

I documented my cook here

http://www.bbq-brethren.com/forum/sh...d.php?t=172121

Please use the below as my TD entry.
IMG_2380.jpg

peeps · 09-29-2013, 07:40 PM

Please accept this as my official entry into the "Tri-Tip Feast" Throwdown.

First TD and first attempt at tri-tip.

Marinated for a couple hours with some EVOO, jalapeno infused balsamic vinegar, and some SPOG.

Had the mini WSM going for some time trials and a brisket flat, so I added it once I brown paper bagged the flat with the plan to smoke at ~250F and then reverse sear.

Doing it's thing while I watched the Cowboys lose...

Pulled the pot off the mini to get the coals piping hot for the reverse sear...

Pulled it off about 130F and let it rest for 15-20 minutes.

Sliced it up and made tri-tip sandwiches with sliced pepper colby jack and sun-dried tomato basil pesto with a side of corn also mixed with the above pesto and spinach dip bites.

Please use the picture above as my official throwdown entry pic!

CharredApron · 09-29-2013, 07:50 PM

Nice job and welcome to the world of Throwdown Madness!
Jed

Ron_L · 09-30-2013, 10:41 AM

That looks great, peeps! The jalapeno infused vinegar is intriguing. Could you taste it in the final product?

peeps · 09-30-2013, 10:46 AM

Quote:

Originally Posted by Ron_L

That looks great, peeps! The jalapeno infused vinegar is intriguing. Could you taste it in the final product?

I didn't notice it, but I wasn't looking for it either...I was hungry and just started chowing as soon as I started slicing.

I just used a splash on each side. And certainly could not taste it over the tomato basil pesto.

Having it tonight as leftovers and will see if I can make it out before mixing it with any other flavors.

fingerlickin' · 09-30-2013, 01:51 PM

I made me a tri-tip sammich.

The full cook thread is over in Q-talk.

http://www.bbq-brethren.com/forum/sh...86#post2642486

Use this one for the poll please. Thanks RonLMoose, or MooseLRon, whatever you guys are going by these days.

09-29-2013, 10:31 AM	#6
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Epic Tri-Tip, Jed! __________________ 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

09-29-2013, 11:13 AM	#7
Will work for bbq Babbling Farker Join Date: 06-23-10 Location: NorCal	Beautiful opening entry Jed. That leftover Tri Tip sammie brought a tear to my eye or was that drool either way I need a bib. __________________ Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man* Last edited by Will work for bbq; 09-29-2013 at 03:46 PM..

09-29-2013, 11:33 AM	#8
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	^^^ BAM! ^^^ Mighty Fine! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

09-29-2013, 07:18 PM	#10
BevoBurn96 Full Fledged Farker Join Date: 12-29-12 Location: Clear Lake City, TX	I documented my cook here http://www.bbq-brethren.com/forum/sh...d.php?t=172121 Please use the below as my TD entry. IMG_2380.jpg __________________ Klose custom 43" Deluxe Grill Chef Retired: modified NB Bandera (2000-2012), may it rest in pieces. IMBAS Certified MOINK Baller :cool:

09-29-2013, 07:40 PM	#11
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Please accept this as my official entry into the "Tri-Tip Feast" Throwdown. First TD and first attempt at tri-tip. Marinated for a couple hours with some EVOO, jalapeno infused balsamic vinegar, and some SPOG. Had the mini WSM going for some time trials and a brisket flat, so I added it once I brown paper bagged the flat with the plan to smoke at ~250F and then reverse sear. Doing it's thing while I watched the Cowboys lose... Pulled the pot off the mini to get the coals piping hot for the reverse sear... Pulled it off about 130F and let it rest for 15-20 minutes. Sliced it up and made tri-tip sandwiches with sliced pepper colby jack and sun-dried tomato basil pesto with a side of corn also mixed with the above pesto and spinach dip bites. Please use the picture above as my official throwdown entry pic! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] Last edited by Ron_L; 09-30-2013 at 10:39 AM.. Reason: Changed entry picture per PM from peeps

09-29-2013, 09:43 AM	#2
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Hot-N-Fast Tri-Tip on Arugula with Shaved Parmesian. I recon I'll start this show! Please accept this as my official entry into this weeks, "Tri-Tip Feast" Throwdown. After a full morning's shopping for a nice Tri-Tip and three meat markets later I found this beauty. Rubbed with Olive Oil and lightly dusted with Plowboy's Bovine Bold and some fresh ground black pepper. Placed her on the Kamado for direct H&F cookin Pulled her off when she reached 120 degrees internal temp and wrapped and rested in foil in my cooler. Prepped up the plates with the Arugula and twice baked potatoes. (sliced chicken breast for Thalia on the left.) After 10 minutes rest, I sliced her up nice and thin like this. And plated it up, for the waiting Guests. Happy Folks indeed! My polling pic, if you please! Thanks for lookin, now it time for leftover Tri-Tip and eggs. Breakfast is served! Jed __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

09-29-2013, 09:55 AM	#3
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	Great job! __________________ Chris- Midwest BBQ Outreach

09-29-2013, 10:04 AM	#4
Smoke Dawg Quintessential Chatty Farker Join Date: 06-22-13 Location: Montana Name/Nickname : IMF	Looks Great - I bet it makes a wonderfull breakfast also! __________________ A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller

09-29-2013, 07:50 PM	#12
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Nice job and welcome to the world of Throwdown Madness! Jed __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

09-30-2013, 10:41 AM	#13
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	That looks great, peeps! The jalapeno infused vinegar is intriguing. Could you taste it in the final product? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

09-30-2013, 01:51 PM	#15
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Official Entry. Cali-Philly Tri-Tip Cheesesteak! I made me a tri-tip sammich. The full cook thread is over in Q-talk. http://www.bbq-brethren.com/forum/sh...86#post2642486 Use this one for the poll please. Thanks RonLMoose, or MooseLRon, whatever you guys are going by these days. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]