The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-19-2011, 11:21 AM   #1
Big Rich
Is lookin for wood to cook with.
 
Join Date: 07-01-10
Location: Manhattan Beach, CA
Downloads: 0
Uploads: 0
Default Kobe Tri-tip

(Apologies for no pics. I took one before pic with my camera phone and didn't get a chance to take an after pic as it was carved up and demolished in record time.)

I see these all the time at my local Bristol Farms here in SoCal and I've always wanted to give it a try and see if there's a noticeable difference. At $19.99/lb it's not cheap and not an everyday purchase so I've been waiting for an occasion to give it a try. Fortunately my buddy called and said he was doing a BBQ and he'd like me to do up one of my tri-tips. The Kobe immediately popped into my head so away I went.

It's not the usual butcher case trip-tip, instead it's a cryovaced tri-tip from Newport Meats. The first thing you notice when you get it out of the package is the marbling, with beautiful strips of fat running with the grain.

I went with a pretty simple preparation. I gave it a nice coating of kosher salt flakes and set it on a tray in the fridge for a few hours. After that I rubbed it down with Scott's Santa Maria Seasoning and let it come to room temp for 90 minutes or so while I got a fire going in the Weber Kettle.

I got about a half chimney of Stubb's going, laid that out on top of some leftover coals in the kettle, and set a pan of water in the middle. When the coals were ready I put a couple chunks of red oak I had soaked in water on, put the tri-tip on the opposite side, covered and cooked at about 325 for 90 minutes.

When I pulled it off it was reading about 120 in the thickest portions. I wrapped it in a couple of layers of heavy duty foil, covered in a towel and transported it to the BBQ a few blocks away.

It rested a good 60-90 minutes while we got everything else going and fired up the grill. Gave it a good searing, pulled it off, let it rest for a few and carved it.

That first taste was pure heaven and everyone was in love and agreed it's a nice worthwhile (occasional) treat. It had a good layered flavor to it, with the smoky beefy flavor coming first, followed by a silky fatty flavor. It was truly an experience.
Big Rich is offline   Reply With Quote


Thanks from: --->
Unread 07-19-2011, 11:27 AM   #2
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Wow! For that price I would say occasional is an understatement! I can only imagine it was pure heaven though. Sounds amazing.
__________________
Crockpot Bigglesworth
3rd Degree Verified Crockpot Ninja
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the BBQ Brethren Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is offline   Reply With Quote


Unread 07-19-2011, 11:29 AM   #3
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Heck. I'd kill just to try regular tri-tip in my area. Sounds wonderful!
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is offline   Reply With Quote


Unread 07-19-2011, 11:30 AM   #4
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default

^^^^ What Biga said..

Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

http://www.bbq-brethren.com/forum/sh...ad.php?t=88599
Phrasty is offline   Reply With Quote


Unread 07-19-2011, 11:35 AM   #5
NorCal Q Man
Full Fledged Farker
 
Join Date: 06-22-11
Location: Santa Rosa, California
Downloads: 0
Uploads: 0
Default

Sounds heavenly. Thanks for sharing.
__________________
-Avery

WSM 22.5"
Weber Genesis
NorCal Q Man is offline   Reply With Quote


Unread 07-19-2011, 11:49 AM   #6
Warthog
is one Smokin' Farker
 
Warthog's Avatar
 
Join Date: 10-20-09
Location: Cliffwood Beach, NJ
Downloads: 0
Uploads: 0
Default

Sounds fine. Is this like California dreaming.
__________________
"Two Hungry Hogs" bbq team. UDS CharGriller w/SFB Weber 3(1987)
Warthog is offline   Reply With Quote


Unread 07-19-2011, 12:18 PM   #7
Groundhog66
Babbling Farker
 
Join Date: 08-20-10
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

Are you really speaking of Japanese Kobe, or American Wagyu?
__________________
Tim -



[COLOR=Yellow]
[/COLOR]
Groundhog66 is offline   Reply With Quote


Unread 07-19-2011, 12:46 PM   #8
Big Rich
Is lookin for wood to cook with.
 
Join Date: 07-01-10
Location: Manhattan Beach, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Groundhog66 View Post
Are you really speaking of Japanese Kobe, or American Wagyu?
Good question. Checking the Newport Meats website leads me to Snake River Farms which sells "SNAKE RIVER FARMS American (Wagyu) Kobe Beef"
Big Rich is offline   Reply With Quote


Unread 07-19-2011, 12:58 PM   #9
Groundhog66
Babbling Farker
 
Join Date: 08-20-10
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

Ah, that is what I thought. I's love to find some Kobe for $19.99 lb
__________________
Tim -



[COLOR=Yellow]
[/COLOR]
Groundhog66 is offline   Reply With Quote


Unread 07-19-2011, 03:12 PM   #10
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

It sounds like a good cut of meat. I like SRF products. I do wonder about their breeding program and how their husbandry is changing the genetics of the cattle, of course, that is all a part of ranching.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 07-19-2011, 03:34 PM   #11
Moose
Quintessential Chatty Farker

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Default

Thanks for posting this. I've had good luck with the Snake River Farms Kobe Tri-Tips out here, and I found your description of the taste and consistency of the meat to be spot on. Since you didn't post any pics, I'll take the liberty of doing so from a Kobe Tri-Tip I cooked a while back:







My original thread can be found here:

www.bbq-brethren.com/forum/showthread.php?t=98983

FYI, for those of you that can't get Kobe Tri-Tip locally, you can order it direct from Snake River Farms' website.
__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Custom Avatars by Grillman
Frankenweber Pizza Kettle/Big Red UDS/Pit Barrel Cooker/Vision Kamado/Purebred American Rat Terrier Whisperer
www.mooseonfire.com
Food*BBQ*Delicious

Moose is online now   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Tri-Tip in Ga cholloway Q-talk 2 10-14-2011 06:32 AM
Beef Revelation: Pecan Smoked Kobe Tri-Tip Moose Q-talk 29 04-17-2011 06:45 PM
Tri Tip markgerickson Q-talk 11 03-12-2011 09:12 AM
Reverse Sear Kobe Tri-Tip and Lamb Chops on the Cajun Bandit Mini Smoker Joe swamprb Q-talk 29 02-17-2011 09:11 AM
Tri-Tip = Sirloin Tip Roast? Nickos Q-talk 12 03-03-2010 12:11 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:19 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts