Tri-Tip So Good I Nearly Wept...

Moose · 01-24-2012, 03:02 PM

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

). 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...

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...

Jaman · 01-24-2012, 03:20 PM

Nice!! need to wipe off monitor now, thank for sharing!

Ryan Chester · 01-24-2012, 03:27 PM

Ohhh Moose!!! You are killing me right now!!!

Sway · 01-24-2012, 03:42 PM

Lookin good

Westexbbq · 01-24-2012, 03:44 PM

Man does that look good.
You really nailed it for sure.
I do wish tri-tip was more popular 'round these parts, the greater NY area and Long Island. For some reason, it is not seen much at all.

BBQ Bacon · 01-24-2012, 03:46 PM

That looks fantastic. All that is needed is some extra hot horseradish.

PatAttack · 01-24-2012, 03:48 PM

Good lord, Moose. That is farkin' OUTSTANDING!!!

landarc · 01-24-2012, 03:50 PM

Wow, that is a great piece of meat, and you did it justice. Very nice.

Phrasty · 01-24-2012, 03:57 PM

Damn Moose! That looks amazing! You definitely did it justice!

Cheers

Will work for bbq · 01-24-2012, 04:04 PM

That is a thing of beauty.

TEAM PIG IRON · 01-24-2012, 04:16 PM

Yes fine looking pics!! You can just taste it by looking at it its almost evil that we can't :)

mbshop · 01-24-2012, 04:19 PM

yep, thats tri tip. yers looks awesome !

Grillman · 01-24-2012, 04:22 PM

That looks Tri-mendous.

KnucklHed BBQ · 01-24-2012, 04:23 PM

Man that stuff was just flaking apart wasn't it?? Nice!

HB-BBQ · 01-24-2012, 04:25 PM

Man that looks great Moose

I've been impressed myself with Ralphs meat dept lately and cuts like this one are a good example of it.

01-24-2012, 03:02 PM	#1
Moose Babbling Farker Join Date: 10-12-08 Location: Los Angeles, CA Downloads: 0 Uploads: 0	Tri-Tip So Good I Nearly Wept... 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 ). 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... 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... __________________ Moose The Fun Never Stops at the BBQ Brethren Throwdowns Custom Avatars by N8 & Grillman www.mooseonfire.com FoodBBQDelicious

01-24-2012, 03:27 PM	#3
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA Downloads: 0 Uploads: 0	Ohhh Moose!!! You are killing me right now!!! __________________ Ryan Chester - The Rub Company & Smoqued California BBQ

01-24-2012, 03:44 PM	#5
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	Man does that look good. You really nailed it for sure. I do wish tri-tip was more popular 'round these parts, the greater NY area and Long Island. For some reason, it is not seen much at all. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

01-24-2012, 03:46 PM	#6
BBQ Bacon is one Smokin' Farker Join Date: 09-22-11 Location: Calgary, Alberta Downloads: 0 Uploads: 0	That looks fantastic. All that is needed is some extra hot horseradish. __________________ Did someone say Bacon? 18.5" Weber Smokey Mountain Cooker. www.canuckfoodie.com Black Thermopen <- the colour of speed!

01-24-2012, 03:50 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Wow, that is a great piece of meat, and you did it justice. Very nice. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-24-2012, 03:20 PM	#2
Jaman Found some matches. Join Date: 01-05-12 Location: San Anselmo CA Downloads: 0 Uploads: 0	Nice!! need to wipe off monitor now, thank for sharing!

01-24-2012, 03:42 PM	#4
Sway On the road to being a farker Join Date: 01-18-12 Location: Rancho Cordova, Ca Downloads: 0 Uploads: 0	Lookin good

01-24-2012, 03:48 PM	#7
PatAttack is One Chatty Farker Join Date: 07-19-11 Location: Mt. Pleasant S.C. Downloads: 0 Uploads: 0	Good lord, Moose. That is farkin' OUTSTANDING!!!

01-24-2012, 03:57 PM	#9
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	Damn Moose! That looks amazing! You definitely did it justice! 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

01-24-2012, 04:04 PM	#10
Will work for bbq is Blowin Smoke! Join Date: 06-23-10 Location: Bay Area, CA. Downloads: 12 Uploads: 0	That is a thing of beauty. __________________ Paul 00 Slowskys Racing CharGriller Acorn Komado AKA Milton (RIP), WGA, WSM 18.5", WSM 22.5" BBQ Guru Digi Q, Weber Kettles, Genisis Gold Gasser, Orange and Red ThermaPens and a Partridge in a Avocado tree. Agent 000 (Double O Zero) Certified MOINK Baller CLICK HERE to visit the BBQ Brethren Throwdowns When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

01-24-2012, 04:16 PM	#11
TEAM PIG IRON Got Wood. Join Date: 09-29-11 Location: niagara falls new york Downloads: 0 Uploads: 0	Yes fine looking pics!! You can just taste it by looking at it its almost evil that we can't :)

01-24-2012, 04:19 PM	#12
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca Downloads: 0 Uploads: 0	yep, thats tri tip. yers looks awesome ! __________________ george spam, can't live without it

01-24-2012, 04:22 PM	#13
Grillman is One Chatty Farker Join Date: 07-05-09 Location: Aurora, Colo. Downloads: 0 Uploads: 0	That looks Tri-mendous.

01-24-2012, 04:23 PM	#14
KnucklHed BBQ is Blowin Smoke! Join Date: 10-14-09 Location: Kalispell, Montana Downloads: 4 Uploads: 0	Man that stuff was just flaking apart wasn't it?? Nice! __________________ Hybrid Pellet Pooper "The Meat Vault" - 3 *RED* Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - *Black* OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - *CRAZY FAST* Yeller Thermapen *We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz* (\__/) (='.'=) (")_(")

01-24-2012, 04:25 PM	#15
HB-BBQ is Blowin Smoke! Join Date: 06-14-07 Location: Huntington Beach, CA Downloads: 0 Uploads: 0	Man that looks great Moose I've been impressed myself with Ralphs meat dept lately and cuts like this one are a good example of it. __________________ Lang 36 custom, Backwoods Patio, Horizon Patriot, UDS by Norco, Spirit E-310

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