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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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Old 04-11-2012, 01:33 AM   #1
kmarsal
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Join Date: 04-10-12
Location: San Diego, CA
Default Best Tri-Tip Recipe EVER !

I promised the Grand Poobah that my first post as a BBQ Brethren would be my top recipe.

I'm thrilled to share my [perfected] take on the world-famous Fred Steak of Palo Alto, CA.

From the ever-truthful Wikipedia:
"It was originally called "Marinated Sirloin" in the 1950s or 1960s by Fred Schaub at his Los Gatos, CA meat market. That market closed in 1979, though the 2006 Schaub's brochure claims Fred's son David would be stopped on the street by ex-customers and asked where they could purchase "Fred's Steaks." When David Schaub opened the current market in the Stanford Shopping Center in 1988, he again offered the product. Fred Schaub died in 1996."



Fred Steak Gullvik-style:
* per 1 tri-tip roast, ~2-2.5 lbs
* 1.5 cup brewed dark roast coffee
* 1 cup Red Wine
* 1/2 cup Olive oil
* 1/3 cup Balsamic vinegar
* 1/3 cup Tamari sauce
* 1/3 cup Worcestershire sauce
* 2 Tbsp Molasses
* 2 Tbsp Chili powder
* 2 Tbsp Onion powder
* 2 Tbsp Paprika powder
* 2 Tbsp Garlic powder
* 1 Tbsp Vegemite (or Marmite)
* 5 cloves of crushed Garlic

-> Marinate for 3-4 days in a tightly sealed ziploc bag
-> Grill steak to internal temp of 125 degrees F
-> Let rest for 10 minutes
-> Devour....


Sources:
- Inspired by Schaub's Meat Fish & Poultry, Palo Alto, CA;
- Various online sources;
- Czech-Skåne expert-palate

CHEERS !
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Old 04-11-2012, 03:07 AM   #2
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Great first post. Thanks foe the recipe .
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Old 04-11-2012, 04:05 AM   #3
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I so wanna see that sliced. Nice work.
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Old 04-11-2012, 05:54 AM   #4
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Looking forward to many follow-ups.
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Old 04-11-2012, 06:42 AM   #5
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Show off. Oh wait, that's what we're here for. Never mind.
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Old 04-11-2012, 06:48 AM   #6
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Vegemite? where do I need to go to get that?
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Old 04-11-2012, 07:08 AM   #7
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Now that's the way to make an entrance!
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Old 04-11-2012, 08:09 AM   #8
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Quote:
Originally Posted by expatpig View Post
Vegemite? where do I need to go to get that?
World Market carries it. Some of the grocery stores that have specialty items carry it too.
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Old 04-11-2012, 08:14 AM   #9
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Hey K! I just bookmarked your first thread.
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Old 04-11-2012, 08:48 AM   #10
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Thank you for the warm welcome.

I must clarify that the pic is of an actual Fred Steak with Schaub's secret marinade, although the Gullvik style copy-attempt gets to an almost equally rich black color

Vegemite and/or Marmite should be available in most shops that have specialty items for Aussie/S.African/British transplants
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Old 04-11-2012, 09:13 AM   #11
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Sounds interesting! I have some tri-tips in the freezer. I may have to get one out!

I was wondering what the picture was. Frankly, it doesn't look anything like food
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Old 04-11-2012, 09:40 AM   #12
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Thanks for the recipe.


Will some of the Brethren enlighten me..... What the heck does vegemite taste like?
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Old 04-11-2012, 09:55 AM   #13
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Quote:
Originally Posted by kmarsal View Post
Thank you for the warm welcome.

I must clarify that the pic is of an actual Fred Steak with Schaub's secret marinade, although the Gullvik style copy-attempt gets to an almost equally rich black color

Vegemite and/or Marmite should be available in most shops that have specialty items for Aussie/S.African/British transplants
It's in almost every Health Food store in Memphis. The recipe you posted is a keeper. I can see it used for quite a few different cuts and as an injection as well.
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Old 04-11-2012, 10:40 AM   #14
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Quote:
Originally Posted by OutlawSwine View Post
Thanks for the recipe.


Will some of the Brethren enlighten me..... What the heck does vegemite taste like?
Salty tar.. definitely an aquired taste (even for the Aussies!)
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Old 04-11-2012, 12:47 PM   #15
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Thanks for sharing this! Can you tell us more about the flavor profile?
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