PDA

View Full Version : First attempt at Tri Tip (Lots-o-Pr0n)


colonel00
11-26-2011, 07:52 PM
So, I have been wanting to cook a tri tip for quite a while now. Unfortunately, I could never find any in my area (aside from hitting the higher end butcher shops and paying extra). Well, last weekend I was out in Colby, KS hunting the elusive wild SPAM. We ended up with a mess of pheasants but could never get a clean shot at the ninja-like SPAM. However, do my delight, on a trip to the local Walmart for supplies (read: Beer) I cruised by the meat section and found they had tri tips. :clap2: I was stoked and grabbed a couple to bring home. Of course, upon my return I checked my local Wally World and they too now carry them. Oh well, no harm done.

So anyway, I decided to cook one up today for the current Throwdown. The theme is to cook for bigabyte as a thank you for all of his work in moderating the Throwdowns and wrangling all of us farkers that constantly cause problems and make things more confusing than the special rules ever could. Hopefully the following will appease Mr. Byte.

I started out with the smaller of the two roasts that I picked up. After all, it isn't the size of your meat that matters, or at least I am told.

http://i1119.photobucket.com/albums/k631/colonel00/IMAG0783.jpg

I hit it with a light dusting of Bovine Bold and then a liberal coating of The Rub Co's Santa Maria Rub (Thanks again to Marty Leach for hooking me up with that).

http://i1119.photobucket.com/albums/k631/colonel00/IMAG0784.jpg
http://i1119.photobucket.com/albums/k631/colonel00/IMAG0787.jpg

Then onto the UDS running somewhere between 200* and 300*. Most of the time it was around 225-250* I think. I wasn't really paying too much attention as my Jayhawks were actually giving some effort in the football game today against the mutigers.

http://i1119.photobucket.com/albums/k631/colonel00/IMAG0789.jpg

It cruised along for a while until it was approaching 120* IT.

http://i1119.photobucket.com/albums/k631/colonel00/IMAG0790.jpg

Since it was chilly and windy out I decided to just use my SJG to finish it off. So, I lit some coals and let it get nice and hot.

http://i1119.photobucket.com/albums/k631/colonel00/IMAG0791.jpg
http://i1119.photobucket.com/albums/k631/colonel00/IMAG0793.jpg

Then on when the tri tip for a quick sear. The IT had crept a bit over 120* but overall I think the temp in the meat was still fine.

http://i1119.photobucket.com/albums/k631/colonel00/IMAG0795.jpg
http://i1119.photobucket.com/albums/k631/colonel00/IMAG0797.jpg

A few minutes on each side gave it a good crust and got the IT up a medium rare range. I then pulled the roast and let it rest for a while while I whipped up some sides.

http://i1119.photobucket.com/albums/k631/colonel00/IMAG0799.jpg
http://i1119.photobucket.com/albums/k631/colonel00/IMAG0801.jpg

With some simple sides ready to go it was time to slice this beast up and see how I did.

http://i1119.photobucket.com/albums/k631/colonel00/DSCN1245.jpg
http://i1119.photobucket.com/albums/k631/colonel00/DSCN1246.jpg
http://i1119.photobucket.com/albums/k631/colonel00/IMAG0805.jpg

Then it was plated up with some seasoned mashed potatoes and some cream corn.

http://i1119.photobucket.com/albums/k631/colonel00/DSCN1254.jpg
http://i1119.photobucket.com/albums/k631/colonel00/DSCN1259.jpg

It was great! It didn't last long and I am looking forward to the Leftovers :thumb:.

http://i1119.photobucket.com/albums/k631/colonel00/IMAG0807.jpg

(Sorry for the blurry pics and iffy lighting. I definitely need a new camera.)

Boshizzle
11-26-2011, 07:54 PM
Looks like you nailed it, congrats! :hungry:

el_matt
11-26-2011, 08:21 PM
Perfect.

Matt

tortaboy
11-26-2011, 08:36 PM
Looks great.

Since most places in KS don't sell tri tip, I wonder what they do with it?

Is it normally just ground up into hamburger?

colonel00
11-26-2011, 08:42 PM
Looks great.

Since most places in KS don't sell tri tip, I wonder what they do with it?

Is it normally just ground up into hamburger?

Not really sure. I would guess that it is cut into steaks or ground.

Midnight Smoke
11-26-2011, 08:47 PM
Looks like you nailed it, very nice!

BBQ4FUN
11-26-2011, 08:55 PM
I'd be all over that. Great Job!! :thumb:

Ron_L
11-26-2011, 09:29 PM
Well, if Mr. Byte doesn't like that I'll have his servings! Nice job!

Al Czervik
11-26-2011, 09:55 PM
Still screaming GET IN MY BELLY... :heh:

Big Bears BBQ
11-26-2011, 10:08 PM
You did good..................

LuvDbbq
11-26-2011, 10:10 PM
Tri-Tip is another fav of mine. Yours looked great!

I believe this was a Tri Tip Roast I did a couple of weeks ago.
59093

colonel00
11-26-2011, 10:11 PM
Tri-Tip is another fav of mine. Yours looked great!

I believe this was a Tri Tip Roast I did a couple of weeks ago.
59093

Neat trick you have there with it floating above the plate :becky:

morgaj1
11-26-2011, 10:13 PM
Good job!

Bigmista
11-26-2011, 10:14 PM
Tri-Tip is another fav of mine. Yours looked great!

I believe this was a Tri Tip Roast I did a couple of weeks ago.
59093

That would be the biggest, weirdest shaped tri-tip I have ever seen. Why is it all trussed up?

LuvDbbq
11-26-2011, 10:15 PM
Neat trick you have there with it floating above the plate :becky:

I guess it does look like that. The inside of the plate is actually clear glass.

Pyle's BBQ
11-26-2011, 11:08 PM
Great looking tri-tip.

By the way what is a mut-iger?:becky:

pwa
11-27-2011, 12:10 AM
Looks Great!!

pwa

Phrasty
11-27-2011, 12:27 AM
Perfect to the "T" :clap:

colonel00
11-27-2011, 02:35 AM
By the way what is a mut-iger?:becky:

Tis a long story but I will try to sum it up. A buddy of mine form college was from St. Louis. He ended up living in Boston for a bit and met what would be his wife there. At one point they came back to St. Louis and went down to the Lake of the Ozarks for a weekend. Along the trip, she (being from Boston only) finally asked "what are the mutigers?" Confused, my buddy asked what she meant. She replied, "I keep seeing billboards that say MUTIGERS.COM". Obviously this was for the MU Tigers but she didn't know. Thus, from that day forward, the University of Misery (pronounced Mizzourah by the sad folks of said region) are dubbed Mutigers. Should you want to go a bit farther, it is almost like being called a muggle or whatever from Harry Potter.

forrest2906
11-27-2011, 07:21 AM
Man that Tri tip looks sooooooo good. I think I now have a shopping trip planned.

El Ropo
11-27-2011, 07:47 AM
You did good! Beautiful looking tip, I'd eat the whole thing in one sitting along with shells and cheese and garlic bread to soak up the juices. :clap2:

J_Don
11-27-2011, 10:29 AM
After looking at your pron I'm glad thankgiving is over. That tri-tip looks absolutely fantastic. Thanks for the post and pron. :thumb:

colonel00
11-27-2011, 11:21 AM
You did good! Beautiful looking tip, I'd eat the whole thing in one sitting along with shells and cheese and garlic bread to soak up the juices. :clap2:

I would have liked to but I think I would have been so full that I would hate myself. Instead, I saved half of it and cooled it in the fridge. Today I am cooking up a pastrami and an boneless turkey breast and plan to use a slicer on all three to make up some deli meat for sammies.

El Ropo
11-27-2011, 11:40 AM
I would have liked to but I think I would have been so full that I would hate myself. Instead, I saved half of it and cooled it in the fridge. Today I am cooking up a pastrami and an boneless turkey breast and plan to use a slicer on all three to make up some deli meat for sammies.


Yum! Those are gonna be killer sammies!

Moose
11-27-2011, 12:41 PM
You completely nailed that Tri-Tip! Just perfect...:thumb:

Phubar
11-27-2011, 12:44 PM
Phabulous!:thumb:

inv3ctiv3
11-27-2011, 11:37 PM
Looks great

colonel00
12-02-2011, 08:51 PM
Don't forget to vote of this tri tip (or some of the other great meals) in the Throwdown that ends tomorrow :becky:

http://www.bbq-brethren.com/forum/showthread.php?t=121233

Al Czervik
12-02-2011, 08:55 PM
Been there done that... :mrgreen:

Militant83
12-02-2011, 09:00 PM
Thats some great looking tri tip

HB-BBQ
12-02-2011, 09:03 PM
You did great that looks killer. I love the Rub Co SM rub it has become a season-all in my house. We use it on everything from home fries to meatloaf.

northwesto
12-03-2011, 03:22 AM
Nice!!!!!

Will32Rod
12-03-2011, 08:31 AM
Homerun on the groceries, with great pics.

Flavor Gangster
12-03-2011, 08:39 AM
I will try and get some pics up today on tri-tip and the grill I built just for that cut.

The only reason you don't see it in stores is becuase of the buyers. There are only so many cuts a grocery store will stock. Market price plays a big factor.

Besides, Applebee's house Sirloin is cut from the Tri-Tip. Thats another reason you don't see it. When a large restaurant chain has it locked on core menu they tie up a large qty of supply for a year or 6 months. Sometimes in the beef industry their isn't enough room for both segments to feature it.

Flavor Gangster
12-03-2011, 08:42 AM
http://i1210.photobucket.com/albums/cc403/Flavor_Gangster/Asado%20Pics/IMG_2411.jpg
http://i1210.photobucket.com/albums/cc403/Flavor_Gangster/Asado%20Pics/summer2010007.jpg

Flavor Gangster
12-03-2011, 09:09 AM
http://i1210.photobucket.com/albums/cc403/Flavor_Gangster/Asado%20Pics/summer2010001.jpg

http://i1210.photobucket.com/albums/cc403/Flavor_Gangster/Asado%20Pics/Fire2.jpg

colonel00
12-03-2011, 11:38 AM
^^^Very cool cooker. Those Santa Maria grills are very neat. I just would never be cooking enough meat to need one. For my needs, a mini-WSM would do fine as a single tri tip cooker.

BTW, it seems my shameless attempt to get votes in the throwdown might be working.

Al Czervik
12-03-2011, 11:45 AM
http://i1119.photobucket.com/albums/k631/colonel00/DSCN1246.jpg

http://bryanyounger.files.wordpress.com/2008/08/drooling_homer.gif