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-   -   Saturday Night Tri Tip (https://www.bbq-brethren.com/forum/showthread.php?t=266633)

ssv3 11-11-2018 10:39 AM

Saturday Night Tri Tip
 
Stayed home last night and decided to cook tri tip

https://i.imgur.com/Ymxu2v8h.jpg

Montreal steak

https://i.imgur.com/aseSjmAh.jpg

Ground to powder

https://i.imgur.com/Hq1p79ph.jpg

Some good lump

https://i.imgur.com/0zD3Ob8h.jpg

Rub nicely sweated through

https://i.imgur.com/rPI12Gjh.jpg

Sear first than indirect to finish

https://i.imgur.com/gZ9C1mhh.jpg

https://i.imgur.com/oEU3Dc0h.jpg

And done

https://i.imgur.com/q5Waqsdh.jpg

https://i.imgur.com/t8wExoFh.jpg

Taste test with a little bit of rendered fat cap :clap2:

https://i.imgur.com/PuYEwsph.jpg

Served with chimichurri and a grilled Brussel sprouts

https://i.imgur.com/0b6m2kOh.jpg

I still can't believe in some parts of the country this delicious cut is ground to burger

https://i.imgur.com/hwaATETh.jpg

Thanks for looking!

tom b 11-11-2018 10:41 AM

Nailed!

cowgirl 11-11-2018 10:50 AM

Looks perfect!

Joshw 11-11-2018 10:51 AM

Tri Tip is so overrated. :-D Couldn't help myself. I don't see them often around here, but I did stumble across a new place yesterday, that had some pretty nice ones, Picked up some Duroc spares instead though. Seeing this cook, makes me wish I had went ahead and picked one up. Next time!

Fantastic looking cook, and sorry for the bad joke.

ssv3 11-11-2018 10:54 AM

Quote:

Originally Posted by cowgirl (Post 4094526)
Looks perfect!

Thanks Neighbor!

ssv3 11-11-2018 10:59 AM

Quote:

Originally Posted by Joshw (Post 4094528)
Tri Tip is so overrated. :-D Couldn't help myself. I don't see them often around here, but I did stumble across a new place yesterday, that had some pretty nice ones, Picked up some Duroc spares instead though. Seeing this cook, makes me wish I had went ahead and picked one up. Next time!

Fantastic looking cook, and sorry for the bad joke.

:laugh::laugh:

Not at all. I was kinda tempted to put that as the title but said nah. :biggrin1:

Duroc or Tri Tip? Tough decision for sure. I usually like my tri tips in the 2 to 2.5 lbs range. I mean they usually are around there but I've seen 3+ lbs and I pass those as I find the smaller ones come out better.

Thanks Josh!

Smoking Piney 11-11-2018 11:02 AM

That's perfection, Sako! :thumb:

Joshw 11-11-2018 11:21 AM

Quote:

Originally Posted by ssv3 (Post 4094531)
:laugh::laugh:

Not at all. I was kinda tempted to put that as the title but said nah. :biggrin1:

Duroc or Tri Tip? Tough decision for sure. I usually like my tri tips in the 2 to 2.5 lbs range. I mean they usually are around there but I've seen 3+ lbs and I pass those as I find the smaller ones come out better.

Thanks Josh!

Good to know, will keep that in mind, when I am looking.

Stingerhook 11-11-2018 11:28 AM

Looks fantastic Sako.

campdude 11-11-2018 11:37 AM

Another great cook, Sako.

OklaDustDevil 11-11-2018 11:41 AM

That looks awesome!

Mind if I ask for your chimichurri recipe — it Looks great!

ssv3 11-11-2018 11:49 AM

Quote:

Originally Posted by OklaDustDevil (Post 4094551)
That looks awesome!

Mind if I ask for your chimichurri recipe — it Looks great!

Thanks! Absolutely not. I use Moose's Missus' recipe. I tweaked it a little by also using cilantro and substituted red wine vinegar with rice vinegar (more mellow flavor or at least for me).



One bunch fresh Italian Parsley, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 red wine vinegar
3 TBS lemon juice
1 tsp sea salt
1/2 tsp freshly ground pepper
1 tsp red pepper flakes

In a blender or food processor, combine all ingredients and mix well, but do not puree. Let sit for at least 4 hours before serving or overnight.

Kanco Connection 11-11-2018 11:52 AM

Yeah, that’s how it’s done. Perfect

frognot 11-11-2018 12:49 PM

Another incredible cook, Sako!

Gotta ask though, what kinda beer was this paired with?

Moose 11-11-2018 01:27 PM

That's about as perfect as Tri-Tip can be, Sako!



Where did you pick that one up?


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