***November Special: MASTER'S CUT*** "2018 Tri-Tip Master!" Throwdown (Entry & Discussion Thread)
Our New November Special Throwdown Category is..."2018 Tri-Tip Master!"
https://i.imgur.com/7FyOO4fh.jpg This was Stlsportster's entry in the 2017 Tri-Tip Master Throwdown MASTER'S CUT CATEGORY DESCRIPTION - READ CAREFULLY BEFORE ENTERING: 1. Your entry must consist of Beef Tri-Tip as a primary feature. 2. You must cook the meat using a charcoal and/or wood fired grill or smoker, or over an open wood fire. 3. Only one entry may be submitted per person. 4. You must submit one photo of your cut of meat in raw form, another one while it is on the cooker (note it does not still have to be in raw form while cooking), and one photo of your completed dish. You must include these 3 to showcase the piece of meat, how you're cooking it, and the result. In other words, your entry will include 3 photos, not one. If you submit more than three photos, you MUST indicate which three you want used for judging. You are encouraged to post your full cook thread in QT, and link back here to this entry thread, but you MUST include these three photos in this entry thread. Here is an example from a previous Master's Cut TD Vote thread of how entries should be submitted: https://www.bbq-brethren.com/forum/s...4&postcount=12 5. No sides are allowed. You may however dress your dish with other (edible) items to pull the dish together into one specific entree. For example, with a short rib you could make a bed of salad greens, topped with sliced short rib. However, a short rib or short ribs with a baked potato and/or asparagus on the side is not allowed. The entree you create must stand on its own. You may submit entries that are cooked from Friday 11/2/18 through the entry submission deadline of 12pm (NOON), Central US Time on Monday 12/3/18. Entry pictures must be submitted by 12 p.m. (NOON) Central US Time on Monday 12/3/18 Click here to READ THE RULES for the BBQ Brethren Throwdowns... The winner will get exclusive rights to be called "BBQ Brethren 2018 Tri-Tip Master", which you can feel free to add to your signature, or to proclaim to the world, or have printed on hats, or whatever the heck strikes your fancy. :biggrin1: Best of luck and even better eats to all! |
and I nailed one last night :doh:
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Did you take pics, Tom? I posted this entry thread late, so technically, if it was cooked on Friday, Nov. 2 or later, you can enter this. |
no pics
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I'd like to do that.
Sadly, our Costco is cutting up all the bloody Tri-Tip into strips now and I can't get then any other way. It's a crime! |
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Bill, see if someone from the butcher dept. will get you some whole tri-tips before they slice them up. This might be a possibility if they are slicing the tri-tips on premises... |
Hamburger meat around us.
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Tri-Tip is one of those cuts that have a hard time making their way up to the Northeast. I'll see if I can dig some up.
Might be a good excuse to over-pay online :wink: |
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Y'know, haven't cooked a Tri-Tip in a while . . .
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Well shoot...
I just happened to cook up a prime TT on Saturday (the third I believe)...Got great pics of an awesome meal...But no raw pics...WTF? Raw pics??? |
Looking forward to this but, Bugger they're like unicorn filets in Central PA! I can get them at Wegmans on the reg but, they laugh all the way to the bank! Farkers! They won't be laughing when all the TGI Farker type chains offer it. Won't be long before we see Hog, lamb and goat tri-tip. McTri-Tip sandwiches Yo!:cry:
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Lets kick this off. Please accept the first three pics as my entry to the TT Masters TD. Full cook thread below.
https://www.bbq-brethren.com/forum/s...d.php?t=266633 https://i.imgur.com/Ymxu2v8h.jpg https://i.imgur.com/gZ9C1mhh.jpg https://i.imgur.com/q5Waqsdh.jpg https://i.imgur.com/t8wExoFh.jpg https://i.imgur.com/PuYEwsph.jpg https://i.imgur.com/hwaATETh.jpg |
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I'll ask. When they first started doing this a few years ago, I did enquire and I was told this was the way they were coming into the store. Told them I'd never buy them like this and that they should simply put out a little helpful pamphlet in the fridge area on how to grill Tri-tip as at the time, it was still pretty new in Melbourne and local people didn't know. They never did anything about it of course. What would I know!:loco: |
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