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Saturday Night Tri Tip

ssv3

ssv3

somebody shut me the fark up.

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Stayed home last night and decided to cook tri tip

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Montreal steak

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Ground to powder

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Some good lump

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Rub nicely sweated through

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Sear first than indirect to finish

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And done

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

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Served with chimichurri and a grilled Brussel sprouts

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

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Thanks for looking!
 
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.
 
Joshw said:
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.
Click to expand...

: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!
 
ssv3 said:
: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!
Click to expand...

Good to know, will keep that in mind, when I am looking.
 
OklaDustDevil said:
That looks awesome!

Mind if I ask for your chimichurri recipe — it Looks great!
Click to expand...

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.
 
Another incredible cook, Sako!

Gotta ask though, what kinda beer was this paired with?
 
That's about as perfect as Tri-Tip can be, Sako!



Where did you pick that one up?
 
Perfection! Think I've only found them twice in my area.

Sent from my SM-G955U using Tapatalk
 
MY GOD MAN!!!!

You NAILED IT!!!
 
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