Mikhail
Babbling Farker
Nice prime tri tip from Fresh Market, dusted with Oakridge Santa Maria. Into the fridge to dry brine for a few hours then on the PK over Weber bricks and probably some Mesquite chunk.
Saturday Tri Tip
- Thread starter Mikhail
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Looking forward to it.
Mikhail
Babbling Farker
We were both hungry for cow after two days of turkey.
Which reminds me - why don't we call beef cow? Pork pig? We call lamb lamb, chicken chicken, fish fish and turkey turkey. What's the origin of the word beef.
Just call me Jack Handy, cuz I have Deep Thoughts.
Which reminds me - why don't we call beef cow? Pork pig? We call lamb lamb, chicken chicken, fish fish and turkey turkey. What's the origin of the word beef.
Just call me Jack Handy, cuz I have Deep Thoughts.
Mikhail
Babbling Farker
OK, it's the French's fault again.
https://ask.metafilter.com/28427/Wh...alf),by the nobles (who were eating the meat).
https://ask.metafilter.com/28427/Wh...alf),by the nobles (who were eating the meat).
Looking forward to your results
Waterboy
Well-known member
I think cow is gender specific (cow=female, bull=male, steer=male (sort of ;-) ). Beef and/or cattle is a gender neutral reference.
The tri tip looks great. Is it easy to find in Ohio?
The tri tip looks great. Is it easy to find in Ohio?
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I guess you have a beef with cattle names. See, there ya go.
Looking forward to seeing the finished product. I need to do another one soon myself.
Looking forward to seeing the finished product. I need to do another one soon myself.
Mikhail
Babbling Farker
Yeah, pretty easy if you know who carries it. Kroger and the like do not. Fresh Market and my favorite butchers do.
Mikhail
Babbling Farker
On for the reverse sear then into foil to rest for 20 minutes.
Waterboy
Well-known member
That looks really good!
ShadowDriver
somebody shut me the fark up.
Looking good over in OH, Mik!
Tough to beat Santa Maria on beef... (unless, in my opinion, you mix it with Carne Crosta).
Tough to beat Santa Maria on beef... (unless, in my opinion, you mix it with Carne Crosta).
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kevinstaggs
Babbling Farker
That's a good looking tri tip. You'll definitely enjoy it.
On the cow thing - we don't call "cow meat" cow bc "cow meat" is from a beef cow breed as opposed to a dairy cow or a draft cow (to be overly technical). You could technically eat a dairy cow, but after a couple mediocre ribeyes you'd appreciate the difference. Make sense?
On the cow thing - we don't call "cow meat" cow bc "cow meat" is from a beef cow breed as opposed to a dairy cow or a draft cow (to be overly technical). You could technically eat a dairy cow, but after a couple mediocre ribeyes you'd appreciate the difference. Make sense?
Mikhail
Babbling Farker
Turned out pretty good. Cold have used more rub, but I tend to be conservative there - you can always add more but you cant easily take it off.
Titch
somebody shut me the fark up.
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Perfecto, looks like you nailed it
okiej
is Blowin Smoke!
Looks awesome! I just ordered 5 Oakridge rubs and it looks like I missed the Santa Maria, Dang it. I got the Carne Crosta Steakhouse Rub instead. I was trying to remember all the popular ones. Next time :-D
jzadski
Babbling Farker
Looks great Mik. One of these days I really need to try tri tip. Always see them in Walmart
Hoss
Quintessential Chatty Farker
Looks PERFECT to me.I love the doneness and agree,you can add more seasoning but cannot take it away.Same with internal temp,you can toss it back on the grill for a few minutes but you cannot uncook anything.Tastee looking Tri.
El Ropo
Quintessential Chatty Farker
Looks perfectly cooked. But it appears that you carved the large half there with the grain. That half should of been cut at a 90 degree angle to the small half.
https://youtu.be/gmxHmuV4vTU?t=74
That video explains the (IMO) best way to carve up a Tri Tip. Going exactly against the grain for both grain directions gives it the best chance to be amazingly tender.
https://youtu.be/gmxHmuV4vTU?t=74
That video explains the (IMO) best way to carve up a Tri Tip. Going exactly against the grain for both grain directions gives it the best chance to be amazingly tender.
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