Beat, Hung & Put To Fire

[robert-r]

Tender Mercy for a deserving Tri-Tip.

Beat with a rolling pin, slathered with hot sauce & rubbed with Oakridge Santa Maria & Carne Crosta.

Hung in the 14.5.

Cooked over Stubbs & a mini split of pecan.

Pulled at 112* internal temp & put to fire.

While the meat was resting, grilled some fresh corn.

The Tri-Tip was jiggly - "Meat Jello", as they say.

Time To Eat!

 

[Jrogers84]

Love me a tri tip cook exactly like that! Looks amazing!

 

[Thingfish]

Looks mighty fine ... mighty fine!

 

[pjtexas1]

nicely done. :thumb:

 

[robert-r]

Thanks, dudes!

fwiw - pounding the Tri-Tip def tenderized it. "Need no teef to eat that beef".

 

[SmittyJonz]

Oh Ya.!

 

[Notorious Q.U.E.]

Home run

 

[Big-Joe]

That looks perfectly cooked but there is no way I could only have two slices....

 

[Norm]

Wow robert does that ever look good!

 

[BillN]

That is truly an amazing looking plate.

 

[CeramicChef]

Nice cook and great plated shot. Kudos!

 

[blazinfire]

That looks perfectly cooked but there is no way I could only have two slices....

I'm with this guy! I seen two slices on the plate. I instantly said "there's no way" lol

 

[SirPorkaLot]

Great looking Tri-tip!
I'm cooking one myself this evening.
Now I'm considering beating my meat before I do.

 

[robert-r]

Great looking Tri-tip!
I'm cooking one myself this evening.
Now I'm considering beating my meat before I do.

Thank you. You should! So much pleasure....

 

[4ever3]

Beautiful plate Robert!

 

[Moose]

That looks great! Where can I learn more about the beating technique you mention?

:mrgreen: :boink:

 

[robert-r]

That looks great! Where can I learn more about the beating technique you mention?

:mrgreen: :boink:

Thanks! There must be some on-line tutorials somewhere. Search!

 

[Moose]

Thanks! There must be some on-line tutorials somewhere. Search!

Great idea! I just found one:

http://www.bbq-brethren.com/forum/showthread.php?t=248092

:thumb: