Friday night Tri Tip

[sonofabutcher]

Tri tip smoked at 225 with pecan till it it 115 degrees then seared to finish it at 125. Made a sauce to serve with it along with mashed potatoes and gravy. Really good meal to start the weekend off.


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[michaelmilitello]

Very nice!


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[getjeffrey]

The Tri-tip, such a relatively unknown cut of beef. Yet, one of the most scrumptious.

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[sonofabutcher]

The Tri-tip, such a relatively unknown cut of beef. Yet, one of the most scrumptious.

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very true. It's one of my favorites


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[bbqking01]

Love the way you did it, looks amazing


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[AZ2FL]

Tri-tip is very popular in California and Arizona, found in most grocery stores. It's not as popular in Florida. I have a difficult time sourcing tri-tip here.

Nice looking tri-tip, what type of sauce did you make? I normally make a chimichurri sauce for my trip-tip.

[sonofabutcher]

Tri-tip is very popular in California and Arizona, found in most grocery stores. It's not as popular in Florida. I have a difficult time sourcing tri-tip here.

Nice looking tri-tip, what type of sauce did you make? I normally make a chimichurri sauce for my trip-tip.

not sure where your at in Fl , but my buddy Kevin owns The Butcher Shoppe in Pensacola. He keeps prime and wagyu stocked daily. He also ships. That sauce was heavy whipping cream and Boursin cheese heated on low . Did 1/2 cup HWC to one package of Boursin and Killer Hogs Ap to taste. . Pairs extremely well with Tri tip.


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[AZ2FL]

Thanks for the sauce recipe.
Your friend Kevin has a thriving butcher shoppe. A good article about his shop.
https://www.google.com/amp/s/amp.pnj.com/amp/4057895002
I live in Gainesville and there is nothing remotely close to what Kevin does. It's Publix, Winn-Dixie and Sam's club. Sam's is hit or miss with quality and quantity.

I will try "The Fresh Market" today, it's a high end specialty supermarket in town. If that does not prove successful I'll order from your friend in Pensacola.


Do you live in the panhandle ?

[sonofabutcher]

Thanks for the sauce recipe.
Your friend Kevin has a thriving butcher shoppe. A good article about his shop.
https://www.google.com/amp/s/amp.pnj.com/amp/4057895002
I live in Gainesville and there is nothing remotely close to what Kevin does. It's Publix, Winn-Dixie and Sam's club. Sam's is hit or miss with quality and quantity.

I will try "The Fresh Market" today, it's a high end specialty supermarket in town. If that does prove successful I'll order from your friend in Pensacola.


Do you live in the panhandle ?

He runs a great business and his son Jordan is learning under him to carry out his fathers vision on providing excellent customer service. I live in Mobile, Al which is a hour away.


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[AZ2FL]

I went to "the fresh market"  this morning.
Not one TT behind the glass display case. I asked the 20something behind the counter for TT. His response was we don't have TT. Near by was a 60something meat cutter (meat manager) and he said yea I have some in the back.  I said I'll take two and asked if it was prime. He said no and wanted know if I still wanted TT. Yes of course choice is better than nothing.

I could see him open a sealed cryopac of meat and proceed to sort thru it and trim two TT. He later said it contained six TT.

As he was weighing my TT I asked if he sells many TT. He responded, maybe one or two a week and it's not a big seller. I then asked if i could order a whole cryopac of prime TT.  A firm NO was the reply. I'm thinking since TFM is a chain, it's meat is ordered at the regional corporate level by a bean counter. I'm sure the same applies for Publix too

Meat manger said unsold TT will be used for kabobs or ground for burgers .

Sorry about the long winded story.

I did purchase two TT and cheese for dinner tonight.

I hope TS Sally lets up long enough for me cook them this evening





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[sonofabutcher]

I went to "the fresh market"  this morning.
Not one TT behind the glass display case. I asked the 20something behind the counter for TT. His response was we don't have TT. Near by was a 60something meat cutter (meat manager) and he said yea I have some in the back.  I said I'll take two and asked if it was prime. He said no and wanted know if I still wanted TT. Yes of course choice is better than nothing.

I could see him open a sealed cryopac of meat and proceed to sort thru it and trim two TT. He later said it contained six TT.

As he was weighing my TT I asked if he sells many TT. He responded, maybe one or two a week and it's not a big seller. I then asked if i could order a whole cryopac of prime TT.  A firm NO was the reply. I'm thinking since TFM is a chain, it's meat is ordered at the regional corporate level by a bean counter. I'm sure the same applies for Publix too

Sorry about the long winded story.

I did purchase two TT and cheese for dinner tonight.

I hope TS Sally lets up long enough for me cook them this evening





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Sweet , TT is a amazing beefy flavored cut. ! I can't take credit for that sauce. My buddy Mark Williams from Swinelife Bbq mixed it up  Labor Day for a wagyu TT I cooked. Paired extremely well with it. Let me know how you like it.


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[AZ2FL]

I'm prepping the lump coal now.

I was born and raised in Az and ate TT all the time, moved to FL 11 years ago and only found it handful of times.

I had to google swine life bbq..lol

I'll definitely let you know how the TT and sauce turned out!

Thanks again 

[sonofabutcher]

I'm prepping the lump coal now.

I was born and raised in Az and ate TT all the time, moved to FL 11 years and only found it handful of times.

I had to google swine life bbq..lol

I'll definitely let you know how the TT and sauce turned out!

Thanks again

He has a up and coming YT channel with great content. Looking forward to seeing your cool man. Enjoy


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[AZ2FL]

Holy cow gournay cheese with shallots & chives combined with HWC was freaking awesome on TT.

I verbally explained the cheese sauce to my wife and she said "I got it  I got it" and made the sauces. She's the glue that holds our kitchen together haha

TT was served with mashed potatoes and oven roasted asparagus, almost burnt it's the way we like it served.

Rub was salt, black pepper and ground black coffee. Used two chunks of mesquite wood with lump coal.

She's likes her red meat medium well so that's how I cooked the TT, I'd eat it rare. Oh well it was still very tasty. Not bad  for a choice cut of meat.

Thanks again for the cheese sauce recipe.

Cheers

[sonofabutcher]

Holy cow gournay cheese with shallots & chives combined with HWC was freaking awesome on TT.

I verbally explained the cheese sauce to my wife and she said "I got it  I got it" and made the sauces. She's the glue that holds our kitchen together haha

TT was served with mashed potatoes and oven roasted asparagus, almost burnt it's the way we like it served.

Rub was salt, black pepper and ground black coffee. Used two chunks of mesquite wood with lump coal.

She's likes her red meat medium well so that's how I cooked the TT, I'd eat it rare. Oh well it was still very tasty. Not bad  for a choice cut of meat.

Thanks again for the cheese sauce recipe.

Cheers

you nailed it and I'm glad you loved the sauce. It pairs perfectly with TT.


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