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Author Topic: Friday night Tri Tip  (Read 1284 times)

sonofabutcher

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Friday night Tri Tip
« on: September 11, 2020, 04:42:56 PM »
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

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Re: Friday night Tri Tip
« Reply #1 on: September 11, 2020, 05:23:08 PM »
Very nice![emoji1303]


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getjeffrey

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  • Posts: 6
Re: Friday night Tri Tip
« Reply #2 on: September 11, 2020, 05:29:09 PM »
The Tri-tip, such a relatively unknown cut of beef. Yet, one of the most scrumptious. [emoji532]

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sonofabutcher

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Re: Friday night Tri Tip
« Reply #3 on: September 11, 2020, 05:44:21 PM »

The Tri-tip, such a relatively unknown cut of beef. Yet, one of the most scrumptious. [emoji532]

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very true. Itís one of my favorites


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bbqking01

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Re: Friday night Tri Tip
« Reply #4 on: September 11, 2020, 06:00:42 PM »
Love the way you did it, looks amazing


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AZ2FL

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Re: Friday night Tri Tip
« Reply #5 on: September 12, 2020, 01:48:05 AM »
Tri-tip is very popular in California and Arizona, found in most grocery stores. Itís 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

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Re: Friday night Tri Tip
« Reply #6 on: September 12, 2020, 06:13:52 AM »

Tri-tip is very popular in California and Arizona, found in most grocery stores. Itís 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

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Re: Friday night Tri Tip
« Reply #7 on: September 12, 2020, 06:45:57 AM »
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. Itís Publix, Winn-Dixie and Samís club. Samís is hit or miss with quality and quantity.

I will try ďThe Fresh MarketĒ today, itís a high end specialty supermarket in town. If that does not prove successful Iíll order from your friend in Pensacola.


Do you live in the panhandle ?
« Last Edit: September 12, 2020, 09:03:20 AM by AZ2FL »

sonofabutcher

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Re: Friday night Tri Tip
« Reply #8 on: September 12, 2020, 07:27:34 AM »

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. Itís Publix, Winn-Dixie and Samís club. Samís is hit or miss with quality and quantity.

I will try ďThe Fresh MarketĒ today, itís a high end specialty supermarket in town. If that does prove successful Iíll 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

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Re: Friday night Tri Tip
« Reply #9 on: September 12, 2020, 12:34:13 PM »
I went to ďthe fresh marketĒ  this morning.
Not one TT behind the glass display case. I asked the 20something behind the counter for TT. His response was we donít have TT. Near by was a 60something meat cutter (meat manager) and he said yea I have some in the back.  I said Iíll 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 itís not a big seller. I then asked if i could order a whole cryopac of prime TT.  A firm NO was the reply. Iím thinking since TFM is a chain, itís meat is ordered at the regional corporate level by a bean counter. Iím 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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« Last Edit: September 12, 2020, 12:41:44 PM by AZ2FL »

sonofabutcher

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Re: Friday night Tri Tip
« Reply #10 on: September 12, 2020, 12:40:25 PM »

I went to ďthe fresh marketĒ  this morning.
Not one TT behind the glass display case. I asked the 20something behind the counter for TT. His response was we donít have TT. Near by was a 60something meat cutter (meat manager) and he said yea I have some in the back.  I said Iíll 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 itís not a big seller. I then asked if i could order a whole cryopac of prime TT.  A firm NO was the reply. Iím thinking since TFM is a chain, itís meat is ordered at the regional corporate level by a bean counter. Iím 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 canít 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

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Re: Friday night Tri Tip
« Reply #11 on: September 12, 2020, 12:47:23 PM »
Iím 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

Iíll definitely let you know how the TT and sauce turned out!

Thanks again 
« Last Edit: September 13, 2020, 10:39:18 AM by AZ2FL »

sonofabutcher

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Re: Friday night Tri Tip
« Reply #12 on: September 12, 2020, 12:54:15 PM »

Iím 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

Iíll 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

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Friday night Tri Tip
« Reply #13 on: September 12, 2020, 03:52:13 PM »
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 ďI got it  I got itĒ and made the sauces. Sheís the glue that holds our kitchen together haha

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

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

Sheís likes her red meat medium well so thatís how I cooked the TT, Iíd 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
« Last Edit: September 12, 2020, 04:02:43 PM by AZ2FL »

sonofabutcher

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  • Posts: 208
Re: Friday night Tri Tip
« Reply #14 on: September 12, 2020, 04:04:40 PM »

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 ďI got it  I got itĒ and made the sauces. Sheís the glue that holds our kitchen together haha

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

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

Sheís likes her red meat medium well so thatís how I cooked the TT, Iíd 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 Iím glad you loved the sauce. It pairs perfectly with TT.


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