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Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: sonofabutcher on September 11, 2020, 04:42:56 PM

Title: Friday night Tri Tip
Post by: sonofabutcher 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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Title: Re: Friday night Tri Tip
Post by: michaelmilitello on September 11, 2020, 05:23:08 PM
Very nice![emoji1303]


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Title: Re: Friday night Tri Tip
Post by: getjeffrey 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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Title: Re: Friday night Tri Tip
Post by: sonofabutcher 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. It’s one of my favorites


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Title: Re: Friday night Tri Tip
Post by: bbqking01 on September 11, 2020, 06:00:42 PM
Love the way you did it, looks amazing


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Title: Re: Friday night Tri Tip
Post by: AZ2FL on September 12, 2020, 01:48:05 AM
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.

 
Title: Re: Friday night Tri Tip
Post by: sonofabutcher on September 12, 2020, 06:13:52 AM

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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Title: Re: Friday night Tri Tip
Post by: AZ2FL 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. 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 ?
Title: Re: Friday night Tri Tip
Post by: sonofabutcher 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. 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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Title: Re: Friday night Tri Tip
Post by: AZ2FL on September 12, 2020, 12:34:13 PM
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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Title: Re: Friday night Tri Tip
Post by: sonofabutcher on September 12, 2020, 12:40:25 PM

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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Title: Re: Friday night Tri Tip
Post by: AZ2FL on September 12, 2020, 12:47:23 PM
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 
Title: Re: Friday night Tri Tip
Post by: sonofabutcher on September 12, 2020, 12:54:15 PM

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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Title: Friday night Tri Tip
Post by: AZ2FL 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 “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
Title: Re: Friday night Tri Tip
Post by: sonofabutcher 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 “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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Title: Re: Friday night Tri Tip
Post by: bamakettles on September 12, 2020, 04:05:30 PM
Looks really good!  When I was a manager at the local Sizzler some 30+ years ago, I cut all of our sirloin steaks from tri tip.  It’s a good cut - funny how it seems to be trendy now in the bbq community.  I saw SO many of them back in the day.  I’m more of a ribeye or filet mignon guy now but might just have to venture back!


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Title: Friday night Tri Tip
Post by: sonofabutcher on September 12, 2020, 04:15:48 PM
Looks really good!  When I was a manager at the local Sizzler some 30+ years ago, I cut all of our sirloin steaks from tri tip.  It’s a good cut - funny how it seems to be trendy now in the bbq community.  I saw SO many of them back in the day.  I’m more of a ribeye or filet mignon guy now but might just have to venture back!


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  Thanks ! I love the beefiness of  it , it’s fairly cheap , and if you’re serving people who like different doneness its perfect. You can get MR in the center and medium to well done towards the end cuts. 


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Title: Re: Friday night Tri Tip
Post by: jcnaz on September 13, 2020, 08:42:15 AM
Both of the tri-tip cooks on this thread look awesome!
Thanks to both of you for sharing your work.
Title: Re: Friday night Tri Tip
Post by: sonofabutcher on September 14, 2020, 09:08:17 AM

Both of the tri-tip cooks on this thread look awesome!
Thanks to both of you for sharing your work.
thanks !


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Title: Re: Friday night Tri Tip
Post by: AZ2FL on September 14, 2020, 09:24:16 AM
I used leftover TT and made cheese quesadillas for lunch on Sunday.
 
TT leftovers also make excellent tacos too
Title: Re: Friday night Tri Tip
Post by: sonofabutcher on September 14, 2020, 04:33:18 PM
Good use of it. I almost always cube it in small pieces and serve with eggs for breakfast


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Title: Re: Friday night Tri Tip
Post by: AZ2FL on September 15, 2020, 02:40:53 PM
Good use of it. I almost always cube it in small pieces and serve with eggs for breakfast


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Steak and eggs for breakfast, I’ll give a try it.

Stay safe while Sally bears down on your area!
Title: Re: Friday night Tri Tip
Post by: sonofabutcher on September 15, 2020, 02:52:15 PM

Good use of it. I almost always cube it in small pieces and serve with eggs for breakfast


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Steak and eggs for breakfast, I’ll give a try it.

Stay safe while Sally bears down on your area!
thanks ! I actually work in Memphis Monday - Thursday and drive back home Thursday evenings. So far it’s ok in my area.


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