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tonight's tri-tip

deepsouthdeepsouth Posts: 1,788
edited 1:37PM in EggHead Forum
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thanks for looking!

Comments

  • elzbthelzbth Posts: 2,075
    Thanks for posting!!! Awesome cook - I have never seen these in the WD's here in Mobile - will stop by tomorrow to see if by chance they have some. :)
  • deepsouthdeepsouth Posts: 1,788
    elzbth wrote:
    Thanks for posting!!! Awesome cook - I have never seen these in the WD's here in Mobile - will stop by tomorrow to see if by chance they have some. :)[/quote


    thank you!

    i called ahead of time and had one cut for me. may want to try that.
  • Nice and perfectly cooked, Jason. All the Winn Dixie's have disappeared around here.
  • deepsouthdeepsouth Posts: 1,788
    Florida Grillin Girl wrote:
    Nice and perfectly cooked, Jason. All the Winn Dixie's have disappeared around here.

    if you have publix instead, you win.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Great looking chunk of meat Jason. The color in pics is great and love the Shun! ;)
  • Judy MayberryJudy Mayberry Posts: 1,701
    Beautiful results, Jason! Delicious meals ahead.

    Your tri-tip is shaped differently than those here in southern California. Yours look like a perfect triangle, and ours have a large chunk and a tapering end.

    DSC01580.jpg

    It's my favorite affordable piece of beef.
    Judy in San Diego
  • deepsouthdeepsouth Posts: 1,788
    i have noticed that you guys out west get a different shaped tri-tip than we do. i wonder what the difference is??

    my wife was saying tonight that this runs circles around beef tenderloin, twice the price. as you can see, we probably give what, twice what you guys give?
  • Judy MayberryJudy Mayberry Posts: 1,701
    Do you mean what does it cost? I only buy it when it's on sale trimmed, only once in a while, and it was maybe $3-4 a lb, so I buy several and freeze them in FoodSaver bags.

    It goes on sale untrimmed more often, but cutting away all that fat isn't worth it to me.
    Judy in San Diego
  • deepsouthdeepsouth Posts: 1,788
    is there a butcher in the house?
  • Judy MayberryJudy Mayberry Posts: 1,701
    Your piece looks like mine but with the tail cut off.
    Judy in San Diego
  • deepsouthdeepsouth Posts: 1,788
    that's what i was thinking. i wonder why they do that.
  • HossHoss Posts: 14,587
    That TriTip looks PERFECT! I got a cooler full of that SA Nobel Pils.I'll be glad when we have company so THEY can drink it. :sick:
  • U2U2 Posts: 26
    Man that looks perfecto!!!
    Direct??
  • deepsouthdeepsouth Posts: 1,788
    U2 wrote:
    Man that looks perfecto!!!
    Direct??

    direct. spider first than at the top of the a/r.
  • U2U2 Posts: 26
    Wow that looks extraordinary!!
    I will follow your lead once I finally get to cook on the BGE.

    Great Loooking Cook!!
  • Mr HollowayMr Holloway Posts: 2,034
    Nice job Jason
    This is one of my favourite cooks
    I need to get to the butcher this week :laugh:

    Shane
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