a preview of the tri-tip etc. for tonight

deepsouth · June 2011

i can't wait to eat tonight......

i'll post some finished pics after i cook it all!

thanks for looking!

Tarpon65 · June 2011

That tri-tip looks good, wish I could find them down here. The wife and I love asparagus cooked on the egg as well. We just drizzle them with a little olive oil, salt and pepper and cook for a few minutes.

deepsouth · June 2011

Tarpon65 wrote:

That tri-tip looks good, wish I could find them down here. The wife and I love asparagus cooked on the egg as well. We just drizzle them with a little olive oil, salt and pepper and cook for a few minutes.

i do mine the exact same way. love grilled asparagus.

i don't know where you live, but they don't put them out down here. i have to ask for them and then it's about a 30% chance i'll get one. today i got lucky and got two!

Le Oeuf Vert · June 2011

Looks like someone is going to have a good meal tonight.

Capt Frank · June 2011

Looks terriffic, Enjoy! :cheer: :cheer:

Austin Egghead · June 2011

I Egg'd and ate sooo much at the Holland Corn i din't think I was hungry...until now.
Don't forget the post cook pics.

CVDSmokeShack · June 2011

Charles;
FYI; We have Publix cut them for us all the time here in Jacksonville, Fl

elzbth · June 2011

You are off to a great start!

Eggsakley · June 2011

Just finished corn and asparagus myself. Can't beat the flavor of the egg on veggies. Soooo much better than steamed or simmered.

Mr Holloway · June 2011

That is going to be a good meal Jason
Look forward to the finished pics

Shane

deepsouth · June 2011

this was the toughest steak i have ever eaten.... majorly disappointed. and i have another in the refrigerator i don't even know what to do with....

transversal · June 2011

Tri Tips one of my favorite cuts, Jason. Hope they come out good.

Morro Bay Rich · June 2011

To start with, it appears you cut it with the grain, a definite No-No. This will always lead to tough tritip. Next time watch the grain. You will notice it changes direction. ALWAYS cut against the grain.
If it is really tough, cut it up and use it for chili.

deepsouth · June 2011

Morro Bay Rich wrote:

To start with, it appears you cut it with the grain, a definite No-No. This will always lead to tough tritip. Next time watch the grain. You will notice it changes direction. ALWAYS cut against the grain.
If it is really tough, cut it up and use it for chili.

i see what you mean, but i cut it another way as well. i'm not real sure this was cut properly. i had someone look at it and said the grain was off and it looked to be below select grade. after eating it, i'd agree.

i've cooked several tri-tips and this has been the first one that wasn't fantastic. to be honest, it really didn't have an apparent grain that ran in any particular direction. i dunno.....

edit: looked at the pics again. after that slice, i went the other direction with my slicing, so i had a slice off, but the first part was cut properly and was just tough as shoe leather.

i'm not sure what to do with this other one i have.....

U2 · June 2011

Looking at the pre-cook pix---it looks like a bad tritip...ie zero marbeling.
It looks like you cooked it perfectly---just a bad cut of non-marbeled beef IMO

GirlyEgg · June 2011

i was thinking the same thing... looks a little like eye round... marinating may help... I'd probably roast on the egg then crockpot it into thinly sliced roast beef...

Tarpon65 · June 2011

I'll talk to my Publix about cutting me a few. Thanks for the recommendation.

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a preview of the tri-tip etc. for tonight

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