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Finally Did A Tri-Tip
Spring Chicken
Posts: 10,255
Tri-Tips don't grow on trees around here so I haven't spent a lot of time watering the bushes. But I finally found some and decided it was high-time to try one.
I've saved Morro Bay Riche's Santa Maria Style Tri-tip
recipe about five times so I picked it to try. I also followed the recipe to the letter (something I don't do very often).
Here's some photos.
Seasoned well and waiting
Lily Large Hot to Trot
Fire in the hole
Timer set for three minutes
Searing to beat sixty
Resting to beat thirty
Smoking wood and basting sauce ready
Time to take it off
Rested and cut
That was delicious.
Thanks Rich. We'll do it again.
Spring "Tri-Tip Junky Now" Chicken
Spring Texas USA
I've saved Morro Bay Riche's Santa Maria Style Tri-tip
recipe about five times so I picked it to try. I also followed the recipe to the letter (something I don't do very often).
Here's some photos.
Seasoned well and waiting
Lily Large Hot to Trot
Fire in the hole
Timer set for three minutes
Searing to beat sixty
Resting to beat thirty
Smoking wood and basting sauce ready
Time to take it off
Rested and cut
That was delicious.
Thanks Rich. We'll do it again.
Spring "Tri-Tip Junky Now" Chicken
Spring Texas USA
Comments
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His method is flawless. They come out perfect every time.. it makes it a no brainer. I wish there were more recipes that were as good as by the numbers.. Great job enjoy it..
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Looks good, but are you sure that's a tri tip? I've cooked hundreds of tri tips and never seen one look like that...
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what wood did you use? looks great!
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Leroy,
Glad it worked out for you. So far I have cooked it at all the Egg by the Bay Eggfests (6) and at the first PNW Eggfest and no one has complained yet. There would be nothing worse than hearing "Who do you think you are fooling? You're method is a bust." :S -
Red oak if you can find it. Otherwise oak.
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Red oak if you can find it. Otherwise oak.
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Fingers too big for this little keyboard!
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It said Tri-Tip on the package. Didn't meet the butcher who packaged it but I know it wasn't liver.
Spring "Read It, Buy It" Chicken -
I was a little uncomfortable with the high sear heat considering the amount of seasoning on the meat. High temperatures instantly change the flavors of everything but salt (and sometimes even salt). I don't like a 'burned or scortched' flavor on my food. Oddly, it came out okay.
Spring "Too Hot In The Kitchen" Chicken -
Actually, I was out of oak so I used pecan. It was fine.
Spring "Smoke Something If You've Got Something To Smoke" Chicken -
Well I think you're on safe ground offering it to folks. We even discussed cooking a couple of them at some upcoming Eggfest in order to introduce it to the locals.
Thanks for sharing the recipe.
Spring "Tri Anything Once" Chicken -
I'm with you.I would HAVE to sear salt only then add the seasoning.But I trust you and Rich! If ya'll say do it,so be it! Looks mitee tastee by the way.
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you won't regret it. I have done 2 in the last week his way and they are unbelievable..moist and tender. The flavor is great.
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Looks beautiful, nice work!!
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Looks like that would have been your menu had you been around here. Looks delicious. Will post photos later
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