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Uh Oh.......

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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Ladeback69 said:
    tikigriller said:
    FATC1TY said:
    why the hell did they cut the tri tip up!?

    I'd dust em with a good salt and fresh cracked pepper over a very hot.. 500-600 degree fire. Direct.

    Cook to desired doneness. I pull at 120 myself and allow for carry over.


    I was wondering the same thing, but they looked interesting!!  Wonder how it ould be cubed and cooked up like burnt ends.
    If you want to make brunt ends without a brisket, try a chuck roast.  Lot more fat and it comes out pretty good.  I am cooking an 18 pounder this weekend after I trim it and I may add a point to cook for just burnt ends.  Also cooking 3 slabs of ribs and some chicken for a family reunion Sunday.
    Good tip!  Short ribs also work well.  Actually Costco in my area sells boneless short ribs that would be perfect. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • tikigriller
    tikigriller Posts: 1,389
    I will definitely have left overs. I think you are spot on to cook it and make the ends on Monday. Best of both worlds that way. Forgot about the frozen thing....well,I guess that was 39.99 wasted in getting it here by Friday!!  Looking like ribs on Sunday now instead I suppose. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • GATraveller
    GATraveller Posts: 8,207
    I'm not allowed to go into Costco unattended.  =)

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • smokeybreeze
    smokeybreeze Posts: 216
    Hub said:
    tikigriller said:
    I'm gonna take my own thread another direction as that just reminded me of something I had been overthinking. 

    Cutting boards...plastic or wood and why or makes no difference at all?

    You don't want a cutting board.  You want a heavy, thick, chopping block.  I bought this one and love it, but make sure you oil it first.

    http://www.ebay.com/itm/351806529307?_trksid=p2060353.m2749.l2649&ssPageName=STRK%3AMEBIDX%3AIT
    Even with a good board like this, never ever sweep your food to the side with the sharp end of the knife on the board, you'll roll your sharp end over into a dull edge.
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  • tikigriller
    tikigriller Posts: 1,389
    So here is the tri tip steak. Tastes good, but in all honesty, I would rather just do a whole tri tip. These are a great way though to have fresh tri tip, fast, but there is a sacrifice for it. 


    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • FarmerTom
    FarmerTom Posts: 685
    Brother tikigriller, I think every time a new customer signs up with Costco, somewhere, someone in management is saying "Suuuucker!!!!", at least when they nabbed me.  I thought it might save us a little on some meat.  Boy was I wrong.  Sure they have good meat and often very good prices.  But there's so much of it.  So I've just gotta try some of this, and Oh!, that looks good too, that would be great on the egg. Not to mention all the other stuff we regularly use.  And next thing I know they're telling me with this purchase, if I upgrade to the executive membership, I'll actually be saving money with the 2% rebate.  Da#n debit card won't let me make that large a purchase, gotta write a check and look like some kind of insolvent trailer trash. Gotta get my per day purchase limit raised, well, maybe I better not.  Yes sir, somewhere, someone screamed "SUCKER" when they hooked me.   

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • tikigriller
    tikigriller Posts: 1,389
    @FarmerTom. I know what you mean. Right now I walk through the meat department and there are so many things I have never tried before to know if it is good or not, so I am just buying and exploring. This time, Costco won, but it was also money well spent for my education. 

    They ended up up being pretty tasty. Really is a quick cook. Might try to marinate the other ones to see if that would change it up more. Also good amount for anyone cooking for one, since a whole tri tip is so much meat. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Foghorn
    Foghorn Posts: 10,244
    I'd hit all of that tri-tip.  Looks perfect. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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