I asked "what are those?"

RRP

Today I was at a local butcher shop called Alwan's and I asked about these bacon wrapped pieces of meat. Seeing that were only $9.99 a pound I knew they were not filets!


The clerk said "pinwheel steaks". I said oh? only pinwheels I've ever seen were made of scraps rolled up like a jelly roll. He then said, no ours aren't scraps, but are the centers out of tri-tips. For the price I bought them! Is that what pinwheels are nowadays where you live? Gotta dig out my tri-tip recipes before Saturday night!

saluki2007

FYI, they have full tri tips now. I picked one up last Saturday along with some cherry chunks. Love their wood chunks. 

RRP

saluki2007 said:

FYI, they have full tri tips now. I picked one up last Saturday along with some cherry chunks. Love their wood chunks. 

Thanks for the feed back. The real reason I was there today is I planned to make ka-bobs Saturday and I prefer to use ribeye for the meat. Since I also prefer to use ribeye for a stroganoff I like to take advantage of Alwan's price discount of buying a 5+ pounder and slab it out myself. Hopefully these tri-tip pinwheels will be tender enough via sous vide I'll be back to stock up with some more! 

SmokeyPitt

They look good from here. I'm sure you have seen this one before. I think it would adapt well for those steaks. I think the key ingredients are garlic and oak smoke. 

http://www.eggsbythebay.com/eggfest-recipes.html

Santa Maria Style Tri-tip
Rich Miller 
Morro Bay, CA

2 (3 pound) tri-tip roasts
Basting Sauce, recipe follows
Seasoning Salt Mixture: recipe follows

Seasoning Salt Mixture:
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1 teaspoon onion powder
4 tablespoons granulated garlic
2 tablespoons salt

Mix together all ingredients in a small bowl

Basting Sauce:
½ cup red wine vinegar
½ cup garlic-infused vegetable oil

Whisk together vinegar and oil in a small bowl.

Coat both sides of the tri-tip roasts with the seasoning mixture, rubbing it in as you would a dry rub. Let the seasoned tri-tip rest for at least 30 minutes at room temperature. Sear each side of the tri-tip at 600 to 700 degrees for 3 to 4 minutes each. Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. During this cool down period I usually toss in a couple of oak chunks. Put tri-tip back in the BGE and cook to an internal temperature of 126 degrees for medium rare, basting with the sauce every 5 to 10 minutes. Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes. Cut into ½” slices against the grain.

This recipe is from Foodnetwork.com’s website. It is titled “Santa Maria Style BBQ” Oakwood Grilled Tri-tip. It is as close to authentic Santa Maria tri-tip as I have been able to find.

I usually cook this on a Large BGE and find it take 1 hour and 10 minutes from the time I strike the match to taking the tri-tip out of the BGE.

Photo Egg

Ron, cook them just like you would cook your favorite steak.
Theses are basically a good sirloin steak. A great beefy, leaner cut of steak.

RRP

SmokeyPitt said:

They look good from here. I'm sure you have seen this one before. I think it would adapt well for those steaks. I think the key ingredients are garlic and oak smoke. 

http://www.eggsbythebay.com/eggfest-recipes.html

Santa Maria Style Tri-tip
Rich Miller 
Morro Bay, CA

2 (3 pound) tri-tip roasts
Basting Sauce, recipe follows
Seasoning Salt Mixture: recipe follows

Seasoning Salt Mixture:
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1 teaspoon onion powder
4 tablespoons granulated garlic
2 tablespoons salt

Mix together all ingredients in a small bowl

Basting Sauce:
½ cup red wine vinegar
½ cup garlic-infused vegetable oil

Whisk together vinegar and oil in a small bowl.

Coat both sides of the tri-tip roasts with the seasoning mixture, rubbing it in as you would a dry rub. Let the seasoned tri-tip rest for at least 30 minutes at room temperature. Sear each side of the tri-tip at 600 to 700 degrees for 3 to 4 minutes each. Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. During this cool down period I usually toss in a couple of oak chunks. Put tri-tip back in the BGE and cook to an internal temperature of 126 degrees for medium rare, basting with the sauce every 5 to 10 minutes. Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes. Cut into ½” slices against the grain.

This recipe is from Foodnetwork.com’s website. It is titled “Santa Maria Style BBQ” Oakwood Grilled Tri-tip. It is as close to authentic Santa Maria tri-tip as I have been able to find.

I usually cook this on a Large BGE and find it take 1 hour and 10 minutes from the time I strike the match to taking the tri-tip out of the BGE.

Sure have and I used to use that very recipe and serve it at my BGE cooking classes! Trouble back then was trying to find a tri-tip as they were not available around here! Then (for you local Peoria area eggers) the Alwan brother who left the clan and set up his own business as "Echo Valley Meats" was the only place to buy tri-tips! Glad that his brothers are now selling them rather than cutting them up!

bgebrent

Tri tips best served when left intact.

Judy Mayberry

Tri-tips are out of the park with sous vide before cooking. 131° for an hour or two.

Photo Egg

Update Ron...

RRP

Photo Egg said:

Update Ron...

They are for Saturday night.

Photo Egg

RRP said:

Photo Egg said:

Update Ron...

They are for Saturday night.

Thanks Ron. Just anxious to see results

RRP

Update:  

Well I now know why those pieces were wrapped in bacon! While they were not scraps persee they sure were not solid pieces cut out of tri-tips either!


Found that out tonight when I whipped up a batch of 12 ingredient marinade from a tri-tip recipe posted 8 years ago which really sounded good. One that the chef claims Bobby Flay honored him in doing! Here these are now resting for at least the next 20 hours, without the tight seal on it yet, but now air tight.

bgebrent

Looks great.  What is in the marinade that makes it so dark?  Curious.

RRP

bgebrent said:

Looks great.  What is in the marinade that makes it so dark?  Curious.

Of the 12 ingredients (3 liquid and 9 dry) then the only bark one besides 1 T of black pepper is a mere 1/8th cup of soy sauce! BTW the darkness surprised me as well! 

bgebrent

RRP said:

bgebrent said:

Looks great.  What is in the marinade that makes it so dark?  Curious.

Of the 12 ingredients (3 liquid and 9 dry) then the only bark one besides 1 T of black pepper is a mere 1/8th cup of soy sauce! BTW the darkness surprised me as well! 

Sounds great Ron!  How'd it turn out?

RRP

bgebrent said:

RRP said:

bgebrent said:

Looks great.  What is in the marinade that makes it so dark?  Curious.

Of the 12 ingredients (3 liquid and 9 dry) then the only bark one besides 1 T of black pepper is a mere 1/8th cup of soy sauce! BTW the darkness surprised me as well! 

Sounds great Ron!  How'd it turn out?

Not sure yet! They swim for 20 hours and then I egg them tomorrow night or I may cook them via sous vide and then sear them. Decisions decisions! 

bgebrent

Based on their fat content it's a toss up.  I'd lean toward SV but it is a 50:50.  Enjoy the cook.

RRP

bgebrent said:

Based on their fat content it's a toss up.  I'd lean toward SV but it is a 50:50.  Enjoy the cook.

Thanks. By "fat content" I assume you mean their "lack" of fat content. Being the tip of the sirloin there is little fat in a tri-tip so I will error on the raw side versus over cook. I hate over cooked beef with a passion! 

bgebrent

RRP said:

bgebrent said:

Based on their fat content it's a toss up.  I'd lean toward SV but it is a 50:50.  Enjoy the cook.

Thanks. By "fat content" I assume you mean their "lack" of fat content. Being the tip of the sirloin there is little fat in a tri-tip so I will error on the raw side versus over cook. I hate over cooked beef with a passion! 

Exactly.  MR endpoint after SV and sear.  Should be delicious!

Photo Egg

OK Ron, it's photo time.lol

SGH

@RRP
Ron, what's the verdict on the Tensor Fasciae Latae? Inquiring minds want to know. 

RRP

Actually guys I took more pictures and will share them tomorrow. But here is a clue toward what I will be posting as my conclusion...wifey ate less than 1/3 of hers and me...maybe half! The remainders are in the trash! Bottom line is bacon wraped sh*t is still SH*T! 

Hans61

That's too bad. I'll probably still check the pics

saluki2007

Thats terrible to hear Ron. I had the whole roast tonight and it was fantastic. 

bgebrent

Bummer Ron.  Was too lean I think.  Like Tensor Fascia Latae.  Tough stuff.

thetrim

C'mon Ron, we're all standing by waiting to see the pics.  Thanks for sharing a failure, so we can all learn something!   Maybe this will supplant @Mickey wings as my favorite fail post.   

DoubleEgger

thetrim said:

Maybe this will supplant @Mickey wings as my favorite fail post.   

That's a tall order my friend...

RRP

The new title of this thread is "My Pinwheel Mis-steaks"!

You may recall the last picture was these being in a heavy marinade which was supposedly one that Bobby Flay even used.


Well after 24 hours I decided it was time to sous vide these meat pucks, but that marinade had to go so I scraped it off and even rinsed them off. Then into a FS bag for 90 minutes at 123º.


After the swim then on to my small egg at 400º for a quick sear at 2/2 and 1/1. Then plated with half a shared baked potato.


Even though they were medium rare like we like these were tough as hockey pucks and therefore my Pinwheel Mis-steaks ended in the trash along with that marinade recipe and hopefully my memories of them as well!

Photo Egg

Really sorry to hear about the finished steaks.

pgprescott

Chin up Ron, they can't all be winners. Sounds like you gave it a pretty good effort. 

SaintJohnsEgger

You win some. You lose some. Better luck next time.