Tri tip tonight

YukonRon

Mediterranean marinaded tri tip with rub going on indirect @ 375⁰F to an internal of 135⁰F.
Smoking with white oak via Michael @DoubleEgger. Should turn out alright.

NorthPilot06

Delicious!  May be my favorite piece of steak for the $$$. What’s the wine pairing tonight?

YukonRon

2007 Sequoia Grove Syrah.  Has to be one of the best California (Napa) syrahs I have ever had in my life.

NorthPilot06

I’ll have to put that on my list to pick up, thanks!

lousubcap

@YukonRon By chance did you find that at Trader Joe's or do you have some undisclosed gold-mine??   Great eats await!

Mattman3969

I know this will be good!

JohnnyTarheel

I know it will be a winner!!

YukonRon

lousubcap said:

@YukonRon By chance did you find that at Trader Joe's or do you have some undisclosed gold-mine??   Great eats await!

@lousubcap

I found this at Costco a couple months ago, it was a one time order type of thing, I bought 12. Sealed them and froze them. Last time I was there they were gone.

They plan to bring them back but they have no idea when. I spoke with the manager of the store and the manager of the butcher shop, and told them they really need to keep them here.

The manager was from California and could not believe we did not have them in Kentucky, and said he would work with corporate to get a supply in and maintained.

Hope it works out.

YukonRon

NorthPilot06 said:

I’ll have to put that on my list to pick up, thanks!

Called an audible at the last minute. I selected a 2015 (rivals 2007) Cambium from Sequoia Grove....a red blend very Bordeaux type, much more bold, and big dark red fruit forward taste which finishes smooth as silk.

Buy either, you will not regret it.

YukonRon

Mattman3969 said:

I know this will be good!

Very simple cook....you just can't screw it up cooking it on the egg like this.

YukonRon

JohnnyTarheel said:

I know it will be a winner!!

My Man!   

We will see. I have cooked this a couple of times...both were pretty darn good.

Thank you for the kind words.

dmchicago

Beautiful hunk of meat. 

YukonRon

dmchicago said:

Beautiful hunk of meat. 

These cuts have been very impressive so far. This is my 3rd I have done so far, all have been as good or better than I have had in California.

YukonRon

Finishing up on the BGE.

YukonRon

serving it up

YukonRon

Washed it down.

bucky925

We followed your Mediterranean marinaded tri tip at a get to gather last Monday. I got two from a local butcher shop.   It was a HUGE hit and will go into my keeper file.  Thanks again for another jewel.

YukonRon

The wine is Canbium from Sequoia Grove, sorry about thie image.

YukonRon

bucky925 said:

We followed your Mediterranean marinaded tri tip at a get to gather last Monday. I got two from a local butcher shop.   It was a HUGE hit and will go into my keeper file.  Thanks again for another jewel.

Very glad you enjoyed the cook. It is hard to mess it up too bad.

SmokeyLopey

I'm slow...is there any reverse sear?

YukonRon

SmokeyLopey said:

I'm slow...is there any reverse sear?

You were not slow. I was not clear. There is no reverse sear. Just pull and let sit lightly tented with some aluminum foil for about 10 minutes, slice and serve.

Dyal_SC

Looks delicious, Ron!  You are the beef whisperer for sure.  

northGAcock

I honestly don’t know which I would rather explore......Ron’s wine cellar or his freezer. Either must be a blast. 

NorthPilot06

You can have the freezer. I’ll take the wine cellar and... see you.... in a few weeks lol

SciAggie

Nice cook brother. There’s nothing as good as a relaxed, simple cook. A great piece of meat and a quality wine makes it special. Cheers my friend!

YukonRon

Dyal_SC said:

Looks delicious, Ron!  You are the beef whisperer for sure.  

I have seen the meals you produce.

My cooking style is called "Hacks for Lazy Cooks." My BGE recipies are as follows: 
Brine/marinade, liberal amount of rub, place on BGE, wait.

Thank you for the kind words, but let's be real.....You are a chef. I am a guy with a BGE....and a thermopen. Big difference.

YukonRon

northGAcock said:

I honestly don’t know which I would rather explore......Ron’s wine cellar or his freezer. Either must be a blast. 

Come on up. Our home, freezer and our wine stored in the cellar on a costco wine rack is available to all y'all 24/7/365.

Congrats on the big W yesterday.

YukonRon

NorthPilot06 said:

You can have the freezer. I’ll take the wine cellar and... see you.... in a few weeks lol

Keep the light on. Our basement is a messy place, frightfully so, but we will come down to check on you every so often.

Kinda funny. We store a lot of things down there for my inlaws in the service of the state department, while they are stationed over seas.

They came to visit a few years back, and my BIL went missing for a few hours. Found him downstairs in one of his chairs in front of the wine rack, with a couple empty bottles on the floor, sleeping it off.

The chair has since departed.

Come on up.

YukonRon

SciAggie said:

Nice cook brother. There’s nothing as good as a relaxed, simple cook. A great piece of meat and a quality wine makes it special. Cheers my friend!

I cook for the Princess, the wine helps make her think I did ok.

As I mentioned to Craig previously, we all know the quality of your multi star worthy cooks as a chef, and they are fabulous, keeping it real, I am just a dude with a BGE and a thermopen. Simple and lazy.

Thank you for the kind words. Means a lot.

smbishop

Another inspiring cook, thanks for sharing!

YukonRon

@smbishop

Thank you for looking and thank you for the kind words.