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Restaurant Egg (Part 3) - Tri-Tip's

cmac610
cmac610 Posts: 364
edited April 15 in EggHead Forum
As promised...we fired up the XL at Crave Bistro in Amesbury yesterday and cooked off a case or tri-tip's. We did them in batches, about 10 per cook, thanks to the EGGspander. The goal was to get some smoke of them and take 'em to about 115, before resting and cooling in the walk-in for service the next few days.

Chef Timmy came up with some non-traditional, but super tasty, pineapple chimichurri for the final product. All signs point to another successful dish and I'm curious to see how it holds and reheats through the rest of the week!










Craig aka Cmac Cooks
Amesbury, MA
#BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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Comments

  • Buckwoody Egger
    Buckwoody Egger Posts: 1,630
    edited April 15
    boom!

    reminds me of a dijon crusted pork loin menu entree. loins oven baked in big batches, sliced, wrapped, date stickered and stored in fridge. then when ordered just pulled and grilled on the indoor gas grill top for marks and reheat, then ladled with warm au jus on the plate. 

    this will be better than that!
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  • Botch
    Botch Posts: 17,651
    Wow, that looks good!  

    "There is a crack, a crack in everything.  That's how the light gets in."  - Leonard Cohen

    Ogden, UT, USA

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  • Foghorn
    Foghorn Posts: 10,282
    Oh my.

    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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  • cmac610
    cmac610 Posts: 364
    Buckwoody Egger said:
    boom!

    reminds me of a dijon crusted pork loin menu entree. loins oven baked in big batches, sliced, wrapped, date stickered and stored in fridge. then when ordered just pulled and grilled on the indoor gas grill top for marks and reheat, then ladled with warm au jus on the plate. 
    Hmmmm….I like that idea!
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • JohnInCarolina
    JohnInCarolina Posts: 35,328
    That first pic is incredible.  Very nice!

    What was the approach on the reheat?  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • MaskedMarvel
    MaskedMarvel Posts: 3,580
    Good lord. What I’d do with a case of tri tips here..

    looks fantastic!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • Paolo
    Paolo Posts: 272
    This all looks spectacular! Wish I could give a try to this restaurant!
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  • cmac610
    cmac610 Posts: 364
    MaskedMarvel said:
    Good lord. What I’d do with a case of tri tips here..
    Right? I’ve cooked A LOT of tri-tips, but now 30 is my new record! 🤣
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • GrateEggspectations
    GrateEggspectations Posts: 12,161
    cmac610 said:
    JohnInCarolina said:
    What was the approach on the reheat?  
    Thanks John. Brought two at a time up to heat in a covered pan in the oven. Finished on the kitchen grill for the sear. 

    I went in last night for a final taste and it reheated nicely to a medium-rare (+). And although I still prefer a more traditional chimi, Chef’s pineapple chimi (and grilled pineapple slices) was pretty tasty too!


    This photo is magic. 
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,029
    That is a WOW, but I'm sure you already know that by now.

    GREAT JOB and GREAT PLATING, too!!



    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • cmac610
    cmac610 Posts: 364
    Florida Grillin Girl said:
    That is a WOW, but I'm sure you already know that by now.

    GREAT JOB and GREAT PLATING, too!!



    Thanks! But plating and finish goes to the Chef. I just guided him through the actual cook. 🙏🏻🙏🏻
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • bluebird66
    bluebird66 Posts: 3,013
    Wow is all I can say!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • cmac610
    cmac610 Posts: 364
    bluebird66 said:
    Wow is all I can say!
    I’ll take that!
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,630
    edited May 3

    peering from the street… between two ferns!!!!! what lies beyond?

    https://guide.michelin.com/us/en/georgia/decatur_2884157/restaurant/the-deer-and-the-dove


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  • DoubleEgger
    DoubleEgger Posts: 19,459
    That looks like one of those show eggs I mentioned a while back. Those nicely placed splits are not for an egg. 
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  • GrateEggspectations
    GrateEggspectations Posts: 12,161
    DoubleEgger said:
    That looks like one of those show eggs I mentioned a while back. Those nicely placed splits are not for an egg. 
    Exactly what I was thinking re: the splits. 
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,630
    edited May 3
    agree— totally cringed at the wood. looks good in the scene but for anyone who eggs its out of place.  no idea what they use it for and didn’t ask. 

    check out the roster on this time warp to 2005

    https://eggheadforum.com/discussion/136581/can-you-burn-wood-instead-of-charcoal




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  • DoubleEgger
    DoubleEgger Posts: 19,459
    On side note, I have heard good things about the Deer and the Dove. I need to go check it out. 
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,630
    definitely get the salted yeast rolls with first items— as the garden herb butter is great and most items and entrees have great sauces.  downtown decatur has its moments. 
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  • cmac610
    cmac610 Posts: 364
    Buckwoody Egger said:
    agree— totally cringed at the wood. looks good in the scene but for anyone who eggs its out of place.  no idea what they use it for and didn’t ask. 

    Yep! And frankly a reason that most distributors never really supported BGE’s Culinary program. BGE had a habit of giving Eggs to restaurants/Chefs in the past, they get cooked on one time, and then they either are sold or sit there and collect dust. 
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,630
    could be mistaken but seemed like this egg was running low when we rolled up so maybe they used it before service.

    i think the egg itself looks great there. the wood is what i thought looked out of place. better than a half opened bag of charcoal.  

    i would say for the general public there is some goodwill and “oh look honey a big green egg”. probably need to have strings attached to the placement deal though. 
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