Bacon Wrapped Jamaican Firewalk Tri-Tip

Joel Ferman

I am in the process of cooking a bacon wrapped Jamaican Firewalk tri-tip. I took what was left of the sample I had and dusted the tri-tip, then took the rest and made an liquid sauce, and injected it 5 times. Dropped 1 chunk of mesquite and have the egg crusin at a cool 300 degrees. I'll let you know how it turns out.
-Joel

Wise One

Joel Ferman, you are just an embarrassment to poor hard-working students everywhere. But man, you know how to live!! :-) I wish I had had your sense of adventure when I was your age. What are you studying anyway? Have you thought about culinary school? Or maybe TV and Theater? We need a replacement for Bobby Flay. I can see it now: "Ferman's Firecooks" Nothing but real grilling. None of that indoor stuff like Bobby.[p]Let us know how the Tri-Tip comes out.

Joel Ferman

Well the tri-tip came out absolutly devine. I kinda assumed the Jamaican Firewalk was mainly for poultry and chicken, but hot damn, it was WAY better on beef, I mean TOP NOTCH. Again, I have to gripe about the spicyness of it. I put essentially the whole packet on and I still think it should be called Jamaican ladieswalk :-) HOWEVER, it definatly should go unchanged. The flavor is truly remarkable. [p]The bacon wrapped around the tri-tip dropped bacon grease on the rub below, which then created a Jamaican Firewalk grease liquid and proceeded to circulate throughout the cut of meat. When I first cut it, I noticed an orange liquid seemed to perculate from the meat. At first taste, me, my roomate, and a cute little gal named Emma were just about knocked over. Damn was that flavorful as all hell, but it didn't overpower the light flavor of mesquite, bacon and beef. [p]It seems as though it's a broken record. EVERY dizzy pig review seems to be glowing and the phrase "you boys really did it this time" seems to be prevalent in almost all posts regarding Dizzy Pig Rubs. Well, this is no different. Qfan and Natureboy REALLY have their stuff together, and this is without a doubt my favorite tri-tip rub. (until I try red-eye on it) [p]Oh, one last note. The rub changed the color of the meat to an orange hue. REALLY attractive and interesting color and texture. Too bad it smelled and tasted soo good I forgot about the camera that was in front of my plate the whole time. And for those that are curious.... the 2.3lb tri-tip lasted about 5-7 minutes. I'll be making this again next week for certain.
-Joel[p]Wise one,
I am a business major. I never really thought about being a chef, for several friends and myself plan on starting a business after college, and I would play a pretty integral role and wouldn't want to leave them in the dust for something so iffy.

Wise One

Joel Ferman, don't worry so much about the "iffy". What I have found in life is that if something is "surefire" everyone else is probably trying to do it as well. It's those "iffy" things in life that lead to the real happiness and success. This is not to say you should abandon your friends to be a chef, but keep those thoughts in mind. Buying my first BGE was an "iffy" thing. Investing that money in that stock that failed was a "surefire" thing according to my former broker. The BGE was a much better investment.

Joel Ferman

Wise One,
Well said.... will definatly keep that in mind. Hey... maybe you call name does you justice :-)
-Joel