Trial run for Ocala

FlaPoolman

Butcher has a good deal on prime tri tips so added it to the Ocala menu. Never tried them before last week so I thought I'd do a few practice runs.

No measurements but about 50/50 with worcestershire and roasted garlic teriyaki with some raising the steaks





back into the baggies and fridge for 1 hour



Lit both eggs so I wouldn't have to wait for the temp to come down. Had 1 at 400 for the roast and the other at 650 for the sear.

sear



raised direct for the roast



Don't know where these were hiding all my life but dang they are good. pulled at 120



Just put the 2'nd one on at 450 with no sear just to compare

vidalia1

Pat,

I will take one to go please.... :P

looks great and I can't wait to try some...

Mainegg

LOL talk about timing, I hope Shirlene looks here. You have tri tip covered perfect in my book Pat! hope I get a taste in Ocala!

reelgem

Those look great Pat!! That'll be a hit in Ocala. Can't wait, counting down the days. Look fw to seeing you and meeting Wendy.

WokOnMedium

Holy Hannah those are pretty!

Marc from IL

They look larger then I thought....

Beli

Pat

Those look damned good..........but honestly...the only thing I'm concerned about is you finishing all the Octoberfest bloodymarys in Ocala... :(

"Sparky"

Dang Poolman,glad to see that your tapeworm is eating well Looks great buddy

Scotty's Inferno

Great idea Pat. Ocala has lacked beef on the menu every year. I've never seen anyone do tri-tip. I'll take mine just like the picture. I did ribeyes one year and am considering that again. Scott

Car Wash Mike

That looks almost good enough to come down for. :woohoo: :ohmy: Keep up the nice cooks, Pat.

Mike

FlaPoolman

table for 2 Mr & Mrs Vidalia is reserved,
If john doesn't steal it

FlaPoolman

you got it Julie

FlaPoolman

wont be long now Anne :woohoo:

FlaPoolman

Marc, these were pretty big. About 2 1/2 - 3 pounds each

FlaPoolman

Thank you.

FlaPoolman

Already have 4 qts. mixed up but without you there my friend I might not need anymore :(

FlaPoolman

We're both almost full now. :laugh: Just need to find where I hid those pretzels

FlaPoolman

Thanks Scott. We can swap samples behind the ropes

"Sparky"

:laugh:

Little Steven

Pat,

I was kinda hoping we were doing tuna.

Steve

FlaPoolman

There's still time Mike :woohoo: It's always good to see you. I'm eating the 2'nd one now and I think it was better than the seared one.

Car Wash Mike

You mean you are trying the second one. My house is going to be done next Tuesday, will take me a week to clean up after these clowns. :(

Mike

FlaPoolman

You know if we catch a few of them they will definitely make the trip with us. That was impressive when Mellisa opened her cooler with those giant salmon. :woohoo:

FlaPoolman

That will be the 10'th, you'll be cleaned up by the 17'th so that even leaves some time to chase the white ball around for a few rounds. :laugh: :woohoo:

egret

That looks fantastic, Pat! We'll be set up in the right hand pavillion and we'd love to have you right next to us!! :P :laugh: :woohoo: :woohoo: :woohoo:

Car Wash Mike

Next Tuesday they will be done. Hopefully next year.

Mike

Car Wash Mike

They are secrectly drawing straws to see who HAS to set up next you. :woohoo: :woohoo:

Mike

FlaPoolman

I'm hoping to be back there like last year.
Mike, I'm bringing some crime scene tape to rope off a table :laugh: but it probably wont work :(

Hoss

I've read and heard of Tri-tip but really don't know wat it is.What is the main difference between it and brisket? :huh:

Car Wash Mike

He77, he will take that to. :blink:

Mike

FlaPoolman

about 9 hours of cooking :laugh: :laugh: I'm not the expert as this is only the 2'nd time I tried it but it's really tender with a great taste and not a whole lot of fat.