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my first tri-tip...OH, MY GOD !!!!!!!!!!!!!!!!

RRP
RRP Posts: 26,454
edited November -0001 in EggHead Forum
After 5+ years as an egger and 61 years on this earth I had my first sirloin tri-tip last night. Man-O-Man was that good! Seeing that each cow only has two of them then there aren't enough tri-tips to feed the world so maybe we do need to keep it a secret! LOL.[p]I propose we rewrite the secret BGE pledge to include the words tri-tip in some fashion. It certainly will be a new battle cry for this egger! Trust me, any of you out there - don't wait as long as I did to find this delightful piece of beef!
Re-gasketing the USA one yard at a time 
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Comments

  • BabyBoomBBQ
    BabyBoomBBQ Posts: 703
    RRP,[p]Welcome to the woderful world of Tri Tip! You might want to try the below recipe some time...
    [ul][li]Blackened Tri Tip[/ul]
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  • guavawood
    guavawood Posts: 213
    4509704610.jpg
    <p />RRP,[p]Ain't it great! We do two at a time when I cook. One with slathered in garlic and some seasoned salt and the other one stranded in a blizzard of Dizzy Pig's Cowlick rub. We love 'um both! Makes a nice smome ring if you cook it low and slow.[p]Aloha![p]Greg
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  • Hook
    Hook Posts: 11
    RRP,It's great have one every week. Last week found Tri Tip steaks at Publix mmmm good.

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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    tritip3.jpg
    <p />RRP,
    A lot of good things out there Ron. I have been missing out on desserts for years.
    Glad you enjoyed.[p]Mike
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  • KBuck
    KBuck Posts: 42
    RRP,never heard of one 'till I moved to the west coast. Now I hear ya...ssshhhhh.

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  • Bordello
    Bordello Posts: 5,926
    RRP,
    Hi Ron,
    Welcome to a new eggsperience, glad you liked it. As I said, there are so many ways to egg this piece of meat that no one way is right. I have just picked up one of those Harris Ranch packaged Chipotle marinated tri tips, not sure how I will do this one.[p]Speaking of that, how did you end up egg-en yours????[p]Regards,
    New Bob
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  • Unknown
    Unknown
    RRP, I did porterhouse tonite but would have gladly swapped it for tri tip. So how did you egg yours?
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  • JeffHughes
    JeffHughes Posts: 100
    RRP,[p]I am glad you finally found this cut. I know you've been wanting to try it for some time.[p]I asked for them at Sam's last week. My jaw dropped when the guy brought out a six pak cryovac at 3.48/lb. Best fifty bucks I've spent in a while. Needless to say, there are now four in my freezer and one in my fridge.[p]Regards--Jeff

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  • RRP
    RRP Posts: 26,454
    Jalopy Bob and New Bob since you both asked...I scored the fat cap in a checkered pattern and then gave it a very light mist of EVOO using a Misto so that a locally available "steak seasoning" called Rocke's would adhere to it. Rocke's BTW is nothing exotic - just salt, pepper, parsley, granulated garlic and onion. I brought my small egg to a stable 425 and went 5 & 5. Since I have that cast iron grill it even at 425 it gave some nice sear marks. Pulled at 135 internal though in retrospect I should have gone more like 6 & 6. In spite of that we are now in the groove with tri-tips! Having leftovers tomorrow night as cold sandwiches! Thanks for your help, guys!
    Re-gasketing the USA one yard at a time 
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  • RRP
    RRP Posts: 26,454
    Jeff Hughes,
    what a price! Oh well...mine cost 5.99 per pound but at least I have found them locally!!!
    Re-gasketing the USA one yard at a time 
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  • Clay Q
    Clay Q Posts: 4,486
    RRP,
    I don't think I ever had one. Now I gotta find it and cook it up.
    Clay

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  • RRP
    RRP Posts: 26,454
    ClayQ, if I had a way to send you a fresh one I would as a token of appreciation for your wonderful Pulled Beef recipe. As I say though you have to try this tasty piece of beef!

    Re-gasketing the USA one yard at a time 
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  • ChefRD
    ChefRD Posts: 438
    RRP,
    Ron, sounds great! My question is, did you buy steaks or the whole enchilada?? Around here the tri tips I see are more of a 'pyramid' shaped chunk of meat about the size of a soccer ball. Is this the meat you bought? I was wondering because you said you cooked it 5 min per side (I think ;)), and that made me wonder what it looked like :
    I hope this makes sense, but to be honest, I have never tried one either, :)[p]thanks,
    ron.
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  • thirdeye
    thirdeye Posts: 7,428
    f7583523.jpg
    <p />ChefRD,[p]Here is a visual on 'em.[p]c17bb507.jpg[p]9b42260f.jpg[p]~thirdeye~[p]

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Unknown
    Unknown
    RRP,
    Is this related to the "new" Flatiron steaks???
    KK
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  • ChefRD
    ChefRD Posts: 438
    thirdeye,
    Thanks, that looks nothing like the hunk I see I see in the store here. I will take a picture and you can guess what it is. :)
    the chunks I see always look like big old soccer ball type thing.;)
    I'll try to update this later, but I'm not sure exactly when.,
    later,
    ron.
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  • ChefRD
    ChefRD Posts: 438
    ChefRD,
    why there is two "I see's" I have no idea. :)
    O well, probly somthin' I did. ;)
    later
    ron.
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  • tach18k
    tach18k Posts: 1,607
    RRP,I always loved mine, next time, do the whole one low and slow first to 125 then sear.

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