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I'm an idiot...and some tri tip

Legume
Legume Posts: 15,938
in EggHead Forum
Certainly not news to many of you, but I thought a quick reminder would be good.

I waited for the hot part of the day to start on some yard work, then decided to expand into some tree trimming.  Water would've been a good choice, but I was almost done several times, then kept finding more to cut.

Now sitting by the pool, alternating soaking and sitting in the shade with the Giants game on, rehydrating and about to make a cocktail.

tri tip defrosted, not sure what else will get cooked, but I'm going to wait a while to start a fire.  Happy Sunday all.


THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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Comments

  • stemc33
    stemc33 Posts: 3,567
    As @SGH would say "Standing by". 

    That tri-tip is cheaper than burger. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • SoCalTim
    SoCalTim Posts: 2,158
    Keeping an eye on this post as I love tri tip ...
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • SGH
    SGH Posts: 28,989
    stemc33 said:
    As @SGH would say "Standing by". 

    I will be standing by as well brother Stem. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • 45Fan
    45Fan Posts: 24
    I look forward to seeing what you come up with!
    The two loudest sounds in the world is a click that should have went bang and a bang that should have went click.
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Let's see some action!!  
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • henapple
    henapple Posts: 16,025
    Translation. I had to cut a tree limb down now I'm sucking alcohol by the pool. 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Legume
    Legume Posts: 15,938
    It was more of a shrub.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Mattman3969
    Mattman3969 Posts: 10,458
    henapple said:
    Translation. I had to cut a tree limb down now I'm sucking alcohol by the pool. 
    And to Hell with cookin!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • 45Fan
    45Fan Posts: 24
    henapple said:
    Translation. I had to cut a tree limb down now I'm sucking alcohol by the pool. 
    Hey, it was a dirty nasty job.... but someone had to do it.  :)
    The two loudest sounds in the world is a click that should have went bang and a bang that should have went click.
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  • beachsmoke
    beachsmoke Posts: 644
    Work hard play Hardee enjoy the pool and cook well and drink better
    Large egg panhandle of florida
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  • Jstroke
    Jstroke Posts: 2,605
    Standing by for the grub
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • henapple
    henapple Posts: 16,025
    Standing by for the speedo pool shot 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Legume
    Legume Posts: 15,938



    Here you go @henapple

    Because Sunday.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Legume
    Legume Posts: 15,938
    Finally got the meat on for reverse sear.  Wife decided she wanted sweet potato stackers, so had to wait for that to catch up.  Rubbed the tri tip with a little salt, heavy with granulated garlic and then a good layer of the simply marvelous peppered cow rub that @Thatgrimguy sent me in the exchange, lastly some fresh chopped rosemary that was leftover from prepping the stackers.  I'm going to pull early and try to get a real crusty sear.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Legume
    Legume Posts: 15,938
    Well, I f'd it up.  This was a strange tri tip to begin with, it was tougher than normal and had a strange fat pattern to it.

    I was too focused on crust and overcooked it.  The flavor was great, the crust was great, it was just overdone.

    Thanks to @CPARKTX and his timely padron pepper post I was able to copy him using shishito peppers, the sweet potato stackers were great like they always are.

    Oh well, still a great dinner and weekend.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • stemc33
    stemc33 Posts: 3,567
    Are you talking about the fat layer near the top of the slice? I've never seen that
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Legume
    Legume Posts: 15,938
    stemc33 said:
    Are you talking about the fat layer near the top of the slice? I've never seen that
    Yep, it cut weird too.  It was a thin fat layer like between the flat and point on a brisket. Also lots of membrane on this one, I tried to remove as much as I could. Probably my 6th or 7th tri-tip from Texas Tech, they've all been great until this one.  Oh well.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • bgebrent
    bgebrent Posts: 19,636
    looks a bit different but I'd eat it.  not on you brother!  Strange remnant cut.
    Sandy Springs & Dawsonville Ga
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  • 45Fan
    45Fan Posts: 24
    I have had successes that didn't look that good.  Got a nice sear on it!
    The two loudest sounds in the world is a click that should have went bang and a bang that should have went click.
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