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Finally got a home cooked meal

henapple
henapple Posts: 16,025
in EggHead Forum

Went for a top sirloin but landed a 2lb Tri-tip. Sv till 125 and seared at 800 on the egg. 

Green egg, dead animal and alcohol. The "Boro".. TN 
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  • paqman
    paqman Posts: 4,950
    Looks good! (the food, not you)

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Wolfpack
    Wolfpack Posts: 3,552
    Tony- how long in the SV? How was the tenderness?  
    Greensboro, NC
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  • henapple
    henapple Posts: 16,025
    Wolfpack said:
    Tony- how long in the SV? How was the tenderness?  

    It was in around 4 hrs. Rubbed with garlic, kosher, pepper and onion salt. It was tender. As good as a steak. 

    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Very very nice!!!
    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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  • bhedges1987
    bhedges1987 Posts: 3,201
    I would eat that. Looks perfect.

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • poster
    poster Posts: 1,365
    So where is a tri-tip exactly? Its not an available cut up here. Top sirloin is very common and very good if its high quality and cooked right. The price is also attractive. How does it compare to a tri-tip?
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  • Hotch
    Hotch Posts: 3,564
    So was it your home?
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • henapple
    henapple Posts: 16,025
    poster said:
    So where is a tri-tip exactly? Its not an available cut up here. Top sirloin is very common and very good if its high quality and cooked right. The price is also attractive. How does it compare to a tri-tip?

    I don't know the scientific answer but to me there's not much difference. As always the cut probably matters more than the name. I'd take either. 

    @Hotch... Unbelievably, my house. 

    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • caliking
    caliking Posts: 19,780
    I'd hit that. 

    So happy that you finally learned how to cook. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    caliking said:
    I'd hit that. 

    So happy that you finally learned how to cook. 
    He never said he cooked it. His wife is a sweetheart. She probably had it ready when he hit the door. 
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  • DMW
    DMW Posts: 13,836
    Looks great. Wish I had that for dinner tonight.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • henapple
    henapple Posts: 16,025
    caliking said:
    I'd hit that. 

    So happy that you finally learned how to cook. 

    You sound like @Mickey.... But he doesn't steal my beer

    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Mickey
    Mickey Posts: 19,775
    henapple said:
    caliking said:
    I'd hit that. 

    So happy that you finally learned how to cook. 

    You sound like @Mickey.... But he doesn't steal my beer

    There is a reason I don't / didn't steal your beer....... I always thought the beer I provided was way superior to your beer. But the beer @Foghorn brought this year was outstanding. If you had hauled your butt to Salado you could have per taken and NO LABOR. WE ARE FREE NOW!
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • gonepostal
    gonepostal Posts: 724
    Have yet to locate the elusive tri-tip...but plan to one of these days
    Wetumpka, Alabama
    LBGE and MM
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  • shtgunal3
    shtgunal3 Posts: 6,134
    I hate your face!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Theophan
    Theophan Posts: 2,656
    WOW, that looks good!!!  Amazing!  I've never had my Eggs up to 800°, but it looks like 800° sure put a sear on that thing.  Looks wonderful!
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  • SGH
    SGH Posts: 28,989
    poster said:
    So where is a tri-tip exactly? 
    Without getting to long winded or in depth, the tritip comes from the bottom sirloin. It is flaked on both sides by the bottom sirloin and the quadriceps. It's true nomenclature is the tensor fasciae latae. Thus, it's taste is akin to sirloin in general but has a slightly "deeper" or pronounced taste in my opinion. As such, if you like sirloin of any kind, chances are you will like tritip as well.  

    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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  • henapple
    henapple Posts: 16,025
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    I never pictured you a SV guy. Looks great!  I have a SV but, have yet to use it. Not because I'm against change but, I do like primitive cooking. For instance a reverse sear w/ caveman finish or just a straight up caveman. Thoughts?  Do you prefer the SV w/ sear finish or other methods?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SGH
    SGH Posts: 28,989
    Great looking grub Unc. 

    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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  • Foghorn
    Foghorn Posts: 10,244
    edited March 2016
    Mickey said:
    henapple said:
    caliking said:
    I'd hit that. 

    So happy that you finally learned how to cook. 

    You sound like @Mickey.... But he doesn't steal my beer

    There is a reason I don't / didn't steal your beer....... I always thought the beer I provided was way superior to your beer. But the beer @Foghorn brought this year was outstanding. If you had hauled your butt to Salado you could have per taken and NO LABOR. WE ARE FREE NOW!

    Somebody had to show you yokels a good beer.  It's always boggled my mind that someone can cook an outstanding meal using sous vide and other techniques and then drink PBR with it.

    And stealing PBR for any purpose other than to throw it away and save the original owner from having to drink it makes no sense either.  Unless you're just trying to have a throwback party to remember the poor, broke college days....   PBR made sense at that point in my life - until I found Goebel which was cheaper and better.

    And by the way, since Salado, I found the Allagash Curieux at a Walgreen's in Chicago for $16.99 and I picked up a few more bottles.

    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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  • Foghorn
    Foghorn Posts: 10,244
    And great cook.  Looks awesome. 

    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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  • henapple
    henapple Posts: 16,025
    NPHuskerFL said:
    I never pictured you a SV guy. Looks great!  I have a SV but, have yet to use it. Not because I'm against change but, I do like primitive cooking. For instance a reverse sear w/ caveman finish or just a straight up caveman. Thoughts?  Do you prefer the SV w/ sear finish or other methods?

    I'm not sure if I like it better but in some cases it's much easier. I haven't used the sv for traditionally smoked meats...ribs, Boston butt, brisket.... I believe @nolaegghead has though. 
    The meat out of the sv is tender and consistent with temperatures. Like any toy I've used it a lot but I'm drifting back towards egging red meat to get a little smoke taste. 

    Green egg, dead animal and alcohol. The "Boro".. TN 
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