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Tri tip tonight

2

Comments

  • caliking
    caliking Posts: 19,780
    I've never cooked a tri- tip. It always looks so good.

    I may have to come hang out with you for a while, so you can show me how it's done. And the right wines to drink with it :smiley:

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • GregW
    GregW Posts: 2,678
    Do the Costco tri-tips come with the fat cap on?

    Thanks

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  • smbishop
    smbishop Posts: 3,061
    GregW said:
    Do the Costco tri-tips come with the fat cap on?

    Thanks

    Mine did not...


    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • GregW
    GregW Posts: 2,678
    smbishop said:
    GregW said:
    Do the Costco tri-tips come with the fat cap on?

    Thanks

    Mine did not...


    That's a shame.
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  • YukonRon
    YukonRon Posts: 17,261
    GregW said:
    Do the Costco tri-tips come with the fat cap on?

    Thanks

    These do. You might be able to see in in the photos. I trimmed it pretty far down, but left a thickness that was about 1/2 as thick as a standard pencil. That is why I do these, basically, as a roast.

    It may go against logic, but it seems to work extremely well with the marinade.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    caliking said:
    I've never cooked a tri- tip. It always looks so good.

    I may have to come hang out with you for a while, so you can show me how it's done. And the right wines to drink with it :smiley:
    Doubt I would be teaching you anything other than why it is important to have a back up cork screw.

    It is I, that would be learning, how it is done.

    You are always welcome here, but be on notice, Our Beautiful Wives may never let us have BGE playtime ever again.

    It would be fun.

    I have the fire pit and bourbon slushies too.

    Just sayin'.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • MaskedMarvel
    MaskedMarvel Posts: 3,420
    Always a fantastic click for me when you post your cooks, Ron!!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • NorthPilot06
    NorthPilot06 Posts: 1,179
    One day I need to try these famous bourbon slushies 🥃 
    DFW - 1 LGBE & Happy to Adopt More...
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  • YukonRon
    YukonRon Posts: 17,261
    MaskedMarvel said:
    Always a fantastic click for me when you post your cooks, Ron!!
    Thank you for the generous words.

    I love cooking these, all the real work is getting them out of the vacuum sealed packaging.

    After that, it is easy. I like easy. It is a good way to toss back a few glasses of red wine while I wait, um, cook.

    Dean Wormer once said " Fat, drunk and stupid is no way to go through life." I am not an advocate nor would I even secretly suggest any one try it. The only thing I can say, is that it has always worked for me.

    Again, thank you for viewing.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    NorthPilot06 said:
    One day I need to try these famous bourbon slushies 🥃 
    Come on up. My Beautiful Wife is the Goddess of Slushies.....ISYN.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Just put some BBs on.....smoking with peach.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SmokeyLopey
    SmokeyLopey Posts: 435
    @YukonRon: Will you please share your marinade recipe?
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  • YukonRon
    YukonRon Posts: 17,261
    SmokeyLopey said:
    @YukonRon: Will you please share your marinade recipe?
    • 4 tablespoons extra virgin olive oil
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon dried Greek oregano 
    • 1 clove garlic (minced)
    • 1/4 teaspoon freshly ground black pepper
    @SmokeyLopey hope this helps.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Doing Baby backs tonight. I have been using Honey, Squeeze Parkay and Tiger Sauce.After smoking on the BGE for 3 hours at 225⁰F, sitting in just my rub......I remove from the grate and place in a shallow pan lined with HD aluminium foil, a shhet large enough to wrap the rack of ribs.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    edited September 2019
    I squeeze a line of parkay the length of the ribs, then spread with a brush. 
    I apply a heavier zigzag line of honey over the top and spread evenly with a brush.
    Then I pour about an ounce or two of Tiger sauce over the top and spread evenly, then flip over.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    After flipping, I do the same process with the bones up: parkay, honey, then tiger sauce.

    I enclose the ribs in the sheet of foil, wrapped loosely. Then I  place back on the egg,  bones up.

    I let it ride for another two hours or until the toothpick says it is done.

    The result is a sweet and spicey, super tender, smoked rack of ribs that will not have any leftovers.

    Be sure you cut them up and serve them when you sit, so you can get a couple ribs, before they are gone.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • caliking
    caliking Posts: 19,780
    NorthPilot06 said:
    One day I need to try these famous bourbon slushies 🥃 
     You don't know what you're missing.

    Then, after a few , you don't care what you're missing. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • YukonRon
    YukonRon Posts: 17,261
    caliking said: mi
    NorthPilot06 said:
    One day I need to try these famous bourbon slushies 🥃 
     You don't know what you're missing.

    Then, after a few , you don't care what you're missing. 
    They are very refreshing to drink.

    I once got them in to a cooking event claiming they mix was a marinade. It was a marinade alright. We got a ton of votes for our marinade. A lot of folks left with the recipe that day.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • blind99
    blind99 Posts: 4,974
    caliking said:
    NorthPilot06 said:
    One day I need to try these famous bourbon slushies 🥃 
     You don't know what you're missing.

    Then, after a few , you don't care what you're missing. 
    True. And here is a secret. You can make a big big batch and keep part in the freezer. Not that @caliking would have any left.  It saves perfectly. Bring on the zombie apocalypse, I’m ready. 

    Nice cooks Ron!  And nice wine. If you can find canvasback red mountain cab, it’s great with anything BBQ. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • SmokeyLopey
    SmokeyLopey Posts: 435
    YukonRon said:
    SmokeyLopey said:
    @YukonRon: Will you please share your marinade recipe?
    • 4 tablespoons extra virgin olive oil
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon dried Greek oregano 
    • 1 clove garlic (minced)
    • 1/4 teaspoon freshly ground black pepper
    @SmokeyLopey hope this helps.
    Thank you!
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  • YukonRon
    YukonRon Posts: 17,261
    blind99 said:
    caliking said:
    NorthPilot06 said:
    One day I need to try these famous bourbon slushies 🥃 
     You don't know what you're missing.

    Then, after a few , you don't care what you're missing. 
    True. And here is a secret. You can make a big big batch and keep part in the freezer. Not that @caliking would have any left.  It saves perfectly. Bring on the zombie apocalypse, I’m ready. 

    Nice cooks Ron!  And nice wine. If you can find canvasback red mountain cab, it’s great with anything BBQ. 
    @blind99 will do! And thank you for the kind words.

    Going with a grenache rosé with the ribs tonight.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    SmokeyLopey said:
    YukonRon said:
    SmokeyLopey said:
    @YukonRon: Will you please share your marinade recipe?
    • 4 tablespoons extra virgin olive oil
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon dried Greek oregano 
    • 1 clove garlic (minced)
    • 1/4 teaspoon freshly ground black pepper
    @SmokeyLopey hope this helps.
    Thank you!
    No problem
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    The final product:
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Best I had ever made in my life. None left.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SciAggie
    SciAggie Posts: 6,481
    caliking said:
    NorthPilot06 said:
    One day I need to try these famous bourbon slushies 🥃 
     You don't know what you're missing.

    Then, after a few , you don't care what you're missing. 
    Have you noticed the wise quotation in my sig line?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Goodness Gracious Ron, your protein game has been very strong the last couple of days.  

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • johnmitchell
    johnmitchell Posts: 7,362
    Great posts as always...Ribs sound and look fantastic..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • YukonRon
    YukonRon Posts: 17,261
    Mattman3969 said:
    Goodness Gracious Ron, your protein game has been very strong the last couple of days.  
    Thank you for the kind words. We feed the children from next door, frequently, because they do not get grilled food very often, and when my Egg is going, they sort of invite themselves over. So every cook at home is feeding 3 or 4.

    I have been doing quite a bit of goodwill and charity cooks the last few months. I have blown through some lump for sure.

    Here is a testimony for Rockood if there ever needed to be one: One of the shelters several of us try to help out when we can, had an unusual amount to feed, and the word got out they needed support. 

    We all got together and did a bunch of butts and chicken. With all the food up and served kind of like a buffet, the Rockwood chicken and pork was demolished, with nothing left.

    The others were much slower to go, but all was gone by the end of the day.

    ROCKWOOD!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    johnmitchell said:
    Great posts as always...Ribs sound and look fantastic..
    John,

    Thank you so much for the kind words. I think I finally might be getting the hang of this grilling thing. I will keep trying though.

    The ribs were delicious, best I had ever done, not even close.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • saluki2007
    saluki2007 Posts: 6,354
    Looks like a great weekend of cooking and drinking Ron!  I will be giving that tri-tip marinade a try soon.  Thanks again for sharing.
    Large and Small BGE
    Central, IL

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