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Ping Ross for Tri_Tip suggestions
2Fategghead
Posts: 9,624
I got this 21 day wet aged 2.16 pound Angus Tri-Tip 2inch thick I want to egg tomorrow.
I plan to sear at 500° 3 min per side then pull and foil until I'm ready to grill at 400° raised until IT is 120°-135°.
I should have great flavor with out sauce and a baked potato.
Slice thin with my new $12 6inch boning knife and some cheese hoagies for leftovers.
Am I on the right track? Tim
I plan to sear at 500° 3 min per side then pull and foil until I'm ready to grill at 400° raised until IT is 120°-135°.
I should have great flavor with out sauce and a baked potato.
Slice thin with my new $12 6inch boning knife and some cheese hoagies for leftovers.
Am I on the right track? Tim
Comments
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Tim - Sounds like a good plan to me except I would sear about 1-1/2 minutes each side turning the tip 90 degrees mid was through each sear.
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Yes you are on the right track I'll give you a link for Santa Maria Rub that Morro Bay Rich uses. Make sure you cut the Tri-Tip Cross Grain.
http://eggsbythebay.com/Recipes.php
Ross -
Thanks Frank. I'll do that.
Tim -
OK Ross I got it!
This is my first Tri-Tip and a 31 day wet aged Angus at that. :P
I seared two Ribeyes like this on Saturday. They were tender and juicy as can be. :P
What do you think about 21 day wet aged Angus beef? Tim -
I have never tried it Tim, it's more expensive than it is here in So Cal I pay $3.99 per lb. is that what you pay aged $8.99 lb.?
Ross -
Lots of interesting recipes. I might try that Galbi recipe real soon, if I can get a butcher to cut the ribs flanken (a new term for me)__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Ross, I haven't been pricing it elsewhere I just purchased some aged steaks and was told he had aged Tri-Tip as well he told me all his meat is aged. He also sells pork and chicken and sea food. I will go back in time and learn more and try more. The steaks were melt in your mouth flavorful. I am expecting the same from the Tri-Tip. Aged cuts of meat is a little pricey for me and it is not something I will be doing all the time. It's just that Cindy and I have been hearing about this place and wanted to try it. So far it is worth it. Also, it's about 40 miles one way to visit so, we go when we have other stops in the area. I'm talking about Bowling Green Kentucky.
Ross in this town there is a Bar/Restaurant called Whabah Steakhouse Saloon. They have a glass door refrigerator full of aged Angus steaks. You can go pick out your steak and have it grilled on their huge indoor charcoal grill or you can grill it yourself.
Did you cook your Tri-Tip Santa Mari Style?
I will make my infused oil for this cook. -
No Tim I used Simply Marvelous here is a link
http://www.greatlakesbbqsupply.com/product.sc?productId=66&categoryId=2
They are both very good
Ross -
Thanks Ross, I remembered you didn't use the pepper rub after I asked. Tim
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