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[pz]

It is really flavorful, and I save fat cap trimmed from brisket for just such an occasion. Often however, there is enough fat to satisfy us.

Cash & Carry just had tri-tip for $2.78/lb and $3.47/lb peeled. It is normally about $5/lb at Winco, and they often have it in sale for $2.98

[Saddleman]

 I have copied your recipe for your onions and going to give it a shot. Have you ever  vacuum packed your onions and then to heat them put them in boiling water? Keep smoking Dan

[Saddleman]

 I just posted that I copied your recipe. But then I got to thinking I make a beer burger and stuff the inside of it with caramelized onion and red and green peppers. I’ve attached a photo do you think your crockpot method would work for all three ingredients? I’m going to try it anyway.

[hughver]

I just posted that I copied your recipe. But then I got to thinking I make a beer burger and stuff the inside of it with caramelized onion and red and green peppers. I’ve attached a photo do you think your crockpot method would work for all three ingredients? I’m going to try it anyway.

I had the same thought and while searching, found this recipe. It uses olive oil instead of butter to allow for the higher heat, but I like the addition of thyme and balsamic vinegar. It does not use a crock pot but I think it should work. Let us know how yours turn out.
(Admin -- link removed, if you want to post the recipe just put it in without a link)

[hughver]

Sorry, I missed that part of the rules, I'll refrain from doing it again

I just put on a load of onions, 6 large yellow, to caramelize. I did not add the peppers but will as soon as the onions cook down a bit. The recipe whose link that I mistakenly posted, is as follows:

Ingredients:
2 tablespoons extra virgin olive oil
4 bell peppers, stemmed, seeded and cut into 1/4-inch strips
1 large yellow onion, peeled and sliced into 1/4-inch strips
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar
1 teaspoon fresh thyme, finely chopped (or 1/2 teaspoon dried thyme)
Instructions:
Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, ¼ teaspoon salt and ¼ teaspoon pepper.
Cook, stirring every few minutes, until onions are caramelized and peppers are tender and slightly browned, about 15 - 20 minutes.
Add balsamic vinegar and thyme and turn heat to low. Cook for a few more minutes. Taste and add remaining salt and pepper if desired. Serve hot or at room temperature.

I used 3-1 butter/olive oil and I think that the ratio of onions/peppers is not what I want, I'll use 1-1. Since I intend to use this as a burger/steak topping, I'm thinking of adding mushrooms with the peppers.