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Author Topic: Tri Tip  (Read 594 times)

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ZCZ

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Tri Tip
« on: July 04, 2021, 07:21:55 PM »
The view just above my mailbox that serves about 12 homes on my street. Not sure what the flowering tree is. If you know please let me know.

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24th in Ribs at the 2015 American Royal
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ZCZ

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Re: Tri Tip
« Reply #1 on: July 04, 2021, 07:24:56 PM »
Being in CA have to learn how to do Tri Tip. The staple of Santa Maria style BBQ.
Having our daughter and family over for lunch to celebrate the 4th.

Picked up a couple of them. Embarrassed to say what I paid for them.

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Titus 3:3-7

ZCZ

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Re: Tri Tip
« Reply #2 on: July 04, 2021, 07:27:46 PM »
Rubbed with Wee Wily’s Steak Formula. Also very good on brisket. Bentley may have used it in his 11th place brisket at the 2010 Royal.

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Rubbed and into the fridge for 4 hours

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2013 Memphis Pro
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Titus 3:3-7

ZCZ

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Re: Tri Tip
« Reply #3 on: July 04, 2021, 07:31:41 PM »
Grilled at 600 on the Memphis Pro. Five minutes then rotate for another five for grill marks

At the flip.  Not much for grill marks as the meat is so uneven

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After the flip let them run until internal temp in the thickest part is 140

Before pulling off the grill. Overall char has increased which is to be desired.

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« Last Edit: July 04, 2021, 07:38:27 PM by ZCZ »
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Titus 3:3-7

ZCZ

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Re: Tri Tip
« Reply #4 on: July 04, 2021, 07:35:49 PM »
Let rest for about five minutes or so and slice for sandwiches

Lots of juice and LOTS of flavor.  Internal ramped up quickly and I pulled off at 145.

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Everyone loved it and had seconds. Will be doing more of these.
Comments and ideas welcome, especially from my CA counterparts as I am a newby.

Thanks for watching,
Alan
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2013 Memphis Pro
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Titus 3:3-7

ZCZ

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Re: Tri Tip
« Reply #5 on: July 04, 2021, 07:37:24 PM »
The crunchy charred corners are good to slice off and serve as an appetizer. Almost like burnt ends.
I served on buns with Mayo and Provolone cheese. Other serving ideas are very welcome.
« Last Edit: July 04, 2021, 07:40:04 PM by ZCZ »
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Titus 3:3-7

Bentley

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Re: Tri Tip
« Reply #6 on: July 04, 2021, 07:47:40 PM »
That is what a tri-tip should look like and the size it should be.  Not these whimpy pound and a half stuff like you get back here!  Huza I say!
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Kristin Meredith

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Re: Tri Tip
« Reply #7 on: July 04, 2021, 07:48:34 PM »
The tree looks to me to be a crepe myrtle. They usually bloom in August in So Cal, but you are a bit further inland than we were, so maybe hotter weather produced an earlier bloom.
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ZCZ

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Re: Tri Tip
« Reply #8 on: July 04, 2021, 08:35:52 PM »
Quote from: Kristin Meredith on July 04, 2021, 07:48:34 PM
The tree looks to me to be a crepe myrtle. They usually bloom in August in So Cal, but you are a bit further inland than we were, so maybe hotter weather produced an earlier bloom.

Don’t think it is a Crepe Myrtle as there is one across the street that blooms in August and has deep pink flowers. Unless it comes in white too.

Closeup of the flower:

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ZCZ

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Re: Tri Tip
« Reply #9 on: July 04, 2021, 08:39:17 PM »
Google says it is indeed a Crepe Myrtle. Plugged the picture into Google search

Thank you Kristin!
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Kristin Meredith

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Re: Tri Tip
« Reply #10 on: July 05, 2021, 08:15:39 AM »
Crepe myrtle come in a variety of colors.  I always loved August in So Cal because they were about the only thing blooming and were always so colorful.
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Bar-B-Lew

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Re: Tri Tip
« Reply #11 on: July 12, 2021, 09:06:31 AM »
Quote from: Bentley on July 04, 2021, 07:47:40 PM
That is what a tri-tip should look like and the size it should be.  Not these whimpy pound and a half stuff like you get back here!  Huza I say!

Did you ever make cheesesteaks with them?  I still have two small ones in the fridge and was trying to decide what to do with them.
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Bentley

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Re: Tri Tip
« Reply #12 on: July 12, 2021, 12:40:07 PM »
I am going to course grind one of the Wise on Thursday and see if I can make one that looks like that photo in the article you posted awhile back.

Quote from: Bar-B-Lew on July 12, 2021, 09:06:31 AM
Quote from: Bentley on July 04, 2021, 07:47:40 PM
That is what a tri-tip should look like and the size it should be.  Not these whimpy pound and a half stuff like you get back here!  Huza I say!

Did you ever make cheesesteaks with them?  I still have two small ones in the fridge and was trying to decide what to do with them.
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Bacon is a Gateway Food...
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