Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: [1]   Go Down

Author Topic: Tri Tip  (Read 598 times)

0 Members and 3 Guests are viewing this topic.

ZCZ

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1061
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.

 [ Invalid Attachment ]
Logged
2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1061
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.

 [ Invalid Attachment ]

Logged
2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1061
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.

 [ Invalid Attachment ]

Rubbed and into the fridge for 4 hours

 [ Invalid Attachment ]
Logged
2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1061
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

 [ Invalid Attachment ]

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.

 [ Invalid Attachment ]
« Last Edit: July 04, 2021, 07:38:27 PM by ZCZ »
Logged
2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1061
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.

 [ Invalid Attachment ]

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
Logged
2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1061
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 »
Logged
2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
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!
Logged
Bacon is a Gateway Food...

Kristin Meredith

  • Administrator
  • You are starting to smell like smoke.
  • *
  • Offline Offline
  • Posts: 3337
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.
Logged

ZCZ

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1061
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:

 [ Invalid Attachment ]
Logged
2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1061
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!
Logged
2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

Kristin Meredith

  • Administrator
  • You are starting to smell like smoke.
  • *
  • Offline Offline
  • Posts: 3337
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.
Logged

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6880
  • Schnecksville, PA
    • Bar-B-Lews Blog
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.
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
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.
Logged
Bacon is a Gateway Food...
Pages: [1]   Go Up
« previous next »