A thanks to Switchblade

[Phylodog]

Based on your recommendations I've kept my eyes open for a tri tip for quite some time and finally found one this afternoon. Seared it at 600* for 4 minutes per side then indirect heat at 400* until it hit 130*. Pulled, tented for 10 minutes then sliced it up.

This stuff is awesome. My wife will be looking for it now as well myself so there'll be four eyes on the prowl instead of two. Thanks Switch!

 

[dtask]

Re: A thanks to Switchblade

Damn.....

 

[The Mechanic]

Re: A thanks to Switchblade

You overcooked it.

Lead it in by the tail, wipe its ass, and put it on the plate. Mmm Mmm Mmm!!

 

[Queequeg]

Re: A thanks to Switchblade

Makes the Angus strips I grilled tonight look lame! And they were pretty damn good!

 

[UKDslayer]

Re: A thanks to Switchblade

That was seared in butter, correct? Was indirect heat grill or oven?

 

[E. Bryant]

Re: A thanks to Switchblade

You need to put some sort of warning in the post title - I opened this up, saw the picture, and now I'm really damn hungry with only a half-hour until bedtime.

 

[WyoJoe]

Re: A thanks to Switchblade

Looks delicious.

 

[Switchblade]

Re: A thanks to Switchblade

Tri Tip, salted with red alea Hawaiian Salt, and grilled about 6 minutes per side for Rare, 8 per side for MD Rare has this super buttery flavor. We just picked up a partial case(One cryo bag, 9 pieces) from a butcher shop up in Hoptown.
The Tri Tip, a northern Cali tradition for as long as I can remember, is one of teh best naturally flavored meats to fall off a steer. It will not rival an aged NY or rib eye, but it will stand and smack a Walmart NY cut, or ribeye any day of the week. Angus Flat Iron runs and hides.
Me, I am trying to find a big piece of heavy steel that will heat up to around 2500* so I can just brand it and serve it...oh man, mouth is watering just thinking of it!

Want to take it up a notch? No? Sorry, you gonna love this!:

Slice that tri tip up nice and thin. Slice onions, mushrooms, nice and thin. Add some sea salt, fresh cracked pepper, and three cloves of garlic, sliced thin. Put it all in a big zip lock bag and pour a cup of Tawny Port in. Close it up, suck out the excess air, and massage it all together, then let it sit all day and over night, turning every four hours or so.
Get some really good crusty bread sub roll or cuban style. Get some stilton bleu and gorgonzola chese and make it into small pieces and mix well. Slice them 3/4 into the sides leaving them so they will not seperate. Butter each side and broil until toasted, plate.
Now get a sieve, and drain the liquid from the meat mixture, and allow it to dry for about five minutes or so. Heat a pan up to rippin hot with a little oil in it and put enough meat for one sandwich in. Toss it then dump about a 1/8c of the cheese on it, toss so it melts, then dump on the bread. No mustard, no mayo, just the broiled toasted butter on it and the meat and cheese.
This makes the most decadent cheese steak you will ever have. It stands up to a nice hearty red ale or 7 Deadly Zins, and it drops panties

 

[Switchblade]

Re: A thanks to Switchblade

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: UKDslayer</div><div class="ubbcode-body">That was seared in butter, correct? Was indirect heat grill or oven? </div></div>

The fat cover, when salted with red alea gives the most decadent buttery runoff on this cut. It is marbled more than ribeye, and always looks like someone dumped about a stick of butter on it after it rests. Like I said, taking a bite of this meat, and following it with a nice zin or red ale and it will simply make you melt

 

[Queequeg]

Re: A thanks to Switchblade

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Switchblade</div><div class="ubbcode-body">Tri Tip, salted with red alea Hawaiian Salt, and grilled about 6 minutes per side for Rare, 8 per side for MD Rare has this super buttery flavor. We just picked up a partial case(One cryo bag, 9 pieces) from a butcher shop up in Hoptown.
The Tri Tip, a northern Cali tradition for as long as I can remember, is one of teh best naturally flavored meats to fall off a steer. It will not rival an aged NY or rib eye, but it will stand and smack a Walmart NY cut, or ribeye any day of the week. Angus Flat Iron runs and hides.
Me, I am trying to find a big piece of heavy steel that will heat up to around 2500* so I can just brand it and serve it...oh man, mouth is watering just thinking of it!

Want to take it up a notch? No? Sorry, you gonna love this!:

Slice that tri tip up nice and thin. Slice onions, mushrooms, nice and thin. Add some sea salt, fresh cracked pepper, and three cloves of garlic, sliced thin. Put it all in a big zip lock bag and pour a cup of Tawny Port in. Close it up, suck out the excess air, and massage it all together, then let it sit all day and over night, turning every four hours or so.
Get some really good crusty bread sub roll or cuban style. Get some stilton bleu and gorgonzola chese and make it into small pieces and mix well. Slice them 3/4 into the sides leaving them so they will not seperate. Butter each side and broil until toasted, plate.
Now get a sieve, and drain the liquid from the meat mixture, and allow it to dry for about five minutes or so. Heat a pan up to rippin hot with a little oil in it and put enough meat for one sandwich in. Toss it then dump about a 1/8c of the cheese on it, toss so it melts, then dump on the bread. No mustard, no mayo, just the broiled toasted butter on it and the meat and cheese.
This makes the most decadent cheese steak you will ever have. It stands up to a nice hearty red ale or 7 Deadly Zins, and it drops panties </div></div>

Thanks man, now I'm hungry...