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Post by kooch on Apr 7, 2019 17:44:27 GMT -6
Tri-Tip is my favorite cut of meat. Just thought I'd share. And, beef is better than venison.
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Tri-Tip
Apr 7, 2019 18:35:54 GMT -6
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Post by benmnwi on Apr 7, 2019 18:35:54 GMT -6
What's a tri-tip? What part of the critter is that?
I agree though that beef beats venison for flavor.
venison is more fun to shoot though. But I'd probably like shooting cattle too.
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Post by kooch on Apr 7, 2019 18:43:57 GMT -6
Comes off the bottom sirloin somewhere. I try to keep it a secret, but I was raised in Southern CA. Tri-Tip with a simple salt/pepper/garlic powder rub, cooked over red oak coals is BBQ out there. That's why I got to thinking about Oak Trees and started that other thread. www.simplyrecipes.com/recipes/santa_maria_style_tri_tip/
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Tri-Tip
Apr 7, 2019 19:04:00 GMT -6
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kooch likes this
Post by Tooln on Apr 7, 2019 19:04:00 GMT -6
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Post by biglakebass on Apr 7, 2019 19:07:14 GMT -6
I like anything beef.... I tolerate anything venison..... I despise anything duck.
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Post by Satchmo on Apr 7, 2019 19:34:50 GMT -6
For me a good brisket is hard to beat!
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Tri-Tip
Apr 7, 2019 19:36:55 GMT -6
Post by biglakebass on Apr 7, 2019 19:36:55 GMT -6
poor mans burnt ends are the bomb...... Chuck roast. Give it a try. Heavenly and cheap.
Ingredients • 3 pound chuck roast • 1/2 cup BBQ sauce your favorite brand/recipe • 1/4 cup brown sugar • 2 Tablespoons brown sugar • 1 medium sized disposable foil pan Simple Beef Rub • 1 Tablespoon coarse Kosher salt • 1 Tablespoon coarse ground black pepper • 1 Tablespoon garlic powder 1. Preheat your smoker for indirect grilling at 250 degrees F. Use hickory or oak wood for the most complementary smoke flavor. 2. In a small bowl, combine the salt, pepper, and garlic powder. Season your chuck roast liberally on all sides with the rub mixture. When your smoker is to temperature, place the seasoned roast on the grill in the disposable foil pan and cover with piece of aluminum foil. No need to seal it, just cover it. 3. Smoke the roast until the internal temperature reaches 165 degrees F. You should have a fairly nice dark bark on the exterior of your roast at this point. Pour juices from foil pan into a bowl and set aside for later. Wrap in either butcher paper or foil and return to the grill in the foil pan again to catch any juices until the internal temperature is 195 degrees (this took just over an hour). 4. Remove the wrapped roast from the grill and allow to rest for 15-20 minutes. Cut into 3/4 inch cubes and transfer to a foil baking pan and pour in any juices that you captured in the first 2 steps. Sprinkle with 1/4 cup brown sugar and drizzle with most of the BBQ sauce, reserving a couple of tablespoons for later. Toss gently to coat all of the pieces in a little of the sauce. 5. Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is bubbly and the cubed bits of beef are falling apart tender. 6. Sprinkle with the additional 2 Tablespoons of brown sugar and the remaining BBQ sauce. stir gently and return to the grill for just a few more minutes until everything is well incorporated. Serve hot as a main course or on white bread/buns with pickles and white onions.
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Post by kooch on Apr 7, 2019 20:12:01 GMT -6
For me a good brisket is hard to beat! Well yeah, but to do it right takes all day. Tri-tip is a 45 minute thing. Brown it on both sides, then throw it on the cool side of the grill for 20-30 minutes. Wrap it in foil when it's done and let it rest for 10. Slice it. Eat it. Tri-tip is a meal. Brisket is a commitment.
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Tri-Tip
Apr 7, 2019 20:14:53 GMT -6
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Post by Catscratch on Apr 7, 2019 20:14:53 GMT -6
Beef is the best! Duck is better than deer. Deer is good if absolutely cooked perfectly. I was in on a cow hunt once. The old bitch was crazy and ran through fences at the drop of a hat. After the shot she ran over a hill and swam out into the middle of a pond before she died... one last big F-you.
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Tri-Tip
Apr 7, 2019 20:40:00 GMT -6
Post by nhmountains on Apr 7, 2019 20:40:00 GMT -6
I still will take a grilled ribeye or prime rib over any other beef cuts.
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Post by Reagan on Apr 8, 2019 4:25:37 GMT -6
I like deer, duck, elk, beef ribeye, fillet, etc.
But when I’ve been to Brazilian restaurants where you can eat many kinds of meat at one sitting, picanha is probably the best.
I’m not even sure what cut it is so now I need to do some google research.
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Post by Reagan on Apr 8, 2019 7:45:41 GMT -6
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Post by chummer16 on Apr 8, 2019 8:22:29 GMT -6
I had tri tip last night! It is my favorite cut but hard to come by here. I have one butcher I can preorder it from. I got hooked on the the year I lived in Boston. Outside Fenway park is a tri tip stand. Best sandwich I have ever had, and I had two of them every game I went to. Here is my receipe from that stand. I have since tweeked it to my jerky receipe. Cut tri tip into 2” hunks marinade for at least 24 hours. 1 cup coke 1cup ketchup 1 packet good season salad dressing
I promise you will not be disappointed.
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