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Last Sat Tri-Tip w/Qview

post #1 of 16
Thread Starter 

Last Friday night I stayed up and did 2 pork shoulders. That was consumed for lunch. Also had dinner plans with friends. So I threw on 3 Tri-Tips for dinner. I was lucky that I was using the smoker because power went out for a few hours. We were going to do some Potatoes in the oven but couldnt. But I just fired up my original GOSM and cooked them in there. Tri-Tip was rubbed with my normal rub and smoked for about 2 hours using pecan. I also had some chicken legs in for the kids.

 

 

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The potatoes were just red's that were sliced and coated with EVOO Sea Salt parsley and a few pads of butter. Sealed in a disposable pan and into the smoker. Finished them on the grill for a bit.

 

 

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Waiting for the "Event"

 

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After the "Event"

 

 

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The few survivors

 

 

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Plated with smoke cheese on the taters. The power came back on when we were making our plate. Turned on some College Football and all was good.

 

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Everything came out fantastic. Tri-Tip was spot on. Had 2 of them left which was my plan so that I would have lunch this week. The wife made Steak Nachos last night for dinner with it too so that was a bonus. Thanks for looking.

post #2 of 16

Great looking Q! Those chicken legs look awesome!

post #3 of 16

Brian, that is some dynamite looking Q. I wish the power would go out here and now...

post #4 of 16

Man I wish I was one of you buddies. Your food looks awesome there Brian and I was going to say that you had some funny looking potatoes. I know that things in cali are different but those potatoes sure looked like chicken legs to me. Not saying that you might be all influenced by anything now but................

post #5 of 16

Great looking plate of food Brian. Your new motto should be no power no problem

post #6 of 16
Thread Starter 

Funny part is that I work for the power company and my buddy was giving me crap for the power being out. 

post #7 of 16

LOL! Funny about you working for the PC! I've never done a tri-tip, looks like you did yours to medium/med.rareish? Is it really tender? I would love to try one. I'm not sure I've seen one at my local butcher shop. Hmmm...Any words of wisdom?

post #8 of 16


me too squirell, I think its a west coast thing. I saw Scarbelly's last week and now bmudd's and I've been dyin to try that cut. Good job B, that plate looks killer.
 

Quote:
Originally Posted by Squirrel View Post

LOL! Funny about you working for the PC! I've never done a tri-tip, looks like you did yours to medium/med.rareish? Is it really tender? I would love to try one. I'm not sure I've seen one at my local butcher shop. Hmmm...Any words of wisdom?

post #9 of 16
Thread Starter 

I grew up on the east coast and never heard of them until I got married out west. Out east it is mainly ground up into burger. You can ask your butcher for it and they can get it for you. It can be frozen and shipped with dry ice but becomes really expensive.

 

As for cooking it your right Cheryl it was med/med rare which is awesome. Its very tender if you slice against the grain of the meat. Full of flavor. Great stuff.

 

If you find one the best advise I can give is the same I would give for a PR. Keep It Simple.
 

Quote:
Originally Posted by Squirrel View Post

LOL! Funny about you working for the PC! I've never done a tri-tip, looks like you did yours to medium/med.rareish? Is it really tender? I would love to try one. I'm not sure I've seen one at my local butcher shop. Hmmm...Any words of wisdom?





Quote:
Originally Posted by smokinstevo27 View Post


me too squirell, I think its a west coast thing. I saw Scarbelly's last week and now bmudd's and I've been dyin to try that cut. Good job B, that plate looks killer.
 


 
post #10 of 16

Looks like some awesome food who the heck needs power well except for watching the college football

post #11 of 16

Brian those look perfect!

 

I never had Tri-tips. Is that one cut into 3 pieces. Is it three Tri-tips?

 

I thought they were bigger. Can you tell me more about them?

 

Normal size?---What part of the steer?

 

Do they have another name they might use on the East Coast?

 

I'm totally blind on this one!

 

Thanks,

Bear

post #12 of 16
Man those look good! I've got one on the list but the wife insists I smoke the freezer full of meat I already have first:):)

Just following orders
post #13 of 16

I record Diners-Drive-ins and Dives and I watched an episode today where a chick grilled tri-tip (not smoked, grilled at 500F) for 5 minutes on each side, and it was atleast 3 inches thick. She chilled it over night and then sliced it really thin. It was her biggest selling sandwich. I so want to try a tri-tip!

post #14 of 16
Thread Starter 

Jerry I was getting the generator out if it didnt come back on.
 

Quote:
Originally Posted by Pineywoods View Post

Looks like some awesome food who the heck needs power well except for watching the college football


Bear they are norm about 2-3 lbs. Those were 3 different tri tips. Here is some information on them http://en.wikipedia.org/wiki/Tri-tip

 

Quote:
Originally Posted by Bearcarver View Post

Brian those look perfect!

 

I never had Tri-tips. Is that one cut into 3 pieces. Is it three Tri-tips?

 

I thought they were bigger. Can you tell me more about them?

 

Normal size?---What part of the steer?

 

Do they have another name they might use on the East Coast?

 

I'm totally blind on this one!

 

Thanks,

Bear



Squirrel I like them smoked more but if I am limited on time I love to rub em down and do a quick grill of em. If you cook them to med rare and completely chill then slice it makes a damn good sandwich the next day. I have steamed them and have also reheated in some beef broth for a minute of 2 and they are great. You can also treat it like a cheese steak and grill really quick but you have to be careful not to over cook.

 

I really like it thin sliced on a sandwich with some onions or deep fried onion straws with cheddar or colby jack
 

Quote:
Originally Posted by Squirrel View Post

I record Diners-Drive-ins and Dives and I watched an episode today where a chick grilled tri-tip (not smoked, grilled at 500F) for 5 minutes on each side, and it was atleast 3 inches thick. She chilled it over night and then sliced it really thin. It was her biggest selling sandwich. I so want to try a tri-tip!

post #15 of 16
Quote:
Originally Posted by Squirrel View Post

I record Diners-Drive-ins and Dives and I watched an episode today where a chick grilled tri-tip (not smoked, grilled at 500F) for 5 minutes on each side, and it was atleast 3 inches thick. She chilled it over night and then sliced it really thin. It was her biggest selling sandwich. I so want to try a tri-tip!

Once you do you are hooked for good so be careful

 

post #16 of 16

Thanks Brian!

 

Boy that looks good sliced up!

 

Bear

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