- Aug 27, 2008
- 5,170
- 409
Yeah, I've only eaten TT about...hmm...maybe 5 times and cooked it 3 of those times. The first round was for a gathering...smoked them to med-rare, thin sliced for adding to flour tortillas with scrambled eggs, cheese, onion, garlic, yellow, red & green bell peppers and shrooms (almost all smoked, except the eggs)...makes me drool just writing about it, and that meal was 3 years ago!!! So, why haven't I replicated that cook since then, you ask? Not my style...if I do something that meets my standards and satisfies the diners, then it's time to move on to something else. This allows me and those who eat my food a new experience with nearly every meal I create. The experience of creating that great meal and seeing it satisfy someone else...for them to experience variety...variety is the icing on the cake. That's just me...repeats are usually only the result of strong, multiple requests...can we say bribery, at times? LOL!!!
Tri-Tips are one of those treats that I seem to have just often enough to keep me wanting more, and looking for different ways to prepare and cook them, as well as finishing for the plate. My favorite cooking method is smoked/seared to med/rare (reverse-seared with a twist)...sliced thin, then plated. And yet, every time I eat them my thoughts seem to wander from thinking about what's next with the TT to just enjoying the moment...can't help it...they're that good...perfect marbling and moderate tenderness...they gotta be just two very close steps away from my favorite cut of beef (PR, of course)...tenderloin being 2nd. I know, I know, am I crazy??? Why isn't tenderloin 1st?!?!?!? Well, 'cuz it's priced out of reach.
I digressed...
Anyway, your post really got the better of me. Tri-Tips...man, if only I could find them more often!!! One franchise-store within 85 miles that cuts them at all, and they leave the meat cooler fast, even @ $8/lb...go figure.
Eric
Tri-Tips are one of those treats that I seem to have just often enough to keep me wanting more, and looking for different ways to prepare and cook them, as well as finishing for the plate. My favorite cooking method is smoked/seared to med/rare (reverse-seared with a twist)...sliced thin, then plated. And yet, every time I eat them my thoughts seem to wander from thinking about what's next with the TT to just enjoying the moment...can't help it...they're that good...perfect marbling and moderate tenderness...they gotta be just two very close steps away from my favorite cut of beef (PR, of course)...tenderloin being 2nd. I know, I know, am I crazy??? Why isn't tenderloin 1st?!?!?!? Well, 'cuz it's priced out of reach.
I digressed...
Anyway, your post really got the better of me. Tri-Tips...man, if only I could find them more often!!! One franchise-store within 85 miles that cuts them at all, and they leave the meat cooler fast, even @ $8/lb...go figure.
Eric
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