- Sep 15, 2012
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Thought by many locals to be from an extinct creature. The infamous Tri-Tip roast has been spotted in a remote urban grocer. The location of the sighting will remain under wraps in hopes to prevent mass histeria amoungst the regional carnivores.
WOW!!! I couldn't believe my eyes the other day while doing the daily shopping. There sitting inbetween the chuckies and NY strips was a row of the mystical Tri-Tip. In it's naked glory. No marinates, no pre-seasoning, NO-Nothings, just good old fashion meat. I had to pinch myself to make sure I wasn't dreaming.
Here's a shot of the TT in it's meat cage: 2.75 pounds @ 6.99/lb. Kind of a steep price, but for such an exotic cut. I had to pull the trigger.
Distance shot: GMC standing back from the creature not trying to scare it away, and just like the Big Foot expoditions the pictures are a little blurry.
Seasoning and trimmed shot: Kinda resembles the state of Vermont. Seasons were just kosher salt and black pepper.
...and onto the 26"er with the Slow-n-Sear. Next time I'll use the Vortex for a better sear.
The meat freely lifted off the grates. Now it's time for it's inidirect journey.
The sliced shot: To many PBRs are to blame for the blurry pictures and a bathroom trip for the slight over-cooking, but boy was it juicy and tasty.
Also the lighting in my kitchen doesn't do it justice.
All in all it was well worth the wait. The wife and I weren't dissapointed at all. In fact I got up(by her insistence) early the next day(being today) and bought two more TTs. They are currently being preserved vacuumed sealed in my freezer.
Thanks for looking
Chris
WOW!!! I couldn't believe my eyes the other day while doing the daily shopping. There sitting inbetween the chuckies and NY strips was a row of the mystical Tri-Tip. In it's naked glory. No marinates, no pre-seasoning, NO-Nothings, just good old fashion meat. I had to pinch myself to make sure I wasn't dreaming.
Here's a shot of the TT in it's meat cage: 2.75 pounds @ 6.99/lb. Kind of a steep price, but for such an exotic cut. I had to pull the trigger.
Distance shot: GMC standing back from the creature not trying to scare it away, and just like the Big Foot expoditions the pictures are a little blurry.
Seasoning and trimmed shot: Kinda resembles the state of Vermont. Seasons were just kosher salt and black pepper.
...and onto the 26"er with the Slow-n-Sear. Next time I'll use the Vortex for a better sear.
The meat freely lifted off the grates. Now it's time for it's inidirect journey.
The sliced shot: To many PBRs are to blame for the blurry pictures and a bathroom trip for the slight over-cooking, but boy was it juicy and tasty.
Also the lighting in my kitchen doesn't do it justice.
All in all it was well worth the wait. The wife and I weren't dissapointed at all. In fact I got up(by her insistence) early the next day(being today) and bought two more TTs. They are currently being preserved vacuumed sealed in my freezer.
Thanks for looking
Chris