I Have a Confession...

[Xendau]

I'm originally a East Coast guy... Ive lived in Washington and now in California. Ive been here for 8 years. Now mind you, Ive been Q'in' for well over 20 years. Ive never made Tri-tip. Mainly because I have always fallen back on my staples and the tri-tips I have had others made left no impression on me.

Well, I found one on sale, and decided to jump on it and give it a go.

I must say I screwed the pooch on it. I should have seared it @ 110 degrees. I didnt, so the outer part of the TT was a bit lack luster. But it was amazing and cooked up well. I made the rub and my lady applied while I did other things. So the huge piece of fat in the pic is because I never really looked at the TT. (SMH)

But now, I have a favorite quick cook meat...

The "quesadilla" on the plate is a mix of my ABT cheese mix, PP, and thin Oaxacan cheese slice. Its pretty amazing mix... The lady's brother (who is Mexican) called it Mexi-Que, he's a funy dude.

 

[kruizer]

Looks pretty good to me.

 

[Xendau]

Looks pretty good to me.

Thank you kruizer

 

[oldsmokerdude]

Looks very good to me. I especially like the garnish in the upper right corner. You put that on all your plates or did you just kick it up a notch for the picture :) I frequently use leftover queue in my Mexican dishes as well. Gives them a certain depth of flavor over non-smoked meats.

Never made tri-tip myself, still trying to master other cuts.

Thanks for sharing.

 

[Xendau]

oldsmokerdude - it was just left over from a lemon/garlic/rosemary rub I did for some chickens I threw in the pit. My lady dumped sauce on the plate before I could shoot the pic. So I tried to balance the image.

I will do "presentation" when I have a date night with the lady... or I cook for others. But rarely do it when its just a dinner meal.

On an a side note... I graduated from Le Cordon Bleu in 2010 while trying to find viable employment from the market down turn of 2008. Ive worked in nicer to Michelin star rated restaurants. I have been a private chef too. So yes, plating is important to me.

 

[gmc2003]

Looks good to me, TTs are a rare commodity around here so I've never had the opportunity to try one.

Point for sure.

Chris

 

[GATOR240]

Looks tasty and done just right. I never think to get a tri tip to do. Looks like I'll have to give one a try.

 

[Xendau]

Looks good to me, TTs are a rare commodity around here so I've never had the opportunity to try one.

Point for sure.

Chris

Thanks Chris!

Looks tasty and done just right. I never think to get a tri tip to do. Looks like I'll have to give one a try.

I think the whole thing took about an hour and 15 or 30 minutes, then I let it rest about 30. IT of 130 degrees got the great pink for me. Ive could have used it a tad more rare though.

 

[SmokinAl]

Great looking meal!
Al

 

[Xendau]

Thanks Al!