Vermont steak - Kettle style

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gmc2003

Epic Pitmaster
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Sep 15, 2012
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Well we finally had a day without rain on Monday, and after searching the local butchers and seeing nothing that I wanted. Well except this huge a$$ tomahawk steak, but at 19.00/lb connected to a bone that wouldn't fit in my 26. I decided to pass on it. So on the way home I stopped by our local mom-n-pop store to buy my usual 4.99 six pack of Genny pounders, and decided to check out their meat section. Holy cow what did I see!!! Not one, or two, but three nice looking Tri-tips sitting in their display case, and to top it off they were all about 13.00 each. When I say nice. I mean since TT is so rare around here they all look nice to me. Since I only had a twenty only one went in my basket.

The beer pole to start things off.
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First the steak(notice how it looks like the state of Vt.). Seasoned with just a pinch or two of salt-n-pepper.
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Fired up the 22 Kettle with the Vortex, and on she goes. Because of the narrow tail. I had the Vortex running small side up. I didn't want to over cook the thinner part of the steak.

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Flipped her once she freely released from the grate.
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...and it slicing time!!!
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Plated shot. My grandma's baked bean, and an ear of sweet corn. It's summertime, summertime, sum, sum, summertime.
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Thanks for staying with me. I will admit that I did cut one section of this TT incorrectly. I got kind of excited when I cut into it and screwed up the upper section. It still tasted great, but it did have a bit of chew to it.

Chris
 
So that was only about $7.00 per pound? I would have whipped out the credit card or drove back for the other 2.

BTW - plate shot looks great
Thanks Cliff, I was going to, but the wife was getting hungry.
Good deal on those!
Plate loooks goood! Save me some paw!
Appreciate it Banjo-man. Your welcome anytime as long as you bring your banjo.

Chris
 
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It sure is nice when things come together. Thanks Norman.

Appreciate it Eric. Now if I can only remember to slice against the grain.



Chris
Not a problem. When I do triTip I start cutting perpendicular to the point at the top where the grain changes. I just slice it all on that perpendicular angle with a long knife. Never a complaint., and while some of the meat is not cut perfectly, it all eats perfectly. You did good Chris.
 
Looks great. I'd be all over that
Thanks J, it didn't last that long here.
Not a problem. When I do triTip I start cutting perpendicular to the point at the top where the grain changes. I just slice it all on that perpendicular angle with a long knife. Never a complaint., and while some of the meat is not cut perfectly, it all eats perfectly. You did good Chris.
Thanks Eric, I had it all mapped out in my head on how to slice it. Bummer of a time to get a brain-fart.

Chris
 
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Nice find and plate of TT. We love TT in our house!

Bummer on only being able to score one but maybe if you let them know you will be a steady customer they will keep them in!
 
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Sure looks great to me Chris! Family hated the first TT that I cooked. I paid no attention to the grain and it was a mighty tough chew. Poligrip would have cried😁.
I still pull my diagram out and make sure it's cut correctly .

Keith
 
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Great looking Tri Tip, nice cook!

I guess I am in the club too, I just scored my first TT a couple months ago. A meat market I go to a couple times a year to stock up, which is a little bit of a drive, their weekly sales list came out and had USDA Prime Tri Tip for $5.99lb. Still got a couple in the freeze.

Dave
 
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