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Old 06-12-2005, 06:11 PM   #1
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Tri tip cooking

Tri tip on the kettle as we speak. I will post pics later.
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Old 06-12-2005, 06:13 PM   #2
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how long does it take?
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Old 06-12-2005, 06:19 PM   #3
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Re: Tri tip cooking

Quote:
Originally Posted by Cruising
Quote:
Originally Posted by Nick Prochilo
Tri tip on the kettle as we speak. I will post pics later.
Is a tri tip easier/harder/no different than a brisket?
Tri tip is a much quicker cook than brisket. You are grilling, not smoking. It's more like cooking London Broil.
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Old 06-12-2005, 07:10 PM   #4
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Okay, I rubbed 1 down with salt, pepper, garlic powder and onion powder. The other was rubbed down with KC Masterpiece BBQ Seasoning.
Me and 2 of my kids liked the salt & pepper one better. My wife said she couldn't tell the difference. Both had an excellent taste and texture. I think I found the new steak to buy from now on! Thanks Susan Z. for the tip on finding it at Trader Joes.


http://pg.photos.yahoo.com/ph/nprochilo ... .dir=/3531
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Old 06-12-2005, 07:21 PM   #5
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Looked pretty good nick. I would want mine a little more rare than the pictures looked, but it could have been the pictures. And that's all personal preference anyway.
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Old 06-12-2005, 07:22 PM   #6
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No, I wasn't paying attention. I wanted it more rare also. It jumped from 120* to 140* in like 3 minutes. But I burnt the edge just like I wanted to do. What a great flavor it had!
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Old 06-12-2005, 07:29 PM   #7
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That's good chili meat. If you have any left over.
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Old 06-12-2005, 07:51 PM   #8
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Gonna have some for lunch this week and some for ABTs.
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Old 06-12-2005, 08:07 PM   #9
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hey what was the flavor like? Texture...ribeye, brisket, sirloin?

Be prepared for a billion questions...you're now our resident tri tip expert!! :biggrin:
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Old 06-12-2005, 08:08 PM   #10
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Taste like sirloin, texture like perfect brisket!
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Old 06-12-2005, 08:12 PM   #11
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Lump. Burnt good on the outside as you can see, then finished them indirect!
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Old 06-12-2005, 08:16 PM   #12
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Oh and BTW, I got the idea from Susan. She found them at Trader Joes and poste about them so I had to try them I try most reciepes and suggestions posted here. One of these days Finney will probably PM me a reciepe that will kill me, but until then keep on cookin!
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Old 06-13-2005, 08:50 AM   #13
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Yep, I did London Broil on the kettle a while back and it was fabulous! Use the search feature at the top of the page and look for london broil...I think we had a good thread about it.


http://www.myfreebulletinboard.com/f2/v ... orum=bbq4u
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Old 06-13-2005, 04:00 PM   #14
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Quote:
Originally Posted by Susan Z
Glad it worked out! I'm really sold on tri-tip and am so grateful that TJ's has brought it out east!

The one I did on Thurs was a fat one that came out really rare in the middle, which is fine except it made it harder to slice the thick part of the tri-tip paper thin.

I'm going to be brave and try that marinated one (I bought a pre-marinated 'Santa Maria' style one) later this week, methinks. We'll see how that works out.
Let me know how it tastes Susan. They had those here also!
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