OT - From the Queen of Tri tip.

Post by **Old Savage** » Sat Jun 20, 2009 8:38 pm

The competition to grilled pizza

Hairy Clipper · Post by **Hairy Clipper** » Sat Jun 20, 2009 8:51 pm

BEEF!

It's what's for dinner!

Man, does that ever look good! Last one of those I had was last 4th of July. I wish I was there to join you.

Hairy

salvo · Post by **salvo** » Sat Jun 20, 2009 8:52 pm

One of my favorites for the grill! Man that looks good, see ya in a while, off to the market

Streetstar · Post by **Streetstar** » Sat Jun 20, 2009 9:02 pm

I readilly admit that grilled pizza is not much competition to that !! --- grilled pizza is just a small step up from bachelor cuisine

That looks awesome. I am envisioning that sitting next to a slice of Texas toast and a giant baked potato rubbed with sea salt and topped with real butter and a sprinkle of cheddar ! (or a big helping of broccoli and cauliflower if starches aren't your thing

)

deerwhacker444 · Post by **deerwhacker444** » Sat Jun 20, 2009 9:25 pm

Oh man, do I wish I could get those in Oklahoma.....!

Do you put Susie Q seasoning on it.?

kimwcook · Post by **kimwcook** » Sat Jun 20, 2009 9:39 pm

That looks really good. For some reason I'm hungry all of a sudden.

Post by **Old Savage** » Sat Jun 20, 2009 9:44 pm

She uses Laury's Mesquite Marinade -

It is great!

Otto · Post by **Otto** » Sat Jun 20, 2009 9:52 pm

Old Savage wrote:

I hope you're going to cook it before you eat it.

Post by **Old Savage** » Sat Jun 20, 2009 9:55 pm

WHAT???

This is as close as that is going to get to anymore heat.

JerryB · Post by **JerryB** » Sat Jun 20, 2009 10:13 pm

OS, that is a fine example of the art of preparing a hunk of beef to the perfect color of RED. My daughter in Yuma always brags about cooking tri tips but here in these parts it is unknown.

Otto · Post by **Otto** » Sat Jun 20, 2009 10:14 pm

Pretty lady.

I know I am probably in the minority, but I cannot eat steak unless it is completely brown all the way through. I would rather eat cinders.

On one occasion I had the displeasure of watching a 2LT eat THREE servings of very rare prime rib. It looked as thought it literally had just been cut. Pink on the outside, blood oozing out when he cut it. I told him he could not sit at my table and do that.

Hagler · Post by **Hagler** » Sat Jun 20, 2009 10:31 pm

Old Savage,

How big is that tri tip? You actually had to cut it up, in order to cook it all the way through? Amazing! Please, show us a picture of it, when it is finally properly cooked.

Shawn

Post by **Old Savage** » Sat Jun 20, 2009 10:57 pm

It was 2.14 lb. cooked 12 min on first side - 15 min on second and covered for 6 min. It is a little redder than it appears which I think is perfect - it was not cut until it was served.

But if anyone wants to drop by I would gladly cook some a little more. We had a Robert Mondavi Merlot with it.

mescalero1 · Post by **mescalero1** » Sat Jun 20, 2009 11:02 pm

My congats to your fine lady, someone who knows how to cook meat, and tell Heather I want a signed copy of that picture.

Post by **Old Savage** » Sun Jun 21, 2009 12:23 am

I'll see what I can do about that.

mescalero1 · Post by **mescalero1** » Sun Jun 21, 2009 12:24 am

Try REAL hard.

Travis Morgan · Post by **Travis Morgan** » Sun Jun 21, 2009 2:00 am

What competition?

Pete44ru · Post by **Pete44ru** » Sun Jun 21, 2009 6:43 am

It looks a tad overcooked to me, Fred.

When I swallow some, I wanna FEEL it still pulsing, as it goes down.

Since I live in New England, I'm also obligated to ask:
Where's the catsup/ketchup ?

.

Post by **Old Savage** » Sun Jun 21, 2009 8:54 am

You're OK Pete. Went with a girl in college from Mystic, Conn. We had what? - Grinders? And it really was a little more rare than the picture shows but we just cut yours from the thick part - nice thing about tri tip is because of the shape you get all donenesses.

Modoc ED · Post by **Modoc ED** » Sun Jun 21, 2009 9:11 am

Good looking tri-tip Fred. Maybe just a tad "edit"-over cooked for me but very nice none-the-less. We have six or seven tri-tips in the freezer in preparation for some Summer BBQs. We get them at "Dick Howard's Meats" butcher shop up in Klamath Falls, OR which is 98-miles from us.

I'm going to try that marinade you mentioned above. Sometimes, Cindy marinates them in a sweet Terriake (sp?) brew.

madman4570 · Post by **madman4570** » Sun Jun 21, 2009 9:45 am

That meat does look just fine and that brand of Merlot (right on)

But whats really FINE? The Foxy Lady!

rjohns94 · Post by **rjohns94** » Sun Jun 21, 2009 12:38 pm

Despite Travis' rude comments, I think she is indeed a pretty lady. I like my beef rare, just put the body heat back in it. very nice.

cshold · Post by **cshold** » Sun Jun 21, 2009 1:43 pm

Pepe Ray · Post by **Pepe Ray** » Sun Jun 21, 2009 2:21 pm

Wow!!
I approve, O.I.---Both of the cut and the extra heat.
BUT. Can I have an official meat cutters deffinition of "Tri-tip"?
I used to have a great chef who knew about all of that good stuff. She passed away a few years ago and I'm still learnining how to survive. Tri-tip is new to me.
Please and thank you.
Pepe Ray

Mike D. · Post by **Mike D.** » Sun Jun 21, 2009 2:32 pm

OHHHH YEEEAAAH!! Lookin' so good, OI. We be grillin' one of them today, Santa Maria rub, and all.

mescalero1 · Post by **mescalero1** » Sun Jun 21, 2009 3:05 pm

How did OI get in here?
That was you, right OS?

deerwhacker444 · Post by **deerwhacker444** » Sun Jun 21, 2009 3:07 pm

Pepe Ray, check this out.

http://whatscookingamerica.net/Q-A/TriTipRoast.htm
http://en.wikipedia.org/wiki/Tri-tip

I live in OK, a beef state, but it is darn near impossible for me to get this cut of meat. I have family in Santa Maria and thoroughly enjoy visiting them, if for nothing more than the Bar-b-q..

... They call it bar-b-q, it's actually grilling with a little salt seasoning, and cooked over some of the local Red oak. It's a delicious cut of meat which looks like a roast but tastes more like steak and is best served on the rare side. On weekends in Santa Maria, the Elks and others are on the street corners cooking Tri-tips to raise money. Oh man do I wish I could get one....along with some Linguica sausage, can't get that here either....

Travis Morgan wrote: FOXY? Did you really just say FOXY? How darn old are you? You're either old or wearing a purple suit and a furry hat and carrying a pimpstick!

Bad Taste..!

mescalero1 · Post by **mescalero1** » Sun Jun 21, 2009 3:13 pm

I have to go out later, so: I will drive by the place; we used to have a place here in Phoenix that the menu was centered around tri tip.

Pepe Ray · Post by **Pepe Ray** » Sun Jun 21, 2009 3:21 pm

Oh!!
My mistake Sorry!! Apologies to both O.I and O.S.
Blame it on C.R,S. if you will. I was so taken buy the pictures I got swept away.

For the past several years I've had to rely on the Texas Roadhouse or Longhorn's to get my fix. The local supermarkets sometimes have a good selection of rib eyes cut thick enough for a decent char. The picture of the tri-tip really got my attention.
Thanks for the link. Maybe I can get something special for the July 4th. celeb.
Again, sorry for the I.D. screwup.
Pepe Ray

mescalero1 · Post by **mescalero1** » Sun Jun 21, 2009 3:28 pm

Don't feel bad , I had to jump back and forth between posts.
I thought my pea brain had missed an important part.

Post by **Old Savage** » Sun Jun 21, 2009 3:40 pm

Pepe - we made it up to Baxter State Park and Bar Harbor when we were up there 89 and 90 - ate a lobster pot near Bar Harbor in about 1970.

Streetstar · Post by **Streetstar** » Sun Jun 21, 2009 4:05 pm

deerwhacker444 wrote:Pepe Ray, check this out.

http://whatscookingamerica.net/Q-A/TriTipRoast.htm
http://en.wikipedia.org/wiki/Tri-tip

I live in OK, a beef state, but it is darn near impossible for me to get this cut of meat. ..!

I've never seen it before either ---- but i am an amateur at serious grilling. Usually just buy some pre-cut steaks and give 'er heck.

I recently did my own tenderloin though ---- results were awesome. I'll stop by the butcher and see if i can get some tri-tip though ---- its worth a shot

Pepe Ray · Post by **Pepe Ray** » Sun Jun 21, 2009 4:26 pm

O.S.
Both sites are very nice in mid September. You know why.

My late wife and I met in So. Cal. It was there I made my first mistake when I introduced her to lobster. Even tho it was the Australian var. she was hooked. After we moved back to Maine, whenever we'd have a tiff she'd remind me that there were a whole bunch of lobster fishermen on the coast.

I can take 'em or leave 'em. Beef or Moose is my narcotic. Beef is easier and a "Whole Lot Cheaper" IYGMM.
If you get to vacation here again get in touch. I can find a good Merlot also.
Pepe Ray

piller · Post by **piller** » Sun Jun 21, 2009 5:52 pm

Streetstar wrote:I readilly admit that grilled pizza is not much competition to that !! --- grilled pizza is just a small step up from bachelor cuisine That looks awesome. I am envisioning that sitting next to a slice of Texas toast and a giant baked potato rubbed with sea salt and topped with real butter and a sprinkle of cheddar ! (or a big helping of broccoli and cauliflower if starches aren't your thing )

+1

jeepnik · Post by **jeepnik** » Sun Jun 21, 2009 6:28 pm

Old Savage wrote:It was 2.14 lb. cooked 12 min on first side - 15 min on second and covered for 6 min. It is a little redder than it appears which I think is perfect - it was not cut until it was served.

But if anyone wants to drop by I would gladly cook some a little more. We had a Robert Mondavi Merlot with it.

You had me til Mondavi. Sadly, they think wine should be aged in stainless steel, or at least that's what they were doing when I last took the tour. I lacks something. You see, one of the few, maybe only thing, I can tell about a wine is whether it was aged in American or French oak barrels. Don't ask why or how, but I'm usually right.

rjohns94 · Post by **rjohns94** » Sun Jun 21, 2009 7:27 pm

Travis, shame shame. You know the rules. Stop with the name calling, using the bad language, jumping on people. this is a family forum and your behavior on this forum is not in line with the conduct requirements. Either keep it clean or do us all a favor and keep and quiet.

morgan in nm · Post by **morgan in nm** » Sun Jun 21, 2009 7:35 pm

Old Savage, you certainly have a nack for maiking me dang hungry with this post. I haven't replied sooner because I have been looking all over for tri-tip to give that baby a try

BTW, nobody around here has ever heard of it

mescalero1 · Post by **mescalero1** » Sun Jun 21, 2009 7:41 pm

And eastern N.M. is good cattle country

Travis Morgan · Post by **Travis Morgan** » Mon Jun 22, 2009 12:27 am

deerwhacker444 wrote:Pepe Ray, check this out.

http://whatscookingamerica.net/Q-A/TriTipRoast.htm
http://en.wikipedia.org/wiki/Tri-tip

I live in OK, a beef state, but it is darn near impossible for me to get this cut of meat. I have family in Santa Maria and thoroughly enjoy visiting them, if for nothing more than the Bar-b-q.. ... They call it bar-b-q, it's actually grilling with a little salt seasoning, and cooked over some of the local Red oak. It's a delicious cut of meat which looks like a roast but tastes more like steak and is best served on the rare side. On weekends in Santa Maria, the Elks and others are on the street corners cooking Tri-tips to raise money. Oh man do I wish I could get one....along with some Linguica sausage, can't get that here either....

Travis Morgan wrote: FOXY? Did you really just say FOXY? How darn old are you? You're either old or wearing a purple suit and a furry hat and carrying a pimpstick!
Bad Taste..!

Hey, I caught myself using the term, "flick" for a movie today. I guess I'm starting to speak "old guy".

Travis Morgan · Post by **Travis Morgan** » Mon Jun 22, 2009 12:29 am

rjohns94 wrote:Travis, shame shame. You know the rules. Stop with the name calling, using the bad language, jumping on people. this is a family forum and your behavior on this forum is not in line with the conduct requirements. Either keep it clean or do us all a favor and keep and quiet.

Nobody asked you, mom.

stew71 · Post by **stew71** » Mon Jun 22, 2009 1:22 am

Thanks to Old Savage, the entire board of directors of PETA all just had simultaneous heart attacks.

On that note, I DON'T have pictures of the beer can pheasant that we just grilled tonight. Took a whole pheasant, marinaded in soy sauce, garlic, onion, pepper, and beer, placed it upright with a can of Miller beer in its....ummmmm posterior. Put it on the BBQ for about 60 mins until it reached 165 deg. Basted with garlic butter and parsley.

No one is starving tonight at the Stewart ranch.

Post by **Old Savage** » Mon Jun 22, 2009 1:34 am

Sounds great - we have tried many methods of cookery but not that one yet.

slimster · Post by **slimster** » Mon Jun 22, 2009 10:06 am

stew71 wrote:Thanks to Old Savage, the entire board of directors of PETA all just had simultaneous heart attacks.

On that note, I DON'T have pictures of the beer can pheasant that we just grilled tonight. Took a whole pheasant, marinaded in soy sauce, garlic, onion, pepper, and beer, placed it upright with a can of Miller beer in its....ummmmm posterior. Put it on the BBQ for about 60 mins until it reached 165 deg. Basted with garlic butter and parsley.

No one is starving tonight at the Stewart ranch.

Great opening line, stew71, it would be poetic justice.

. For those who enjoy the "drunken" or "beer can" style chicken, I have fond that the small individual size cans of pineapple, orange, etc. juice are sized right to work with Cornish hens, quail and like sized birds and turn out wonderfully.

Griff · Post by **Griff** » Mon Jun 22, 2009 10:19 am

Gosh if'n I'd a known there was a grillin' competition... Id've taken a photo of the venison backstrap I cooked last nite... it weren't nearly as big... (1lb after cookin'), but after marnatin' in Worchester sauce, and seasoned with my friend's Texas Style Cajun seasoning... and cooked to a juicy medium rare, it were big in flavor and appreciation in memories of a past hunt...

Wish I knew which hunt... as my wife found this buried under a bunch of other cuts in freezer when she reorganized it a coupla weeks ago and kept it on top for when I got home!

mescalero1 · Post by **mescalero1** » Mon Jun 22, 2009 10:59 am

Slimster,
That's a great tip for the smaller birds, thanks

Streetstar · Post by **Streetstar** » Mon Jun 22, 2009 10:04 pm

Hey guys (mods) ! I thought the Michael Jackson eating popcorn pic was funny

I'd been waiting 2 weeks to use it

NBD

My wife could probably furnish a similar clip of me eating hot dogs though

but on the other hand -- thx for keeping the boards somewhat sane