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Old 08-04-2017, 19:00   #1201
PSM
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I actually prefer it to prime rib no waste and perhaps just a bit firmer texture. What do you have to pay a # out your way? This was nearly $9 per. From what I gather you only get this cut off of the older cattle I guess most of the beef we get at the store here is not mature enough.
My wife buys them at Smart and Final, bagged for restaurants, containing about 7 tri-tips. They are between $3 to $4 a pound usually. They are far more popular out here in the West so more readily available. We had so many that I cut one into steaks.

Pat
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Old 08-05-2017, 20:07   #1202
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It's hard to find a Tri-Tip in this area, none of the regular grocery stores carry them.
The local meat locker however was able to procure one for me kind of pricey but it was like eating the best prime rib I ever had. Apple wood smoked for 75 minutes at 240 degrees, put it to rest for 30 minutes then carved it. Served it up with Mock Cracker Barrel Hash Brown Casserole and garden fresh green beans, warm Southern Peach Cobbler brought up the rear.

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Ahh the look of "perfection"........ I can smell and taste it from here......
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Old 08-06-2017, 18:34   #1203
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Originally Posted by cbtengr View Post
It's hard to find a Tri-Tip in this area, none of the regular grocery stores carry them.
The local meat locker however was able to procure one for me kind of pricey but it was like eating the best prime rib I ever had. Apple wood smoked for 75 minutes at 240 degrees, put it to rest for 30 minutes then carved it. Served it up with Mock Cracker Barrel Hash Brown Casserole and garden fresh green beans, warm Southern Peach Cobbler brought up the rear.

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That's my favorite cut to smoke. I have about 20 different rubs in the pantry, but have found salt and pepper work really well on a tri-tip.
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Old 08-06-2017, 18:51   #1204
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That's my favorite cut to smoke. I have about 20 different rubs in the pantry, but have found salt and pepper work really well on a tri-tip.
And my fav, for many cuts, is salt, pepper and garlic....... I usually keep a mix handy in a ziplock bag.
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Old 08-07-2017, 06:30   #1205
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keeping it simple today... jambalaya - but using smoked turkey links instead of andouille


the tri-tip looks good; I have been getting them from the commissary. Instead of cooking it whole, I have been slicing them into cutlets and cooking them like little new York strip steaks
the family love tri-tip steak cutlets !!!
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Last edited by Box; 08-07-2017 at 06:33.
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Old 08-11-2017, 22:00   #1206
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These are ribs made using the Team Sergeant method. Cook the ribs in your usual manner. Cut them into individual ribs, coat them in Kraft Original BBQ sauce. Place them on a hot grill, turning often. Keep an eye on them so they don't burn and to extinguish the inevitable flare ups... Deeelish!!!
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Old 09-03-2017, 22:28   #1207
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"Do you hate me now?"

I sorta did what you suggested. I smoked the brisket flat with mesquite charcoal for 3 hours and then "wrapped" it in a Ziploc bag and put it in the SV oven for 24 hours.

The rest of my immediate family lives in Texas and they always brag about their briskets (and they are great), this was better by far!

Served with potato salad and corn on the cob.

Reality check: We watched Taking Chance before dinner, though. It is Memorial Day, not National BBQ day!

Salute all! Hug your family.

Pat

ETA: Temps were 200 in the smoker and 155 in the SV.
OK, tonight I smoked another 1/3 of the brisket but in reverse order. I SVed it for 24 hours then smoked it for 3. Terrible! It was dry and one of the worst briskets I've ever had. I still have 1/3 left and I will do it the way I did it the first time. That will let me know if it's the cooking method or the time in the freezer that's the problem.

Pat
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Old 09-04-2017, 08:03   #1208
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Going to make tequila lime wings today if I can find a place got get tequila. We don't really drink at our house and the liquor stores are closed, evidently, in Texas on Sundays.
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Old 09-16-2017, 12:09   #1209
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Old school butchering techniques, utilizing only a once good knife and mallet. The trick to splitting down the center of the chine, or backbone is a solid and certain 1st strike swiftly delivered. No pussyfooting around. Removing the silver skin, or facia properly yields the add bonus of Lamb Capriccio, one of tonights specials.
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Old 09-16-2017, 13:45   #1210
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Quote:
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Old school butchering techniques, utilizing only a once good knife and mallet. The trick to splitting down the center of the chine, or backbone is a solid and certain 1st strike swiftly delivered. No pussyfooting around. Removing the silver skin, or facia properly yields the add bonus of Lamb Capriccio, one of tonights specials #dfloretrestaurant
Was that 1st strike too swift or too solid?
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Old 09-16-2017, 13:49   #1211
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That a poorly made knife, as for the strike
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Smell that Smoke
Old 10-22-2017, 20:38   #1212
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Smell that Smoke

9# Pork Shoulder about to meet it's Waterloo.

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