FatDuc

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EdWort,
I'm digging all the BBQ you're showing off, and I've longed for one of those Eggs for some time.

I have to raise an issue with this one though. As a former resident of Lompoc, CA and neighbor to Santa Maria, Home of the ORIGINAL TRI TIP BBQ, it is unnatural to cut it up before grilling it, and to get the right authentic experience it should be cooked on CA red oak, not charcoal.

I'm not saying you're not going to enjoy it the way you're doing it, just that it's not done that way where it's from. Kind of like my brisket in a slow cooker, vs. the proper TX way...


Bon Appétit,
Matt

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EdWort

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Yeah, I did get a couple of whole tri-tips too, but SWMBO loves the steaks. I'll be doing the whole tri tips later in the week after they marinate overnight.

I do cook on Oak Hardwood Natural Lump charcoal. It's Texas Oak though.

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Cheers,

EdWort



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Dr Vorlauf

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My SWMBO found these tips ar COSCO in the summer of 2005. Great flavor and just enough meat. The best thing is that you can grill these like steaks or do something like you would do with a hanger steak or skirt steak. I soaked this in red wine and did a Roquefort creme sauce w/ shallots. Unbelievable !!

Also did a simple grilled steak with these and did a red wine butter with orange juice. I thought this butter would taste like a$$ as I hate orange juice and cooking, but you couldn't taste the orange and it had a nice "bright" flavor.

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Brewiz

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I wish we could get them here in Ga, I want to try it on my old fashion smoker..

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Yuri_Rage

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Variation on the theme:

Use lemon pepper seasoning for the rub. Be VERY generous with the lemon pepper, as a lot of it will be lost during the sear.

About 5 minutes before finishing them, add a big chunk of apple wood to the fire.

The lemon pepper and apple smoke are freakin' outstanding!

Pair with a black & tan.

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Aubie Stout

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Apple? Interesting....


I usually finish off my beef with Mesquite saving the Apple for poultry or pork. Apple and Cherry mixed is my go to for ribs.....