Tri-tip California style
To all the posts on Tri-tip.
First we trim at least 1/2 the fat off, especially any membrane. Then a good rubbin of Kosher Salt and Black pepper - the more the better; can also add Lawry's Garlic Salt. Susie Q's does not beat this rub and cost an arm and leg. Rest for an hour to two. Good red oak firewood in our towable pit - two adjustable grills. Start the fire, let er burn down for about 1/2 hour. Lower grills and get em hot, rub down with a wire brush, spray with a good coat of PAM, dump on the tri-tip, fat side down, each one touching the other (no need heating the entire planet). Sear on one side, turn over sear on the other side. Raise the grill, and direct heat for 20 minutes, turn once, another 15-20 minutes until rare, med-rare. Pull off grill and stack in foil lined ice chest. Close the lid and keep her closed. No lookie and yes the tri tip will keek "cooking", so DON"T pull it off the grill a full Medium or Well. Options we use: add 2 bottles of beer poured on the bottom, or any other 3-4 cups of your favorite liquid. Basically, letting the tri tip steam - staying moist and keeping warm for serving. Hand slice or use a commercial meat slicer set at about 1/2" thick - always ACROSS the grain. Serve with Salsa, Ranch Beans, Green Salad and grilled, butter/garlic dipped sourdough bread. Just our way of doing tri-tip on the grill. YES, we do call it BBQ here in Calif. Hope this helps where needed. Keep grillin' for the fillin'. |
Tri-tip California style
Steve Wertz wrote: > On Mon, 25 Jun 2007 16:02:38 -0700, Lewis wrote: > >> Start the fire, let er burn down for about 1/2 hour. >> Lower grills and get em hot, rub down with a wire brush, spray >> with a good coat of PAM... > > I bet that makes for nice fireball - alcohol and oil. Nope- I spray hot grates frequently. There might be a flare-up, but anyone with an IQ above "warm" knows to stand back. Nonny -- ---Nonnymus--- You don’t stand any taller by trying to make others appear shorter. |
Tri-tip California style
On Jun 26, 8:34 pm, Nonnymus > wrote:
> Steve Wertz wrote: > > On Mon, 25 Jun 2007 16:02:38 -0700, Lewis wrote: > > >> Start the fire, let er burn down for about 1/2 hour. > >> Lower grills and get em hot, rub down with a wire brush, spray > >> with a good coat of PAM... > > > I bet that makes for nice fireball - alcohol and oil. > > Nope- I spray hot grates frequently. There might be a flare-up, but > anyone with an IQ above "warm" knows to stand back. Which is besides the point. I'd never used PAM on the grill for anything but fish, no reason to. Never had a tri-tip pull itself apart sticking to the grill after all. |
Tri-tip California style
Tutall wrote: > On Jun 26, 8:34 pm, Nonnymus > wrote: >> Steve Wertz wrote: >>> On Mon, 25 Jun 2007 16:02:38 -0700, Lewis wrote: >>>> Start the fire, let er burn down for about 1/2 hour. >>>> Lower grills and get em hot, rub down with a wire brush, spray >>>> with a good coat of PAM... >>> I bet that makes for nice fireball - alcohol and oil. >> Nope- I spray hot grates frequently. There might be a flare-up, but >> anyone with an IQ above "warm" knows to stand back. > > Which is besides the point. I'd never used PAM on the grill for > anything but fish, no reason to. Never had a tri-tip pull itself apart > sticking to the grill after all. Besides Pam, I have olive oil in a pump up sprayer. I switch back and forth frequently, since I'm always experimenting. However, I generally give the grates a spray with Pam for Grilling after wire brushing them, and use the olive oil sprayer lightly to "refresh" an oil coating on chops or even salmon before turning. I've not done tri tip lately, but agree with you about grilling a steak, chops or other "solid" meats. I find that the Pam helps with grilled chicken pieces as well. Tonight, I have 12 large 8 count shrimp thawing and am going to play with grilling them split in a basket. . . like a lobster tail. Rather than just peel and skewer them, I think I'll split them lengthwise to make halves and use a couple baskets. They won't contact the grates, but I'll probably use my olive oil on the baskets to ease cleaning. Right now, I'm leaning toward brushing the inside with garlic butter and dusting them with paprika. I'll start them meat side down, then flip and brush again to finish. Any suggestions would be appreciated. Nonny -- ---Nonnymus--- You don’t stand any taller by trying to make others appear shorter. |
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