Tutall wrote:
> On Oct 27, 7:02 pm, Nonnymus > wrote:
>
>> We served them with grilled pickled onions,
>
> You midwesterners sure do eat funny stuff. <g>
>
> Sounds perty good actually.
>
> I usually marinade tri-tips and grill em up like a pork tenderloin.
> Not as high a heat as a steak, but fairly hot.
>
> They seem to toughen up when slow cooked. Have you grilled one for
> comparison?

No, this is my first experience with tri tip. The first result made me
very happy.

Grilled pickled onions on top were not my creation, but rather just
copying what we get at a place here called Claim Jumper. Frankly, that
was my first introduction to tri tip and is what got me interested in
seeing how I could do it here at home. The pickled onions have a
distinct and quite complimentary flavor for tri tip sandwiches. If
you're in a hurry, just pour some apple cider vinegar into shredded
onion as you grill them.

I think I'll stay with my two-step method for tri tip, but there's no
guarantee. The low/slow in the Bradley to 125f left me with a pretty
uniform red color that went too far out to the edges. By transferring
it to the grill at the hottest (not my IR grill), I got a very nice
crust and the mixed flavor of crust and rare were great. Having a
neighbor with a commercial meat slicer is handy as well.

Personally, I'm going to try another one of these days as shabu shabu,
and think it'll be a hit. I've found that a fairly strong miso works
better than just boiling water, FWIW.

--
Nonnymus-

We have reached a time in our nations history
where the grasshopper is slowly consuming
the ant. Whatever happened that made thrift, hard
work and family the target of liberal rage?