The Official Tri-Tip thread

[kccougar]

Is there consensus on the best wood smoke for tri-tip?

[Tim]

I was going to do the DDD chicken special but the 'Co didn't have quarters.

What's the DDD chicken special? Do you have a link?

[Tim]

Is there consensus on the best wood smoke for tri-tip?

In Santa Maria they'd insist on oak.

[Shaka]

What's the DDD chicken special? Do you have a link?

I think its towards the end of the spatchcock chicken thread.

Sent from my PC36100 using Tapatalk 2

[Jeff Lebowski]

That looks great, hostile, especially that salad. But looking at the grain on those slices, it appears that you need to watch this short video:

[YOUTUBE]gmxHmuV4vTU[/YOUTUBE]

[Surfah]

That looks great, hostile, especially that salad. But looking at the grain on those slices, it appears that you need to watch this short video:

[YOUTUBE]gmxHmuV4vTU[/YOUTUBE]

I was going to say the same thing.

[Jeff Lebowski]

Is there consensus on the best wood smoke for tri-tip?

Since it only smokes for about one hour, I would suggest going with something strong such as hickory or mesquite or maybe oak.

[TripletDaddy]

That looks great, hostile, especially that salad. But looking at the grain on those slices, it appears that you need to watch this short video:

Please also slice on the bias.

[hostile]

That looks great, hostile, especially that salad. But looking at the grain on those slices, it appears that you need to watch this short video:

[YOUTUBE]gmxHmuV4vTU[/YOUTUBE]

Occupational habit - cut parallel to the muscle fibers

[Surfah]

Since it only smokes for about one hour, I would suggest going with something strong such as hickory or mesquite or maybe oak.

I use lump charcoal (hardwood mix - oak, hickory, etc) and then throw in a couple of hickory discs cut from a friend's tree.

[Goatnapper'96]

I will throw this out there. I love tri-tip and I normally used to make a pico-de-gallo that I ate it with. Lately I have been making the following chimichurri sauce. Somebody give it a try. I pure it in my NINJA. Some recipes call for only pulsing the parsley, oregano and cilantro. I did that once and it was fine and looked sexier, but I noticed no difference in taste between the pured and pulsed herbs. Further, the pure is much, much easier to make.

Here is what I do:

One bunch of parsley, leaves only.
One bunch of Cilantro, leaves only.
One bunch of Oregano (at my local Fred Meyer I buy it off the Organic shelf as it comes in a plastic box usually with only leaves...not sure if it is a bunch but I throw all the leaves in)
One entire head of garlic.
Two bunches of green onions
Red Pepper flakes to taste or one small roasted chipotle pepper (if flakes add with salt after pureing the sauce if small rosted chipotle add in NINJA)
One cup of Olive Oil, extra virgin - those were the days!
4 tablespoons of Red Wine Vinegar
2 limes squeezed (I put in microwave for 10 seconds and then roll) they are round and squeezable and in my experience those should always be in pairs!
Kosher Salt to taste

Phenomenal on beef and folks I live in Idaho so while I don't know how the world feels about Mitt, we know beef in the most non-organic sexy way there is!

[CJF]

Occupational habit - cut parallel to the muscle fibers

I was going to say something also, but I figured it was more important that you not confuse your next knee surgery with a tri-tip.

[FN Phat]

I will throw this out there. I love tri-tip and I normally used to make a pico-de-gallo that I ate it with. Lately I have been making the following chimichurri sauce. Somebody give it a try. I pure it in my NINJA. Some recipes call for only pulsing the parsley, oregano and cilantro. I did that once and it was fine and looked sexier, but I noticed no difference in taste between the pured and pulsed herbs. Further, the pure is much, much easier to make.

Here is what I do:

One bunch of parsley, leaves only.
One bunch of Cilantro, leaves only.
One bunch of Oregano (at my local Fred Meyer I buy it off the Organic shelf as it comes in a plastic box usually with only leaves...not sure if it is a bunch but I throw all the leaves in)
One entire head of garlic.
Two bunches of green onions
Red Pepper flakes to taste or one small roasted chipotle pepper (if flakes add with salt after pureing the sauce if small rosted chipotle add in NINJA)
One cup of Olive Oil, extra virgin - those were the days!
4 tablespoons of Red Wine Vinegar
2 limes squeezed (I put in microwave for 10 seconds and then roll) they are round and squeezable and in my experience those should always be in pairs!
Kosher Salt to taste

Phenomenal on beef and folks I live in Idaho so while I don't know how the world feels about Mitt, we know beef in the most non-organic sexy way there is!

I will give this a shot. The last time that I did brisket I made wuap's chimichurri. It was a big hit.

[kccougar]

I always make chimichurri when I'm grilling flank steak.

[Goatnapper'96]

I will give this a shot. The last time that I did brisket I made wuap's chimichurri. It was a big hit.

Promise me you will use two fresh limes if you do. They better in pairs, pardner!