Is there consensus on the best wood smoke for tri-tip?
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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]"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by Jeff Lebowski View PostThat 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]"Nobody listens to Turtle."-Turtlesigpic
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Originally posted by kccougar View PostIs there consensus on the best wood smoke for tri-tip?"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by Jeff Lebowski View PostThat 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]"You interns are like swallows. You shit all over my patients for six weeks and then fly off."
"Don't be sorry, it's not your fault. It's my fault for overestimating your competence."
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Originally posted by Jeff Lebowski View PostSince it only smokes for about one hour, I would suggest going with something strong such as hickory or mesquite or maybe oak."Nobody listens to Turtle."-Turtlesigpic
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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!Do Your Damnedest In An Ostentatious Manner All The Time!
-General George S. Patton
I'm choosing to mostly ignore your fatuity here and instead overwhelm you with so much data that you'll maybe, just maybe, realize that you have reams to read on this subject before you can contribute meaningfully to any conversation on this topic.
-DOCTOR Wuap
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Originally posted by hostile View PostOccupational habit - cut parallel to the muscle fibersA man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali
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Originally posted by Goatnapper'96 View PostI 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'm your huckleberry.
"I love pulling the bone. Really though, what guy doesn't?" - CJF
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Originally posted by FN Phat View PostI will give this a shot. The last time that I did brisket I made wuap's chimichurri. It was a big hit.Do Your Damnedest In An Ostentatious Manner All The Time!
-General George S. Patton
I'm choosing to mostly ignore your fatuity here and instead overwhelm you with so much data that you'll maybe, just maybe, realize that you have reams to read on this subject before you can contribute meaningfully to any conversation on this topic.
-DOCTOR Wuap
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