WHERE IS BuckSnort/TRI-TIP HELP???

elkassassin

Long Time Member
Messages
36,484
BuckSnort Was always Teasing us with Good Eats!

Wondering What Anybodies Best Way of BBQing/Smoking a Tri-Tip is?

Or is there a Bad Way?

Got One going right now!

I Seared it on Both Sides on Fairly High Heat!

Then Turned the Heat Down!

Turned the Middle Burner off where the Tri-Tip is Sitting!

And Slow Cooking it the Rest of the way!

We'll See!

Let's Hear Em if they're not Secrets!:D

And Where is 'The Chef'?








I know so many people in so many places
They make allot of money but they got sad faces

It Ain't Easy being Me!:D:D:D
 
Yep, thats the way to do it! I like to marinade in soy sauce, and a bunch of crushed garlic for a few hours or overnight. Dont overcook that rascal!
 
I Like em somewhat done Buckbrush!

What kinda inner Temp You Talkin?







I know so many people in so many places
They make allot of money but they got sad faces

It Ain't Easy being Me!:D:D:D
 
Dont know about the inner temp thing , but when I put Em on the cutting board to slice Em up there's a bunch of juice if I pulled Em off in time!
 
>Dang! take a pic and let
>us see!

LOL!









I know so many people in so many places
They make allot of money but they got sad faces

It Ain't Easy being Me!:D:D:D
 
>About 130 degrees for medium rare.
>Higher if you want to
>ruin it. :D


Sound wisdom.


#livelikezac
 
reverse searing...get one of those accurate digital thermometers that sits on top of the oven...coat the out side with seasoning of your choice......set oven at 275 and put tritip in uncovered. When internal temp gets to 115 take it out and sear both sides on the bbq for a few minutes....mmmmmmmm



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Well Boys!

I Fouled it up according to your Liking!

I Like Mine kinda cooked just a little!

Took the Inner Temp to 160 degrees!

(((Ya I Know everyone of you will tell me I Destroyed it!)))

BULL BUTTER!

This was the Best Melt in Your Mouth Beef I've had in a While!

The Tri-Tip came From PREMIUM PASTURES & already Doctored up with some kind of Lemon Flavoring!

90890tritip.jpg









I know so many people in so many places
They make allot of money but they got sad faces

It Ain't Easy being Me!:D:D:D
 
>BuckSnort even liked his bear meat
>medium rare.


LMAO Eel!:D

I Still Remember His Belly Ache!:D








I know so many people in so many places
They make allot of money but they got sad faces

It Ain't Easy being Me!:D:D:D
 
>>BuckSnort even liked his bear meat
>>medium rare.
>
>
>LMAO Eel!:D
>
>I Still Remember His Belly Ache!:D
>
>
>
>
>
>
>
>
>
>I know so many people in
>so many places
>They make allot of money but
>they got sad faces
>
>It Ain't Easy being Me!:D:D:D

We all thought he was going to die. :D
 
Elkasssss, Do you put a rub on your meat?


I've got a huge tri-tip sittin' on the counter with some custom dry rub standing by. I'll put that on about midnight, let it sit for awhile, and start my slow smoking about 0300. Pecan and alder chips.





?Nothing in this world can take the place of persistence. Talent will not; nothing is more common than unsuccessful people with talent. Genius will not; unrewarded genius is almost a proverb. Education will not; the world is full of educated derelicts. Persistence and determination alone are omnipotent. "
 
I Normally do doc!

But This Tri-Tip was already Seasoned!

And a Damn Good Flavor as Well!








I know so many people in so many places
They make allot of money but they got sad faces

It Ain't Easy being Me!:D:D:D
 
>wheel chock.....

LMAO!

Not Quite My Friend!


>
>
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I know so many people in so many places
They make allot of money but they got sad faces

It Ain't Easy being Me!:D:D:D
 
Dear Elk.... I "NEVER" thought YOU would use Propane. Plus, Store Bought Beef. What is the world coming to... :-( ???

My Wife has the identical plastic wrapped 3x Tip. She will try to Grill it tomorrow... Our 41st Wedding Anniversary.

The sad and good part is (Sad) = She has never learned the concept of HEAT. Good part = "I am so happy with my Bride".

I will have her review the reverse Searing Method. Sounds safe and Proper. Sure wish in the Morning I had a Honda Trail 90 to give her as a Gift. Oh well :-(

Feddoc, call and offer help. You also Eel. I'll sleep with the Plastic Wrapped Beef under my Pillow.

Hugs
Jagerdad :) ( "A Non-Propane Man" )
 
Snort is busy banging a cherry of a wife and companion. He is doing that while living the dream. Good for him.
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Just for you JAG!


I've had Many of Beef cut & Wrapped & Never Once got a Tri-Tip!

They Must of Made Burger out of them!:D






I know so many people in so many places
They make allot of money but they got sad faces

It Ain't Easy being Me!:D:D:D
 
I'm going to smoke one on my pellet grill today. Done quiet a few. I like the Suzie Q seasoning Santa Maria style rub. Think Costco carries it. Put that on about 15 minutes before putting on. I like cooking to internal temp of 140 and then covering for 10 minutes with foil to rest. Comes out medium rare in my opinion with a lot of juice to dip in. I think overlooking too well ruins the meat. That Santa Maria is good on veggies too. Light coat of oil with some of that and place on grill too. Yum!!!
 
Elk, I Stand Corrected. I'm Chagrined.
Propane is the American way. :)
Now that Jingle (Song) is stuck in my Head... I'll be humming it for days.

Jagerdad :)
 
>Give us a pic of the
>inside elkassassin.
>
>
>
>#livelikezac


Sorry DW!

She's Gone!

The Pink had Perty Much Disappeared!

Still Full Of Juice!

Not Blood!:D

Yes,Most Would Say I Over Cooked it!

Tasty Stuff & I Didn't Burn it!:D










I know so many people in so many places
They make allot of money but they got sad faces

It Ain't Easy being Me!:D:D:D
 
I learned the easiest way to cook a tri tip roast is to time your flips. I cook mine on a Traeger set to high, mine runs about 400 degrees. Put the meat on and flip it every 10 minutes until 40 minutes has passed. The ends will be more done and you will have plenty of pink in the middle. Costco marinated tri-tips were $4.50 off each last weekend. Even a beginner BBQ'er can't mess this up
 
I know I'm late to the party ?story of my life? but Spade L Ranch Beef Marinade is a must for TriTip...

Set your BBQ at 200 degrees until the TriTip reaches 110 degrees, take it off the grill and turn temp as high as it will go and then reverse sear the TriTip until it reaches 125 degrees in the center...

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Looks Tasty cahunter!

I Like My Blood just a little more than Warm though!:D

Thanks for the Tip Tikka!










I know so many people in so many places
They make allot of money but they got sad faces

It Ain't Easy being Me!:D:D:D
 
Andy knows whats up!

I got a good chuckle out of this post. Searing a tri tip? Never known anyone to do that here in Santa Maria. Tri tip is only cooked one way and that is on red oak....no need for it to touch any other cooking implement except the top side of a wood BBQ pit.

C"mon Andy....school these rookies!!

I have a buddy who moved to AZ and makes trips back here to buy red oak....fills every space possible in his car to take back as much as he can.

Steve

Cancer doesn't discriminate...don't take your good health for granted because it can be gone in a heartbeat. Please go back and read the last line. This time really understand what it says.
 
The right way and how it came to be...

https://www.zagat.com/b/5-things-to-know-about-santa-maria-bbq

If any of you are ever this way and you want a tri tip meal, go to Shaw's. IMO its the best around...some say Jocko's or The Hitching Post is the best but I beg to differ.

Chris- Susie Q is a must. We've had similar seasonings come out like Jocko's and Spencers brands that are just as good and about half the price. We perfer the Spencers brand.

Steve

Cancer doesn't discriminate...don't take your good health for granted because it can be gone in a heartbeat. Please go back and read the last line. This time really understand what it says.
 
My favorite cut of beef.

Rub liberally with pepper, chopped garlic, and kosher salt. Cook in open flame oak or mesquite. Get the grating hot with ample flames coming through the grating. Place tri-tip on grating in the fire and sear all sides. Careful, do not cook past 125?F. Once desired temp has been reached, loosely wrap in foil and let rest for 15 minutes. Cut across the grain and serve. The bark softens while wrapped.

Takes me longer to get the fire right than anything else. Great opportunity to enjoy a few cold brews while building the flame. Doing this in the winter I switch to a glass of whiskey. Had to buy extra long and heavy tongs so I wouldn't singe my hair anymore too.

I have learned to do the same with elk and antelope tri-tip too. Gotta move quick with game though so not to over cook.

"Courage is being scared to death but
saddling up anyway."
 
LAST EDITED ON Jul-08-19 AT 01:57PM (MST)[p]Steve
I prefer the Spencer?s brand also and it contains no MSG but have recently started making my own blend also. Mainly use it on chicken and pork belly though.

Tail- Sounds just about perfect. Gotta agree a Red oak cooked piece of elk is pure deliciousness and one of my favorites now.
 
Was ist los...? Ich dachte, Elk Pushed Propan

Wo bist du Elch ..? ( PS: A "W" is sounded out as our "V" )
Meine Frau hat wegen Homer einen tollen TriTip gekocht.

Jagerdad :)

Hence, Wood Coals = a smile from me.
 
I'm a little confused about the guy who lives in AZ and drives to CA to load up on Red Oak.....? :D
 
Dear Everyone... You are correct on how you enjoy Grilling.
On July 4th, which is our 41st Wedding Anniversary, my Wife had a Tri Tip and had no faith in herself if she could cook it properly. She said she had a recipe on her cell phone. I asked her to look at this forum and what HOMER wrote. To my surprise, she did precisely as HOMER wrote. This was the very first time in OUR LIFE TOGETHER that she did not burn the food into ash.
As a back-up, she had on my Plate what I normally have from her. A Solid salad with #13-15(Lb) Large Shrimp with a Cod Steak atop. Sliced California Almonds covering it + Due to the Red Meat ( Tri Tip ) she made a Baked Potato with a small amount of Butter, a Dab of Sour Cream + Onions. Not a bad dish to be given in your chair by one's Bride. I am Proud of HOMER. Had HOMER not made his Post, we would not of enjoyed the below together. Thank You HOMER. :)


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Jagerdad :)
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6322435b43163459148978839ff51f9e8d913.jpeg
 
>Dear Everyone... You are correct on
>how you enjoy Grilling.
>On July 4th, which is our
>41st Wedding Anniversary, my Wife
>had a Tri Tip and
>had no faith in herself
>if she could cook it
>properly. She said she had
>a recipe on her cell
>phone. I asked her to
>look at this forum and
>what HOMER wrote. To my
>surprise, she did precisely as
>HOMER wrote. This was the
>very first time in OUR
>LIFE TOGETHER that she did
>not burn the food into
>ash.
>As a back-up, she had on
>my Plate what I normally
>have from her. A Solid
>salad with #13-15(Lb) Large Shrimp
>with a Cod Steak atop.
>Sliced California Almonds covering it
>+ Due to the Red
>Meat ( Tri Tip )
>she made a Baked Potato
>with a small amount of
>Butter, a Dab of Sour
>Cream + Onions. Not a
>bad dish to be given
>in your chair by one's
>Bride. I am Proud of
>HOMER. Had HOMER not made
>his Post, we would not
>of enjoyed the below together.
>Thank You HOMER. :)
>
>
>
31460c9f56ee175c24bdc81320771b01f6460.jpeg

>
>
>Jagerdad :)
>
524937658ce7d14704e65a67e5ef65212e904.jpeg

>
>
6322435b43163459148978839ff51f9e8d913.jpeg



Well!

If That doesn't Garner Homer a Big HUG I Don't know what will!










I know so many people in so many places
They make allot of money but they got sad faces

It Ain't Easy being Me!:D:D:D
 
Oh and JAG!

I Want the NON Bloody End Cuts!:D

You know,The Pieces everybody else will say are Ruined!:D








I know so many people in so many places
They make allot of money but they got sad faces

It Ain't Easy being Me!:D:D:D
 
With My Highest RESPECTS to Elk and DM, I sure appreciate your replies.

Elk, My Mother always cooked meats super well done. I grew up with the foundation only That, was a Proper piece of any Meat.

Yes Homer, my Mother was a WWII Nazi. All through the 1960's I was bashed by older ladies who lost a loved one in WWII and called me a Hitler Youth... Blond Hair, Blue eyes and extremely Strong. I didn't even know who a Hitler was or what a curse being strong muscular wise means. Anyone Black might understand the plight of my childhood insofar as being an outcast.

I may give HOMER written Hardships but most of you know, I mean nothing ever personal. Same way with Elk. I am gifted by Jesus to have the Wife I have.

Hugs Everyone
Jagerdad .... PS, Thank You.
 
Dear Mr. Homer.

I never felt I was Black. You have a way with arrows.

I was simply an outcast due to my Mother.

Jagerdad Still and always Smiling :) :) :)
 
Mr. Dear Homer... If I made a Grammar Boo-Boo I apologize. And who would ask the Color or Race of someones Mother.

Comprehension always ='s a little sliding of a Boat...Another person's intent in English. Relax Mr. Homer, nothing needs to be so serious. I wrote: Anyone Black might understand the plight of my childhood insofar as being an outcast.

The operative words might be " Anyone other Than White " MIGHT understand....

Sorry Mr. Homer, I have been complimenting You in my Post. That may be = to....(Here it comes) " A HUG HOMER ".

Mr. HOMER, If you have issues with someone giving you a compliment, either you do not understand how to take such
( Feeling Happy ) or, you have dislike for Grammar.

If I made such a Boo-Boo, I apologize a Thousand times over.

Jagerdad :)
 
Married 41 years, and you still don't know how to barbeque, and you're the first one to say...."This was the
>very first time in OUR
>LIFE TOGETHER that she did
>not burn the food into
>ash."

So, you don't want to do anything for yourself, but you're quick to criticize when someone tries to please you. I had a friend like you once. Shakes my head......
 
Eel, I never said I couldn't Grill. My Wife has been terrified of the Grill. However, following Elk's post on Propane + Homer's process she said "She" would conquer her fears and I am not allowed to help. She did great.
I am and always have been Proud of my Bride.

Jagerdad :)
 
Eel- from what I was told, AZ is chock full of mesquite but not red oak. I've not cooked on mesquite but my buddy has. He says there is no comparison to red oak. That's why he comes here to get it. Where else would he get it?

Trivia nugget- My Mom is black...

Cancer doesn't discriminate...don't take your good health for granted because it can be gone in a heartbeat. Please go back and read the last line. This time really understand what it says.
 
Wisz, red oak is not native to the west coast. I've used red oak some for cabinet making and it has to be imported from back east.

Quercus rubra, commonly called northern red oak or champion oak, is an oak in the red oak group. It is a native of North America, in the eastern and central United States and southeast and south-central Canada. Wikipedia

https://en.wikipedia.org/wiki/Quercus_rubra
 
Eel
The red oak we use is the California live oak or coastal live oak.
You are correct as there are many different types of oak trees that are all classified under red oak.
 
As in the 'Live Oak Tree' mentioned in this song?









I know so many people in so many places
They make allot of money but they got sad faces

It Ain't Easy being Me!:D:D:D
 
Cahunter805, ahh, okay. It's more of a local name for live oak. I didn't know that, but now it makes sense.
 

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