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re: Spunky & Friends Gourmet Grub & Tailgate Treats
Posted on 7/28/15 at 7:49 am to retooc
Posted on 7/28/15 at 7:49 am to retooc
quote:
Damn brisket didn't finish til about 10pm last night. I tasted a piece before I passed out around midnight. There's going to be some good sandwiches this week.
Gonna need some pix to confirm this though.
1
Posted on 7/28/15 at 8:28 am to Spunky
Ill post one around lunch
Posted on 7/28/15 at 8:56 am to retooc
Looking forward to it. What did you cook it on? Grill? Direct or indirect heat?
Posted on 7/28/15 at 9:23 am to Spunky
Grill indirect with some smoke for a couple hours.
Moved inside to the oven for the remainder.
Moved inside to the oven for the remainder.
Posted on 7/28/15 at 10:40 am to retooc
Posted on 7/28/15 at 10:44 am to retooc
Need more meat on it. 
Looks awesome man. Got any pix of it whole after you cooked it?
Looks awesome man. Got any pix of it whole after you cooked it?
Posted on 7/28/15 at 10:45 am to Spunky
Nah. It was late and I was sauced.
Posted on 7/28/15 at 10:47 am to retooc
You? Sauced? No way.
Posted on 7/28/15 at 10:49 am to Spunky
It turned out about as well as I could hope for my first try. It's a tad salty, but pretty good overall.
Posted on 7/28/15 at 11:03 am to retooc
Salty meat is great for beer drinking.
Do tri tip next time. That's what you had on the course .
Do tri tip next time. That's what you had on the course .
Posted on 7/28/15 at 11:32 am to Spunky
Tri tip is much easier to cook, a lot cheaper and tastes just as good.
Posted on 7/28/15 at 11:33 am to GeorgiaBoy
I love tri tip. Been a while since I've done one. Need to do one soon. They're delicious.
Posted on 7/28/15 at 12:41 pm to Spunky
I have 3 in the freezer. I'll probably cook 2 of them this weekend.
Posted on 7/28/15 at 7:16 pm to GeorgiaBoy
While yard bird on the Weber tonight. First time trying this.
Posted on 7/28/15 at 8:27 pm to Spunky
Spunk, how do you season your tri tip? How do you serve it?
Posted on 7/28/15 at 8:30 pm to GeorgiaBoy
The last time I ate his meat he thinly sliced it, medium rare. not sure about the seasoning.
Posted on 7/28/15 at 8:34 pm to retooc
LOL!
I rub my meat with yellow mustard and apply McCormick Hotshot liberally. Cook it to medium rare and slice thin. Put it on a French roll and melt jack cheese on it in the oven with sautéed mushrooms. Dip in AU jus. Just looking for other ideas.
I rub my meat with yellow mustard and apply McCormick Hotshot liberally. Cook it to medium rare and slice thin. Put it on a French roll and melt jack cheese on it in the oven with sautéed mushrooms. Dip in AU jus. Just looking for other ideas.
Posted on 7/28/15 at 9:00 pm to GeorgiaBoy
quote:
Spunk, how do you season your tri tip? How do you serve it?
Coat it with salt for an hr or so. Rinse it off then I might set in allegro for 30 min or so. Sometimes I do sometimes I dont. I don't really have a set seasoning with that or anything really besides butts. I just put on what I feel like I'm in the mood for. I'm too lazy to search right now but I'm pretty sure I've got several post in this thread about my tri tips.
Posted on 7/28/15 at 9:06 pm to Spunky
I do like a good fat cap on mine so wjen I'm at the butcher shop I pick out the thickest cap I can. I was getting them every Friday last fall so they had one ready for me just how I liked it after a few weeks. I cook mine using my akorn and my weber pit. I'll get my akorn hot as hell and sear it on there. Then transfer to weber . I'll have my coals on one side and meat on other. Cook till thickest part is between 120-130° pull it off and let it rest for a while. Cut in slices and serve.
Posted on 7/28/15 at 9:24 pm to Spunky
I remember some of your posts. I had never heard of a tri tip until you posted one on here. One of my favorite cuts now. Hard as hell to find around here though. None of the grocery chains want to cut one off of the sirloin and we don't have s local butcher.
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