"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > Cooking on the Grill
Reply
 
Thread Tools Display Modes
 
Old 10-27-2015, 01:01 PM   #31
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,631
Quote:
Originally Posted by Kayelle View Post
Good to hear RF. I can't wait to get mine delivered.
One thing for sure. I pierced the meat immediately after applying rub and immediately started grilling the cold meat. But after taking a bite out of the slice it was very flavorful, the rub worked itself into the roast very quickly. Next time I need to go very light on the rub since I usually let the tri tip sit at room temp for quite a while before grilling.
__________________

__________________
roadfix is offline   Reply With Quote
Old 10-27-2015, 04:53 PM   #32
Cook
 
Join Date: Sep 2015
Location: Ventura
Posts: 76
Quote:
Originally Posted by Mario66 View Post
Hi Ross.
Beautiful process, but it must be cooked in the oven at a temperature so hot? (325)? It is not too high? Thanks
Thanks Mario, I only grill them

Ross
__________________

__________________
Ross in Ventura is offline   Reply With Quote
Old 10-27-2015, 08:41 PM   #33
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,871
Quote:
Originally Posted by roadfix View Post
One thing for sure. I pierced the meat immediately after applying rub and immediately started grilling the cold meat. But after taking a bite out of the slice it was very flavorful, the rub worked itself into the roast very quickly. Next time I need to go very light on the rub since I usually let the tri tip sit at room temp for quite a while before grilling.
I got my meat tenderizer today. The tri tips weren't on sale today but we just had to try this out. Like you, we did a dry rub on it and then the SousChef did the piercing, actually I wasn't strong enough to do it. I covered it with plastic wrap and it's on it's way to room temp. now. I'm not at all concerned about the safety of doing that. Ross and RF, do you feel it cooks 40% faster? That's what it says on the box. I'll keep my instant read thermometer handy.


Another thing I thought of, a full tri tip is just too much leftover meat for the two of us as we want our beef rare. If you reheat it, it's just not rare anymore, so I cut it in half. The point end is in the freezer for next time.
It will also means you can control the small end from getting over done like it always does. I just can't believe I never thought of this before!
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 10-27-2015, 09:10 PM   #34
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,631
Kayelle, my tri tip did not cook 40% faster as they claim. I thought it took about the same time to grill. But it really did seem to soak up the rub rather quickly.

I always cook the whole tip as a couple of members of my family like their portions well done. The tip portions come out medium well. They still end up microwaving their portions regardless.

I also prefer to eat leftover tri tips cold. I think they taste better.....
__________________
roadfix is offline   Reply With Quote
Old 10-27-2015, 09:36 PM   #35
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,297
Kayelle, roadfix, Ross - just thought I'd mention Albertson's is having a sale on tri tips starting tomorrow (Wednesday) for $3.88/lb untrimmed and $5.88/lb. trimmed. I'll be stocking up on a few.

Kay, I've cut them in half before grilling too, on occasion. I'm with you that it's a big hunk of meat for 1 or 2 people. Most of the time I go ahead and grill the whole thing and then vacuum seal half. I too like it rare, or at least between med rare and rare. I don't know if you have one or not, but have found the vacuum sealer does a bang up job - it thaws just as juicy and tender as if I'd just grilled it.

I'm not crazy about it real cold, so I usually let it set out for a bit to take the chill off, and especially love it thinly sliced on onion rolls with a horseradish and mayo blend. Oh, my goodness.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 10-27-2015, 09:41 PM   #36
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,631
I also sometimes cut them in individual steak size portions before grilling.
__________________
roadfix is offline   Reply With Quote
Old 10-27-2015, 10:00 PM   #37
Cook
 
Join Date: Sep 2015
Location: Ventura
Posts: 76
Kayelle, roadfix, I did not know how much great conversation this post would generate let's keep it up on future post!

Ross
__________________
Ross in Ventura is offline   Reply With Quote
Old 10-27-2015, 10:05 PM   #38
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,341
Quote:
Originally Posted by Kayelle View Post
...Ross and RF, do you feel it cooks 40% faster? That's what it says on the box. I'll keep my instant read thermometer handy...
Cooks 40% faster?!?!? I don't think so. Sounds like marketing department hyperbole to me.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-27-2015, 10:38 PM   #39
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,871
Actually, I think it did cook faster but there are so many variables, who really knows for sure. It turned out really well but I think it needs more than one pass on each side of that very dense and thick piece of meat. I'm sure glad to have a strong willing man, for more reasons and one.

You're right Ross and thanks for the subject. Feel welcome to join in all our conversations at DC. We're glad you're here.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 10-28-2015, 12:38 PM   #40
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,631
Quote:
Originally Posted by Kayelle View Post
It turned out really well but I think it needs more than one pass on each side of that very dense and thick piece of meat.
It takes a little muscle power to drive those blades into the meat. But you're right, I think it needs at least 2 passes throughout, both sides, to really make a difference.

Next week I'll try this tool on a piece of flat iron steak, one of my favorite cuts.
__________________

__________________
roadfix is offline   Reply With Quote
Reply

Tags
marinade

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:03 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.