| SkullandBonesSkateboards.com Forum Index » SKARFING MATERIAL » Best Tri-tip Sandwich |
|
Page 1 of 1 |
|
| Author |
Message |
| LanceM |
 Posted: Fri Sep 24, 2004 12:52 pm |
 |
|
Joined: 12 Aug 2004
Posts: 1372
Location: SLO, CA
|
| Firestone Grill in San Luis Obispo, CA. Everyone I have ever met agrees on this. Although the tri-tip by itself is rivaled by fellow SLO, Old Country Deli, but they use MSG. |
_________________
It's such a fine line between stupid and clever. |
|
| Back to top |
  
|
|
|
| lush702 |
| Posted: Wed Oct 06, 2004 9:00 am |
|
|
|
Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
|
anyone know how to cook this?
I grilled some last night; didn't have time to marinate very long (oil & lime) and used a spicy rub on it...it was just ,eh.
suggestions.
bought a shitload of it @ COSTCO for $11. |
_________________
Aunt Bea swallowed. |
|
| Back to top |
|
| LanceM |
| Posted: Wed Oct 06, 2004 5:29 pm |
|
|
|
Joined: 12 Aug 2004
Posts: 1372
Location: SLO, CA
|
Use Pappy's seasoning or Suzie Q. I think Pappy's might be available at Costco. I don't know if it's available in Nash. No oil or lime please. If you don't have access to either of the above spices, granulated onion will work just fine. Trim the fat off and BBQ it whole, do not overcook. Turn it about every 5 or 10 minutes. If you take it off a little early, it will continue to cook in the middle. Even if the outside gets a little scorched it's still good. I only have a propane grill, but oak is the best wood. When you slice it, cut it against the grain, like you're cutting cross sections about a quarter inch for each slice.
It originated here on the central coast and it is a really good cut of meat. I don't know if you guys in the rest of the country have ever even heard of it. Costco sells Choice and some of the best i've ever cooked. Good Luck.
Check out this website www.santamaria.com/section_visitor/barbecue.html - the sirloin they speak of is tri-tip. |
Last edited by LanceM on Thu Oct 07, 2004 11:22 am; edited 2 times in total
_________________
It's such a fine line between stupid and clever. |
|
| Back to top |
|
|
|
| LanceM |
| Posted: Wed Oct 06, 2004 5:32 pm |
|
|
|
Joined: 12 Aug 2004
Posts: 1372
Location: SLO, CA
|
| Sorry for the double post. I thought I was just editing. |
Last edited by LanceM on Thu Oct 07, 2004 11:22 am; edited 1 time in total
_________________
It's such a fine line between stupid and clever. |
|
| Back to top |
|
| lush702 |
| Posted: Thu Oct 07, 2004 8:47 am |
|
|
|
Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
|
| thanks - what about slicing it before cooking, then lightly seasoning, quick cook on hot grill, a la Carne Asada? |
_________________
Aunt Bea swallowed. |
|
| Back to top |
|
| LanceM |
| Posted: Thu Oct 07, 2004 11:21 am |
|
|
|
Joined: 12 Aug 2004
Posts: 1372
Location: SLO, CA
|
| That could work for Carne Asada style and the quick-fix. But cooking it whole lets it retain all of its juices, and its really good medium-rare. Actually, you can cook it whole first, then chop it into little pieces for burritos, tacos and such. Only slice what you're going to eat. If there are going to be leftovers, keep it whole and slice it as you need it, that way it won't dry out. Its also good cold on sandwiches. |
_________________
It's such a fine line between stupid and clever. |
|
| Back to top |
|
|
|
| lush702 |
| Posted: Thu Oct 07, 2004 4:01 pm |
|
|
|
Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
|
| thanks L - |
_________________
Aunt Bea swallowed. |
|
| Back to top |
|
| dushoni |
| Posted: Fri Jan 21, 2005 2:48 pm |
|
|
|
Joined: 28 Jul 2004
Posts: 2224
Location: The Foot Of DavO's Bed
|
I like a half cup soy sauce / half cup Wishbone Italian Dressing marinade for my tri tip.
I like to char it on the outside and leave it bloody on the inside but my girlfriends family and myself like it rare....I wouldn't even know how to do well done. |
|
|
| Back to top |
|
|
