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What's cookin?

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No one in Mn

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Re: What's cookin?
« Reply #1080 on: October 23, 2022, 08:17:00 AM »
Quote from: Custard on October 22, 2022, 10:17:14 PM
I love tri tip. Haven’t made one in a while. They seem to be a little hit or miss to me compared to a ribeye or something, I always make them the same way, but sometimes they can be a little tougher or stringier than others.

It’s always been fun to me to do this as close to Santa Maria style as possible. The vaqueros out there used to season it with coarse salt, fresh ground black pepper, and garlic, then cook it over red oak fire and serve with pinquito beans and fresh salsa. I used to have local access to California red oak but now I use post oak or whatever seasoned oak I can get my hands on.

I cook it on an old half barrel Oklahoma Joe open top grill. I use about half charcoal half wood and let it burn down enough so that it doesn’t have a bunch of open flame. Then I put most of the coals at one end of the grill and a little at the other end. I cook it over the high heat end until it has the crust I’m looking for, then transfer it down to the low heat end and tent some foil over it to hold the heat, then take it off when it hits about 130*.

This is the recipe I use for the salsa. It’s life changing.

https://www.epicurious.com/recipes/member/views/santa-maria-style-salsa-5dfbc8e7e02edd0008557ca4

I've read suggestions to let a tri tip rest for 45 minutes or more. This one did, and I do think it makes for more flavor and less chew than a tri tip that rests for 10 minutes or so.
You never know about the cow, but this was the best tri tip this summer.
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Custard

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Re: What's cookin?
« Reply #1081 on: October 23, 2022, 10:47:38 AM »
Interesting will have to try that.
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ILLove1997

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Re: What's cookin?
« Reply #1082 on: October 23, 2022, 12:16:48 PM »
I really like chimichurri with my tri tip, use this recipe its a good one

https://cafedelites.com/authentic-chimichurri-uruguay-argentina/
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illiniray

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Re: What's cookin?
« Reply #1083 on: October 29, 2022, 09:27:21 PM »
We split this 16 oz porterhouse for dinner; with rice (not pictured), grilled mushrooms and onions, and roasted brussels sprouts.





« Last Edit: October 29, 2022, 10:48:53 PM by illiniray »
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Re: What's cookin?
« Reply #1084 on: October 30, 2022, 07:47:57 AM »
Quote from: illiniray on October 29, 2022, 09:27:21 PM
We split this 16 oz porterhouse for dinner; with rice (not pictured), grilled mushrooms and onions, and roasted brussels sprouts.






That looks good. And that's the kind of porterhouse I look for, with the nice filet portion.
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Custard

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Re: What's cookin?
« Reply #1085 on: October 30, 2022, 12:28:13 PM »
Craving a good chargrilled steak tonight, can’t decide if I want a big ribeye or porterhouse, or something like an 8 oz filet.
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Jobu

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Re: What's cookin?
« Reply #1086 on: October 30, 2022, 12:31:20 PM »
Quote from: Custard on October 30, 2022, 12:28:13 PM
Craving a good chargrilled steak tonight, can’t decide if I want a big ribeye or porterhouse, or something like an 8 oz filet.

Had a big ribeye last night. No regrets so far. Hopefully the gout stays away, lol
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illiniray

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Re: What's cookin?
« Reply #1087 on: November 05, 2022, 10:36:45 PM »
I somehow got home with a 20 oz. flank steak. I don't recall ever cooking the cut. It is supposedly tough but well flavored and popular in east Asian cooking.

So I marinated it for a few hours in the fridge. Then removed it and seasoned with a spice blend. Grilled it in a very hot skillet, about 4 minutes or so on each side, then reduced heat and covered a couple more minutes. It came out medium as it was not very thick. That was fine with my wife. Sliced against the grain to serve.  It was similar to picahna in flavor and texture.

The marinade consisted of olive oil, fresh lime juice, balsamic vinegar, real maple syrup, kikkoman soy sauce, lea & perrin's worcestershire,  louisiana hot sauce, and assorted spices.
« Last Edit: November 05, 2022, 10:49:30 PM by illiniray »
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Custard

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Re: What's cookin?
« Reply #1088 on: November 05, 2022, 10:44:07 PM »
I love flank steak and skirt steak, interesting brew you threw together there.
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Custard

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Re: What's cookin?
« Reply #1089 on: November 07, 2022, 08:55:03 PM »
Prime CAB ribeye. SPG about an hour before going over the charcoal chimney half full of Kingsford comp briquettes. Not sure why I ever get strips this was absolutely amazing.



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ILLove1997

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Re: What's cookin?
« Reply #1090 on: November 07, 2022, 09:39:55 PM »
Nice!
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Custard

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Re: What's cookin?
« Reply #1091 on: November 07, 2022, 11:17:42 PM »
The kids made homemade pizza and barely ate any then snarfed half my steak. They begged me to get more next time. My oldest will eat steaks and chops but isn’t crazy about them.  Youngest is. Middle kid doesn’t ever like steak and she had three pieces. This was an exceptional cut, I wish beef was inherently more consistent. I know how to pick a good steak but still whiff sometimes. I picked out an amazing looking strip from a local butcher last week and it was awful. Yeah it would be nice to only be able to buy A5 or prime from some place like SRF but it’s just not practical.
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Re: What's cookin?
« Reply #1092 on: November 09, 2022, 11:26:21 AM »
I don't think so.
But I'm sure it's a bargain at only $13.99.  :D


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Re: What's cookin?
« Reply #1093 on: November 09, 2022, 11:50:12 AM »
Quote from: Mn on November 09, 2022, 11:26:21 AM
I don't think so.
But I'm sure it's a bargain at only $13.99.  :D



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Re: What's cookin?
« Reply #1094 on: November 11, 2022, 07:22:29 PM »
Sirloin with blue cheese garlic butter served with green beans and roasted fingerling potatoes. So awesome.


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