17.38 pounds of tri tip in my fridge :)

[Clint]

I was near a restaurant depot today so I decided I'd better stop in.

I had to restrain myself from touching all the meats & cheeses. I got a 5# box of shrimp & crab ravioli, a gallon of Franks extra hot wing sauce, a pound of medjool dates, & a box of mangos - ---- I think that's only my third stop there.

 

[Jim Lampe]

I was near a restaurant depot today so I decided I'd better stop in.

I had to restrain myself from touching all the meats & cheeses. I got a 5# box of shrimp & crab ravioli, a gallon of Franks extra hot wing sauce, a pound of medjool dates, & a box of mangos - ---- I think that's only my third stop there.

ok.... so where does the 17.4 pounds of tri tip figure into this??? or is that the tri tip in that large vac sealed bag that looks like brisket???

 

[Clint]

ok.... so where does the 17.4 pounds of tri tip figure into this???

$4.59/lb

The tri-tip is in the pic. I know I need a better photo host.....

>>>edit: Sorry Jim, yes there are 8 tri-tips in that cryovac package. I must have mis-read your post, I didn't think you could see the pic.

 

[timothy]

I know the feeling Clint. You can drop a lot of cash at those warehouse stores, but you buy in bulk, and that's the rub...

Tim

 

[Clint]

I know the feeling Clint. You can drop a lot of cash at those warehouse stores, but you buy in bulk, and that's the rub...

Tim

I think I'll give one to my neighbor that we swap BBQ & he lets me use his wood shop, another to a worker, and I guess that'll leave me with ~4 (been a while - they're ~3# each, right????)

I'll do one traditionally, and one I think I might make into Chili Colorado thanks to a recipe posted by Rich G:

http://www.hippressurecooking.com/johns-pressure-cooker-beef-chili-colorado-reader-recipe/

I see you already made it!!!!

>>>>edit: 8 tri-tips were in the package

 

[Len Dennis]

Looks like a banquet-in-waiting. Found this recipe Franks Marinated Flank Steak that you might find a use for. Calls for flank but tri-tip should work well.

Geez, a gallon? I like the stuff but it would take me over a year to go through that. But then, the wife doesn't care for ANYTHING spicy so I'm the poor soul who has to eat all the good stuff .

 

[Todd Phillips]

With all that poundage of tri tips...need to dry age a few of those bad boys

 

[Clint]

Looks like a banquet-in-waiting. Found this recipe Franks Marinated Flank Steak that you might find a use for. Calls for flank but tri-tip should work well.

Geez, a gallon? I like the stuff but it would take me over a year to go through that. But then, the wife doesn't care for ANYTHING spicy so I'm the poor soul who has to eat all the good stuff .

You know I'm going to try that - thanks! I'll probably portion the wing sauce, 2 cups to a 1qt ziplock bag & freeze kind of like I do my soups. Not sure how else to do it.

With all that poundage of tri tips...need to dry age a few of those bad boys

I'd be down

Just like a steak??? Here's one I did 12/10/2014: http://tvwbb.com/showthread.php?56532-Dry-Aged-Ribeye-4-days

 

[Jim Lampe]

no Clint, your photo looks GREAT! Crystal Clear!
I just thought the package of meat was a brisket.... then realized it's probably a bunch of tri's all wrapped into one .....
That's a deal, 8 tri's under 5 bucks.... nice!