Beat, Hung & Put to Fire

[Robert-R]

Tender Mercy for a deserving Tri-Tip.

Beat with a rolling pin, slathered with hot sauce & rubbed with Oakridge Santa Maria & Carne Crosta.

Hung in the 14.5.

Cooked over Stubbs & a mini split of pecan.

Pulled at 112* internal temp & put to fire.

While the meat was resting, grilled some fresh corn.

The Tri-Tip was jiggly - "Meat Jello", as they say.

Time To Eat!

 

[ChuckO]

That's my kind of Tri-Tip. Excellent cook, excellent rabbit food too

 

[Dan C. FL]

That's some awesome looking tri tip!!

 

[Dennis.B]

"Thumb up"

(they need to add moore emoji's)

 

[Barb D]

WOW!!! That's the way to cook Tri Tip and man you nailed that. Outstanding cook and you can pass a plate this way.

 

[Rich Dahl]

Perfect TT and sides. Nicely done Robert.

 

[Dustin Dorsey]

Excellent tri tip. I gotta try hanging one!

 

[Bob H.]

Superb Tri Robert!

 

[EricG]

Nailed it!

 

[Cliff Bartlett]

Looks fantastic. Love the plate. I've hung 'em but never gone medieval on them first. Something to think about. Nice job Robert!

 

[Robert-R]

Looks fantastic. Love the plate. I've hung 'em but never gone medieval on them first. Something to think about. Nice job Robert!

Thank you! 7-8 whacks per side gets a TT very tender - no need to go Lizzy Borden.

 

[Clint]

Thank you! 7-8 whacks per side gets a TT very tender - no need to go Lizzy Borden.

my TT is usually pretty tough - have to slice it fairly thin (1/4"+?) and against the grain to make it seem tender. I'll have to swing by RD to grab some TTs to practice on!

 

[Bob Whitney]

I'm always willing to use alternate methods. Gotta hang me a TT. Great cook.