Green Curry Beef Skewers & Butternut Squash Soup

[Peter Gallagher]

Did some beef skewers last night - Scored a nice tri-tip - such a great versatile cut, the humble tri-tip is.... -

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nice marbling on this guy... A grass-fed one too - don't see that much marbling all the time with the grass ones....

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marinated for about 8 hours - mostly curry paste and oil -

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whiles those were soaking, we made up some butternut squash soup -

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and on they go - These guys don't need much time - maybe 2-3 minutes a side -cooked hot! We actually got some snow over the weekend -it's just so nice to be able to fire up the Weber without fear of fire -it's a great feeling!

...and plated - the soup turned out really nice - !

 

[Cliff Bartlett]

That is probably the most gorgeous tri tip I've ever seen, and I'm talking untouched out of the packaging!. Your meal looks fabulous Peter. Made my mouth water for sure!

 

[Rich G]

Peter, what a great meal!! I like the skewer technique with the tri-tip, a very interesting and different way to prepare that cut. I agree with you and Cliff, that's some REALLY nice marbling on that tri-tip that you found. This cook gives me a bunch of ideas, so thanks for sharing it!

Rich

 

[CaseT]

Oh yeah! I need that right now!!

 

[Brad Olson]

Great job, Peter! What are the primary flavors in the green curry?

 

[Rich Dahl]

Like said above that's a really nice TT, like the preparation also. TT is one of our favorite cuts and I'm going to try that method for sure.

 

[Ken Barth]

That looks delicious!

 

[Peter Gallagher]

Great job, Peter! What are the primary flavors in the green curry?

Thanks Brad - Green chilis, lemon grass, garlic, galangal (which is sort of like ginger, but different) lime, coriander, turmeric & cumin -pretty spicy, for sure.....

 

[Michael Richards]

Peter,
Your cooks are next level, and this one is amazing! As others have shared I have never seen tri tip prepared this way. How was the tenderness of the meat?

 

[JimK]

Incredible! You keep knocking 'em outta the park! Love the snowy Performer pic.

 

[Bruno]

Trying that soon. I get some killer prime tr-tips and that looks like a fun way to go!

 

[Peter Gallagher]

Peter,
Your cooks are next level, and this one is amazing! As others have shared I have never seen tri tip prepared this way. How was the tenderness of the meat?

it was very good - hot @ fast for this application. we use Tri-tip for lots of different stuff - tacos, stir fry, skewers, whatever - we cook it as a roast or in strips... in this case we did medallions - with so much fat, its a forgiving cut - if you do strips or medallions - it cooks fast

 

[Tony-Chicago]

Butternut squash soup..... and skewers. Hmmm
Great cook. Soup recipe. I need to improve mine.

 

[Michael Richards]

it was very good - hot @ fast for this application. we use Tri-tip for lots of different stuff - tacos, stir fry, skewers, whatever - we cook it as a roast or in strips... in this case we did medallions - with so much fat, its a forgiving cut - if you do strips or medallions - it cooks fast

So after I read this message, I thought about how different it is sometimes living in different part of the country. Tri-tip is hard to find here on the east coast. I have found one in the last year and cooked it low and slow and then reverse sear. I haven't even been able to find enough to figure out how I like to cook it traditional let alone start to play with preparing it other ways. I think it is so cool to hear how many ways you use this cut of meat, I never would have thought to using it any other way then as a whole piece.