ChuckO
TVWBB 1-Star Olympian
Yeah you have to dig for a good one, and yeah you could lose half in trimming, but I say the price is right and there’s no such thing as a bad Tri Tip
That looks crazy good, Chuck.Yeah you have to dig for a good one, and yeah you could lose half in trimming, but I say the price is right and there’s no such thing as a bad Tri Tip
Is there a Costco nearby? They have Tri Tip (Prime) it's not cheap, but it's worth itFor some reason, they are not easily found around here! I have seen massive packages at Gordon Food Service but,I’m not sure of the quality, any input from you guys?
That looks delicious and those taters look mighty fine too!Yeah you have to dig for a good one, and yeah you could lose half in trimming, but I say the price is right and there’s no such thing as a bad Tri Tip
There is one but, I don’t see them there very often either!Is there a Costco nearby? They have Tri Tip (Prime) it's not cheap, but it's worth it
High as the price of tallow is, I'd be buying the fattier ones. If you render the fat, the meat would be almost freeYeah you have to dig for a good one, and yeah you could lose half in trimming, but I say the price is right and there’s no such thing as a bad Tri Tip
Use just like you would lard or shortening. IIRC, McDonalds used to use it to cook their fries in. Good for bread, tortillas, adding to brisket when wrapping. Some even use it in pastries. Matter of fact, Miriam used a 50/50 mix of butter & tallow to make crusts for her Christmas pies.I'm new to using tallow. Suggestions?
I haven't done that in a while, I ended up bringing my Genny up here because the back yard is plumed for connecting directly into the Propane system. Once I get off my butt and get that done, I will most certainly render the fat. I rendered the fat once in the house, fortunately my wife hadn't unpacked her 40cal yet, LOLHigh as the price of tallow is, I'd be buying the fattier ones. If you render the fat, the meat would be almost free
That's a nice looking TT, before and after, nice cook. You only trimmed of 20%, that's good, I more often than not, trim 50% The TT would be lucky if it saw a 15 minute rest, LOL I usually start slicing within 10 minutes from pulling it off the grill. But I only slice what I think we'll eat that night. Then next day, I slice the refrigerated remaining TT, and can get really nice thin slices, that fry up nicely in the CI SkilletThat looks like a nice cook. How long did you rest it?
Here is a tri tip I did in a cast iron pan and then in the kitchen oven a couple nights ago. It was at the butcher and had really nice marbling. It was $9.99. They sometimes have it for $5.99, but I think it's because they get a whole lot at once and need to sell them. This one was 2.5 lbs before trimming, 2 lbs after trimming. The normal grocery stores very, very rarely have tri tip - like never. I'm in Maryland.
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There was a tallow thread where someone suggested a crock pot outdoors.I haven't done that in a while, I ended up bringing my Genny up here because the back yard is plumed for connecting directly into the Propane system. Once I get off my butt and get that done, I will most certainly render the fat. I rendered the fat once in the house, fortunately my wife hadn't unpacked her 40cal yet, LOL