Tri~Tippin'

[Jim Lampe]

trimmed a rather large portion of fat off a tri tip I bought last month from a butcher shop in Appleton Wisconsin

then oiled it with EVOO and seasoned with a tri tip rub...
cubed a few red potatoes, seasoned them with some stuff I don't remember & tossed it all on the grill

direct for some colour, then indirect until perfect

a skillet of patty pan squash also joined the fun...

...with samples of peppers...

 

[Jim Lampe]

afterwards, the tip was then sliced thin...

...and served on Kaiser rolls with cheeses and horseradish....

and sliced to eet naturally

Thank you all for your time

 

[Ed M.]

I tell ya Jim, you nailed this tri tip cook! The taters, patty pans and peppers look fantastic as well. Great job!! Wish I had a plateful to chow down right now.

 

[Bill Schultz]

That is a perfect sandwich Jim, well done my friend

 

[Paul Kastner]

did not see the sandwich coming when I was scrolling down. nice surprise.

 

[John Solak]

Very nice TT Sandwich and sides!!! Your knife skills look perfect too!!

 

[Mike Coffman]

Awesome looking tri-tip and sides Jim!

 

[Gregory R]

Perfectly cooked TT, Jim and a great looking plate.

 

[Pete in PG]

That is excellent Jim! Another great cook! Molto Bene!

 

[Mike Cosgrove]

I would like sandwich please, extra horseradish.

 

[Matt Gard]

Love the tri tip Jim. Perfect looking meal.

 

[Tony R]

I like that tri tip sandwich Jim.

 

[Bill W San Diego]

Jim, your TT looks perfectly cooked. The fat that you trimmed off is called a "Fat-Cap" and provides a lot of flavor to the roast. Next time you do a TT try leaving the Fat-Cap on and depending on how your cooking the roast, direct or indirect, will determine whether you cook fat side up or down ( fat-cap up= indirect, fat-cap down= direct). Jim if you decide to try this method please let us know how you like it. Good luck and good smoking.

 

[Chris Lynch]

Love a good tri tip!

 

[David]

Add some horsy sauce to that and I'm a happy happy camper. Cooked to perfection, bang on as the Brits say. Save that fat and add it some other meat and grind it for hamburger...........................d

 

[Derek_Marsh]

Always enjoy looking at your cooks Jim. Great as usual.

 

[Jim Lampe]

Thanks for the kind comments folks

Jim, your TT looks perfectly cooked. The fat that you trimmed off is called a "Fat-Cap" and provides a lot of flavor to the roast. Next time you do a TT try leaving the Fat-Cap on and depending on how your cooking the roast, direct or indirect, will determine whether you cook fat side up or down ( fat-cap up= indirect, fat-cap down= direct). Jim if you decide to try this method please let us know how you like it. Good luck and good smoking.

Bill, this cap was MAJOR... all the tri's I've had before were trimmed neat, the reason I did trim. I have three more from the same place with the cap, i'll try leaving it on next time and see if I like it. Thanks for the "tip"

 

[Morgan C.]

That Tri tip sandwich looks perfect right now...boy I could go for some of that...nice Jim!!

 

[JSchlegelmilch]

I gotta find some tri tip round here! Awesome cook!

 

[Frank H]

Thank you all for your time

this is my new screensaver.