Man, I have not seen those in years!
What are you cooking - June
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Man, I have not seen those in years!
I was waiting on the right sauce
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- Official Post
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Lamb forequarter. About 2.2Kg. A bit of emu lamb rub and on the WSM at 250F. Wrapped in butchers paper (thanks Schuey ) when it stalled (which seemed to be around 66C/150F) then taken off at 75C/166F for a nice 40-minute rest. 5:30hrs all up. Would have liked to take it above 92C so I could pull it, but it was nice and juicy and a hit with the crowd who have already ordered more.
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Tri-Tip!
Bentley Meredith its not a traditional cut for us here, so while I’ve seen it I’ve never cooked it. Seems like a lean cut, and needs careful cooking? What makes tri tip great? Some people rave about it.
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It does not have a lot of intra-muscular fat, it is what I would call a course meat. It can be cooked just about any way you choose. I grew up in Fresno, so it was always rubbed with Pappy's Santa Maria seasoning and grilled on high heat to medium rare, cut cross grain and served on a plate with pilaf or thin on a sandwich. It is a very flavorful cut, many find it to tough, but I feel the same way about Sirloin, not real tender, but what great flavor.
Funny you would bring this up, I cooked 2 very small ones on Sunday, and I sliced the leftover. Made a Cheese Steak with it last night, it was spectacular!
Bentley Meredith its not a traditional cut for us here, so while I’ve seen it I’ve never cooked it. Seems like a lean cut, and needs careful cooking? What makes tri tip great? Some people rave about it.
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That is some good eatin right there!
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