Whipped this up on Sunday. Sirloin roast in an Italian-style marinade (red wine, balasmic, garlic, etc.) on the Weber. It was definitely worth the effort. Those remote digital thermometers are the cat's meow!
Sunday, January 10, 2010
Chuck M's Tri Tip
My good friend and Futzmaster Chuck M of Homewood sent in his Tri Tip Roast pictures. Commence drooling at will....
Whipped this up on Sunday. Sirloin roast in an Italian-style marinade (red wine, balasmic, garlic, etc.) on the Weber. It was definitely worth the effort. Those remote digital thermometers are the cat's meow!
Whipped this up on Sunday. Sirloin roast in an Italian-style marinade (red wine, balasmic, garlic, etc.) on the Weber. It was definitely worth the effort. Those remote digital thermometers are the cat's meow!
Subscribe to:
Post Comments (Atom)
30 comments:
you BBQ snobs are going to throw rocks at me for saying this, but I could devour this with some good sweet bbq sauce and a couple slices of garlic toast.
I was very happy with this "experiment". This was my first grilled beef roast, next time it's coming off when it hits 135 degrees (would have liked it a little more towards medium-rare).
Suggested to my son that an injection of the marinade would be something to try next time, he commented that the difference between the exterior/interior flavor was what he liked.
Maybe next time will be a beef tenderloin, Alton Brown just had a couple of shows on that topic!
Tim W's done these a few time, really liked it. Think he did a whiskey marinade.
I have done a couple of sirloin roasts and had great luck with them. A good rub of my dry mix and a rest in the fridge overnight. A hickory smoke at 175 for 12 hours or so gets a perfect medium rare slab o' beef!!
By the way two pork butts are on right now at 200 degrees over mesquite. To be ready at 6pm. I cannot wait!!
Happy smoking to all!!!
That looks amazing! Truly nice work, well done. And Jeff, I agree about our coaching situation, but your's? I just don't like how they 'pushed' him out a year early. He had given so much to them. And talk about a great guy. I read Lou Holtz's book and he talks about BB. They are very close friends. My hat's off to him. By the way, spoiling the family tonight: lobster over apple wood with NHY strip steaks. Post and pics to follow! Anyone else watching this Packer-Cardinal game? Talk about teams with no 'D'! And the Pack's 'D' was #1 in NFC!
N.Y strip, sorry.
Terrence, I agree about BB's good heart. I'm going to be a little condescending here. No man is bigger than the program. When we are sucking for years on end (since 2001) and losing recruits to FL and Miami, yet still have great talent, and make bad decisions on the field, its time for a change. When your program has a reputation for greatness and you start sucking canal water, its painful... as you know. I get so damn pissed off at people in the media who lecture us about "how we treat BB" but they have no invested interest in Florida State University. If we never won another game, John Saunders and Lou Holtz and others wouldn't lose a single night's sleep. I would. So to those guys, I say, either hire him as YOUR alma mater's head coach or... STFU. I'm obviously juiced about this, as you can tell ;)
That's cool. You should be..... I was on the CW bandwagon at ND until this season when you have a QB with a 200 plus rating and you are RUNNING THE BALL????? Don't even get me started. I know they say "nobody is biiger than the program", but BB WAS fsu, I"m not saying it wasn't his time (I saw a couple games this year, and it was the heart of the players, not BB's coaching that impressed me) I just think they shouldve handled it a little more tactfully is all. It was kinda sad actually, and I'm not even a fsu fan
Chuck, I can vouch for the marinade injection. I find it works possible the best on beef, though a strong argument, and rightfully so, can be made for turkey.
I'm gonna be smoker shopping soon. I think my current Brinkmann has run its course, God bless him. I pulled it out from under the cover the other day and put it in the garage to thaw. Once it did, the cylinder and lid were a bit warped and that's bad news, especially the lid without a decent seal. I reduced it to a Smoky Joe and grilled some chicken yesterday, which in turn was the base of an outstanding, kicked-up chili. I'll hit the stores and Internet to see if I can get any off-season deals.
Weber Smoky Mountain, perhaps?
Woo, that's be sweet, especially the new ones that have a numeric thermometer on them. Go for it.
Amazon has the 18 1/2 model for $299 and free shipping! No sales tax!
Fun spending others' money, eh big spenders? I was thinking more along the lines of a hitch-n-trailer model with a big-arse side chamber for logs. Not chips, logs.
Now your talking Tim! I like the way you think.
And here I thought 3 "Benjamins" of your dough was a lot. If you're gonna go bigger and better, might as well go all the way!
On a serious note, I'm really looking into building a brick smokehouse in the backyard. Nothing big and outlandish ... just an enclosure big enough to house the smoker and some shelving for tools and charcoal. We'd pour a slab of concrete then, build up. It'll have a door in front and ventilated roof. That way I can be a year-rounder without ashing up the garage and nothing Mother Nature could unleash would prevent me from smoking. Thoughts?
Ok......now I'm jealous
Sounds very cool. The main concern that I would have would be making sure that there is sufficient ventilation so there is no buildup of carbon monoxide.
I'm still in blueprint mode, but it'll be plenty ventilated. Think I'll need a permit? It'll be much smaller than a standard shed.
You should check your town website and see if their building codes cover something like this.
If Aurora is anything like Homewood, you will need a permit, maybe a couple of inspections. Hopefully you won't need a zoning variance for something like this.
Concrete slab, you will need a permit, are you doing a Cinderblock structure? Brick and mortar? Or are you doing an actual framed structure?
Yeah, Tim, this kinda thing is right in Terrence's wheel house. You should bribe him with a few pops and put him to work.
Oh No. Jeff is involved.
Now there will be a frig, satellite feed, LCD monitors...
A man-cave annex!
Pops, what no beer? I run jobs, I don't do the actual work. So beer would do just fine. : ) But honestly, if you need anything, let me know.
A while back, Tim and I were actually daydreaming about having enough scratch to build the ultimate smoke cave. Fridges for the raw food and beer, cabinets for spices, etc, counter tops for prep, deeps sinks, radiant heat, a small bathroom, an exhaust fan for the smoke to escape. LCD's with satellite feed and a few comfy chairs. That's make winter a little more bearable. And for only about $150k you could pull that off!!
Again, still in the early stages, but I'm leaning toward brick and mortar. Little friendlier on the eyes than cinder blocks. I will have a nice sign above the door that says TJ's Smokehouse. (Middle initial is J.)
There used to be a little place near me called LTs (remember it, Geno?) It was a hole-in-the-wall, walk-up-only rib joint. They had a little rundown building that had the counter, cash register, pop machine and maybe a couple deep fryers and they had all their smoking equipment out back, under tarps. That's all we'd need!!!
A boy can dream ...
Oh, yes, LT's made up some pretty darn good stuff! It was a staple for a long time. The smoking equipment was all towable and he would do catering for picnics and such. Another good BBQ joint gone!!
Happy smoking to all!!!
hmm, curious, Geno. Did LT make his BBQ with gas?
Yes actually, I know 1 of his smokers was gas fired!!
Happy smoking to all!!!
Post a Comment