Re: Ok West Coast homos...
Posted:
Mon Jun 16, 2014 4:52 pm
by one2many
DeadEye_Dan wrote:ImageUploadedByTapatalk1402954854.553480.jpg
Calling done, ends are pretty tight, middle seems about right. We'll find out in 15 minutes
looks good to me Dan. and at that price, you are not out much.i bet it was corn finished so it will be way better then that calli beef
Re: Ok West Coast homos...
Posted:
Mon Jun 16, 2014 4:53 pm
by DeadEye_Dan
ImageUploadedByTapatalk1402955589.507965.jpg
Boom
Re: Ok West Coast homos...
Posted:
Mon Jun 16, 2014 5:13 pm
by DeadEye_Dan
GadwallGetter530 wrote:Like it?
7/10.
Good cut, easy to grill. The middle is way better than the ends (over done). This also had some marinade on it, will definitely go with my own blend next go-round.
Re: Ok West Coast homos...
Posted:
Mon Jun 16, 2014 5:21 pm
by GadwallGetter530
Nice. I like mine more on the rare side. But not a bad go for your first time.
Re: Ok West Coast homos...
Posted:
Mon Jun 16, 2014 5:29 pm
by 3legged_lab
DeadEye_Dan wrote:ImageUploadedByTapatalk1402955589.507965.jpg
Boom
Nice! Very little juice in the juice catcher too.
Re: Ok West Coast homos...
Posted:
Mon Jun 16, 2014 5:32 pm
by DeadEye_Dan
GadwallGetter530 wrote:Nice. I like mine more on the rare side. But not a bad go for your first time.
Me too. Probably go a couple minutes less per side next time as well
Re: Ok West Coast homos...
Posted:
Mon Jun 16, 2014 5:56 pm
by jarbo03
DeadEye_Dan wrote:GadwallGetter530 wrote:Nice. I like mine more on the rare side. But not a bad go for your first time.
Me too. Probably go a couple minutes less per side next time as well
135, the thermometer doesn't lie. Looks good.
Re: Ok West Coast homos...
Posted:
Mon Jun 16, 2014 5:59 pm
by jarbo03
Next time use a steak rub lightly, then let it sit to almost room temp, rub with kosher salt and grill.
Re: Ok West Coast homos...
Posted:
Mon Jun 16, 2014 6:13 pm
by DeadEye_Dan
jarbo03 wrote:Next time use a steak rub lightly, then let it sit to almost room temp, rub with kosher salt and grill.
Yep, that's what I normally do with a steak, but this had a wet marinade...was kinda blah
Re: Ok West Coast homos...
Posted:
Mon Jun 16, 2014 6:14 pm
by DeadEye_Dan
assateague wrote:Rub your meat, Dan.
GadwallGetter530 wrote:Nice and slow.
You want me to add a little marinade to the rub?
Re: Ok West Coast homos...
Posted:
Mon Jun 16, 2014 6:14 pm
by GadwallGetter530
DeadEye_Dan wrote:assateague wrote:Rub your meat, Dan.
GadwallGetter530 wrote:Nice and slow.
You want me to add a little marinade to the rub?
Just a touch.... remember nice slow... rub your meat.
Re: Ok West Coast homos...
Posted:
Mon Jun 16, 2014 6:20 pm
by one2many
it never finishes when i go slow
Re: Ok West Coast homos...
Posted:
Mon Jun 16, 2014 7:10 pm
by 3legged_lab
And the west coasters are the homos.
Re: Ok West Coast homos...
Posted:
Mon Jun 16, 2014 7:13 pm
by rebelp74
Re: Ok West Coast homos...
Posted:
Tue Jun 17, 2014 7:18 pm
by Redbeard
ImageUploadedByTapatalk1403050700.977512.jpg
Re: Ok West Coast homos...
Posted:
Sat Jun 21, 2014 8:15 pm
by QH's Paw
Tri tip, tip steak and tip roast are all the same piece of meat, just different sizes of the cut. Basically, the tri tip is exactly what it sounds like, a triple thick cut tip steak or, if you rather, half of a tip roast.
The tip is at the top of the back legs in the front of the leg. Opposite side from the round It's about the easiest cut there is when you're butchering an animal.
If I can remember, maybe I'll try to video the next deer, elk or antelope we butcher.
Re: Ok West Coast homos...
Posted:
Sat Jun 21, 2014 8:32 pm
by one2many
QH's Paw wrote:Tri tip, tip steak and tip roast are all the same piece of meat, just different sizes of the cut. Basically, the tri tip is exactly what it sounds like, a triple thick cut tip steak or, if you rather, half of a tip roast.
The tip is at the top of the back legs in the front of the leg. Opposite side from the round It's about the easiest cut there is when you're butchering an animal.
If I can remember, maybe I'll try to video the next deer, elk or antelope we butcher.
yep.comes out of the bottom sirloin,just in front of the round. some brilliant marketing, made it big out west. its just cut for stew meat or hamburger at my place most times. once in a while i will keep it and grill the fucker.
Re: Ok West Coast homos...
Posted:
Sat Jun 21, 2014 11:05 pm
by QH's Paw
one2many wrote:QH's Paw wrote:Tri tip, tip steak and tip roast are all the same piece of meat, just different sizes of the cut. Basically, the tri tip is exactly what it sounds like, a triple thick cut tip steak or, if you rather, half of a tip roast.
The tip is at the top of the back legs in the front of the leg. Opposite side from the round It's about the easiest cut there is when you're butchering an animal.
If I can remember, maybe I'll try to video the next deer, elk or antelope we butcher.
yep.comes out of the bottom sirloin,just in front of the round. some brilliant marketing, made it big out west. its just cut for stew meat or hamburger at my place most times. once in a while i will keep it and grill the fucker.
The biggest problem with it is the lack of fat. At least the top sirloin is laced with fat. That's what keeps the meat moist and gives it the flavor on the flame.
Re: Ok West Coast homos...
Posted:
Sat Jun 21, 2014 11:35 pm
by one2many
QH's Paw wrote:one2many wrote:QH's Paw wrote:Tri tip, tip steak and tip roast are all the same piece of meat, just different sizes of the cut. Basically, the tri tip is exactly what it sounds like, a triple thick cut tip steak or, if you rather, half of a tip roast.
The tip is at the top of the back legs in the front of the leg. Opposite side from the round It's about the easiest cut there is when you're butchering an animal.
If I can remember, maybe I'll try to video the next deer, elk or antelope we butcher.
yep.comes out of the bottom sirloin,just in front of the round. some brilliant marketing, made it big out west. its just cut for stew meat or hamburger at my place most times. once in a while i will keep it and grill the fucker.
The biggest problem with it is the lack of fat. At least the top sirloin is laced with fat. That's what keeps the meat moist and gives it the flavor on the flame.
fat is flavor.
i laugh my ass off every time WTN10 on TOS post up trying to be proud about ordering a fucking fillet at a steak house.trying to be a cool cat