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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

Boom

Good job.

Like it?

nailed it

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.

Nice. I like mine more on the rare side. But not a bad go for your first time.

DeadEye_Dan wrote:

ImageUploadedByTapatalk1402955589.507965.jpg

Boom

Nice! Very little juice in the juice catcher too.

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

That's perfect

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.

Next time use a steak rub lightly, then let it sit to almost room temp, rub with kosher salt and grill.

Rub your meat, Dan.

Nice and slow.

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

Yep, enjoy it a while.

assateague wrote:Rub your meat, Dan.

GadwallGetter530 wrote:Nice and slow.

You want me to add a little marinade to the rub?

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.

it never finishes when i go slow

GadwallGetter530 wrote:

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.

And the west coasters are the homos.

one2many wrote:it never finishes when i go slow

Beat that shit like it owes you money!

Hahaha

Redbeard wrote:

ImageUploadedByTapatalk1403050700.977512.jpg

That's great!

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.

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.

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.

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