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TRi Tip, Round 2 #8367114 08/28/21 11:29 PM
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Buzzsaw Online Content OP
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stand buy she's resting now.


SPACE FOR RENT


Re: TRi Tip, Round 2 [Re: Buzzsaw] #8367122 08/28/21 11:35 PM
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I can't wait to see how yours turned out. Ours was exceptional tonight!!!

Re: TRi Tip, Round 2 [Re: Buzzsaw] #8367136 08/28/21 11:48 PM
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MUCH better this time but not perfect, still a bit well done. Love grilled , sweet onion. Sorry Kyle, my plate presentation sucks


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SPACE FOR RENT


Re: TRi Tip, Round 2 [Re: Buzzsaw] #8367189 08/29/21 12:28 AM
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Looks great. Tri-tip is what I go to the most now.
food

Re: TRi Tip, Round 2 [Re: Buzzsaw] #8367268 08/29/21 01:30 AM
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Good stuff right there!

Re: TRi Tip, Round 2 [Re: Buzzsaw] #8367285 08/29/21 01:46 AM
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Very Nice Buzz, tri-tip is one of the our favorite cuts.


lf the saying "Liar, Liar your pants on fire" were true
Mainstream news might be fun to watch
Re: TRi Tip, Round 2 [Re: Buzzsaw] #8367367 08/29/21 02:38 AM
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.

Last edited by stillhntr; 08/29/21 02:42 AM. Reason: Sp

Hunt Outside Of The Box


Re: TRi Tip, Round 2 [Re: Buzzsaw] #8367385 08/29/21 03:00 AM
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Tri-tip is great, and when you find bigger ones, I love to cut my steaks out first and then marinate 3-5 days. Since it is really just the bottom sirloin, it is very similar in flavor. Goes great for those guys who like to sear high and fast, then have it rare or medium rare at the most. If you go to medium, it's gonna be tough!! Love a nice colorful chimichurri sauce on it too.

Chimichurri Sauce
3 garlic cloves, peeled and finely minced
1 small shallot finely chopped
1 red jalapeño, seeded and finely chopped (can substitute red pepper flakes if you can't find a red pepper)
1/4 cup finely chopped fresh cilantro (going too heavy can over-power the sauce's flavor)
1 cup finely chopped fresh flat-leaf parsley
1 cup extra-virgin olive oil
1.5 Tbsp. red wine vinegar
3 Tsp. kosher salt, or to taste
1 Tsp. lemon or lime juice (use whichever taste you prefer)

*Best when allowed to rest 1-2 hours before use

Re: TRi Tip, Round 2 [Re: Buzzsaw] #8367619 08/29/21 02:55 PM
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Looks delicious ! grill

Re: TRi Tip, Round 2 [Re: Buzzsaw] #8367676 08/29/21 03:45 PM
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You did good

Re: TRi Tip, Round 2 [Re: Blank] #8368654 08/30/21 12:53 PM
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Originally Posted by Blank
Tri-tip is great, and when you find bigger ones, I love to cut my steaks out first and then marinate 3-5 days. Since it is really just the bottom sirloin, it is very similar in flavor. Goes great for those guys who like to sear high and fast, then have it rare or medium rare at the most. If you go to medium, it's gonna be tough!! Love a nice colorful chimichurri sauce on it too.

Chimichurri Sauce
3 garlic cloves, peeled and finely minced
1 small shallot finely chopped
1 red jalapeño, seeded and finely chopped (can substitute red pepper flakes if you can't find a red pepper)
1/4 cup finely chopped fresh cilantro (going too heavy can over-power the sauce's flavor)
1 cup finely chopped fresh flat-leaf parsley
1 cup extra-virgin olive oil
1.5 Tbsp. red wine vinegar
3 Tsp. kosher salt, or to taste
1 Tsp. lemon or lime juice (use whichever taste you prefer)

*Best when allowed to rest 1-2 hours before use


What are you marinating the meat in?

Re: TRi Tip, Round 2 [Re: Buzzsaw] #8368678 08/30/21 01:07 PM
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Same song second verse.

Re: TRi Tip, Round 2 [Re: Buzzsaw] #8368769 08/30/21 02:10 PM
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A whole bunch of people and cooks have devoted their lives to finding the perfect seasonings and marinades, especially for tougher cuts of meat. Tender cuts of high quality meat (ribeye, filet, loin, etc) can still benefit from it taste wise, but doesn't need it to break down the tissues. I think the big thing is very spice forward for short marinades (1/2 to 4 hrs), and lots of acid (lemon, lime, vinegar for longer soaks and tougher meats (round, flank, petite, tri). Here's what I like to use, since I have these in the kitchen all the time.

Steak Marinade
¼ cup olive oil
1 clove garlic minced (or more to taste)
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon dijon or spicy brown mustard
1 tablespoon fresh parsley (chopped fine)
2 teaspoons fresh rosemary (chopped fine)
1 teaspoon black pepper
2 sprigs fresh thyme (or ¼ teaspoon dried thyme leaves)

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