You're all propabaly all tired of my tri tip posts..
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Tonights tag team event was killer. The REC TEC 680 smoked our tri tip to an IT of 110 & then it was off for a rest. The Baron King I won from Walton’s took perfect care of the searing portion of the dinner along with the grilling of Vidalia onion, sweet small peppers, & asparagus.
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Tonights tag team event was killer. The REC TEC 680 smoked our tri tip to an IT of 110 & then it was off for a rest. The Baron King I won from Walton’s took perfect care of the searing portion of the dinner along with the grilling of Vidalia onion, sweet small peppers, & asparagus.
macsinsac Looks delicious! I don’t think there is such a thing as too much tri-tip…
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macsinsac You do eat a lot of tri-tip but no, we are not tired of them! Have I already told you that Iove using the Cyclops Greek Marinade on tri-tips? It’s one of the few cuts that I don’t use the Walton’s Ultimate Seasoning which is the same as the Ultimate Steak and Roast Rub just with more Walton’s!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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macsinsac You do eat a lot of tri-tip but no, we are not tired of them! Have I already told you that Iove using the Cyclops Greek Marinade on tri-tips? It’s one of the few cuts that I don’t use the Walton’s Ultimate Seasoning which is the same as the Ultimate Steak and Roast Rub just with more Walton’s!
Jonathon yes you’ve mentioned marinade. I usually apply 2 different layers of rub, base of salt & pepper with celery seed in it, & heavy with my tri tip rub which is very close to Ultimate Steak & Roast Rub’s flavor profile. The reason tri tip comes up so often is the sales at least once a month on cryo pack untrimmed with 5 tri tips per bag. $2.29lb this time around.
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macsinsac You do eat a lot of tri-tip but no, we are not tired of them! Have I already told you that Iove using the Cyclops Greek Marinade on tri-tips? It’s one of the few cuts that I don’t use the Walton’s Ultimate Seasoning which is the same as the Ultimate Steak and Roast Rub just with more Walton’s!
Jonathon I forgot to mention instead of marinade I apply my rub layers & plastic wrap it the morning before the cook. They’re good to go bringing to your preferred IT smoking @225 without reverse searing if searing isn’t necessary. Otherwise I like to take it to 110, rest then sear to preferred IT.
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macsinsac Veggies look good as well, I just did a Ribeye, Asparagus and Broccoli all with the Walton’s Ultimate Steak Seasoning and it made me remember that I love grilled/broiled veggies as long as they properly seasoned!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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macsinsac Veggies look good as well, I just did a Ribeye, Asparagus and Broccoli all with the Walton’s Ultimate Steak Seasoning and it made me remember that I love grilled/broiled veggies as long as they properly seasoned!
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Joe Hell You’re going to be cooking so many new types meat and different cuts that you can probably have something different almost every night for the next few months, I am very jealous!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell You’re going to be cooking so many new types meat and different cuts that you can probably have something different almost every night for the next few months, I am very jealous!
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