Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
If you’re having trouble finding it...tell your butcher you want the NAMP (North American Meat Processors Association) cut 185C... They still might not have clue, but it couldn’t hurt to ask.
Sometimes it’s also called the Bottom Sirloin Butt.
That’s from the CMC (Canadian Meat Council)
Tri-tip has been a regular thing around here for as long as I’ve been cooking. Pretty much EVERY grocery store has it...in varying quality of course.
Last edited by surfdog; June 16, 2021, 01:59 PM.
Reason: Added CMC info.
Tri-tip is ubiquitous here in the Central Valley. Most people overcook it till it's brown, though. I like to dry brine it overnight, put a homemade rub on it, then smoke it in the PBC to about 120F. Then to a hot grill or flattop for the final sear, taking it off around 130F. Cut it against the grain with some board sauce. The result is delicious, but I don't know anyone around here who cooks it that way.
Like surfdog said, it’s very common in So. Cal. I’ve got 4 in the freezer. And it was just on sale last week at Smart n Final and Ralph’s for 3.99 lb trimmed.
Tri tip is one of my favorite cuts. Flavorful, always tender, cooks fast, yield is big. I love wildforkfoods.com as well of the meat I get from there has been well marbled and good quality even the choice cuts. It is worth paying the unlimited free shipping for 27 bucks a year. I have to plug the absolute best Tri tip I have found is Costco’s prime two pack amazing marbling and flavor and cheapest price.
As a California native I’ve cooked countless tri-tip. Done right it’s beefy flavor and tenderness can’t be beat…if done wrong it’s nothing but shoe leather.
Medium rare (125-130°F) cooked over an oak fire with nothing but salt, pepper, and garlic on it. Front sear is traditional for the Santa Maria style, but I prefer reverse sear.
They cook quick - couple hours - and if overdone your jaw will be in pain. Slicing against the grain is mandatory. More than any other cut I’ve cooked, how you slice a tri-tip makes a huge difference. Perfectly cooked but sliced wrong…tough. Slice it just right and you don’t even need a knife to eat it!
Is it readily available here in Southern California? Let’s say this…I’m 45 years old and don’t recall a time in my life when I went to the market and DIDN’T see tri-tip.
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