Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Tri tips are HUGE here at The Pit! If it's a Choice grade (or higher) snag it up! If it's Select, it may be on the tougher side, but still try it! Check out Meathead's tri tip steak/roast article. Not to mention many many here in The Pit. It's also popular as a sous-b-q (sous vide then seared on a grill) if that's your thing.
If it's true tri tip, $2.99 is a damn good price. For all the hype around tri tip, it's nothing more than a thick steak. I use a Weber Kettle Rotisserie, but the basic method is to dry brine it for a couple of hours, hit it with a traditional Santa Maria rub (my wife insists on Meathead's Big Bad Beef Rub and I won't argue the point), smoke it over a combo of oak and apple chips to about 120, reverse sear to 130 and rest it. Cut across the grain to ensure tenderness (Meathead's post on tri tip has a great series of pictures).
Comment