Henry Rifle Forums

Looks ready to eat! Will fire my grill up for burgers this evening...I hope.

Ever since I bought our Blackstone griddle that's how we do meat. We used to grill everything but I like
this griddle a lot better. I can get a nice char on meat because the juices don't drip away, they help
cook the meat. I like to get the burgher nice and crispy on both sides and juicy in the middle.
I know, not traditional, but all the good eating joints use griddles or flat tops to cook.

Carol fought it. Refused to use it, but then I made her a burgher on it and she was hooked.

while a sirloin is our favorite cut of beef, I've never grilled a Tri Tip .... the picture of yours is interesting ..... we prefer grilling at a low temp for a longer time period and seldom char the meat .... did you baste it or use a marinade ..

Char is a bad word for what I meant. Sorry. I "caramelize" the meat. Char probably gives the impression
of burnt. Not my goal at all.

Looks good! What time's dinner?
Jake

JEBar wrote: ↑

Sat Aug 28, 2021 10:49 am

while a sirloin is our favorite cut of beef, I've never grilled a Tri Tip .... the picture of yours is interesting ..... we prefer grilling at a low temp for a longer time period and seldom char the meat .... did you baste it or use a marinade ..

It was a pre marinated Tri tip.

The char was really the marinated seasoning burning a bit. It was delicious.

I was enjoying my BBQ beer and didn’t catch the flames when they came on.

Regardless it was caveman good!!!

Coach wrote: ↑

Sat Aug 28, 2021 1:07 pm

It was a pre marinated Tri tip.

The char was really the marinated seasoning burning a bit. It was delicious.

10-4 .... I've seen marinated roast and various other cuts of meat in stores but tried any of them .... seeing yours may well motivate me to do so ..

The aroma must have hit the jetstream Coach, I'm pretty sure I can smell that here on the east coast just by looking at that photograph. MMM- MMM.

That looks great. I used to do Tri-Tip , but it's been a while. Need to do one again soon.
Can't always find that cut though.
Would love to find that one you show in the Hatch Chili marinade. We love Hatch Chilies.

Char (okay caramelized) is good. In fact, I’ll use a sugary bbq sauce as a marinade just to get the char on!

Crispy outside with a nice warm red inside and I’m in heaven.

Your tri-tip looks perfect.

Hatchdog wrote: ↑

Sun Aug 29, 2021 9:40 am

Crispy outside with a nice warm red inside and I’m in heaven.

Your tri-tip looks perfect.

It was and so was the Tri-Tip sandwich the next day!