Wayward DP
Well-known member
oh, while we're at it, teres major is another excellent but underrated (and undercut) grilling steak.
oh, while we're at it, teres major is another excellent but underrated (and undercut) grilling steak.
hey if the longer it stays under the radar the more left for you and me. its not a cash cut like striploin or tenderloin cause each cow produces so few teres major steaks. we did whole animal butchery so were incentivized to use the 'off cuts', but most big box butchers cannot be bothered.With a sexy name like the Clod Steak, I'm shocked that it's not more popular.
It needs to hire a better publicist.
hey if the longer it stays under the radar the more left for you and me. its not a cash cut like striploin or tenderloin cause each cow produces so few teres major steaks. we did whole animal butchery so were incentivized to use the 'off cuts', but most big box butchers cannot be bothered.
hey if the longer it stays under the radar the more left for you and me. its not a cash cut like striploin or tenderloin cause each cow produces so few teres major steaks. we did whole animal butchery so were incentivized to use the 'off cuts', but most big box butchers cannot be bothered.
What are you guys smoking with?
I was looking at Kamado style grills that will let me grill and smoke like Kamado Joe, Broil King Keg, but **** me they're expensive and never seem to go on sale (probably because of the pandemic).
Now I'm considering just buying a Weber Kettle with some of the smoker accessories that are available to see if I actually enjoy it before dropping bigger $.
Researched it…..Got two 3-4 lb tri tips coming my way tomorrow. If the weather cooperates this weekend they being had.
so I’m going to treat these like a brisket. at 3-4 pounds I figure it’s gonna be a 6-7 hour smoke. Would like to flavour them up 2 different ways.
Oh oops I didn't finish my post. Didn't mean to submit it.
We'll call her later tonight or tomorrow. I used to make it every few months but stopped awhile ago and we would always call her to ask whenever we did it. I'll let you know more specifics or maybe find a recipe online that looks similar-ish that it can be based off of. On first glance every recipe I can find looks very... not authentic and now how we did it.
yeah tri tip is much loser to a grilling steak than a brisket IMOResearched it…..
going to go basic and simple… going to treat these like steak as they are meant to be ( I have seen many people do them like a brisket)
salt/pepper/garlic powder, on the smoke at 225 till 130 then sear them on the grill
It’s weird cause a lot of the people on the BBQ groups i‘m on have called it a poor mans brisketyeah tri tip is much loser to a grilling steak than a brisket IMO
Actually my wife remembers what we did and made fun of me for thinking it was way more complicated than it actually is. This is just an easy version. I will say that it's a very convenient/awesome thing to have in a pinch especially when you have an animal pain in the ass infant.
FYI in most countries they'll usually pour boiling water over the veggies but if you prefer the veggies more firm and having more crunch you can skip that part.
So basically slice your veggies, combine them, we usually put it in a giant colander and pour boiling water over it. We then pour cold water over it and drain as much as possible. Remove as much water/moisture as you can, letting it rest for 5-10 minutes after pouring the cold water on it. Put in jar or whatever vessel you use, pour the vinegar brine in it, season with Mexican oregano and a fuckton of salt to taste of course (and whatever the **** you want since you're the one eating it) stir and pop it in the fridge. If you find a recipe similar to that, go for it. There are a few out there.