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Tri-Tip recipes?

I have fallen in love with the tri-tip steak cut after a trip to San Diego two years ago. Our local shop has finally started to put them out. I've already had one on the grill (marinated in balsamic vinegarette, worchestershire sauce, and lime juice) and have another that I need to use sometime soon. Grilling is great when you can, but charcoal's a pain in the neck to use on weekdays when there is no time.

Anyone have any good crock-pot recipes for this? I would greatly appreciate it. I'm up for trying anything with it too!

Comments

( 18 comments — Leave a comment )
grizzlyzone
Aug. 29th, 2012 02:46 am (UTC)
You might want to get a grill pan.
coffeehouse
Aug. 29th, 2012 02:48 am (UTC)
this. Because, you know, GRILL.
coffeehouse
Aug. 29th, 2012 02:47 am (UTC)
I have no real answers
OMG. Haven't had tri-tip since my last trip to CA. Roadside BBQ pit, fresh bread and OMG.
Um, 2007?

You are making me drool to the memory.

Marinades used in my house include ziploc bag full of:
1) fat-free Italian dressing
2) teriyaki
3) any BBQ sauce from a bottle

put in meat, shake until totally coated. freeze or fridge depending on when you want to eat.
at least 24 hrs if fridge.
allow to thaw in bag if freeze.

then grill or charcoal.


No, I have no recipes other than grill or broiler. It is a meat best cooked with open flame or charcoal... any other way and you might as well have chuck.

grizzlyzone
Aug. 29th, 2012 03:53 am (UTC)
Re: I have no real answers
You may want to go to the ethnic section of your grocery and pick up a bottle of Mojo Criollo. Amazing marinade.

Also, try Naranja Agria.

I've marinated pork country ribs in either, then crocked them.

Amazing stuff.

Edited at 2012-08-29 03:55 am (UTC)
bellichka
Aug. 30th, 2012 10:34 pm (UTC)
Re: I have no real answers
+1. Goya FTW.
grizzlyzone
Aug. 31st, 2012 01:35 am (UTC)
Re: I have no real answers
Absolutely.

Try marinating, then lightly baking chicken until done. Refrigerate overnight. Then, grill the chicken on the grill to develop the proper grill marks! This way, you'll have properly cooked, instead of raw chicken on the inside, burned chicken on the outside.
grizzlyzone
Aug. 31st, 2012 01:36 am (UTC)
Re: I have no real answers
And, visit amazingribs.com.
frisket17
Aug. 29th, 2012 04:16 am (UTC)
Jillybean! (didn't know you were here too :D )

There's a massive slow cooker cook book I've here at the house. Hit me up on AIM and will go over some recipes here.

If looking for easy:

Root beer (though some use coke cola) + pork + salt/pepper + 6-8 hrs in a slow cooker makes for some amazing pulled pork. Drain, coat in bbq sauce, spoon on buns.

But anyway, I'll grab you on AIM. :)

marus_puppy
Aug. 29th, 2012 01:10 pm (UTC)
This... sounds amazing...
magpiefirefly
Aug. 29th, 2012 04:37 am (UTC)
I agree with other posters - this is really a grill cut. If you are going to toss it in the slow cooker, you won't be able to tell it from a cheaper cut, so you might as well use that.

I have cooked tri-tip by searing it in a blazing hot skillet (with marinade) and then placing it in under the broiler to finish. It takes minutes, and the marinade turns to a nice glaze. Easy as can be, and delicious.

But either way you slice it, the key is marinating, high heat, and little cooking time. Not exactly a crock thing...
malnpudl
Aug. 29th, 2012 06:55 am (UTC)
I kind of love you for this comment. My circumstances don't accommodate outdoor grilling, and I've been wondering if there was an alternative technique that would allow me to cook tri-tip indoors without taking the edge off its awesomeness. I cannot wait to try your method! (Though I use a dry rub rather than a marinade. Either's tasty goodness, though.) Thanks! :-)
of_salfarro
Aug. 29th, 2012 12:29 pm (UTC)
a propane grill and a broiler are basically the same thing when you get down to it.
camper4lyfe
Aug. 29th, 2012 02:57 pm (UTC)
Yes and no. There's no replacement for a grill, though in a pinch a broiler will work (or the middle of winter when it's too bloody cold to go outside).
marus_puppy
Aug. 29th, 2012 01:12 pm (UTC)
My folks have an electric counter-top grill they got when they were living in an apartment years ago. When we cooked with it this summer, they put some foil over the top (not sure if there's a cover or they lost it!) and it was awesomely handy! No need to futz with charcoal or propane and we could grill when it was stay-inside-heat-warning bad out. :)
spazzy444
Aug. 29th, 2012 02:26 pm (UTC)
Not crock, but I've had it done as a roast in the oven and OMG that was amazing. They punctured it several times, and stuffed the punctures with a garlic, lemon, herb mixture they threw in the blender, then cooked like you would any roast beef.

They being my sil and dad.

It was to die for.
grace_om
Aug. 29th, 2012 07:06 pm (UTC)
I posted this recipe here a while back:

Mexican tri-tip

grace_om October 03, 2011, 11:08
I've adapted this recipe from one I saw on food network some time ago. It's supposed to be the meat which you go on to use in enchiladas. I'm sure it's great for that, but I'm too lazy and just spoon it over rice or wrap up in tortillas burrito-style.

tri-tip roast
1/4 cup tequilla
3/4 cup water
1 tsp oregano
2-3 cloves garlic, chopped
salt and black pepper to taste
*something for heat

*The original recipe specifies one serrano chile, chopped. I typically substitute a small can of chopped jalapenos. I have also used a tablespoon or two of chipotle tabasco sauce. Yesterday I chopped up a bunch of homemade pickled anaheim chiles -- added about 1/2 cup of the chopped chiles.

Throw it all in the crock-pot and cook on low 8-12 hours. Shred up the meat mixed with the sauce and serve.

Tags: roast, mexican, beef, prep: 5-10 minutes
beatrizwench
Aug. 30th, 2012 12:57 pm (UTC)
As many others have said, the tri tip is best on the grill. To reduce grilling time, invest the $10 in a charcoal chimney. I tried to link to one but LJ thinks it is spam. *faint sigh*
( 18 comments — Leave a comment )

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