A Tale of Two Tri-tips

by zydecopaws on September 23, 2012

Last night was a lesson in advanced planning. Fortunately, no diners were harmed in the learning of this lesson, nor was dinner delayed in a horrible fashion. And I didn’t hear any complaints from those who like their beef cooked medium to medium-well.

Two tri-tips of very different sizes were removed from the freezer not long before the cooking process and immersed in hot water to thaw. As you might expect, the smaller one thawed more than the larger one, although neither were fully thawed when they went on the grill. Along with some Cajun Taters (red potatoes cut in chunks, drizzled with EVOO, and sprinkled liberally with Cajun Seasoning mix).

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Both tri-tips were rubbed with Simply Marvelous Sweet Seduction, a mix new to our household pantry. Well, not really new; it’s been sitting on the shelf since last Christmas waiting to be used. Judging from the results, it will be used more in the near future and I’ll be re-ordering again come December.

The first tri-tip was done (135°F internal in the thickest part of the roast) about the same time as the taters. I then made the mistake of leaving it on the grill while I made up a quick tomato-cucumber salad. In retrospect, I should have removed it from the grill at that time and let it rest longer. By the time I finished making the salad, the temp had spiked to 145°F and those of us that prefer our beef rare to medium rare were out of luck.

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In spite of this, the meat was still very juicy and tender. Auntie is in the neighborhood and didn’t complain; nor did two hungry children and a spouse that likes her beef cooked to just below shoe-leather. As she explains to waiters: “well done, but not hockey puck”. I suppose this was still a bit undercooked for her…

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Not to worry though, the other roast wasn’t anywhere near done when dinner was served. It wasn’t even in triple digits in the center when this picture was taken.

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By the time we were done eating, this one was ready to remove and spend some time resting on the carving board. And although the intention is to slice it thin and use it for sandwiches, I can safely say it was properly cooked for all of us rare aficionados.

After all, I had to do a midnight quality test…

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