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tortoise said:
More detail needed. What level of doneness were you aiming for, and what level did you achieve?
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Well, the night before I used covered it in dry rub of chipotle, cumin and oregano.

I preheated my grill to 300 and cooked the meat towards the back of the grill, not on direct heat.

It cooked for about 45 minutes, to about a medium doneness. I let the juices settle and started slicing, but it was damn near too tough to slice. It was like eating rubber.

Thank goodness the corn on the cob and taters in foil were good.
 
tortoise said:
About how thick of a tri-tip are we talking?
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It was about 2-3" in the thickest part. I usually use them for beef stroganoff, but wanted to do something different. I think I'll stick to stroganoff. It usually turns out excellent.
 
Delicacy said:
It was about 2-3" in the thickest part. I usually use them for beef stroganoff, but wanted to do something different. I think I'll stick to stroganoff. It usually turns out excellent.
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Okee doke. If you do want to try grilling it again, I have just a few pointers. You may already be doing some/all of these.

  • Your temp seems about right, but you might want to sear it over very high heat first. This is easy enough with a gas grill. With a charcoal grill, you're going to want a hot and a cool zone.
  • When resting, tent with foil and, if you can, place it on a cooling rack over a plate or pan.
  • Be sure to slice it across the grain, and thinly. You almost surely did this, but...

Tri-tip can be a finicky cut to grill. With a thinner cut, like a flank steak, you want a simple sear, as hot as possible. With a larger, thicker roast, like a brisket, you want to go as slow and cool as possible. Hours and hours. Tri-tip is kind of in-between, especially if you are aiming for anything above medium-rare.
 
Salmon

What are your favourite things to do with fresh salmon steaks? I always fry in olive oil until the skin is crispy, then sprinkle with sea salt and heaps of freshly squeezed lemon. That's still my favourite way to eat it, but I'm ready to get creative!

I'm also thinking about trying a cold salmon salad but haven't worked out what I want in it, yet ;)
 
Tinkersquash said:
What are your favourite things to do with fresh salmon steaks? I always fry in olive oil until the skin is crispy, then sprinkle with sea salt and heaps of freshly squeezed lemon. That's still my favourite way to eat it, but I'm ready to get creative!

I'm also thinking about trying a cold salmon salad but haven't worked out what I want in it, yet ;)
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Basically, the same plan but on the charcoal grill. Put a handful of soaked hickory or mesquite chips on the coals...gives you a hint of smoke. But be careful not to overdo, too much wet smoke can add a rather bitter, sooty film.
 
Vikingstone said:
Basically, the same plan but on the charcoal grill. Put a handful of soaked hickory or mesquite chips on the coals...gives you a hint of smoke. But be careful not to overdo, too much wet smoke can add a rather bitter, sooty film.
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I don't have a grill, but that does sound yummy. ;)

I haven't tried soya with salmon yet. I'm wondering if a ginger/honey/soy glaze would work nicely. I'll try anything as long as the salmon stays tender. Seriously, it's hard to imagine how one could ruin salmon apart from overcooking it!
 
Vikingstone said:
Basically, the same plan but on the charcoal grill. Put a handful of soaked hickory or mesquite chips on the coals...gives you a hint of smoke. But be careful not to overdo, too much wet smoke can add a rather bitter, sooty film.
Click to expand...

Hey, you!

Okay, tonight I'm making ancho-and-coffee rubbed beef with wild mushroom sauce.

Hiya, Tinks. :kiss:
 
Tinkersquash said:
I don't have a grill, but that does sound yummy. ;)

I haven't tried soya with salmon yet. I'm wondering if a ginger/honey/soy glaze would work nicely. I'll try anything as long as the salmon stays tender. Seriously, it's hard to imagine how one could ruin salmon apart from overcooking it!
Click to expand...

Yes, when it's nice and fresh salmons flavor is so subtle that it's easy to enhance.
 
I have a recipe!

Ancho-and-coffee rubbed filet mignon with ancho-mushroom sauce:

Spice rub:
2 tbsp ancho chile powder
2 tbsp instant espresso powder
2 tbsp dark brown sugar (I subbed molasses)
1 tbsp ground coriander
1 1/2 tsp oregano (try fresh)
1 1/2 tap black pepper
1/4 tsp cayenne pepper

Mushroom sauce:
3 dried ancho or pasilla chiles
6 cups low-salt chicken broth
3 tbsp olive oil
1 1/2 cups chopped red onion
4 garlic cloves, chopped
1 1/2 pounds assorted fresh mushrooms
2 cups dry red wine
cayenne pepper to taste

Steaks:
4 1-to 2-inch-thick filet mignon steaks (about 12 ounces per steak)
2 tbsp olive oil
6 tbsp chopped fresh cilantro (optional)

For spice rub: Mix all ingredients in small bowl.

For mushroom sauce: Place chiles in medium bowl. Pour enough boiling water over to cover. Let soak until chiles soften, turning occasionally; about 30 minutes. Transfer chiles to plate (reserve 1/2 cup soaking liquid). Stem chiles, open, and remove seeds (mind you, you could use fresh chiles with about the same results). Place chiles in food processor; add reserved liquid. Blend until smooth.

Boil broth in large saucepan over medium-high heat. Add onion; saute until beginning to soften, about 4 minutes. Add garlic, stir for a minute. Add mushrooms. Saute until browned and tender and almost all juices have evaporated (about ten minutes). Add wine and boil until almost all wine has evaporated, stirring often. Mix in chile puree and 1 1/2 cups reduced broth. Simmer for a minute to blend flavors. Season with cayenne, salt, pepper.

For steaks: Preheat oven to 375 F. Sprinkle both sides with spice rub. Heat large overproof skillet over medium-high heat. Add 2 tbsp olive oil. Add steaks and sear until brown and crusty, 1 to 2 minutes per side. Transfer skillet to oven. Roast steaks until cooked to desired doneness (about 8 minutes for medium rare).

Rewarm sauce. Mix in 4 tbsp cilantro. Thin sauce if desired with remaining reduced broth by tablespoons.

Transfer steaks to plates and spoon sauce over them. Garnish with cilantro.
 
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