Comments on: Tri-Tip & Kohlrabi

By: Richard Nikoley

Richard Nikoley — Tue, 24 Nov 2009 18:30:25 +0000

Diana:

Here you go.

http://en.wikipedia.org/wiki/Tri-tip

By: Diana

Diana — Tue, 24 Nov 2009 17:15:46 +0000

Hey Richard,
Very timely post as I was going to ask you about Tr- Tip. I live in New England, and I have never seen tri tip around here, nor does anyone seem to know what it is. So my question, is it a “local” cut? Do you know any other names for it, or what part of the cow it comes from? It does look mighty tasty!
I made your meatballs in blue cheese sauce (gravy/ reduction) on Sunday night. It was AWESOME! Keep the food porn coming! (pun intended

By: Richard Nikoley

Richard Nikoley — Mon, 23 Nov 2009 18:59:38 +0000

Of course it depends on your oven’s accuracy, the temp you use (I used 225 in this case, but sometimes go with 200 or 250), and elevation (atmospheric pressure). Also: cut of meat, size, thickness.

That’s why I like to use one of the temp probes with the wire to outside the oven. Then, zero guesswork. However I was up at our cabin and all I had was an instant read. I had it in for about an hour and it was already done and I’m glad I caught it in time.

By: StephenB, Chicagoland

StephenB, Chicagoland — Mon, 23 Nov 2009 18:51:37 +0000

I need to try this cut of meat sometime. What’s a ballpark number for cooking time? I’ll need to remember to put it on early enough.

By: Dane Miller

Dane Miller — Mon, 23 Nov 2009 16:02:28 +0000

Tri-tip….the best cut of meat, I swear!!

By: Richard Nikoley

Richard Nikoley — Sun, 22 Nov 2009 20:14:04 +0000

“foodgasms”

Ha!

By: Nige

Nige — Sun, 22 Nov 2009 19:59:28 +0000

I added your Blog to my Blog list as your food porn gives me foodgasms. ;-D
You also don’t BS people.
That is all.

By: Grok

Grok — Sun, 22 Nov 2009 18:51:03 +0000

Very nice!

Damn! I was going to have Kohlrabi on my mash page too, but forgot. I’ll have to go add an update and give you some link love for the reminder.