Mom is visiting so time to beat my meat

[tonyjohnson619]

Ok so I was inspired by moose... my mom is visiting from KC and wanted tri-tip... so I did tri-tip and pounded it Apl style and put it over board sauce.. now on to the pron!!



It was cooked indirect on a 18 inch kettle with a chunk of Apple

Then pulled at a or of 130 and cut into of a board sauce with garlic, parsley, thyme all out of the garden

And the money shot....

Thanks all enjoy

 

[Titch]

looks awesome mate

 

[tonyjohnson619]

Thanks titch

 

[WareZdaBeef]

dat thread title doe.........................

 

[ncmoose]

dat thread title doe.........................

make sure there are no copies of Glamour magazine around. Back pain is no joke.

 

[WareZdaBeef]

make sure there are no copies of Glamour magazine around. Back pain is no joke.

Its a mood killer, no worries.

 

[Stingerhook]

Damn that looks good!

 

[gtr]

Nicely done!

 

[stangman327]

The title is very disturbing to me...:shocked:

 

[robert-r]

The title is very disturbing to me...:shocked:

Yeah... when you beat your meat - you should be discreet. :becky:

On the other hand, looks like everything came out ok.

 

[gtr]

Well I will say the "visiting" was a good choice for a verb.

 

[Moose]

Glad to see more of you folks beating your meat! :mrgreen:

So on to the obvious question:

How was it? Did you notice a difference in beaten vs non-beaten?

 

[BillN]

Nice work on the cook :thumb: However I'm a bit disturbed by the thread title...:mmph:

 

[bbqwizard]

Great photos, and great looking food!

 

[frognot]

Great lookin' tri-tip right there!

 

[tonyjohnson619]

It was awesome!!!! It was alot more tender then normal... I still wanna try it a few more times with other cuts before I am a full convert

 

[Moose]

It was awesome!!!! It was alot more tender then normal... I still wanna try it a few more times with other cuts before I am a full convert

Good to hear. We need to get as many folks here beating their meat as much as possible! :thumb:

Did you beat with the textured side, or the flat side of the meat tenderizer?

I was telling a friend about this yesterday, and he suggested I give the meat a beating after I put the rub on it. It might get a it messy, but could really help push the rub into the meat a bit.

 

[sturev]

While I'm not against beating my meat... I usually use a Jaccard when I want to tenderize it. :twitch:

[ame]https://www.amazon.com/gp/product/B001347JK6[/ame]

 

[LMAJ]

Wrong, very wrong...
But the meat looks awesome!

 

[bbqpitsmoker]

Some thread titles you just can't un-see........