• Revisiting One of My Favorite Cuts of Beef: Pre-Holiday Oak Smoked Tri-Tip Feast

[Moose]

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Boggles the mind. Rarely find a whole tri-tip in the case. And if you ask for a whole one they are as puzzled as a pig staring at a clock and direct you to the cut up package. Same way with their flanken short ribs. :der:


Good job Moose. what type of oak do you use?

We have a lot of white oak here in TN, more or less same aroma/flavor profile as the white oak I used to get in CA.

 

[Robert]

We have a lot of white oak here in TN, more or less same aroma/flavor profile as the white oak I used to get in CA.

Have you ever split freshly cut white oak and smelled the whiskey aroma that the wood releases?

 

[cowgirl]

Looks delicious, Richard!

 

[Smoked&Baked]

Looks great! Is that Oakridge Carne Crostano no longer being made? I've never tried it but it seems to be unavailable everywhere?

 

[cowgirl]

Looks great! Is that Oakridge Carne Crostano no longer being made? I've never tried it but it seems to be unavailable everywhere?

Oakridge closed their doors a little over a year ago.

 

[Smoked&Baked]

Oakridge closed their doors a little over a year ago.

Thanks, BTW - been enjoying poking through your blog this evening, great stuff.

 

[ModelMaker]

Goood!!
Ed

 

[Al Czervik]

Absolutely fantastic… the Mongolian judge gives 5 stars! :nod: