Gravy's Cooking Thread

Furry said:

I done fucked up. Making prime rib like I do at least once a month for the past 15 years. Normally do the 5minsxweight method and then turn oven off for anything under 8 lbs. For the very first time I thought I turned the oven off and didn't.

Prime rib cooked at 500 degrees for 2 1/2 hours... The inside part was still pretty decent, apparently extra well done ribeye isn't the worst thing in the world. Gonna slow cook everything in the beef fat tomorrow, should be able to salvage it into some good stir fry meat. Easily my biggest cooking fuck-up of the year.

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You could slice it out and toss in a Cajun gravy with the Trinity and make some roast beef poboys.

Aldarion said:

Tried something new, did a tritip roast.

Most cuts of beef I could find for roast were like $80 to $100. What in the actual fuck? I'm feeding 7, I don't need $100 of meat. Nice 3.5 lb tritip for like $26.

Trimmed, scored, seasoned and seared. 15 min at 400F then about 45 at 250, rested and carved.

This may be the best roast I've ever had. So juicy its just dripping. Even the medium rare parts are as tender as you could possible want. I'll fine tune the cooking times a bit, this was on the medium rare side and I'll push it a little closer to medium since most of my audience likes medium. But holy shit I think it was the best flavor and juiciness of any roast I've ever had.

If you like beef, try this. If you've already been doing this for years and I'm late to the party, mock me.

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Tritip is really tasty. It's been a while since I've made one. Think the last time I did, I broke out my sous vide machine, dropped two in for couple hours, then seared on charcoal. Did it for our annual college buddy get together. Easily fed twelve or so of us on the cheap.

Glad it turned out so well for you. Think I might have to cook one soon.

Aldarion said:

Tried something new, did a tritip roast.

Most cuts of beef I could find for roast were like $80 to $100. What in the actual fuck? I'm feeding 7, I don't need $100 of meat. Nice 3.5 lb tritip for like $26.

Trimmed, scored, seasoned and seared. 15 min at 400F then about 45 at 250, rested and carved.

This may be the best roast I've ever had. So juicy its just dripping. Even the medium rare parts are as tender as you could possible want. I'll fine tune the cooking times a bit, this was on the medium rare side and I'll push it a little closer to medium since most of my audience likes medium. But holy shit I think it was the best flavor and juiciness of any roast I've ever had.

If you like beef, try this. If you've already been doing this for years and I'm late to the party, mock me.

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I didn't know about tri-tip until I moved to northern California. I don't know how they are able to keep this secret, but down there tri-tip is everywhere. Always available at the grocery store, every bar has a tri-tip sandwich on the menu, and people have parties where they cook a dozen of them at once on a Santa Maria Grill. You actually want to cook it medium rare. The only restaurant that has them around here is a barbecue place that smokes them like they were brisket and not only is it sub par compared to brisket, it's a terrible way to cook a tri-tip. Most people just grill them like a steak. Get a good sear and then lower the heat and pull it off when the center hits 120 degrees. Let it rest, slice against the grain and you're in flavor town.

Khane said:

It's really hard to find a lot of the different cuts of beef in grocery stores around here. Tri-tip is one of the cuts that just doesn't really exist in most grocers.

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Costco has them, or at least that's where I've got them in the past here in Texas. HEB has them on occasions, but for a long time I never saw them anywhere.

Khane said:

It's really hard to find a lot of the different cuts of beef in grocery stores around here. Tri-tip is one of the cuts that just doesn't really exist in most grocers.

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You only get one tri-tip per cow so it makes sense to send them to the area where there's the biggest demand for them and keep them on the shelves there all the time. When I first moved back to Montana I used to snag them from the bargain bin all the time because people didn't know what to do with them. The word is out enough now that they don't show up there much anymore but I know people are still wasting them by cooking them like a chuck roast.