Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi

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woodenvisions
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Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi

Postby woodenvisions » Sat Jul 06, 2019 9:52 pm

So I've been watching everyone's recent Tri Tip posts and drooling. Asked my butcher " new guy " about a Tri Tip. He said he can do it but its not asked for often up this way so to call back in a few days and ask for Hernan.. Yup, Hernan, NOT Herman.
So after playing phone tag for a few days I got hold of Hernan. Super cool guy and very laid back full of knowledge. He tells me that I'm the first guy to ask for a Tri Tip since he's been there about 6 months.
He tells me this is a huge deal in Brazil, everybody cooks this cut of meat.
So he cuts me a 2.5 lber and I decided to do it on the Smokey Joe since the Akorn is on its life support lately.
First, I decided to make some home made Mashed Potatoes with Red Taters, Sour Cream, Cream Cheese, Milk, Butter, S & P and a 4 Cheese Shredded Blend of Romano, Mozz, Asiago and Parmesan.
Cooked the quartered Taters in water, and Garlic then drained and mixed the above and mashed the bejesus out of them then in the Slow Cooker for 3 hrs.
Did a Shrimp and Scallop Scampi on the Paella Pan and then made a Home Made Cognac Cream Sauce. ( for the Tri Tip ) with Fresh Minced Garlic, Heavy Cream, S & P, Butter and
D´usse Cognac " my favorite " to cook AND Drink
Light Grapeseed Oil coating on the entire Tri Tip.
Used a Coffee Rub for the top and bottom of the Tri Tip and did an Herb Crusted Rub for the sides with minced Parsley, Sage, Rosemary and Fresh Minced Garlic.
Did a 600 degree Sear on all sides for 4 minutes each, then went indirect over a 300 degree temp till I hit 125 " actual 127 " and pulled and wrapped for a 45 minute rest.
Well, everything was going well till I burnt the Garlic Bread

Minimal casualties tonight, grabbed a glass of Red Fire Red Wine and all was well
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Last edited by woodenvisions on Sun Jul 07, 2019 7:36 am, edited 1 time in total.
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi

Postby woodenvisions » Sat Jul 06, 2019 9:58 pm

Some more...
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi

Postby woodenvisions » Sat Jul 06, 2019 10:00 pm

And some more...
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi

Postby woodenvisions » Sat Jul 06, 2019 10:02 pm

Almost done
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi

Postby woodenvisions » Sat Jul 06, 2019 10:02 pm

Last few
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi

Postby Boots » Sat Jul 06, 2019 10:43 pm

Perrrrfection. A 475 foot, hand-measured, Say Hey Willie Mays DINGER over the right-centerfield wall, narrowly passing between the light standard and the rooftop bleachers, before crashing through the windshield of a parked police cruiser on the far side of West Waveland Avenue and knocking a half drunk paper cup of black coffee off the dash into the floorboard, before plopping to a final gentle rest in an half eaten box of Duncan Donuts (plain glazed).
BE WELL, BUT NOT DONE
Hank: "Do you know how to start a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi

Postby bsooner75 » Sun Jul 07, 2019 3:42 am

I would hurt myself on that. Fantastic job WV!


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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi

Postby Rambo » Sun Jul 07, 2019 6:58 am

bsooner75 wrote:I would hurt myself on that. Fantastic job WV!


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:laughing7:

:chef:
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi

Postby woodenvisions » Sun Jul 07, 2019 7:27 am

bsooner75 wrote:I would hurt myself on that. Fantastic job WV!


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I actually did when a rogue Scallop decided it didn't wanna stay in the Paella Pan when I flipped them. Those suckers hold heat like a brick and add the hot butter and things can get bad quickly.
But hey, I " Saved " it from hitting the concrete and skin will always grow back

Thx man, just like you it was a first but I think we both deserve a Beer or Two for passing the Grain S.A.T Test
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi

Postby OldUsedParts » Sun Jul 07, 2019 7:49 am

Lawdy Lawdy "Surf'n and Turf'n Satdie" - - - everything looks centerfold as always but those Prawns and Barnacles on Steroids made me drool on myself. :cheers: :cheers: :cheers: :cheers: :cheers: :cheers: :cheers: :cheers:
"Good BBQ Comes From Experience, and Experience, Well, That Comes From Bad BBQ "
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi

Postby woodenvisions » Sun Jul 07, 2019 9:19 am

OldUsedParts wrote:Lawdy Lawdy "Surf'n and Turf'n Satdie" - - - everything looks centerfold as always but those Prawns and Barnacles on Steroids made me drool on myself. :cheers: :cheers: :cheers: :cheers: :cheers: :cheers: :cheers: :cheers:
Thx pal, twas a good dinner for once. Been limited on what we cook and store with the fridge down. The Shrimp were 16/20 and the Scallops were large Sea Scallops.
Bought 2 Tri Tips but could only fit one on the Smokey Joe but I may cook the other today because the Dorm Fridge is already crowded.
Might do a Prime Rib seasoning and a longer sear this time, We'll see
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi

Postby PinoyPitmaster » Sun Jul 07, 2019 10:41 am

woodenvisions wrote:So I've been watching everyone's recent Tri Tip posts and drooling. Asked my butcher " new guy " about a Tri Tip. He said he can do it but its not asked for often up this way so to call back in a few days and ask for Hernan.. Yup, Hernan, NOT Herman.
So after playing phone tag for a few days I got hold of Hernan. Super cool guy and very laid back full of knowledge. He tells me that I'm the first guy to ask for a Tri Tip since he's been there about 6 months.
He tells me this is a huge deal in Brazil, everybody cooks this cut of meat.
So he cuts me a 2.5 lber and I decided to do it on the Smokey Joe since the Akorn is on its life support lately.
First, I decided to make some home made Mashed Potatoes with Red Taters, Sour Cream, Cream Cheese, Milk, Butter, S & P and a 4 Cheese Shredded Blend of Romano, Mozz, Asiago and Parmesan.
Cooked the quartered Taters in water, and Garlic then drained and mixed the above and mashed the bejesus out of them then in the Slow Cooker for 3 hrs.
Did a Shrimp and Scallop Scampi on the Paella Pan and then made a Home Made Cognac Cream Sauce. ( for the Tri Tip ) with Fresh Minced Garlic, Heavy Cream, S & P, Butter and
D´usse Cognac " my favorite " to cook AND Drink
Light Grapeseed Oil coating on the entire Tri Tip.
Used a Coffee Rub for the top and bottom of the Tri Tip and did an Herb Crusted Rub for the sides with minced Parsley, Sage, Rosemary and Fresh Minced Garlic.
Did a 600 degree Sear on all sides for 4 minutes each, then went indirect over a 300 degree temp till I hit 125 " actual 127 " and pulled and wrapped for a 45 minute rest.
Well, everything was going well till I burnt the Garlic Bread

Minimal casualties tonight, grabbed a glass of Red Fire Red Wine and all was well
DSC_0039~2.jpg
DSC_0038~2.jpg
DSC_0037~2.jpg
DSC_0035~2.jpg
DSC_0034~2.jpg
DSC_0033~2.jpg
DSC_0032~2.jpg
DSC_0030~2.jpg
DSC_0029~2.jpg
DSC_0027~2.jpg

Woah! Nice pics!


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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi

Postby woodenvisions » Sun Jul 07, 2019 1:01 pm

PinoyPitmaster wrote:
woodenvisions wrote:So I've been watching everyone's recent Tri Tip posts and drooling. Asked my butcher " new guy " about a Tri Tip. He said he can do it but its not asked for often up this way so to call back in a few days and ask for Hernan.. Yup, Hernan, NOT Herman.
So after playing phone tag for a few days I got hold of Hernan. Super cool guy and very laid back full of knowledge. He tells me that I'm the first guy to ask for a Tri Tip since he's been there about 6 months.
He tells me this is a huge deal in Brazil, everybody cooks this cut of meat.
So he cuts me a 2.5 lber and I decided to do it on the Smokey Joe since the Akorn is on its life support lately.
First, I decided to make some home made Mashed Potatoes with Red Taters, Sour Cream, Cream Cheese, Milk, Butter, S & P and a 4 Cheese Shredded Blend of Romano, Mozz, Asiago and Parmesan.
Cooked the quartered Taters in water, and Garlic then drained and mixed the above and mashed the bejesus out of them then in the Slow Cooker for 3 hrs.
Did a Shrimp and Scallop Scampi on the Paella Pan and then made a Home Made Cognac Cream Sauce. ( for the Tri Tip ) with Fresh Minced Garlic, Heavy Cream, S & P, Butter and
D´usse Cognac " my favorite " to cook AND Drink
Light Grapeseed Oil coating on the entire Tri Tip.
Used a Coffee Rub for the top and bottom of the Tri Tip and did an Herb Crusted Rub for the sides with minced Parsley, Sage, Rosemary and Fresh Minced Garlic.
Did a 600 degree Sear on all sides for 4 minutes each, then went indirect over a 300 degree temp till I hit 125 " actual 127 " and pulled and wrapped for a 45 minute rest.
Well, everything was going well till I burnt the Garlic Bread

Minimal casualties tonight, grabbed a glass of Red Fire Red Wine and all was well
DSC_0039~2.jpg
DSC_0038~2.jpg
DSC_0037~2.jpg
DSC_0035~2.jpg
DSC_0034~2.jpg
DSC_0033~2.jpg
DSC_0032~2.jpg
DSC_0030~2.jpg
DSC_0029~2.jpg
DSC_0027~2.jpg

Woah! Nice pics!


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Much appreciated Pinoy
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi

Postby Sailor Kenshin » Sun Jul 07, 2019 1:56 pm

I did not dare even look until we had eaten breakfast, lunch AND dessert.

Still wanna come over! :salut: :chef: :cheers:
Moink!
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi

Postby woodenvisions » Sun Jul 07, 2019 5:11 pm

Sailor Kenshin wrote:I did not dare even look until we had eaten breakfast, lunch AND dessert.

Still wanna come over! :salut: :chef: :cheers:
U and PB are always welcome here neighbors
Not too much of a hike over the East River, the Hudson, Newark Bay and the Delaware

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