Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi
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- woodenvisions
- Chuck Wagon
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Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi
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
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
Last edited by woodenvisions on Sun Jul 07, 2019 7:36 am, edited 1 time in total.
- woodenvisions
- Chuck Wagon
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- woodenvisions
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi
And some more...
- woodenvisions
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- Boots
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi
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 jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
- bsooner75
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi
I would hurt myself on that. Fantastic job WV!
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- Rambo
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi
bsooner75 wrote:I would hurt myself on that. Fantastic job WV!
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- woodenvisions
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi
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.bsooner75 wrote:I would hurt myself on that. Fantastic job WV!
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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
- OldUsedParts
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi
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.
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- woodenvisions
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi
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.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.
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
- PinoyPitmaster
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi
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
Woah! Nice pics!
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- woodenvisions
- Chuck Wagon
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi
Much appreciated PinoyPinoyPitmaster 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
Woah! Nice pics!
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- Sailor Kenshin
- Chuck Wagon
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi
I did not dare even look until we had eaten breakfast, lunch AND dessert.
Still wanna come over!
Still wanna come over!
Moink!
- woodenvisions
- Chuck Wagon
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Re: Cognac and Herb Crusted Tri Tip, Shrimp and Scallop Scampi
U and PB are always welcome here neighborsSailor Kenshin wrote:I did not dare even look until we had eaten breakfast, lunch AND dessert.
Still wanna come over!
Not too much of a hike over the East River, the Hudson, Newark Bay and the Delaware
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