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  1. #1
    Can I get a Hell Yeah sonnyboy11's Avatar




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    Default Need recipe suggestions for this big A$$ roast

    Guys I got a 4 lbs Washimi Kobe tri-tip roast sitting in the fridge courtesy of my wife's job. What should I do with it? Slow cooker pot roast maybe? Hoist some recipes my way please. No access to outdoor grilling.

  2. #2
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    Sell/give it to someone who has a smoker and let them do their magic on that piece of meat. You get some amazing tri-tip out of it, and you don't have to do a thing. The thought of turning a piece of Kobe tri-tip into pot roast just seems like a bad idea.

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  3. #3
    Win it again..for Tanner! nosoupforyou's Avatar




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    yeah, smoke that baby. pot roast is reserved for tougher pieces of meat.
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  4. #4
    Bouncing off Voynov KHenry14's Avatar




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    If it was me, I'd roast it in the oven. Slow cooking a piece of meat like that is a complete waste of something beautiful. Just rub it Santa Maria style ( 1/2 cup garlic powder, 1/4 cup salt, 1/4 cup black pepper) roast at about 350deg and keep close watch of the internal temp of the roast. Pull it when the the internal temp of the thickest part reaches 140-145 deg and rest the roast for at least 10-15 minutes. Slice and enjoy.

  5. #5
    Can I get a Hell Yeah sonnyboy11's Avatar




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    I did take the low oven temp route so thanks for that KHenry. Came out great! Awful tough to screw something this quality up tho so it's not like I had much to do other than watch the temp of the meat.

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    Bouncing off Voynov KHenry14's Avatar




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    Sonnyboy, where does your wife work where she gets that kind of a perk? sounds like the kind of place I ought to apply to...

  7. #7
    Can I get a Hell Yeah sonnyboy11's Avatar




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    Well... she'd rather I not say the name. So I guess I'll leave it to imagination. It's a boutique restaurant supply vendor in So CA.

    Today she worked a food event with different meats and cheeses. She manned the chicken and seafood booth. But for a little bring home I got some small samplings of a couple of lovely cheeses and smoked ham.

    For the cheese I had a lovely Crucolo- an artisan cheeses from the Trention region of Italy. Soft like a Fontina with a tangy finish and creamy flavor.

    Also a Podda Classico. Aged 6-10 months with sheep and cow's milk. Sharp like a Parmigiano, white, straw colored with small air pockets.

    The ham is a Speck Alto Adige IGP. Lightly smoked, raw ham from the Alto Adige province in northern Italy. Sliced thin with a rich but not overpowering flavor.

    I had some rosemary flatbread for all but felt like it wasn't needed. That ham alone can just be eaten in thin slices. All perfect with a sour beer to wash it down.

    Uhh... what was this thread about?

    Oh, and I've been asked to assure that these were VERY small samples. Almost non-existent. Yes indeed...
    Last edited by sonnyboy11; August 29th, 2011 at 11:44 PM.

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