Bottom corner of the bottom sirloin. In the past it was ground into hamburger then grill masters (I guess) in Santa Maria, CA, started using them and they became very popular here in the West. Very tender and juicy. The prime cut has a layer of fat that adds flavor.

Here's a link to Santa Maria Style: http://www.seriouseats.com/2012/05/t...ria-steak.html

On this cut, I just seasoned it like a SRR. It's like a poor man's Prime Rib. ;)

Pat

PSM, thanks for that, I appreciate your time.

No problem. I wouldn't have the SVS without your recommendation and link to their refurbished sale. :lifter

Pat

Tri Tip is a traditional California Central Coast Cowboy cut. It is grilled over an open pit using oak for the fuel. Red Oak is my preferred wood, especially the bark which contains oils that produce an aromatic and flavor infusing smoke. I usually grill it for about 12-15 minutes a side then pull it off the direct heat for another 15 minutes or so. The cowboys I know coat the meat in a season salt. This will produce a bark that holds in the juices. When it is cut, the juice will pour out of it. It is not served with any kind of BBQ sauce. The traditional side dish is Pinquito Beans, pink beans slow cooked with onions, chiles and spices......

The best trick I learned when grilling them was that it's done when it wiggles like jello. Works every time. :D

Pat

Because of the heavy grain it makes a good cut for anything requiring shredded beef. I use it for my enchiladas and southwest egg rolls. Slow cooked over night to tenderize it (it's a bit tough if not cut thin against the grain) and then fork shredded works well.

"Because of the heavy grain it makes a good cut for anything requiring shredded beef." IVB

That's heresy out here, don't go to Santa Maria...

Too far to the left coast for me. No danger of me ever getting close.

Change Management Time
 

New and better, exact same principle, better equipment.

I am in the process of redesigning the kitchen. The intention is all induction hubs and sous vide. Range will have 6-8 hubs side by side, back up by four smart hubs w/tanks. I am not a fan of the circulation system from Poly-sci in Chicago, (http://polyscienceculinary.com/colle...classic-series), which is a personal preference, due to size of my kitchen and the production process limited to 60 covers max. So, when I discover this system I threw away the Viagra.

www.Oliso.com

The guy in the Demo way over cooked the salmon!!!

The smart hubs look nice. Kinda small for a commercial kitchen isn't it? 11 qt. You'd need 3 of them to do the same volume as one 32 qt Cambro with a poly sci circulator.

He also didn't sear the sides of the steak he shows, just the top and bottom (and the bottom is pretty weak).

That's damn cool! (Pun only slightly intentional. ;)) Certainly adds versatility to the kitchen.

Pat

1 VB, have you used that system?

I've used the 24qt w/ poly sci very briefly in school, it seemed to do the job pretty well, but never in the setting you are in. It was a real question for knowledge. I'd like to understand the reasons behind your choice given the price difference. Is it for the flexibility of multiple temperatures? Is the smarthub more consistently heated? Is it the flexibility of sous vide or induction in the same space?

I'm not arguing, I'm asking. I've never used the smarthubs.

What I never liked about the Poly Sci was the idea that one cambro fits all. The smart-hub, as you surmised, allows for "flexibility of multiple temperatures", and the almost instant increase in water temperatures via the induction hub.

Their Vac system is a waste of money.

So tell me a bit about your culinary background, are you a working professional chef, and what school?

Thanks.

I had/have a ton of GI Bill cash to use from both Montgomery era and Post 9/11. Since college won't make a difference at this point in my day job (I own an IT company), I used some of it to attend the Art Institute of Atlanta and took the cooking portion of the Culinary Arts degree. I already know the P&L and budget stuff and already had the basics from St Pete College (Math, English, etc.). If I were to go back and take the finance part,Arte Du Cuisine and 40 industry hours I'd get my AA. I'm currently waiting for a surgery to heal and then going to decide on whether to finish it out. I'll definitely take ADC, just not sure if I want to spend my weekends in a class learning something I do every day (finance).

For a short time I ran the restaurant at the American Legion locally. Nothing special, some short order with a dinner special each night, maybe 50 orders on a good night (counter service). Right now I am in early negotiations to buy a restaurant/bar that seats about 110 for dinner (80 inside, 32 patio) + another 40ish at the bar. I'll have to redo the kitchen if we close the deal. That's the source of the question.

ETA:
I won't be the chef at the restaurant, I'll hire someone with experience. My focus will be the business side of things.

Other than that, I'm just a better than average home cook with a lot of time spent playing with my food, especially the modernist side. I tend to go italian, southwest or classic french (when I have the time) with my food.