rib tips recipe

Opens of cold water or broth this is called a slurry and then whisk that right into the gravy then we're going to put the lid on the slow cooker keep in mind this is a chemical reaction and heats really important so it may take a few more minutes if you had the lid off the slow cooker for a little while there we go and it's just that easy your family is going to love every bite of this and you can thank your slow cooker for making it one of the easiest meals ever good job buddy y'all enjoy but also since I knew I forgot this also brings up a cooking show beef is crooked toe you put the top on the crock pot Bee Gees group. Don't judge meOpens of cold water or broth this is called a slurry and then whisk that right into the gravy then we're going to put the lid on the slow cooker keep in mind this is a chemical reaction and heats really important so it may take a few more minutes if you had the lid off the slow cooker for a little while there we go and it's just that easy your family is going to love every bite of this and you can thank your slow cooker for making it one of the easiest meals ever good job buddy y'all enjoy but also since I knew I forgot this also brings up a cooking show beef is crooked toe you put the top on the crock pot Bee Gees group. Don't judge meToday we're going to make you a hero by showing you how to guarantee tri-tip Perfection this is a tri-tip try because it's in a triangular shape I'll show you in a minute we're comes from on the couch or the most flavorful cuts of meats on the entire animal I'm not kidding I think if you looked up beef flavor in the dictionary there be a picture of that but I'm going to show you how to cook this so it's perfect extremely delicious but we need to trim it a bit there's a little bit of fat on here you can buy them trimmed which is more expensive or untrimmed my case it's what I bought I'll show you how to trim this so you can make a decision on what you

want here we go so using a sharp knife you want to get rid of most of the fat because you don't really need it leaving some is just quite acceptable but like these pieces here it's kind of stuff you don't really need right like that I'm trying to do this angle towards Max and it's difficult just trying to clean it up a bit look I always say this fat is flavor but there's times and you don't want the entire thing to be Saturday so get get some of these pieces off right hereIn a place where you can go readily buy a tri-tip you should ask your butcher for it don't know what it is they might just call it something else you might already know this but if I'm telling you relatively inexpensive super delicious beef all the way through but we're going to make a little thing Jesus sitting here that's horrifying half a pound of fat never overdid that show where she lost like 67 pounds and she brought a 67 pound bag of pure like fat out with run of the stage disgusting Jocelyn we're at 97 degrees that's right it will ultimately take about 45 50 minutes at 275 degrees I don't know what your oven is if it's calibrated if it's not calibrated if you dial 275 you only got two and a quarter then it's going to take longer but because you have one of these guys in all that matters is that it's ready when it's ready at the temperature that you want okay but we're going to do this little thing with this recipe came about because my youngest came for dinner the other night I cook the tri-tip and I want to put something on top and I did this little green onion garlic olive oil things so we'll do it now and you'll be like that I liked it. Hopefully you'll like it so green onion diced but that parsley but the same amount curly parsley I want this garlicky so I'm going to put like three cloves of garlic in here lovely olive oil so I think she's going to end up being maybe like a third of a cup I want it like you know drippy red pepper flake like that kosher salt and pepper the last thing just a little splash of

Worcestershire but a teaspoon and we mix can you imagine just some of this just dumped on top of that steak and now we wait for the state to finish we're about 25 degrees away it goes pretty fast you go slow in the beginning then pretty fast by the way our Channel go down below go down below look below what it look in the show notes and buy some make America cook again merch the easy way to say we support you Sam Max it is you're waiting for the steak to get ready so you got nothing else to do right now and just hang out with us that Max is here right now we have to do this week you're sorry all the joystickBucknell you take it off and he cut it look how pretty she is or he I don't really know what you would call a tri-tip and so we should I suppose cut into it and want to cut Against the Grain Oggi's that's why you have a a cutting board with a little motor for that so you can see the green runs this way we talked about it before right like that you always want to cut Against the Grain because it will shorten up those fibers and make everything much more tender and it in a tri-tip can be a little a little tough but not for us today. Okay just if there were angels that could sing right now that would be the right thing because this is what I promised to what I delivered perfect medium-rare top to bottom side to side and end-to-end if I made 1 long cut you would see was like this the entire way and look at this piece right here did this isn't there's no magical so we should have one little bite just because we can look out juicy it is oh my gosh that is beef capital b capital e capital e capital F. Taste like beef but don't forget we got our little garlic green onion parsley thing in the potatoes so let's do this the right way showing let's cut some and then played it really beautifully we got a couple pieces here so potatoes first little bit like that a couple slices of our tri-tip like that and then the perfect accompaniment is that green onion garlic

little red pepper flake is going to be fantastic OMG knife Fork I just got a piece you need the mashed potato eat the steak and you need some of that I'm glad you was me trying to be like a pornstar when I ate people are so funny it's just freaking tremendous tri-tip forget all the other stuff this really that kid that's the star of the show okay so what have we learned we've learned that through the use of a lower oven temperature and a probe thermometer you can get absolutely perfect results for any kind of eat your cooking. Want to we've learned that a little garlic olive oil parsley green onions thing the combine to make a magnificent topping and three we've learned that