Pretzel crusted tri tips

[bowhnter]

My wife came up with a thought of using pretzels as a base for a rub for Tri Tips. It sounded odd to me, but tried it anyways.

Last night, due to the guests, we only went with basic ingredients. We like more heat and would add cayenne or Hoochie Mama, red pepper flakes, etc. when it's just us.





Of course, when I went to fire up the grill, it starts raining.



The first 2 times, I went indirect first, but I am trying to get a crispier crust, so tried searing some at the beginning







Time to rest



I love this stuff



No sliced or plated pics from last night, but that's not the point anyway...

This pic is from the last time, and either way after resting the crust will be soggy. Is it even possible to get a crispier crust, and if so, how?

[ChileFarmer]

Mike I know nothing about Tri-Tip. We don't have it here.
But yours sure looks mighty good crisp or not. And the photos are great. CF

[OSD]

They look real tasty. I don't think bread crumbs or pretzels would lend it's self to a crisp crust it that situation. Seems they would soak up any juice near them and lead to a soft crust. Maybe a mustard slather and a heavier application of rub might work.

[JamesB]

Pretzel crust huh? Never would have thought of that... I don't know how you would keep a crispy crust on that juicy piece of meat, but it must be possible... I mean some folks screw up a good tenderloin by covering it with a pate and/or a mushroom duxelle (sp), then wrapping it in puff pastry and calling it beef wellington.

Having said all that, your pics do look might good!

[bowhnter]

I did the mustard slather this time, and still lost some of the pretzels. Maybe more mustard...

[SteerCrazy]

I think Jim hit it on the nose. The crumbs are going to soak up the moisture from the meat. It does look good though

[bowhnter]

I mean some folks screw up a good tenderloin by covering it with a pate and/or a mushroom duxelle (sp), then wrapping it in puff pastry and calling it beef wellington.

yeah, my wife has done that a time or two.

However, pork tenderloins, flattened, breaded and fried are great. I have not seen one on a menu since I moved here 10+ years ago.
Must be a northern thing.

[Papa Tom]

My wife came up with a thought of using pretzels as a base for a rub for Tri Tips. It sounded odd to me, but tried it anyways.

Last night, due to the guests, we only went with basic ingredients. We like more heat and would add cayenne or Hoochie Mama, red pepper flakes, etc. when it's just us.



The first 2 times, I went indirect first, but I am trying to get a crispier crust, so tried searing some at the beginning


No sliced or plated pics from last night, but that's not the point anyway...

This pic is from the last time, and either way after resting the crust will be soggy. Is it even possible to get a crispier crust, and if so, how?

Get out the turkey fryer..........

[DJ]

I'm with CF all the way on this!!!
Looks Great to me!
dj

Mike I know nothing about Tri-Tip. We don't have it here.
But yours sure looks mighty good crisp or not. And the photos are great. CF

[DATsBBQ]

Maybe I missed the boat here, but why would you want tri-tip to taste like chicken fried steak? No offense intended, but some things are what they are. I'll go hide now.

[bowhnter]

It's nothing close to a chicken fried steak. ...it's just the edges.

bad idea...tastes good though.


Edit: I edited just incase I sounded irritable in print (I just came back from Winstar Casino )

[JamesB]

bad idea...tastes good though.

Well, if someone didn't give it a go, then we'd never know...

[bowhnter]

bad idea...tastes good though.

Well, if someone didn't give it a go, then we'd never know...

Actually I will keep cooking it this way, cuz my wife likes it , It just won't be crusty.

[OSD]

Mike, if you want it crusty. I think I have a way to achieve that goal.
You know that new weed-burner you just got. A couple quick blasts just before serving should do the trick.


Just kidding, Mike.

[bowhnter]

Mike, if you want it crusty. I think I have a way to achieve that goal.
You know that new weed-burner you just got. A couple quick blasts just before serving should do the trick.


Just kidding, Mike.

I need to use if for something else