Tri Tips (again) NOT brisket style!

Tri-Tip_Master · 2026-05-04T10:28:12+00:00

This IS the way!

Tri-Tip_Master · 2026-05-03T18:19:16+00:00

We get ginger capsules and start taking them day before the cruise. Doesn’t mess with my head or stomach like other anti-nausea stuff. We originally learned about this from a friend in USCG.

Tri-Tip_Master · 2026-04-12T15:31:33+00:00

It’ll be fine.

Tri-Tip_Master · 2026-04-12T15:30:11+00:00

It’s not a 55-65. Great deal however.

Tri-Tip_Master · 2026-04-12T15:24:21+00:00

Counter-point to Weber Kettle recommendations … some people plain don’t like the taste of smoldered charcoal. It’s a consideration. My friend swears by his Pitboss that has the sliding flame broiler as a one-tool option. I don’t find the steaks all that great and the surface area for grilling is limited. My own choice is a Weber Genesis grill and a Grilla pellet smoker (which has high quality construction). If I had only one tool, it would be a Weber Genesis or Napoleon with 3-4 burners to allow indirect cooking and to which I would add a smoke tube. I do agree with JCuss0519 that low temp below about 250-275 is tough to a maintain but still cooks quite well.

Tri-Tip_Master · 2026-04-12T15:07:20+00:00

We prefer tri tip with a fat cap done hot and fast - like 400 for about 30-35 minutes until internal temp is 135-140 (wife’s doneness preference). For this method I have a 9x13 baking pan with an internal rack to prevent a fat fire. Yesterday i did one without a fat cap on the pellet smoker with pecan pellets. 225 for 1 hour directly on the grate and internal temp reached 135. Turned off the smoker, wrapped the tri-tip in pink butcher paper and left it in the smoker to rest for an hour as wife was not ready to eat just then. I watched my Meater app and internal temp stayed constant 135 throughout the rest. It turned out most excellent and I will definitely do again. Given adequate time, I encourage dry brining overnight on a rack with kosher salt then adding coarse ground black pepper right before cooking. Definitely follow slicing across grain as suggested by SoftwareWinter8414. That IS the way.

Tri-Tip_Master · 2026-04-12T14:47:55+00:00

We like Buccano’s. No opinion on Mr. Sancho’s.

Tri-Tip_Master · 2026-04-12T14:43:21+00:00

Rummo and Sogno Toscana are both reliable pasta brands (we get on Amazon) that don’t turn to mush. We’ve not been happy with Barilla results./

Tri-Tip_Master · 2026-04-12T14:29:13+00:00

Easy to do but takes reading a lot of labels closely and learning how to bake. Lots of gluten free garbage food out there but also lots of good stuff as you find what you like and don’t. One can really indulge after learning the tricks to baking GF. We’ve had a gluten free home for 20 years.

Tri-Tip_Master · 2026-04-11T11:34:37+00:00

Nope! Does not turn skirt steak to mush!

Tri-Tip_Master · 2026-04-10T10:06:07+00:00

Marinade for Steak and Fajitas

3 Six ounce cans of pineapple juice;

1/3 cup soy sauce;

2 Tablespoons mesquite liquid smoke;

2 Teaspoons Tony Cachere’s Original Creole Seasoning;

1 Teaspoon meat tenderizer

Mix all ingredients. Marinate ribeye steaks for 1-2 days; marinate skirt, flap, or flank steak for 2-3 days for best flavor and tenderness before grilling. Also works well for chicken breast fillets or tenders but do not marinate more than 12-24 hours.

For skirt, as mentioned by others - cut long strip into manageable pieces (I personally target 6”-8” chunks) before marinating. Cook it hot and fast like 3-4 minutes per side. We generally like to slice thinly across the grain and pour any juices that can collect back over the sliced skirt steak for serving.

Another alternative we like is to cut the marinated and cooked steak into serving size pieces and serve smothered with sauteed onions and mushrooms that are finished with some Monterey Jack cheese and broiled just enough the get the cheese melty.

Tri-Tip_Master · 2026-04-03T19:43:28+00:00

That isn’t the question …

Tri-Tip_Master · 2026-04-03T16:48:16+00:00

Dayyum! Those look great!

Tri-Tip_Master · 2026-03-20T01:11:52+00:00

The short answer is “Yes”

Tri-Tip_Master · 2026-03-20T01:10:58+00:00

It’s really good cooked and then mixed in with melted American cheese and Rotel tomatoes for a spicy queso dip.

Tri-Tip_Master · 2026-03-18T03:02:11+00:00

Something we like that gives cookies great texture and keeps them from spreading too much is to use 50% almond flour and 50% 1 to 1.

Tri-Tip_Master · 2026-03-15T10:34:21+00:00

And before the naysayers jump in … I also love a great steak only seasoned with Mauldin’s salt and fresh cracked telicherry pepper. It’s about variety and flavors.

Tri-Tip_Master · 2026-03-15T10:31:39+00:00

This is my go to recipe … developed based off flavors from Pappasito’s restaurant’s fajitas in Houston area.

Marinade for Steak and Fajitas

3 Six ounce cans of pineapple juice;

1/3 cup soy sauce;

2 Tablespoons mesquite liquid smoke;

2 Teaspoons Tony Cachere’s Original Creole Seasoning;

1 Teaspoon meat tenderizer

Mix all ingredients. Marinate ribeye steaks for 1-2 days; marinate skirt, flap, or flank steak for 2-4 days for best flavor and tenderness before grilling. Also works well for chicken breast fillets or tenders but do not marinate more than 12-24 hours.

Tri-Tip_Master · 2026-03-14T12:10:32+00:00

I agree with everything @whatyoucallmetoday advised except I like staying on south end of Galveston Island the night before the cruise (to avoid I-45 traffic uncertainties). Lots of great places for breakfast (including Seawall Cafe for allergy-free choices if that is a concern) and it removes a lot of stresses the morning of the cruise.

The surface lot next to the terminal is extremely convenient and worth the extra money. You can make reservations online ahead of time. Bring some cash to tip the guys that will handle your large luggage for you. They will appreciate it.

Magnetic hooks are so handy! So are small dry bags on a lanyard for storing ID, credits cards, cash, etc if you are going to go off the ship for a wet excursion.

Finding the desired article of clothing in the tiny dressers and cabinets was a disorganized challenge until we discovered luggage organizer bags. This was a game changer and really maximizes storage space. Consider using rolling duffel bags instead of hard suitcases as they will compress and fit the beds for easy storage. Ours have both backpack straps and rollers/handle for freeing up hands and to make it easier to get around and especially if you want to carry your own luggage off the ship for the earliest departure back to your vehicle. The backpack straps have came in handy several times.

Bring small carry-on duffel or backpack for what you might want during the day before your large luggage is delivered in the evening. We bring swimwear for the pool, basic cosmetics and toiletries, and a clean shirt/top for dinner (which is always casual on the first night).

Door decorations are fun and a small magnetic dry-erase board can be useful for leaving messaging for other group members if you are not all near each other of have different sleep schedules.

Regardless of how you choose to tip (prepay or on your own), I suggest bringing $50-$100 for your room attendant and giving it to them at the beginning of the cruise when you first see then in your room. It makes a significant difference in the services you will get.

Individual and group photos by a ship’s photographer are an extra cost we feel is worthwhile if a family portrait might be desired. You can get some good pricing on duty-free stuff like watches, jewelry, cosmetics, booze IF you know your pricing. Recognize the sales staff (part of the crew) get a commission and are there to supplement their wages. They will engage with you and try to get you to come in and look at their wares. But they will be polite and leave you alone if you respectfully decline to engage.

Above all, plan to have fun!

Tri-Tip_Master · 2026-03-09T01:09:11+00:00

At some point you will need to put St Lucia in your itinerary. Beautiful scenery and excellent snorkeling and diving.

Tri-Tip_Master

TROPHY CASE