Great video, Matthew! So many great moments in this one. Maggie made out like a bandit with those prime beef tri-tip trimmings. She had to be in dog heaven! You nearly had a visit from the NC State police there if you didn't put a dash'o Dukes on your sammy,. I do believe it's a state law. I like that Arby's horsey sauce too. The sandwich looked absolutely delicious. And a cameo from the lovely Mrs. Hussey. Top notch! Thanks so much!
Just wanted to let you know, Hussey, that you are the reason I got a Blackstone. Lovin' it! You are also the reason I tried Cheerwine Zero for the first time. :) Thanks for your channel and all of your videos.
Dang'it boy!!! You did it!! I remembered our conversation regarding it, he'll i just catered a party for 60 people and tri tip was the main protein! Great video always matt!
One of your best videos. You had passion about your technique and the end product. You put some time into this. Coming off a 'high' with your contracted bbq gig, you had energy in this video which was evident and productive.
Hussey really like your videos and your recipes. Like how you are being yourself and enjoying it. That’s my kinda sandwich looks very delicious especially when doing the taste test. 👍🏽.
Ah man, mine is just stuffed there. I've pretty much focused around the Blackstone setup only on the walkout place. I'd like to have a nice space to house everything nicely.
I gotta try this. Oh, and I got my usual email from Blackstone and was like - hey - that's HH on there showing one of his yummy recipes (lettuce wraps)! Nice!😊
Being a Californian,(we deserve your shade) smoked tri tip is our jam. Loved what you did here. I will say after many many tri tips I don't think its better in its prime state, choice works just as good if not better. Sometimes though choice or not its a junky cut. Like I did beef ribs for the 4th, my butcher let me know the short rib plates they had were junk but the chucks were looking good so I went with chuck. Tri Tip sometimes hits temp super fast so it doesn't pick up much smoke. So I have got in the habit of cold smoking it at 125-150 ish for a few hours before putting it at 225 to get to temp.
If I sous vide them, I'll do choice. But was worried that it might have a bit of tug on the bite for a sandwich. So I didn't want to chance it. You're right though, the piece of meat dictates it!
Sweet I watch your black stone recipes and have an egg as well would love to see more smoker recipes. I also have a pit boss did pork belly burnt ends yesterday did 2 types of jerky today. Keep up the good work “good groceries”
Well, I am originally from California and so miss my tri-tip. Hard to find here in Virginia, but some of the online folks are helping out. The military brought the popularity of this cut to the east coast and it is found in most commissaries.
Thanks for following the state law. This looks like an awesome sandwich! Going to have to keep my eye out for a tri tip... Like another commenter, I will say that this video has a different (good) energy and vibe than others you have.
Nicely done! That looks fabulous. I had to laugh - no you don't want to be in CA Having grown up in Santa Maria, CA - home of the Famous Santa Maria BBQ Tri-Tip, I really appreciate this cut of meat. It used to be dirt cheap, cheaper than ground beef. It was ground up for hamburger, but you could get it whole cheaper, and trim it yourself. Not so any more, since it became popular. Carving it correctly is key along with low and slow. Good job!
Hussy I pronounce it pee- can. Not pee- con. I live here in South Carolina. The pickled onions looked awesome. And I'm going to have to try that sandwich lots of people don't know how good a tri-tip is but they are out of this world good.. Love watching you keep it up
Great video! I was a sous Chef in California for 6 years. Tri- tip is huge on the left coast. I have no arm hair from working a Santa Maria grill full of tri-tip all night, Very, very popular there. Am curious of your culinary background? No need to answer, but you have skills that I rarely see with home cooks. Cheers
Hi James! Thanks for stopping by and giving a look. I wish those tri tips could be found around here more. We love them! I bet you don't have any hair at all working one of those. That was a hot job for sure! Bet it was fun though. For my background, I have no culinary training at all. I worked in what we call a fish camp for a long time (it put me through high school and college) where I learned a lot about somethings, but everything else is just learned over the years. Thanks for the kind words. Hope you have a blessed week.
Just want to thank you. I’ve become a much better cook on the blackstone after watching your videos. I finally got one after wanting one for a couple years. Every time I get ready to make something I watch videos. Now I’m thinking I need a green egg.
Have to add that my cousin was staying with me when I got my blackstone. He claimed to be a master. He burned everything he cooked and thought it was great. He never watched UA-cam until I started pulling up blackstone videos. Now he’s an addict and loves good groceries and hungry hussey.
@@thehungryhussey he shared your channel with another cousin. I’m in Ohio and he was staying with us. Now he’s back in South Carolina and talked her into a black stone. They made your crack slaw last night.
Nice job Matthew. Looks absolutely amazing! One question? Why the Arugula? Is it popular in the south because it sure ain't up here!🤣. I was kinda expecting some kind of slaw topper.
That looks so damn delicious! I’m gonna have to try this. I love cooking thicker cuts of meatreverse sear style. My wife makes good pickled red onions. Joe from California
Looking good. Ok stupid question. I live ih memphis. In the heat of the summer I won't prep outside. The bugs are the issue. Guess nc don't have bugs lol.
Hussey as always love all your videos and shorts. But in the South it is pronounced PEA-CAN. Not pa-con. LOL. 3:45 Your food looks so good and some of the things I have cooked I saw on your vids were delicious. Thanks for all you do. Keep cooking “GOOD GROCERIES “. Clinton NC
Looks fantastic!! Maggie Cam is awesome! Love the chimichurri on a steak. I've bought several TriTips and Pork Bellies from Southern Foods over near the airport (GSO). Check them out
Oh god you had to bring out the dreaded mandolin , just severed my thumb wide open 6 days ago doing potatoes Au gratin in cast iron …. I’m an idiot lol
That's a whole lotta coal in a Kamado grill for that cook Hussey. Not trying to rag on you at all but I could've probably smoked something for 12 hours with that much coal in there. Nevertheless it looks delicious. Thanks for the video.
I didn't take it as ragging at all. Usually when I add for a cook, pretty much no matter what I just fill it to the top of the bowl. Not to the fire ring but the bowl. If I'm doing a low and slow I'll go right next to the fire ring. Since it's reusable and really doesn't burn any more afterwards, I don't really think about just adding enough for a cook.
Great video,wish tri tips were easier to find in Southmont and Lexington
I ordered these, but have found them at Publix locally. Also Restaurant Depot
Fantastic....love the smoke and tri tip...
Thanks Neil!
Love that we can get “Maggie’s view”. Love your videos!!!!👍👍👍
Welcome my friend glad to see you back👍🇺🇸 Midway
Man Hussey!!! That looks amazing!!! Always fun to hang out with you!!
Thanks Andrew!
Great video, Matthew! So many great moments in this one. Maggie made out like a bandit with those prime beef tri-tip trimmings. She had to be in dog heaven! You nearly had a visit from the NC State police there if you didn't put a dash'o Dukes on your sammy,. I do believe it's a state law. I like that Arby's horsey sauce too. The sandwich looked absolutely delicious. And a cameo from the lovely Mrs. Hussey. Top notch! Thanks so much!
Thanks Dan! It was a fun shoot for sure! A lot going on at one time! 😃
You early today Hussey. Right on time. Good groceries!
Yeah, I'm trying around a few things about posting times.
Just wanted to let you know, Hussey, that you are the reason I got a Blackstone. Lovin' it! You are also the reason I tried Cheerwine Zero for the first time. :) Thanks for your channel and all of your videos.
Glad to hear you're enjoying things! Appreciate it bud!
Hussey then are some darn good groceries right there. Dern it boy! Lol Really enjoyed this recipe and Video. Thanks for all you do
Glad you enjoyed it
Good morning from Gatlinburg TN Smoky Mountains Park Mr Hussey.. Cousin 😊🏞️🐻🌄
Morning Cuz!
Dang'it boy!!! You did it!! I remembered our conversation regarding it, he'll i just catered a party for 60 people and tri tip was the main protein! Great video always matt!
Thanks brother Eddie!
One of your best videos. You had passion about your technique and the end product. You put some time into this. Coming off a 'high' with your contracted bbq gig, you had energy in this video which was evident and productive.
Thanks my friend! I sure appreciate that. It was a lot of fun shooting it.
Tri-tip looks fantastic....gotta try it soon! Also love the Maggie-cam! :)
Thank you! So glad you enjoyed it!
Well done, Hussey. I've never tried TriTip. Looks like I will have to.
Tri tips are great!
I like the way you cooked your tri tip sandwich and I am going to cook my next tri tip just like you did even the onions.
Hope you enjoy it!
The Maggie-Cam is excellent!!!
Thanks! She's liking it a bit more now.
Hussey really like your videos and your recipes. Like how you are being yourself and enjoying it. That’s my kinda sandwich looks very delicious especially when doing the taste test. 👍🏽.
Thanks Robert!
One love Hussey from Wiltshire, England
Thank you so much!
That’s a good looking sammy! I like your egg set up better than mine for grilling!
Ah man, mine is just stuffed there. I've pretty much focused around the Blackstone setup only on the walkout place. I'd like to have a nice space to house everything nicely.
I gotta try this. Oh, and I got my usual email from Blackstone and was like - hey - that's HH on there showing one of his yummy recipes (lettuce wraps)! Nice!😊
Thanks! Yeah, I started doing work for them back in Oct.
Fantastic flavors you got going on with this sandwich👍 The chimmichurri and pickled onions look delicious😊
It was a flavor bomb for sure Bobbi!
Great job man! You are awesome!
Love your videos brother, I’m always learning something! Keep doing what you do! Can’t wait to try this!!!
Awesome! Thank you!
Looks delish Matt love your videos I’ve gained a lot of tips from you thank you!
Glad you like them!
Being a Californian,(we deserve your shade) smoked tri tip is our jam. Loved what you did here. I will say after many many tri tips I don't think its better in its prime state, choice works just as good if not better. Sometimes though choice or not its a junky cut. Like I did beef ribs for the 4th, my butcher let me know the short rib plates they had were junk but the chucks were looking good so I went with chuck.
Tri Tip sometimes hits temp super fast so it doesn't pick up much smoke. So I have got in the habit of cold smoking it at 125-150 ish for a few hours before putting it at 225 to get to temp.
If I sous vide them, I'll do choice. But was worried that it might have a bit of tug on the bite for a sandwich. So I didn't want to chance it. You're right though, the piece of meat dictates it!
Wow! Looks fantastic Matthew! Big 👍 up! Mouth watering for sure!
Thank you!
heard you on Think Media's podcast, and decided to tune in ! Great videos.
Beautiful sammich!!!!!!
It was!
Great cook there Hussey. Now, I just have to get me a slow cooker/smoker. Oh, it's coming. Thanks for the video and GRIDDLE ON DUDE
Thanks bud! You'll enjoy that smoker when you get it!
Maggie cam! Always thrilling!
For sure bud!
Love the "Maggie Cam"!!! Melaney from SoCal
Getting more of her back into videos! I've forgotten about her!
Looks good hope to try it soon
Hope you can try it out soon!
Looks delicious.
Thanks my friend!
Love ya buddy! Keep em coming! Dang that looks good!
Thanks for watching!
Sweet I watch your black stone recipes and have an egg as well would love to see more smoker recipes. I also have a pit boss did pork belly burnt ends yesterday did 2 types of jerky today. Keep up the good work “good groceries”
I'm trying to do more of that stuff brother!
Well, I am originally from California and so miss my tri-tip. Hard to find here in Virginia, but some of the online folks are helping out. The military brought the popularity of this cut to the east coast and it is found in most commissaries.
Love a good tri tip.
I need to do that.
Thanks for following the state law. This looks like an awesome sandwich! Going to have to keep my eye out for a tri tip... Like another commenter, I will say that this video has a different (good) energy and vibe than others you have.
I’m glad you enjoyed it bud and thanks for the kind words!
Nicely done! That looks fabulous.
I had to laugh - no you don't want to be in CA
Having grown up in Santa Maria, CA - home of the Famous Santa Maria BBQ Tri-Tip, I really appreciate this cut of meat. It used to be dirt cheap, cheaper than ground beef. It was ground up for hamburger, but you could get it whole cheaper, and trim it yourself. Not so any more, since it became popular.
Carving it correctly is key along with low and slow.
Good job!
Thank you! It's crazy how these cuts get "marked" up when popular.
Hussy I pronounce it pee- can. Not pee- con. I live here in South Carolina. The pickled onions looked awesome. And I'm going to have to try that sandwich lots of people don't know how good a tri-tip is but they are out of this world good.. Love watching you keep it up
Thanks bud for stopping by! Enjoy hearning how folks say pecan! 😆
Great video! I was a sous Chef in California for 6 years. Tri- tip is huge on the left coast. I have no arm hair from working a Santa Maria grill full of tri-tip all night, Very, very popular there. Am curious of your culinary background? No need to answer, but you have skills that I rarely see with home cooks.
Cheers
Hi James! Thanks for stopping by and giving a look. I wish those tri tips could be found around here more. We love them!
I bet you don't have any hair at all working one of those. That was a hot job for sure! Bet it was fun though.
For my background, I have no culinary training at all. I worked in what we call a fish camp for a long time (it put me through high school and college) where I learned a lot about somethings, but everything else is just learned over the years.
Thanks for the kind words. Hope you have a blessed week.
If you think you have problems finding a tri tip there, you should try and find one here in small town Iowa
Oh man, I bet. you do have issues.
Making that this Fri
I think you'll love it. One thing I forgot to add was I toasted the ciabatta roll on the grill too.
Just want to thank you. I’ve become a much better cook on the blackstone after watching your videos. I finally got one after wanting one for a couple years. Every time I get ready to make something I watch videos. Now I’m thinking I need a green egg.
Have to add that my cousin was staying with me when I got my blackstone. He claimed to be a master. He burned everything he cooked and thought it was great. He never watched UA-cam until I started pulling up blackstone videos. Now he’s an addict and loves good groceries and hungry hussey.
I'm super glad you're getting a lot from the channel. That's what I like! I'm sorry I've put you down the rabbit hole though. 😂
That's great man! Appreciate you sharing with him too!
@@thehungryhussey he shared your channel with another cousin. I’m in Ohio and he was staying with us. Now he’s back in South Carolina and talked her into a black stone. They made your crack slaw last night.
Nice job Matthew. Looks absolutely amazing! One question? Why the Arugula? Is it popular in the south because it sure ain't up here!🤣. I was kinda expecting some kind of slaw topper.
It holds up well and has a peppery flavor to it.
That looks so damn delicious! I’m gonna have to try this. I love cooking thicker cuts of meatreverse sear style. My wife makes good pickled red onions.
Joe from California
Thanks so much Joe!!
Tri tips are just starting to appear in Massachusetts, but they’re cut flat like steaks, unlike in California. Still,tasty, and lower cost.
Interesting! They’re good for sure!
I'd like to "try" that tip sammich.
It's so good!
Looks awesome! Although 120 degrees is a little more rare than I like…. To each their own.
It carries a good bit after taking it off actually. But you can go a little more too if desired.
Good morning Matt hope everything is doing well. I was wondering what Sriracha that you used?
Hmm, I don’t think I used any in this video. Usually I use Texas Pete Cha though
Ever made ice box pickles? So good
I haven't. Sounds interesting!
Cheers
Thank you for stopping by!
Hey, I use a small grater for my garlic! I say Pee can as well, but I've said it both ways! I'm in Black Mountain, NC! What part of NC are you?
I’m in central NC near Thomasville
HH, have you tried searing on the coals? I learned at BigGreenEgg Fest last year. Adds a flavor I did not know existed.
I haven’t done caveman yet. I hear it’s fantastic!
Looking good. I’ll be happy to come try some. You have a lovely wife there. Be safe my friend.
Come on by brother!
@@thehungryhussey don’t be surprised if you look up and see this old man. Only one problem don’t know your address.
Looking good. Ok stupid question. I live ih memphis. In the heat of the summer I won't prep outside. The bugs are the issue. Guess nc don't have bugs lol.
There’s some around but not a whole lot.
We have a pecan farm here next to Burlington NC. The boys there say there ain’t no “can” in pecan. It’s “con” according to them. LOL.
Pecan farm? That's cool. We're not far from B-town. Do ya'll sell them?
Yooooo HH. Yea tri tips are really BIG out here n Cali-but you don’t want to claim my State bro-it’s too crazy over here.
Hahah.... I hear you my friend! It is crazy!
Hey Hungr Hussey I have some things I would like to send you where can I send it
How long can the onions hang out in the pickling juice (days)
Good for at least 2 weeks. They never make it that long.
Hussey as always love all your videos and shorts. But in the South it is pronounced PEA-CAN. Not pa-con. LOL. 3:45 Your food looks so good and some of the things I have cooked I saw on your vids were delicious. Thanks for all you do. Keep cooking “GOOD GROCERIES “. Clinton NC
Lol... Love the different folks saying how they pronounce that. Thanks for stopping by!
LoL. You’d make a fine Californian my friend!
Haha... I'm sure I could brother!
Looks fantastic!! Maggie Cam is awesome! Love the chimichurri on a steak. I've bought several TriTips and Pork Bellies from Southern Foods over near the airport (GSO). Check them out
I've been meaning to get over there. I hear the place is great.
Here in South Carolina have always called it "pee can" alost freaked out the first time i heard it called pee con.
Dukes mayo is a state law.
Bobby!
Oh god you had to bring out the dreaded mandolin , just severed my thumb wide open 6 days ago doing potatoes Au gratin in cast iron …. I’m an idiot lol
Oh man! Sorry to hear that. Those things are so dangerous. I like this one because it has a nice guard, but some items don't fit into it.
👌👌😍
Thanks for watching!
It's puh-kahn. Pee-can is something grandpa had next to his bed.
😂
Everybody I talk to that says they love brisket but don’t want to spend the time making it I tell them to do a tri-tip. Good compromise for time IMO.
That's a whole lotta coal in a Kamado grill for that cook Hussey. Not trying to rag on you at all but I could've probably smoked something for 12 hours with that much coal in there. Nevertheless it looks delicious. Thanks for the video.
I didn't take it as ragging at all. Usually when I add for a cook, pretty much no matter what I just fill it to the top of the bowl. Not to the fire ring but the bowl. If I'm doing a low and slow I'll go right next to the fire ring. Since it's reusable and really doesn't burn any more afterwards, I don't really think about just adding enough for a cook.
Hussy for sure would Beat Bobby Flay
Oh lort... Don't know about that one!
Pee-can is what a truck driver uses…as quoted by Paula Deen.
Haha...
Them onions have a short skirt and a long jacket
Sorry Matt............not good groceries............GREAT GROCERIES!!!
Thanks brother!
PCONN.
This is sacreligous. Oak, fire, cook it like a steak FAST.
Red onions ?? Those look 🟣 to me not 🔴
When bought, they call them red, or at least I think they do. 😛
Pee con
I'm questioning how I say it now. lol
Looks Delicious to me, I'm going to cook one on my pellet grill for my son
Thank you! You'll love it I'm sure!