Eagle Point is quite a ways away from us and we usually don’t get up there often, but we are members of the “Rogue Walker’s Club” which meets every other Saturday and walks in different areas in the Rogue Valley. Last Saturday we walked in Old Eagle Point. The couple we walked with, Philip and Nancy, have lived here for 20+ years and insisted that when we finished our walk we should check out “The Butcher Shop.”
WOW, is all I can say. First we walk up and even before we went inside we encountered Brian standing at a grill cooking tri-tip, skirt steak, chicken, and shrimp. He offered us samples of everything. Right then we knew we had to get some tri-tip, which they marinate themselves. However, everything was delicious. We went inside and looked around. The place was immaculate. A huge selection of meats and seafood, plus exotic meats like camel, kangaroo, and wild boar.
Check out their website here.
The guys behind the counter were super-friendly and introduced themselves to us, which of course I forgot their names immediately. We asked for their smallest marinated tri-tip which was still 2.5 pounds. Came home and made salad (see previous post) and grilled some of the tri-tip. (I cut off about a pound and put the rest in a vacuum sealed freezer bag.)
When I do tri-tip, I warm up the grill on high. When I put the meat on, I immediately turn the burners down to low. I go out and turn the meat over every few minutes. After about 10 minutes, I start checking the temperature. I am looking for 135 degrees interior temperature. Once it gets there, I pull the meat off the heat and let it rest on a cutting board for another 5 minutes. During this time the internal temperature will increase to 140 degrees due to carry-over, which is a perfect medium rare. We serve it thinly sliced.