Tri-tip on the Egg
Did one the other day, and it rawked. Thanks to the brethren for the tips and tricks, it really helped! Simple rub-garlic powder, salt, pepper. Seared for a minute on each side at 600, then finished at about 350, pulled when internal was 135, rested for 15 minutes. The flavor was amazing.
http://i743.photobucket.com/albums/x...00830-1954.jpg |
that looks beautiful
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Looks very good
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awesomeness.
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That sure looks nice
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Nice Job!
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Looks great! :clap2: Tri-tip is turning into one of my favorite cuts of meat.
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That looks good!
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Tri-Tip Rocks! I have been falling in love with skirt steak lately.
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I'm doing one tomorrow! Looks good
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