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See I do cook outside, tri tip pics
Some seem to think I'm a inside only guy. Well this is to prove I am not. Braving the cold weather outside to get some tri tip. I am cooking this a little hot, 350* because of time constraints. Was rubbed with kosher salt, black pepper, garlic powder, onion powder and white pepper.
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Where is the proof? I don't see any pr0n. Don't go telling us it was a technical glitch. Show us the money (shots).
CD :becky: |
Problem with tap talk. Will update in a bit. Sorry.
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Quote:
CD |
I have dispatched ninjas to your residence to ensure you are telling the truth you oven user
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It smelled great pre cook, my youngest walked by and said he cannot wait. The small slice is to tell me where to cut first, then slice against the grain.
http://img.tapatalk.com/d/13/01/14/suhu4eju.jpg |
By the way, that temp on pic looks to be our high for the day. Woke up to -3* this morning. THAT is why I cook inside a lot during the cold months. Plus mole rocks:D
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Mmm, broiled tri-tip.
That is a nice cut of meat though. |
1 Attachment(s)
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[QUOTE=landarc;2327446]Mmm, broiled tri-tip.
I don't think so!! I say while shaking a finger. Getting it fired up with a mix of left over briquetts and lump. http://img.tapatalk.com/d/13/01/14/gyhu2yqe.jpg |
Tease!
Where's the mole? :becky: |
He might want to have that mole checked, some can go bad. Nobody wants a bad mole running around
http://24.media.tumblr.com/tumblr_mc...imwpo1_500.jpg |
Told ya so!!! It's on indirect at about 350*, I would rather go low and slow but I have a gathering tonight to attend and I had to watch the seahawks.
http://img.tapatalk.com/d/13/01/14/utepape7.jpg |
Here is todays secret, I used white pepper because it has a sweetness to it. Then smoke with mesquite. This is a hard to beat combination on beef.
http://img.tapatalk.com/d/13/01/14/e8u3usar.jpg |
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