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Pugi 01-13-2013 04:42 PM

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.

caseydog 01-13-2013 04:49 PM

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:

Pugi 01-13-2013 04:51 PM

Problem with tap talk. Will update in a bit. Sorry.

caseydog 01-13-2013 04:52 PM


Originally Posted by Pugi (Post 2327393)
Problem with tap talk. Will update in a bit. Sorry.

Yeah, sure. You cooked inside again, didn't you. :rolleyes:


Ijustwantedtolookatpics 01-13-2013 04:55 PM

I have dispatched ninjas to your residence to ensure you are telling the truth you oven user

Pugi 01-13-2013 05:05 PM

Pugi 01-13-2013 05:10 PM

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.

Pugi 01-13-2013 05:15 PM

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

landarc 01-13-2013 05:22 PM

Mmm, broiled tri-tip.

That is a nice cut of meat though.

jorrflv 01-13-2013 05:31 PM

1 Attachment(s)
I supplement my outdoor cooking with a camp fire.

Attachment 74474

Pugi 01-13-2013 05:44 PM

[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.

Ron_L 01-13-2013 05:47 PM


Where's the mole?


landarc 01-13-2013 05:49 PM

He might want to have that mole checked, some can go bad. Nobody wants a bad mole running around

Pugi 01-13-2013 05:49 PM

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.

Pugi 01-13-2013 05:54 PM

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.

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