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-   -   See I do cook outside, tri tip pics (http://www.bbq-brethren.com/forum/showthread.php?t=151419)

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

Quote:

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:

CD

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

http://img.tapatalk.com/d/13/01/14/za6a9ete.jpg

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.

http://img.tapatalk.com/d/13/01/14/suhu4eju.jpg

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.
http://img.tapatalk.com/d/13/01/14/gyhu2yqe.jpg

Ron_L 01-13-2013 05:47 PM

Tease!

Where's the mole?

:becky:

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

http://24.media.tumblr.com/tumblr_mc...imwpo1_500.jpg

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.


http://img.tapatalk.com/d/13/01/14/utepape7.jpg

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.

http://img.tapatalk.com/d/13/01/14/e8u3usar.jpg


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