Doing a brisket tomorrow and plan to do baked beans under it in a dutch oven. Somehow managed to save some of last weeks brisket so I decided to do burnt ends to throw in the beans. So while doing the tri-tip on the on the horizontal I threw the ends on with it.
Strayed away from my usual rub and used Oakridge's Santa Maria rub. Good rub, a tad on the hot side though. Only the middle kid shy'd away from it, but she's been on a picky streak anyways so hardly a fair judge!
09-07-2013 09:48 PM
Cooked to perfection!!
09-07-2013 11:10 PM
Looking dang tasty from here!
Big Bears BBQ
09-07-2013 11:11 PM
Looking pretty good for sure ....
09-07-2013 11:20 PM
I did a whole rump on the kamado yesterday at 225 for 4 hours till I got 140º internal temp. Cut a steak off about an inch thick and seared in cat iron pan. It was beautiful!
Used some pigs ass rub a mate Sent me from the states.
Just wondering if there is another step up?
I will post a picture soon.
09-07-2013 11:22 PM
09-08-2013 02:30 PM
That is some pretty meat!
Bob in St. Louis
09-08-2013 02:56 PM
"You're doin' it right".
Well done Sir.
09-08-2013 03:02 PM
Love it when a plan comes together!
09-08-2013 03:25 PM
y'all got me hankerin for some tri tip :icon_smile_tongue:
09-08-2013 03:27 PM
The tri tip looks awesome! The BE's look even better! Double beef goodness!