Originally Posted by tortaboy
Can't say I've ever made meat or chicken slimy.
I'm not looking to totally take away the flavor of the meat. Considering you get surface flavor from a Tri Tip in every bite (Unlike a thicker cut), for me, this combination worked well.
I was nervous yesterday thinking that I farked up six Tri Tips, but didn't need to be.
Chicken will get that way with a long marinade in an acid. I couldn't tell you if beef, pork will get that way cause I've never really used an acid based marinade on those cuts unless it was a quick marinade or something used as a mop/baste.
UDS, PBC-Courtesy of Poobah, WSM, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment......"You're a good cooker, Dad!"--My Son :)
Miss You, Marty and Bull! RIP