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Old 09-29-2013, 07:40 PM   #11
somebody shut me the fark up.

peeps's Avatar
Join Date: 08-09-13
Location: Round Rock, TX

Please accept this as my official entry into the "Tri-Tip Feast" Throwdown.

First TD and first attempt at tri-tip.

Marinated for a couple hours with some EVOO, jalapeno infused balsamic vinegar, and some SPOG.

Had the mini WSM going for some time trials and a brisket flat, so I added it once I brown paper bagged the flat with the plan to smoke at ~250F and then reverse sear.

Doing it's thing while I watched the Cowboys lose...

Pulled the pot off the mini to get the coals piping hot for the reverse sear...

Pulled it off about 130F and let it rest for 15-20 minutes.

Sliced it up and made tri-tip sandwiches with sliced pepper colby jack and sun-dried tomato basil pesto with a side of corn also mixed with the above pesto and spinach dip bites.

Please use the picture above as my official throwdown entry pic!

***** North Texas Brethren Bash - Spring 2015 - In Planning Now ***** (link)

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!

Last edited by Ron_L; 09-30-2013 at 10:39 AM.. Reason: Changed entry picture per PM from peeps
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