I picked up a Creekstone Farms natural black angus tri-tip to compare to a normal select grade tri-tip.
Seasoned them both with some Rub Co Santa Maria rub and put them on the Hasty-Bake with some pinquito beans and some red oak for smoke:
Gave them a little sear to finish & sliced them up after a rest:
The tri-tip cook was entered into the Tri-Tip Feast Throwdown finishing up today over at: http://www.bbq-brethren.com/forum/sh...d.php?t=171752
Earlier in the morning I cooked a butt on the Large BGE that I'd deboned & butterflied and seasoned with some Oakridge Secret Weapon. Thanks again to KC Mike for the rub! Secret Weapon was tasty & I'm looking forward to other cooks with it.
First time I've cooked a butterflied butt and it was interesting (fast cook, more bark, and I got some decent chunks & pulled). Here's the pulled pork with a little Big Butz Cranberry sauce mixed in:
It was a good day for cooking. Thanks for looking!
, Large BGE
, Small BGE
, Mini BGE
, Superior Smokers SS-Two, Hasty Bake Gourmet, Imperial Kamado, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, WGA, Summit S-620 NG; Stoker, Rocket Red
Backlit Thermapen, custom BGE & Weber handles
by brethren martyleach
CLICK HERE to join us in a BBQ Brethren Throwdown!