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Unread 10-06-2013, 01:44 PM   #1
R2Egg2Q
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Default Tri-tips and a Butterflied Butt

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:




My plate:


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!
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-John

XL BGE, 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

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