Reverse Sear Tri-Tip and Black-eyed Peas

Ross in Ventura · Jan 2, 2010

I thought I would try JD's Reverse Sear

Seasoned with Southern Flavor Rub and Simply Marvelous Sweet and Spicy

The setup first the CI grill, plate setter, drip pan, and raised grid. Egg
at 350* roasting until 120* internal.

50-min. 120* internal pulled raised grid, drip pan, and plate setter.

Seared the Tri-Tip for 2-min. a side at 450*

Just right

Served with Black-eyed peas and brussel sprouts, a great way to start the New Year. A Happy New Year to all of you.

Ross

Bogus Chezz Hawg · Jan 2, 2010

Looks great! Good job!

smknhotmama · Jan 2, 2010

Just beautiful..looks delicous....much luck to you in the New Year.

barbefunkoramaque · Jan 2, 2010

howd ya get cabbages that small? Great Grub.

Phubar · Jan 2, 2010

Terrific!

Midnight Smoke · Jan 2, 2010

Another great cook Ross!

JD McGee · Jan 2, 2010

Nice job Ross...deja vu...:lol::lol::lol: Better season that dfmt or Rick will be on you...:twisted:

nolaman · Jan 2, 2010

Mmmmmm, looks like reverse searing worked well for ya!

Ross in Ventura · Jan 2, 2010

JD McGee said:
Nice job Ross...deja vu...:lol::lol::lol: Better season that dfmt or Rick will be on you...:twisted:

Thanks JD, I'll do that this weekend:icon_wink

Ross

cowgirl · Jan 2, 2010

Ross, it all looks wonderful! Do you put anything special on the sprouts? Sauces or butter? I love sprouts and just wondered, yours look mighty tasty. :-D

Psyco Realm · Jan 2, 2010

Tenderloin Terra Cotta reverse sear

The set up was 3 coals with cherry wood chunks on a SS dish. The dish placed on the electric burner. This was a 2.5 lb slow cook for 2 hrs. Pulled at int. temp of 132 deg. then placed on hot coals and burned to 140 int. temp. The electric burner was just used to get the coals hot and keep the grate temp. at 220. This $40.00 cooker works great. The pork ribeye came out fantastic too.

BBQ Grail · Jan 2, 2010

Great looking grub Ross?

(What's up with the hijack?)

big brother smoke · Jan 2, 2010

Nice groceries, Ross! I got your message.

Ross in Ventura · Jan 2, 2010

cowgirl said:
Ross, it all looks wonderful! Do you put anything special on the sprouts? Sauces or butter? I love sprouts and just wondered, yours look mighty tasty. :-D

Thanks Jeanie, Jackie just put butter on them, lots of it.

Ross

BBQ Grail said:
Great looking grub Ross?

(What's up with the hijack?)

I gave JD credit at the top of the post :icon_cool
Ross

big brother smoke said:
Nice groceries, Ross! I got your message.

Thanks Stef

Ross

BBQ Grail · Jan 2, 2010

Ross in Ventura said:
I gave JD credit at the top of the post :icon_cool
Ross

I was making reference to the insertion of the terra cotta cooker into your thread.

Paulmark · Jan 2, 2010

Looks perfect Ross.

Psyco Realm · Jan 2, 2010

Sorry guys i screwed up posted wrong place.

Ross in Ventura · Jan 2, 2010

BBQ Grail said:
I was making reference to the insertion of the terra cotta cooker into your thread.

My Bad Larry:icon_frow

Ross

cowgirl · Jan 2, 2010

Thanks Jeanie, Jackie just put butter on them, lots of it.

Ross

Thank you Ross, they look very tasty!

Phesant · Jan 2, 2010

Oh that sure looks good Ross MMMMMMM.....mmmmmm

Reverse Sear Tri-Tip and Black-eyed Peas

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