[R2Egg2Q]

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!