Another Tri-Tip post.

DerHusker · 10-03-2012, 01:01 AM

Seeing all the Tri-Tip threads made me hungry so I cooked up another one. (Same way as before)

Indirect for 20 minutes each side at 300 degree dome temp.

Direct for 5 minutes each side at 450 degree dome temp.

Let it rest for 15 minutes in foil and then slice it up.

Mucho Bueno!

Thanks for looking.

chriscw81 · 10-03-2012, 01:03 AM

I can't get enough posts of tri-tip :-)

Sent from my Galaxy Nexus using Tapatalk 2

Skidder · 10-03-2012, 01:36 AM

Oh man cooked to perfection!!

Smoking Westy · 10-03-2012, 09:04 AM

Looks real good! I've been hooked on tri-tips as of late.

Tool SmokinBBQ · 10-03-2012, 10:14 AM

I definitely need to try this. Thanks for the info and inspiration! Did you just use regular lump or did you throw in some wood as well?

I did a flank steak carne asada a while back: https://www.youtube.com/watch?v=HC6P...e_gdata_player

DerHusker · 10-03-2012, 11:06 AM

Quote:

Originally Posted by Skidder

Oh man cooked to perfection!!

Thank You! Thank You Very Muuch!

Ryan Chester · 10-03-2012, 11:10 AM

Good as it gets right there!

DerHusker · 10-03-2012, 01:12 PM

Quote:

Originally Posted by Tool SmokinBBQ

I definitely need to try this. Thanks for the info and inspiration! Did you just use regular lump or did you throw in some wood as well?

I did a flank steak carne asada a while back: https://www.youtube.com/watch?v=HC6P...e_gdata_player

Thanks. I threw a couple of chucks of pecan in for the indirect portion of the cook. (Oak would've been better but I didn't have any)

BTW: Your flank steak carne asada looks awesome.

columbia1 · 10-03-2012, 01:32 PM

You definitely have me craving Tri-tip now :)

DerHusker · 10-03-2012, 02:51 PM

Quote:

Originally Posted by columbia1

You definitely have me craving Tri-tip now :)

It's become one of my favorite cuts of meat. It makes great sandwiches too.

I like Bigbutts · 10-03-2012, 02:59 PM

WOW!!! perfect!!

Bonewagon · 10-03-2012, 03:01 PM

Very nice! Looks delicious.

DerHusker · 10-03-2012, 04:07 PM

Quote:

Originally Posted by I like Bigbutts

WOW!!! perfect!!

Aw shucks!

DerHusker · 10-03-2012, 06:12 PM

Quote:

Originally Posted by Bonewagon

Very nice! Looks delicious.

Thanks. Yes it was.

SmokinAussie · 10-04-2012, 05:11 AM

Very nice indeed!

Thanks for sharing!

Cheers!

Bill

10-03-2012, 01:01 AM	#1
DerHusker Full Fledged Farker Join Date: 04-05-12 Location: Escondido, CA Downloads: 0 Uploads: 0	Another Tri-Tip post. Seeing all the Tri-Tip threads made me hungry so I cooked up another one. (Same way as before) Indirect for 20 minutes each side at 300 degree dome temp. Direct for 5 minutes each side at 450 degree dome temp. Let it rest for 15 minutes in foil and then slice it up. Mucho Bueno! Thanks for looking.

10-03-2012, 01:03 AM	#2
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	I can't get enough posts of tri-tip :-) Sent from my Galaxy Nexus using Tapatalk 2 __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Master Forge gasser(charcoal chimney starter)

10-03-2012, 09:04 AM	#4
Smoking Westy Full Fledged Farker Join Date: 06-10-12 Location: Bloomington, IL Downloads: 0 Uploads: 0	Looks real good! I've been hooked on tri-tips as of late. __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

10-03-2012, 10:14 AM	#5
Tool SmokinBBQ Got Wood. Join Date: 09-28-12 Location: Topeka, KS Downloads: 0 Uploads: 0	I definitely need to try this. Thanks for the info and inspiration! Did you just use regular lump or did you throw in some wood as well? I did a flank steak carne asada a while back: https://www.youtube.com/watch?v=HC6P...e_gdata_player __________________ Bayou Classic Kamado \| http://www.youtube.com/user/ToolSmokinBBQ

10-03-2012, 11:10 AM	#7
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA Downloads: 0 Uploads: 0	Good as it gets right there! __________________ Ryan Chester - The Rub Company & Smoqued California BBQ

10-03-2012, 01:36 AM	#3
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	Oh man cooked to perfection!!

10-03-2012, 01:32 PM	#9
columbia1 Full Fledged Farker Join Date: 01-15-12 Location: Kalama Wa. Downloads: 0 Uploads: 0	You definitely have me craving Tri-tip now :) __________________ "Tombstone BBQ"-PNWBA-KCBS-Custom 72" reverse flow offset-WSM-Weber Elite-ECB

10-03-2012, 02:59 PM	#11
I like Bigbutts is one Smokin' Farker Join Date: 03-11-12 Location: forest, ms. Downloads: 0 Uploads: 0	WOW!!! perfect!! __________________ Jambo backyard (Big John) / Hurricane Katrina crippled Weber kettle (**** you Katrina) / LP cooktop / Friends call me the "One Eyed Porker"....What can I say...

10-03-2012, 03:01 PM	#12
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Very nice! Looks delicious. __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

10-04-2012, 05:11 AM	#15
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	Very nice indeed! Thanks for sharing! Cheers! Bill __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut