The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-04-2012, 05:52 AM   #16
smokinb
Knows what a fatty is.
 
smokinb's Avatar
 
Join Date: 07-10-11
Location: Charlotte, NC
Downloads: 0
Uploads: 0
Default

Awseome post. Thanks for sharing. I would have thought all that time on the grill would have made it more well done, but that finished product looks perfect.
__________________
Black Grill Dome
smokinb is offline   Reply With Quote


Thanks from:--->
Unread 10-04-2012, 06:06 AM   #17
frognot
Babbling Farker

 
frognot's Avatar
 
Join Date: 03-22-04
Location: Allen, Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smoking Westy View Post
Looks real good! I've been hooked on tri-tips as of late.
Ditto mod. Been finding a lot more tri-tips here and they are becoming a favorite.
__________________
Large Big Green Egg
Weber One Touch Gold
Super Fast, Super Accurate Orange Thermapen

Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers


"If you really care about this place, you'll show some respect for it."
deguerre


Thanks to N8man & NorthwestBBQ for the custom avatars!

(\__/)
(='.'=)
(")_(") "Hang in there Dan Chambers!"
frognot is online now   Reply With Quote


Thanks from:--->
Unread 10-04-2012, 10:19 AM   #18
DerHusker
is One Chatty Farker
 
DerHusker's Avatar
 
Join Date: 04-05-12
Location: Escondido, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by smokinb View Post
Awseome post. Thanks for sharing. I would have thought all that time on the grill would have made it more well done, but that finished product looks perfect.
This is the 3rd Tri-Tip Iíve done this way so I know exactly how to get it to turn out same way each time. To clarify the details of the cook and my setup:

1. The meat was prepared first with a little fresh ground sea salt, then fresh ground pepper, then some whiskey steak seasoning and finally some rosemary flakes. I wrapped in stretch wrap and let this rest in the fridge overnight.
2. I had the lump mounded in the front of the kamado and you can see that the meat was in the back for indirect cooking.
3. I did it 20 minutes (40 total) per side. (I probably didnít need to flip it)
4. The internal temperature is the important part and 40 minutes (give or take a few) on my setup gives me an IT of 115. Your setup may yield a different time so just monitor the IT and youíre good. You could also smoke it longer at a lower temp or shorter at a higher temp so long as you achieve 115 IT.

Hope this helps.
DerHusker is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:09 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts