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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.


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Old 10-11-2012, 10:27 PM   #1
martyleach
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Default Tri-tip over oak on my Hasty Bake

It was raining today and I was only going to cook one Tri-Tip so decided to try cooking Santa Maria style with my Hasty Bake over Oak (red, coastal, live, whatever). A little harder to figure out the temp but it came out really good. Sorry, only one pic...
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Old 10-11-2012, 10:34 PM   #2
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Lookin' good as usual Marty. Yeah, the rain was a bit of a surprise.

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Old 10-11-2012, 11:06 PM   #3
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Lookin good Marty.
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Old 10-11-2012, 11:19 PM   #4
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After talking today about this cook...you had me drooling! Nice cook buddy.
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Old 10-11-2012, 11:28 PM   #5
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Marty the tease. That so so needed a sliced money shot. Looks good nice work
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Old 10-11-2012, 11:55 PM   #6
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What? That is it? No sliced, no plate shot...Still, it does look good.
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Old 10-12-2012, 07:27 AM   #7
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Looks good! Would love to try tri-tip some day...if I could ever find it.
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Old 10-12-2012, 10:34 AM   #8
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Ok talk to us brother : ) I'm getting ready to do my first one for my 4-year olds party this Saturday. I'm cooking over Almond wood.

So how high over the fire did you raise the grates? Also any idea how hot the fire was? And did you wait until there were nice hot coals or did you have some full logs still burning in there?

How long did it take to cook? The usually or was it a little slower/faster?

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Old 10-12-2012, 12:19 PM   #9
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Looks great Marty! I didn't know it rained in California.
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Old 10-12-2012, 02:43 PM   #10
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Mike
I sent you a PM with all the details.

Quote:
Originally Posted by mikeyd View Post
Ok talk to us brother : ) I'm getting ready to do my first one for my 4-year olds party this Saturday. I'm cooking over Almond wood.

So how high over the fire did you raise the grates? Also any idea how hot the fire was? And did you wait until there were nice hot coals or did you have some full logs still burning in there?

How long did it take to cook? The usually or was it a little slower/faster?

Thanks!

Mike
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Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
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Old 10-12-2012, 02:45 PM   #11
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Sorry about that. I knew I would take grief but I flat forgot....

Quote:
Originally Posted by landarc View Post
What? That is it? No sliced, no plate shot...Still, it does look good.
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Old 10-12-2012, 03:00 PM   #12
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Marty,

Great Looking Grub!!!

TIM
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Old 10-12-2012, 04:18 PM   #13
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Dang that hunk is good lookin!
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Old 10-12-2012, 06:59 PM   #14
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looks great. tri tip is something that just never gets old.
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Old 10-12-2012, 07:04 PM   #15
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Great looking tri tip Marty!!
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