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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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03-17-2013, 12:55 AM
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#1 |
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Wandering around with a bag of matchlight, looking for a match.
Join Date: 03-13-13
Location: Buena Park, CA
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Tri-tip!
This was my first smoke using Harry Soo's Santa Maria tri-tip recipe. Smoked on my Traeger LiL Tex for an hour at 275, then finished on grill. Think it turned out pretty good.
ImageUploadedByTapatalk1363499699.647804.jpg ImageUploadedByTapatalk1363499714.526776.jpg ImageUploadedByTapatalk1363499728.500415.jpg ImageUploadedByTapatalk1363499740.606965.jpg ImageUploadedByTapatalk1363499752.978665.jpg |
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03-17-2013, 02:18 AM
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#2 |
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Babbling Farker
  
Join Date: 10-06-10
Location: Austin, TX
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Looks wonderfully cooked, but it appears you didn't cut it all across the grain on the thick end. These guys are tricky and change grain direction in the middle of the roast.
Watch this short tutorial video for a better way to carve tri tips.
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ) |
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2 members found this post helpful. |
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03-17-2013, 09:46 AM
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#3 |
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is One Chatty Farker
Join Date: 08-30-09
Location: Nashville, TN
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 The only thing I would add to the video take away points is don't over cook it like he did or maybe that's how they roll over at the VWB.
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Dave Photography is my passion, truth my obsession. No wait, Stieglitz said that. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp. |
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03-17-2013, 09:53 AM
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#4 |
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Babbling Farker
Join Date: 10-06-10
Location: Austin, TX
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^Yeah, I shake my head at what some people do to their beef.
 You can't undo overcooked.
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ) |
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03-17-2013, 09:55 AM
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#5 |
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is Blowin Smoke!
 
Join Date: 02-16-12
Location: Long Island, NY
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Looks yummy!
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 | | BBQ Guru CyberQ WiFi | Maverick ET-732 | |
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03-17-2013, 10:23 AM
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#6 |
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somebody shut me the fark up.
  
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
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Looks mighty good!
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Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns First ever recipient of the Silverfinger Award! Yes, I own a whole bunch of BBQ crap also. Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today! The Secret Squirrel Society doesn't exist - Zero Club member |
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03-17-2013, 11:17 AM
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#7 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: San Leandro, CA
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Nice tri-tip cook
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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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03-17-2013, 11:26 AM
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#8 |
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is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Yes, nice tri tip!
But as far as overcooking, what do you do with folks who refuse to eat beef unless they're beyond overcooked? :)
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UDS / Mini-WSM / Weber 22.5 OTG / Modified ECB / Lodge hibachi / 34" WFO. |
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03-17-2013, 11:33 AM
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#9 |
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is Blowin Smoke!
Join Date: 03-01-08
Location: Akron, OH
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Looks great!
Jeff
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You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature......... |
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03-17-2013, 11:55 AM
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#10 | |
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Is lookin for wood to cook with.
Join Date: 03-02-13
Location: Santa Rosa, Ca
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Quote:
I lay out what I think will be an adequate amount of the sliced roast for them on a wide piece of foil and add back some of the dripping from the roast. Then then fold it into a packet, and toss it back on the grill for a few minutes. The drippings keep it nice and moist and sliced it finishes quickly. |
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03-17-2013, 01:14 PM
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#11 | |
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Is lookin for wood to cook with.
Join Date: 01-18-12
Location: Powell, OH
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Tri-tip!
Quote:
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03-17-2013, 03:00 PM
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#12 |
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Full Fledged Farker
Join Date: 01-15-13
Location: Reno, NV
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They are never invited again.
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