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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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Unread 04-12-2013, 10:15 PM   #16
Gore
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Beautiful, Marty!
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Unread 04-12-2013, 11:22 PM   #17
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Quote:
Originally Posted by morgaj1 View Post
Looks great!!! What did you season it with?
I used Susie Q's Santa Maria rub because I ran out of The Rub Company's Santa Maria rub. Got more ordered though!
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Unread 04-12-2013, 11:45 PM   #18
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Excellent looking T-Tip. Looks like about 2.5lb or so. How did you season it and how long did you cook it at what temp, if I may ask.
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Unread 04-12-2013, 11:55 PM   #19
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You nailed it Marty!

Looks almost as good as the pastrami.



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Unread 04-13-2013, 12:01 AM   #20
Will work for bbq
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Awesome looking meal Marty.
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Unread 04-13-2013, 12:01 AM   #21
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Quote:
Originally Posted by leanza View Post
Excellent looking T-Tip. Looks like about 2.5lb or so. How did you season it and how long did you cook it at what temp, if I may ask.
I used Susie Q's as stated above. I light up one chimney of Kingsford Blue for heat.
Since I cooked it (indirect) on my Weber I don't check the pit temp. I just flip it end for end and over at 10 minute intervals. After 15 total minutes I light up a half chimney of briquettes for the reverse sear. After 40 minutes total I check the IT. It should be getting puffy. At IT of about 115 or so I add the additional briquettes and give it a couple minutes to heat up.
I then do a reverse sear right over the hot stuff for about 2 minutes a side.

Tri-tip takes about 45 minutes almost every time for me. Then it gets a 20 minute rest with a foil tent over it.
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Unread 04-13-2013, 12:22 AM   #22
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Looks to be perfect from here!
Nice work Marty!

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Unread 04-13-2013, 12:53 AM   #23
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That looks deeeelightful Marty!
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Unread 04-13-2013, 08:15 AM   #24
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I'm speechless.. that looks great!!!
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Unread 04-13-2013, 08:21 AM   #25
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Nice job Marty, that looks awesome!
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Unread 04-13-2013, 08:29 AM   #26
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Looks fantastic Marty!
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Unread 04-13-2013, 09:39 AM   #27
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That looks excellent Marty
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Unread 04-13-2013, 11:07 AM   #28
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Quote:
Originally Posted by martyleach View Post
I used Susie Q's as stated above. I light up one chimney of Kingsford Blue for heat.
Since I cooked it (indirect) on my Weber I don't check the pit temp. I just flip it end for end and over at 10 minute intervals. After 15 total minutes I light up a half chimney of briquettes for the reverse sear. After 40 minutes total I check the IT. It should be getting puffy. At IT of about 115 or so I add the additional briquettes and give it a couple minutes to heat up.
I then do a reverse sear right over the hot stuff for about 2 minutes a side.

Tri-tip takes about 45 minutes almost every time for me. Then it gets a 20 minute rest with a foil tent over it.
Looks fantastic Marty. You do it almosts exactly like I do.
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Unread 04-13-2013, 01:39 PM   #29
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Wow!! That looks really good great job!!
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