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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 04-18-2013, 12:42 PM   #16
Will work for bbq
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Awesome tutorial, thanks for sharing.
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Unread 04-18-2013, 01:12 PM   #17
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Nice! How long and what temp do you cook these at ??? Gonna make me go to fogo this weekend.
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Unread 04-18-2013, 01:32 PM   #18
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Smoke, great tutorial!

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That is the kind of post we need to see more of, maybe even add it to a Roadmap, how to find, cut, trim and prepare a cut of meat. BTW, you are far better than I am at getting off that silverskin.
^+100%. Thats a really great idea.
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Unread 04-18-2013, 01:39 PM   #19
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Looks like you started with 12.36 pounds. I'm guessing you wound up with 40% or about 5 pounds before you sliced into steaks. Am I close? Since tri tip is so hard to get here I'm thinking this would be a good alternative?
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Unread 04-18-2013, 01:59 PM   #20
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Nice! How long and what temp do you cook these at ??? Gonna make me go to fogo this weekend.
I'm going to do these on the kamado using a manual rotisiree (my hands), at about 375-400 until medium rare.

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Looks like you started with 12.36 pounds. I'm guessing you wound up with 40% or about 5 pounds before you sliced into steaks. Am I close? Since tri tip is so hard to get here I'm thinking this would be a good alternative?
The picanha is about 2.5lbs only. I had somewhere between 2-3 lbs of waste. The rest was the center section of the sirloin butt.

It's a good alternative size wise, but different flavor from tri-tip. Both are great!
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