Tri-Tip - Page 2

1buckie · 05-14-2015, 07:24 PM

Nailed that one to the wall !!!!

Yeah, good idea to cut at the notch....then you can see right where to go..........

16Adams · 05-14-2015, 08:26 PM

Awesome!!!!!

Bob C Cue · 05-14-2015, 08:36 PM

Great color in and out. Doesn't get much better than tri tip. Nice marveling on that one.

Beerbecue · 05-14-2015, 08:45 PM

Tri tip is my favorite kinda steak. Yours looks perfect.

Skooter · 05-14-2015, 09:17 PM

My first post here. Great looking Tri-Tip. I've never cooked one. Where would one get a Tri-tip? I don't think I've ever seen one in my local grocery store. (Fort Worth Area)

Tonybel · 05-14-2015, 11:24 PM

Perfect!

Gary Tomato · 05-14-2015, 11:51 PM

I hardly ever have leftover tri-tip, and it makes a great cold cut when sliced thinly.

DerHusker · 05-15-2015, 10:22 AM

Quote:

Originally Posted by snapper-G

That looks pretty darn tasty. I've never cooked a tri tip, I can't even remember seeing one in our local grocery stores

Thank you snapper. Tri-Tip is a cut that originated in Santa Maria California in the 50's. It is very popular out west and even mid-west but hasn't made it's way completely to the rest of the country. That's a shame as it is one fine cut of beef if you can get it.

DerHusker · 05-15-2015, 10:28 AM

Quote:

Originally Posted by ssv3

Nailed it!! As always.

Thank you ssv

DerHusker · 05-15-2015, 10:29 AM

Quote:

Originally Posted by ShencoSmoke

great cook. Im cooking 40 pds for a birthday party in june, im looking forward to it.

Thank you Shenco. I'm free in June.

DerHusker · 05-15-2015, 10:34 AM

Quote:

Originally Posted by Quint

Looks fantastic great job.

What was your cooking temp prior to searing and how long did it take to get to 112F?

Thank you Quint. When I put it on the temperature was at 220 and the meat was at 37. I let the temperature slowly climb as the cook went on and when the meat IT was 112 the kamado was at 297. I do it this way so that bringing the kamado up to searing temps only take 5 to 10 minutes. The meat took approximately 45 minutes to go from 37 to 112.

DerHusker · 05-15-2015, 10:35 AM

Quote:

Originally Posted by jayman

We have a BINGO! Looks great!

Thank you jayman

DerHusker · 05-15-2015, 10:36 AM

Quote:

Originally Posted by mahenryak

Very nicely done! Beautiful color--perfect for the way I like my steaks.

Thank you mahenryak

DerHusker · 05-15-2015, 10:37 AM

Quote:

Originally Posted by FiremanVinny

That's a mean tri tip there

Thank you Vinny

DerHusker · 05-15-2015, 10:37 AM

Quote:

Originally Posted by Q Junkie

Looks good as always

Thank you Q Junkie

05-14-2015, 08:26 PM	#17
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Awesome!!!!! __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

05-14-2015, 08:36 PM	#18
Bob C Cue Quintessential Chatty Farker Join Date: 05-16-14 Location: St. Louis, MO	Great color in and out. Doesn't get much better than tri tip. Nice marveling on that one. __________________ MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke [I]Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast[/I].

05-14-2015, 09:17 PM	#20
Skooter Got rid of the matchlight. Join Date: 04-26-15 Location: Burleson, Texas	Tri-Tip? My first post here. Great looking Tri-Tip. I've never cooked one. Where would one get a Tri-tip? I don't think I've ever seen one in my local grocery store. (Fort Worth Area)

05-14-2015, 11:24 PM	#21
Tonybel Babbling Farker Join Date: 02-29-12 Location: San Berdoo, CA	Perfect! __________________ Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers

05-14-2015, 07:24 PM	#16
1buckie Babbling Farker Join Date: 06-21-12 Location: Sacramento CA	Nailed that one to the wall !!!! Yeah, good idea to cut at the notch....then you can see right where to go..........

05-14-2015, 08:45 PM	#19
Beerbecue Full Fledged Farker Join Date: 08-21-10 Location: Sierra foothills	Tri tip is my favorite kinda steak. Yours looks perfect.

05-14-2015, 11:51 PM	#22
Gary Tomato is one Smokin' Farker Join Date: 02-09-14 Location: Reservoir, Victoria, Australia	I hardly ever have leftover tri-tip, and it makes a great cold cut when sliced thinly.