C
charray
Guest
Went to Restaurant Depot today and bought brisket, a chub of bologna chub, pork loin for Canadian bacon, spare ribs and probably my favorite, which is Tri Tip. Bought a pack of 8 cleaned and trimmed totaling 18.8 lbs at $4.15 a pound.
Since Tri Tip is easy and fairly quick and always tasty it was on tonight’s menu. took 2, rubbed them down with peanut oil, applied medium shake of Head Country Championship Seasoning and a heavy shake of Oakridge Santa Maria Rub and then let sweat 90 minutes.
Stuck a maverick probe in each and put them on the Traeger on Smoke & P-4. When they reach an IT of 120 I pull tent and crank to high. After the grill is north of 400º I put them back on until 130 flip and pull at 140º.
But here is where the ordeal began. My Maverick was reading probe 1 at 69º (accurate) and probe 2 at 234º (raw before cooking). I tried pulling the probes out, rebooting and even put the secon probe in ice water but it wouldn’t come below 162º. Grabbed my second Maverick used the same probes and everything was fine. ANYBODY got a clue as to the issue.
About an hour late I look at the remote and both tri tips were at 114º and a few minutes late they were at 110º. Unbelievable, I lost my flame for only the second time in 3 years of regular cooking. I think I developed a void in the hopper. Anyway, I cleaned out the fire pot and restarted and continued my cook. A couple of minutes after flipping I looked and I was at 134 & 136º with just a minute to go. Then the doorbell rings, I answer, get distracted and the next thing I know I’m at 145 & 147º.
Oh well... Murphy came to dinner – I guess he like TriTip also.
A little over done but still juicy and very tasty.
Tomorrow is Shepherds Pie
Since Tri Tip is easy and fairly quick and always tasty it was on tonight’s menu. took 2, rubbed them down with peanut oil, applied medium shake of Head Country Championship Seasoning and a heavy shake of Oakridge Santa Maria Rub and then let sweat 90 minutes.
Stuck a maverick probe in each and put them on the Traeger on Smoke & P-4. When they reach an IT of 120 I pull tent and crank to high. After the grill is north of 400º I put them back on until 130 flip and pull at 140º.
But here is where the ordeal began. My Maverick was reading probe 1 at 69º (accurate) and probe 2 at 234º (raw before cooking). I tried pulling the probes out, rebooting and even put the secon probe in ice water but it wouldn’t come below 162º. Grabbed my second Maverick used the same probes and everything was fine. ANYBODY got a clue as to the issue.
About an hour late I look at the remote and both tri tips were at 114º and a few minutes late they were at 110º. Unbelievable, I lost my flame for only the second time in 3 years of regular cooking. I think I developed a void in the hopper. Anyway, I cleaned out the fire pot and restarted and continued my cook. A couple of minutes after flipping I looked and I was at 134 & 136º with just a minute to go. Then the doorbell rings, I answer, get distracted and the next thing I know I’m at 145 & 147º.
Oh well... Murphy came to dinner – I guess he like TriTip also.
A little over done but still juicy and very tasty.
Tomorrow is Shepherds Pie
