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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-03-2012, 01:01 AM | #1 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Another Tri-Tip post.
Seeing all the Tri-Tip threads made me hungry so I cooked up another one. (Same way as before)
Indirect for 20 minutes each side at 300 degree dome temp. Direct for 5 minutes each side at 450 degree dome temp. Let it rest for 15 minutes in foil and then slice it up. Mucho Bueno! Thanks for looking. |
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10-03-2012, 01:03 AM | #2 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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I can't get enough posts of tri-tip :-)
Sent from my Galaxy Nexus using Tapatalk 2
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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10-03-2012, 10:14 AM | #5 |
Got Wood.
Join Date: 09-28-12
Location: Topeka, KS
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I definitely need to try this. Thanks for the info and inspiration! Did you just use regular lump or did you throw in some wood as well?
I did a flank steak carne asada a while back: https://www.youtube.com/watch?v=HC6P...e_gdata_player
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10-03-2012, 11:06 AM | #6 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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10-03-2012, 01:12 PM | #8 | |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Quote:
BTW: Your flank steak carne asada looks awesome. |
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10-03-2012, 01:32 PM | #9 |
is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.
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You definitely have me craving Tri-tip now :)
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[URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL] |
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10-03-2012, 02:51 PM | #10 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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10-03-2012, 02:59 PM | #11 |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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WOW!!! perfect!!
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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10-03-2012, 03:01 PM | #12 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Very nice! Looks delicious.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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10-03-2012, 04:07 PM | #13 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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10-03-2012, 06:12 PM | #14 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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10-04-2012, 05:11 AM | #15 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Very nice indeed!
Thanks for sharing! Cheers! Bill
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