MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk
Reload this Page Tri-Tip dinner courtesy of "The Big Dog"
Register FAQ Calendar

Notices

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.


Reply
Page 2 of 2 1 2
 
Thread Tools
Old 04-12-2013, 09:15 PM   #16
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
Default
Beautiful, Marty!
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ
Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is offline   Reply With Quote

Thanks from:--->


Old 04-12-2013, 10:22 PM   #17
martyleach
Quintessential Chatty Farker

 
Join Date: 12-17-10
Location: Pleasanton, Ca
Default
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!
__________________
XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber.

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
[url]http://www.amlwoodart.com[/url]
martyleach is offline   Reply With Quote

Old 04-12-2013, 10:45 PM   #18
leanza
Babbling Farker
 
leanza's Avatar
 
Join Date: 05-26-07
Location: Southern California
Default
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.
__________________
Tom
leanza is offline   Reply With Quote

Thanks from:--->
Old 04-12-2013, 10:55 PM   #19
VA-Dave
Full Fledged Farker

 
Join Date: 12-26-12
Location: Goode,VA
Default
You nailed it Marty!

Looks almost as good as the pastrami.



Dave
__________________
Proud member of the [URL=http://www.bbq-brethren.com/forum/showthread.php?t=155673]Zero's Club[/URL]
VA-Dave is offline   Reply With Quote

Thanks from:--->
Old 04-12-2013, 11:01 PM   #20
Will work for bbq
Babbling Farker

 
Will work for bbq's Avatar
 
Join Date: 06-23-10
Location: NorCal
Default
Awesome looking meal Marty.
__________________
Chalupa
00 Slowskys Racing

Agent 000 (Double O Zero)
Certified MOINK Baller

When all else fails just ask yourself, WWGALD???
Super sexy Farkernaut Avatar by N8man
Will work for bbq is offline   Reply With Quote

Thanks from:--->
Old 04-12-2013, 11:01 PM   #21
martyleach
Quintessential Chatty Farker

 
Join Date: 12-17-10
Location: Pleasanton, Ca
Default
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.
__________________
XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber.

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
[url]http://www.amlwoodart.com[/url]
martyleach is offline   Reply With Quote

Thanks from:--->
Old 04-12-2013, 11:22 PM   #22
code3rrt
Babbling Farker
 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default
Looks to be perfect from here!
Nice work Marty!

KC
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
code3rrt is offline   Reply With Quote

Thanks from:--->
Old 04-12-2013, 11:53 PM   #23
Corky
is one Smokin' Farker

 
Join Date: 06-21-11
Location: Liberty Lake, WA
Default
That looks deeeelightful Marty!
__________________
18.5 WSM
Oklahoma Joe's Longhorn
Smokey Joe Platinum
[SIZE=2][COLOR=Blue][B]Blue[/B][/COLOR][/SIZE] Weber Performer
[COLOR=Blue][B]Blue[/B][/COLOR] Thermapen (Fastest in the West!)
[SIZE="2"][B][COLOR="Magenta"]拉猪肉[/COLOR][/B][/SIZE]
[B][COLOR="Red"][SIZE="3"]509 BBQ Crew[/SIZE][/COLOR][/B]
Corky is offline   Reply With Quote

Thanks from:--->
Old 04-13-2013, 07:15 AM   #24
Gilstarr
Full Fledged Farker

 
Join Date: 09-10-09
Location: Hanover Va
Default
I'm speechless.. that looks great!!!
Gilstarr is offline   Reply With Quote

Thanks from:--->
Old 04-13-2013, 07:21 AM   #25
Johnny_Crunch
Babbling Farker

 
Join Date: 04-03-10
Location: Cypress TX
Default
Nice job Marty, that looks awesome!
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote

Thanks from:--->
Old 04-13-2013, 07:29 AM   #26
Al Czervik
somebody shut me the fark up.

 
Al Czervik's Avatar
 
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
Default
Looks fantastic Marty!
__________________
Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop
Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...
(\__/)
(='.'=) Avatar by Chalupa
(")_(")
Al Czervik is offline   Reply With Quote

Thanks from:--->
Old 04-13-2013, 08:39 AM   #27
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
Default
That looks excellent Marty
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party- sold
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote

Thanks from:--->
Old 04-13-2013, 10:07 AM   #28
DerHusker
Babbling Farker
 
DerHusker's Avatar
 
Join Date: 04-05-12
Location: Escondido, CA
Default
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.
DerHusker is offline   Reply With Quote

Thanks from:--->
Old 04-13-2013, 12:39 PM   #29
Outboard Racer
Knows what a fatty is.
 
Join Date: 03-18-13
Location: Woodbridge, Ca.
Default
Wow!! That looks really good great job!!
Todd
Outboard Racer is offline   Reply With Quote

Thanks from:--->
Reply
Page 2 of 2 1 2

« Previous Thread | Next Thread »

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:01 AM.

Contact Us - BBQ-Brethren Homepage - Archive - Terms of Service - Top

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts