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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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02-27-2020, 08:49 PM | #1 |
is Blowin Smoke!
Join Date: 06-04-13
Location: Seattle WA
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Tri tip straight Otto
Tri tip rubbed with peppered cow and using only the Otto. Had to adjust the burners for uneven thickness
Decided to use this method on weekdays from now on instead of sous vide and then Otto. Sous vide is tender but I don’t like the texture, plus seems the juices end up in the bag instead of the meat. This takes a little longer but not by much. |
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02-27-2020, 08:54 PM | #2 |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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Nicely done!!!
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02-27-2020, 09:31 PM | #3 |
Full Fledged Farker
Join Date: 03-01-17
Location: Pittsburgh, PA
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Looks great. I am really impressed with the OWG and the results I'm seeing posted up, as well as the results I've gotten with it myself.
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18 & 22in WSMs, KJ Classic, Rec Tec RT590, 22in Weber Kettle, Otto Wilde, CampChef FTG600. |
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02-27-2020, 09:43 PM | #4 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Oh, I'd be proud to hit some of that! Nicely done, sir.
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02-27-2020, 09:59 PM | #5 | |
is Blowin Smoke!
Join Date: 06-04-13
Location: Seattle WA
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Thanks Robb. I actually turned the burner on the thin side completely off while the thick side was catching up. Might’ve affected the sear but it was plenty crusty
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Thanks brother. Tri tip with avocados and ponzu sauce is one of my favorite meals, weekday or not |
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02-27-2020, 10:03 PM | #6 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks delicious!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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02-27-2020, 10:16 PM | #7 |
somebody shut me the fark up.
Join Date: 07-09-15
Location: Pensacola, FL
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Dang K, you knocked that out of the park brother.
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02-28-2020, 12:07 PM | #9 |
is One Chatty Farker
Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleebs
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Just curious, what temp are you sous-viding at? Lots of juice in the bag means the cook temp was high enough to contract the protein strands and squeeze the juice out. It's 100% likely the same thing is happening in the otto, ya just don't see it.
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02-28-2020, 12:18 PM | #10 | |
is Blowin Smoke!
Join Date: 06-04-13
Location: Seattle WA
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Quote:
It just seems when I bite into them the SV is less juicy, i can pour the bag juices over it but doesn’t seem the same. |
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02-28-2020, 01:18 PM | #11 |
is One Chatty Farker
Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleebs
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Hmm. Yeah, could be that braising effect from the liquid in the bag. Maybe sv to 125, then finish up on the grill to get it to 133? I seem to remember that you'll lose a lot of juice once you get up over 125 or 130 with sv.
Bonus fact: This is why rare steaks are never "bloody" on the plate. The proteins haven't contracted, so all the juice stays inside. When you get to medium and higher, you start getting a puddle on the plate because the meat is shrinking and that water has to go somewhere.
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02-28-2020, 01:31 PM | #12 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks excellent
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02-28-2020, 01:56 PM | #13 | |
is Blowin Smoke!
Join Date: 06-04-13
Location: Seattle WA
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Quote:
Will give it a go, thanks! On weekdays it’s convenient to sv while I’m working and when the wife gets home just sear it off. |
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02-28-2020, 03:30 PM | #14 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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I love a tri trip. Yours looks right tasty!
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02-28-2020, 06:01 PM | #15 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Otto did a mighty fine job.
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