|
|
|||||||
| 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. |
 |
|
|
Thread Tools |
05-29-2015, 09:54 AM
|
#16 | |
|
Full Fledged Farker
Join Date: 07-12-12
Location: Baton Rouge, LA
|
Quote:
__________________
22.5 Weber Kettle - 18.5 WSM - Maverick ET-732 |
|
|
|
|
05-29-2015, 10:26 AM
|
#17 |
|
On the road to being a farker
Join Date: 01-29-11
Location: Cassville, GA
Name/Nickname : Moose
|
Lawry's - Course Ground Black Pepper - Garlic Powder. 125 -130 Internal Temp let it rest for 10 -15 minutes. I like to cook them on the BGE at 450
__________________
Simply Smoked Bar-B-Q / Southern Q, GMG, BGE, Uuni and Pizza Party |
|
|
|
|
05-29-2015, 10:56 AM
|
#18 |
|
is Blowin Smoke!
  
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E
|
Smoked a buffalo tri-tip last week at ~230 with some cherry. Salt, pepper, and granulated garlic. Did it on the Jumbo Joe. Was going to reverse sear it on the chimney but noting how close the JJ's grill is to the coals, I just moved it from the indirect side to the hot side after it got to 110. Flipped it once at 116 and pulled it off at 122.
It was beautiful after a rest. Very even medium rare throughout. Tasty too. Wish I had taken a pic.
__________________
Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen |
|
|
| Thanks from:---> |
|
| Tags |
| Tri Tip |
|
|
