Well, after years of tending a fire in my Spicewine, I've decided to cross over to the dark side and I got me a Yoder YS640.
After running it to get any manufacturing gunk burned off, I figured I would give the current Tri-Tip throwdown a try. So, I marinated one Tri-Tip in Layer's Sesame Ginger and kept the other one unaltered and put them in the YS640 at 225 degrees.
About four hours later, the internal temps were at 140, so off the fire they came. Here's the marinated one after the cook and sliced:
And plated with Brocolli and Cheese pasta:
The smoke flavor was subtle on the marinated version and made for a delicious dinner tonight. I'm looking forward to giving it a real work out next month by filling it up with a brisket, some ribs, some fatties, and anything else I can fit in it. :thumb:
Thanks to Tom for working with me on getting the YS640.
-NCGrimbo
After running it to get any manufacturing gunk burned off, I figured I would give the current Tri-Tip throwdown a try. So, I marinated one Tri-Tip in Layer's Sesame Ginger and kept the other one unaltered and put them in the YS640 at 225 degrees.
About four hours later, the internal temps were at 140, so off the fire they came. Here's the marinated one after the cook and sliced:
And plated with Brocolli and Cheese pasta:
The smoke flavor was subtle on the marinated version and made for a delicious dinner tonight. I'm looking forward to giving it a real work out next month by filling it up with a brisket, some ribs, some fatties, and anything else I can fit in it. :thumb:
Thanks to Tom for working with me on getting the YS640.
-NCGrimbo
