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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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06-22-2011, 08:25 PM | #1 |
On the road to being a farker
Join Date: 05-08-11
Location: Kansas City (Westport)
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Tips for cooking some Tri-Tips this weekend?
Doing some Tri-tips this weekend, and I have some question?
When Do you put on your rub? (the night before, right before, 1 hour before) Do your sear first then indirect after or opposite? What's your target temp? How long should I plan on it taking? (approximately, of course) Thanks, Paddy
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06-22-2011, 08:35 PM | #2 |
is One Chatty Farker
Join Date: 06-21-10
Location: Right over there
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I smoke mine at 225 with a coating of EVOO and a mix of rosemary, coarse salt and coarse pepper. Til 135 IT About two and a half to three hours. I always reverse sear for maillard, not char.
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06-22-2011, 08:44 PM | #3 |
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Join Date: 06-04-11
Location: Fresno, CA
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I totally agree on the 135 IT. Personally, I think the lower temp you can cook, the longer it takes to get there, the better it turns out. If I'm really prepared, I'll dry rub the night before and keep it in the fridge. I think it turns out better that way. I don't usually sear mine, but if I've got my gasser going too, I will. EVOO works well, especially if you're gonna sear. A little worchestershire bath if you're just going straight indirect works nicely too. You can do a lot with tri-tip, but most importantly, don't overcook.
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Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe |
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06-22-2011, 09:05 PM | #4 |
On the road to being a farker
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Location: Kansas City (Westport)
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Hey thanks, what is "reverse sear"?
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06-22-2011, 09:15 PM | #5 |
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Join Date: 06-01-11
Location: Chicago Suburbs
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I'll Eves drop here, for ideas, I plan on doing a tri-tip soon too
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Anyone have any spare Dillo Dust? WSM 18.5" w/Cyber Q | BLACK Thermapen | Weber gas grill |
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06-22-2011, 09:22 PM | #6 |
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Join Date: 05-12-11
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Slow cook (either indirect or smoking) and then when it gets to like 120/125, sear it over direct flame and rest for about 15 minutes or so.
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06-22-2011, 09:25 PM | #7 | |
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Quote:
Other than that, the possibilities are endless for rubs/marinades, etc. Something as simple as salt, pepper, and garlic powder.
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Performer 22 / Copper OTS 22 / WSM 18 / Black OTS 18 |
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06-22-2011, 09:30 PM | #8 |
On the road to being a farker
Join Date: 05-08-11
Location: Kansas City (Westport)
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Nice Thanks, I've always done it the other way, so I'll be into trying it that way...
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06-22-2011, 10:20 PM | #9 | |
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Join Date: 06-04-11
Location: Fresno, CA
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Quote:
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Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe |
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06-23-2011, 12:09 AM | #10 |
On the road to being a farker
Join Date: 05-08-11
Location: Kansas City (Westport)
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evoo = extra virgin olive oil, I'm so quick! All over it! Nice
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Welcome to Kansas City Duck Mother Farker!! {Oklahoma Joe's Longhorn} |
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06-23-2011, 01:30 AM | #11 |
is One Chatty Farker
Join Date: 06-30-09
Location: Redmond, WA
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Check this out:
http://www.ironpigbbq.com/Reverse-Sear.html It's about the only way I cook steaks these days!!
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[FONT=Arial Black][FONT=Arial][B]Humphrey's Pint[/B][/FONT][/FONT], [FONT=Arial Black][FONT=Arial]Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. [/FONT][/FONT][FONT=Arial Black][FONT=Arial][B][COLOR=black]BLACK[/COLOR][/B] thermapen...and a [B][COLOR=yellow]YELLOW[/COLOR][/B] one too!! [/FONT][/FONT] [FONT=Arial Black][FONT=Arial][I][B]Everything I cook is judged by SIX!![/B][/I][/FONT][/FONT] [I][FONT=Arial][B]Daddy and Me BBQ[/B] Competition Cooking Team[/FONT][/I] |
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06-23-2011, 01:44 AM | #12 | |
On the road to being a farker
Join Date: 05-08-11
Location: Kansas City (Westport)
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Quote:
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Welcome to Kansas City Duck Mother Farker!! {Oklahoma Joe's Longhorn} |
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1 members found this post helpful. |
06-23-2011, 01:54 AM | #13 |
is One Chatty Farker
Join Date: 06-30-09
Location: Redmond, WA
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You bet!! Here's a thread with this method on a flat iron steak:
http://www.bbq-brethren.com/forum/sh...ad.php?t=89814 And another, with flat iron again: http://www.bbq-brethren.com/forum/sh...d.php?t=108828 I love our smoker joe/mini WSM/tamale steamer mod for this. It's awesome!!
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[FONT=Arial Black][FONT=Arial][B]Humphrey's Pint[/B][/FONT][/FONT], [FONT=Arial Black][FONT=Arial]Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. [/FONT][/FONT][FONT=Arial Black][FONT=Arial][B][COLOR=black]BLACK[/COLOR][/B] thermapen...and a [B][COLOR=yellow]YELLOW[/COLOR][/B] one too!! [/FONT][/FONT] [FONT=Arial Black][FONT=Arial][I][B]Everything I cook is judged by SIX!![/B][/I][/FONT][/FONT] [I][FONT=Arial][B]Daddy and Me BBQ[/B] Competition Cooking Team[/FONT][/I] |
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06-23-2011, 01:58 AM | #14 |
is One Chatty Farker
Join Date: 06-30-09
Location: Redmond, WA
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Check out PD's threads also:
http://www.bbq-brethren.com/forum/sh...d.php?t=109311
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[FONT=Arial Black][FONT=Arial][B]Humphrey's Pint[/B][/FONT][/FONT], [FONT=Arial Black][FONT=Arial]Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. [/FONT][/FONT][FONT=Arial Black][FONT=Arial][B][COLOR=black]BLACK[/COLOR][/B] thermapen...and a [B][COLOR=yellow]YELLOW[/COLOR][/B] one too!! [/FONT][/FONT] [FONT=Arial Black][FONT=Arial][I][B]Everything I cook is judged by SIX!![/B][/I][/FONT][/FONT] [I][FONT=Arial][B]Daddy and Me BBQ[/B] Competition Cooking Team[/FONT][/I] |
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06-23-2011, 02:15 AM | #15 | |
On the road to being a farker
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Location: Kansas City (Westport)
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Quote:
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