The Rub Co. Tri Tip #2

Smoothsmoke

Smoothsmoke

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I just grilled up my 2nd tri tip using Rub Co. Santa Maria rub. Fantastic again! This time I reverse seared. (1st attempt) I did notice more taste of the rub, also more smoke. I used lump + red oak. I even got a bit of a smoke ring which I dont get when regular searing. Gooooood!! I think I may be converting a reverse searer from now on. :thumb:

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Here is a picture of a tri tip I did last week. Regular sear then indirect. As you can see, the reverse seared method cooked it more evenly.
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I like that... good comparo for the reverse / forward sear. Definately the way to go!

Cheers!

Bill
 
Thanks everyone :thumb: Only bad part was I bit something funky. It looked like a vein or a blood vessel.
 
Wow, that is classic Tri-Tip at its best! :clap2:
The reverse sear really makes a difference, doesn't it? :becky:
 
Moose said:
Wow, that is classic Tri-Tip at its best! :clap2:
The reverse sear really makes a difference, doesn't it? :becky:
Click to expand...

Yes, you told me so! :thumb::thumb: I don't understand the science behind it, but now I know it works. Thanks for showing me the light!
 
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