Another Tri-Tip post.

DerHusker · 10-03-2012, 01:01 AM

Seeing all the Tri-Tip threads made me hungry so I cooked up another one. (Same way as before)

Indirect for 20 minutes each side at 300 degree dome temp.

Direct for 5 minutes each side at 450 degree dome temp.

Let it rest for 15 minutes in foil and then slice it up.

Mucho Bueno!

Thanks for looking.

chriscw81 · 10-03-2012, 01:03 AM

I can't get enough posts of tri-tip :-)

Sent from my Galaxy Nexus using Tapatalk 2

Skidder · 10-03-2012, 01:36 AM

Oh man cooked to perfection!!

Smoking Westy · 10-03-2012, 09:04 AM

Looks real good! I've been hooked on tri-tips as of late.

Tool SmokinBBQ · 10-03-2012, 10:14 AM

I definitely need to try this. Thanks for the info and inspiration! Did you just use regular lump or did you throw in some wood as well?

I did a flank steak carne asada a while back: https://www.youtube.com/watch?v=HC6P...e_gdata_player

DerHusker · 10-03-2012, 11:06 AM

Quote:

Originally Posted by Skidder

Oh man cooked to perfection!!

Thank You! Thank You Very Muuch!

Ryan Chester · 10-03-2012, 11:10 AM

Good as it gets right there!

DerHusker · 10-03-2012, 01:12 PM

Quote:

Originally Posted by Tool SmokinBBQ

I definitely need to try this. Thanks for the info and inspiration! Did you just use regular lump or did you throw in some wood as well?

I did a flank steak carne asada a while back: https://www.youtube.com/watch?v=HC6P...e_gdata_player

Thanks. I threw a couple of chucks of pecan in for the indirect portion of the cook. (Oak would've been better but I didn't have any)

BTW: Your flank steak carne asada looks awesome.

columbia1 · 10-03-2012, 01:32 PM

You definitely have me craving Tri-tip now :)

DerHusker · 10-03-2012, 02:51 PM

Quote:

Originally Posted by columbia1

You definitely have me craving Tri-tip now :)

It's become one of my favorite cuts of meat. It makes great sandwiches too.

lastmajordude · 10-03-2012, 02:59 PM

WOW!!! perfect!!

Bonewagon · 10-03-2012, 03:01 PM

Very nice! Looks delicious.

DerHusker · 10-03-2012, 04:07 PM

Quote:

Originally Posted by I like Bigbutts

WOW!!! perfect!!

Aw shucks!

DerHusker · 10-03-2012, 06:12 PM

Quote:

Originally Posted by Bonewagon

Very nice! Looks delicious.

Thanks. Yes it was.

SmokinAussie · 10-04-2012, 05:11 AM

Very nice indeed!

Thanks for sharing!

Cheers!

Bill

10-03-2012, 01:01 AM	#1
DerHusker Babbling Farker Join Date: 04-05-12 Location: Escondido, CA	Another Tri-Tip post. Seeing all the Tri-Tip threads made me hungry so I cooked up another one. (Same way as before) Indirect for 20 minutes each side at 300 degree dome temp. Direct for 5 minutes each side at 450 degree dome temp. Let it rest for 15 minutes in foil and then slice it up. Mucho Bueno! Thanks for looking.

10-03-2012, 01:03 AM	#2
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	I can't get enough posts of tri-tip :-) Sent from my Galaxy Nexus using Tapatalk 2 __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

10-03-2012, 09:04 AM	#4
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	Looks real good! I've been hooked on tri-tips as of late. __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

10-03-2012, 10:14 AM	#5
Tool SmokinBBQ Got Wood. Join Date: 09-28-12 Location: Topeka, KS	I definitely need to try this. Thanks for the info and inspiration! Did you just use regular lump or did you throw in some wood as well? I did a flank steak carne asada a while back: https://www.youtube.com/watch?v=HC6P...e_gdata_player __________________ Bayou Classic Kamado \| http://www.youtube.com/user/ToolSmokinBBQ

10-03-2012, 11:10 AM	#7
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA	Good as it gets right there! __________________ Ryan Chester - The Rub Company & Smoqued California BBQ

10-03-2012, 01:36 AM	#3
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	Oh man cooked to perfection!!

10-03-2012, 01:32 PM	#9
columbia1 is one Smokin' Farker Join Date: 01-15-12 Location: Kalama Wa.	You definitely have me craving Tri-tip now :) __________________ [URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL]

10-03-2012, 02:59 PM	#11
lastmajordude is Blowin Smoke! Join Date: 03-11-12 Location: The "Poah" side of Madison Co. Mississippi Name/Nickname : Dude	WOW!!! perfect!! __________________ Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude

10-03-2012, 03:01 PM	#12
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Very nice! Looks delicious. __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

10-04-2012, 05:11 AM	#15
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Very nice indeed! Thanks for sharing! Cheers! Bill __________________ A butterflies wings. About to bring down everything...