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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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Old 09-26-2015, 11:42 PM   #1
Smoke on Badger Mountain
Babbling Farker

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Join Date: 06-20-15
Location: Badger, California
Name/Nickname : Josh
Default Tri-Tip on the Weber (pics)

My wife's cousins are up on the mountain visiting this week. They surprised my with a couple of tri-tips. (very nice of them) So tonight after work was the right time to cook them up. A little olive oil and Montreal and on they went.

Given the time and the quantity of meat. I decided to go with the kettle again.

Used my mesquite lump and some hickory chunks again tonight. That is my favorite combination. Set it up indirect as usual. Served with a side of rice pilaf, and the cousin cooked up some onions and mushrooms to throw on top.






Given the crowd, and their generosity I cooked it more than I usually would . But the flavor was as good as ever and we had a great family gathering.

24"x52" Custom Offset, 22" Weber Kettle , Camp Chef 2 burner w/ griddle. One very ugly drum, Nice drum coming soon.
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Old 09-27-2015, 10:00 AM   #2
smoke ninja
somebody shut me the fark up.

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Join Date: 01-03-14
Location: Detroit michigan

Looks mighty fine. Nothing wrong with cooking to your audience
Let's all just calm down and smoke a fatty
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Old 09-27-2015, 11:33 AM   #3
Diesel Dave
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Join Date: 08-23-13
Location: In the woods

Looks pretty dang good to me
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Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe
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hickory, kettle, lump, Mesquite, montreal, Tri Tip, Tri-Tip, tritip, Weber

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