Tri-tip

Mo-Dave · 03-01-2008, 09:08 PM

Thanks for all the advice on the tri-tip, it turned out great. I just used salt, pepper and garlic, grilled it on the weber then put it in the smoker. I let it get to 165, my wife and daughter don't do rare but it turned out very rare anyway, so I was surprised and happy. No photos but I have a small chunk that would make an excellent steak and cheese sandwich if I weren't on a diet.
Dave

OlyQ · 03-01-2008, 09:39 PM

Tri-Tip is the best.

Plus it works well for multiple uses for leftovers

Norcoredneck · 03-02-2008, 01:56 AM

At 165 I would guess you didn't get the actual part of thermometer that reads temp in the center of meat or bad calibration on thermometer itself. What type are you using? I cook this for work and refuse to go above 145. If the picky people don't like it pink I tell them to pop in microwave for 10-15 sec. and pink goes away.
Main thing is that your happy with results. Use leftover to make omlets tomorrow with pepper jack cheese!

Smokin Gator · 03-02-2008, 06:40 AM

I did two tri-tips for dinner Friday night. I used Poobah's PR marinade and they were unbelievably good!!!

Bigdog · 03-02-2008, 06:52 AM

The microwave is your friend for people who do not like meat cooked to proper temps.

Mo-Dave · 03-02-2008, 01:10 PM

Quote:

Originally Posted by Norcoredneck

At 165 I would guess you didn't get the actual part of thermometer that reads temp in the center of meat or bad calibration on thermometer itself. What type are you using? I cook this for work and refuse to go above 145. If the picky people don't like it pink I tell them to pop in microwave for 10-15 sec. and pink goes away.
Main thing is that your happy with results. Use leftover to make omlets tomorrow with pepper jack cheese!

Quote:

Originally Posted by OlyQ

Tri-Tip is the best.

Plus it works well for multiple uses for leftovers

Looking forward to dealing with the leftovers.

I suspect you are right about my Maverick remote being wacked. During the entire cook it would read LLL off and on. I should have stuck it with another thermometer but didn't, that means I may have to stick my pork butt in the oven today to finish it off because I took it off at 185 so it could be way under cooked as well. Guess my meds were not letting me think clearly.

My daughter nuked her meat but my wife ate it as I did and we thought it was excellent.
Dave

03-01-2008, 09:08 PM	#1
Mo-Dave Quintessential Chatty Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri	Tri-tip Thanks for all the advice on the tri-tip, it turned out great. I just used salt, pepper and garlic, grilled it on the weber then put it in the smoker. I let it get to 165, my wife and daughter don't do rare but it turned out very rare anyway, so I was surprised and happy. No photos but I have a small chunk that would make an excellent steak and cheese sandwich if I weren't on a diet. Dave __________________ Let us have a drink and by God lets us not think about the things we ain't never going to know about.

03-02-2008, 01:56 AM	#3
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	At 165 I would guess you didn't get the actual part of thermometer that reads temp in the center of meat or bad calibration on thermometer itself. What type are you using? I cook this for work and refuse to go above 145. If the picky people don't like it pink I tell them to pop in microwave for 10-15 sec. and pink goes away. Main thing is that your happy with results. Use leftover to make omlets tomorrow with pepper jack cheese! __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

03-02-2008, 06:40 AM	#4
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	I did two tri-tips for dinner Friday night. I used Poobah's PR marinade and they were unbelievably good!!! __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

03-02-2008, 06:52 AM	#5
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	The microwave is your friend for people who do not like meat cooked to proper temps. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

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03-01-2008, 09:39 PM	#2
OlyQ Full Fledged Farker Join Date: 01-02-08 Location: oly wa	Tri-Tip is the best. Plus it works well for multiple uses for leftovers