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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Old 11-13-2018, 11:12 AM   #16
Pig_Farmer
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Default Very First Tri-tip

Please accept the following photos as my entry. full cook thread here:
https://www.bbq-brethren.com/forum/s...d.php?t=266693

20181111_120128.jpg
20181111_150057.jpg
20181111_152941.jpg

Thank You,
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Old 11-15-2018, 09:54 AM   #17
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My first tri-tip in 15+ years as they're not readily available in my area. Had to order these bad boys from Kentucky. The one on the right met the fire last night...




A dusting of Tony C's topped off with Carne Crosta and onto the grate she went. The absence of DST hinders good cook pics during the week. Still, that's a pretty cool color from the coals getting picked up by my camera.




The money shot...

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Old 11-15-2018, 03:15 PM   #18
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I cooked this one on 11/3, so I'll enter it the best I can with the pics I got as I didn't know about this thread until today. Here is the original Qtalk thread https://www.bbq-brethren.com/forum/s...d.php?t=266468

Used Oakridge Carne Crosta. Smoked first on the GMG Daniel Boone until 115 internal, about an hour. Rested for 10 minutes. Seared on my Weber cast iron in butter for about a minute each side until 125 internal. Rested another ten minutes. Sliced. Enjoyed.





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Old 11-16-2018, 09:36 AM   #19
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Here’s my entry;



I made my own rub using black, pink, white and Szechuan peppers and salt.



Reverse seared over charcoal with apple wood smoke.



I’ve been cooking tri-tip for a few years now, and I reckon this was one of the best. The four pepper and salt rub was awesome and it’s what I’ve been using on my briskets lately.
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Old 11-16-2018, 11:12 AM   #20
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Well shoot I’m in
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Old 11-17-2018, 06:44 PM   #21
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my entry into the Tri Tip master TD




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Old 11-18-2018, 09:32 PM   #22
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There are some damn good looking entries, should I even bother entering? Why not, we''ll give it a go. Please accept this as my entry.

Cook Thread

Tri-Tip with 407BBQ rub.



Dark before 5pm. Had to use the flash.



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Last edited by LYU370; 11-18-2018 at 09:48 PM.. Reason: Add cook thread.
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Old 11-22-2018, 03:18 PM   #23
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Smile A very Tri Tip kind of Day!

This is my entry into the "2018 Tri-Tip Master!" Throwdown.

Raw


Cooking


Money!



Thanks for looking.

The entire cook thread can be seen here: http://www.bbq-brethren.com/forum/sh...d.php?t=266947
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Old 11-24-2018, 09:52 AM   #24
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Please accept the following pix as my entry in this throw down:







Cook: http://www.bbq-brethren.com/forum/sh...91#post4100191
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Last edited by robert-r; 11-24-2018 at 11:55 AM..
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Old 11-27-2018, 08:19 AM   #25
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Another copycat entry



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Old 12-02-2018, 10:54 PM   #26
JasonS
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Default Boomerang Tri Tip!

I don’t have a proper cook thread, so this post will provide the cook details, as well as the 3 required photos for my entry into the "2018 Tri-Tip Master!" Throwdown.



CAB Tri Tip, from Major Market in Escondido, Ca. Susie Q’s was my rub of choice for this TD cook. I have a couple small sticks of red oak burning down in the kettle, on top of some fully lit Weber briquettes.





It took about 25 minutes of indirect heat to get it to 100* internal temp. I removed the temp probe, moved the roast over the fire, and seared it for a few minutes on each side, until it reached 125*.





After a 10 minute rest under some foil, it's sliced and ready to eat!

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Old 12-03-2018, 03:37 AM   #27
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Default Official Tri Tip Throwdown Entry!

G'Day Bruces!

Good to see the entries coming in thick and fast!

I was really lucky to get some Tri-tip after complaining earlier that I could not get any.

Cook Thread Here!

Please accept these entry photo's!

Raw form!


A bit of a reverse sear!


And just before serving! So nice and moist!


The whole family enjoyed our first Tri tip for a very long while!

Cheers!
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Thanks from: --->
Old 12-03-2018, 01:32 PM   #28
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Ok, folks, that's a wrap! Poll to follow shortly...
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