***November Special: MASTER'S CUT*** "2018 Tri-Tip Master!" Throwdown (Entry & Discussion Thread) - Page 2

Pig_Farmer · 11-13-2018, 11:12 AM

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,
Carl

upStomp · 11-15-2018, 09:54 AM

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...

Pedro7 · 11-15-2018, 03:15 PM

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.

Gary Tomato · 11-16-2018, 09:36 AM

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.

Evil-g · 11-16-2018, 11:12 AM

Well shoot I’m in

tom b · 11-17-2018, 06:44 PM

my entry into the Tri Tip master TD

LYU370 · 11-18-2018, 09:32 PM

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.

DerHusker · 11-22-2018, 03:18 PM

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

robert-r · 11-24-2018, 09:52 AM

Please accept the following pix as my entry in this throw down:

Cook: http://www.bbq-brethren.com/forum/sh...91#post4100191

Stlsportster · 11-27-2018, 08:19 AM

Another copycat entry

JasonS · 12-02-2018, 10:54 PM

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!

SmokinAussie · 12-03-2018, 03:37 AM

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!

Moose · 12-03-2018, 01:32 PM

Ok, folks, that's a wrap! Poll to follow shortly...

11-13-2018, 11:12 AM	#16
Pig_Farmer is one Smokin' Farker Join Date: 08-02-17 Location: Abq, NM	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, Carl __________________ Carl Pig Farmer's BBQ Weber Performer, Weber kettle red, UDS, East Texas Smoker RK250, Blackstone 36, Blackstone 17 Southwest 2019 Spring Bash https://www.bbq-brethren.com/forum/s...d.php?t=266534 SW Bash Sign Up Sheet https://docs.google.com/spreadsheets...it?usp=sharing

11-15-2018, 09:54 AM	#17
upStomp Full Fledged Farker Join Date: 05-27-14 Location: North Central MA Name/Nickname : Jay	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... __________________ Weber Kettle 22.5 ↑ WSM 18.5 ↑ WSM 22.5 ↑ Assorted Portables BBQ Brethren 2018 Tri-Tip Master!!!

11-15-2018, 03:15 PM	#18
Pedro7 Full Fledged Farker Join Date: 02-22-18 Location: Northern NJ Name/Nickname : Pete	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. __________________ Pete - Twinning BBQ - Meadow Creek ts250, Humphrey's Battle Box (FOR SALE!), PBC, GMG

11-17-2018, 06:44 PM	#21
tom b Babbling Farker Join Date: 10-12-15 Location: Temecula, CA	my entry into the Tri Tip master TD __________________ Traeger Timberline 1300, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, Bayou Classic 36" offset, WGA, Smokey Joe, Akorn Jr., Wood Fire Barrel Rotisserie cooker

11-18-2018, 09:32 PM	#22
LYU370 Babbling Farker Join Date: 05-28-14 Location: Streamwood, IL	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. __________________ Andy FEC100 - Big Joe - Saber 500 Gasser Last edited by LYU370; 11-18-2018 at 09:48 PM.. Reason: Add cook thread.

11-16-2018, 09:36 AM	#19
Gary Tomato is one Smokin' Farker Join Date: 02-10-14 Location: Preston, Victoria, Australia	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.

11-22-2018, 03:18 PM	#23
DerHusker Babbling Farker Join Date: 04-05-12 Location: Escondido, CA	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 __________________ Primo Oval XL, Vision Kamado, 60" Members Mark Gasser, Weber 22.5" OTS & WGA

11-24-2018, 09:52 AM	#24
robert-r is One Chatty Farker Join Date: 03-29-15 Location: AntHome 92025	Please accept the following pix as my entry in this throw down: Cook: http://www.bbq-brethren.com/forum/sh...91#post4100191 __________________ 18.5/14.5 WSMs, 26.5 XL, 22.5 Performer, JJ & SJ Kettles, OKJ Highland, Genesis 330 Last edited by robert-r; 11-24-2018 at 11:55 AM..

11-27-2018, 08:19 AM	#25
Stlsportster Babbling Farker Join Date: 08-09-16 Location: STL Name/Nickname : Joel	Another copycat entry __________________ Lang 36 Deluxe, Pit Barrel Cooker, Weber MasterTouch, Blackstone 36 Griddle, Traeger Junior (retired), Char-Broil Gasser, Thermopop Red, Maverick ET733 Please consider a subscription! Brisket is sacred, don't **** with brisket! On a foggy day with stick burners in front of businesses and at houses burping Mesquite, Pecan, and Oak- the thin blue laying hazily near the ground- outstanding. - 16Adams

12-02-2018, 10:54 PM	#26
JasonS On the road to being a farker Join Date: 04-11-15 Location: Carlsbad, Ca	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!

12-03-2018, 03:37 AM	#27
SmokinAussie Quintessential Chatty Farker Join Date: 10-19-09 Location: Melbourne, VIC	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! __________________ Still Smokin'

12-03-2018, 01:32 PM	#28
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Northridge, CA Name/Nickname : Richard	Ok, folks, that's a wrap! Poll to follow shortly... __________________ Moose The Fun Never Stops at the BBQ Brethren Throwdowns Instigator of the 2017 "Mayo Explosion" Custom Avatars by Grillman Check out my blog: www.mooseonfire.com