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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, 10:12 AM   #16
is one Smokin' Farker

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Join Date: 08-02-17
Location: Abq, NM
Default Very First Tri-tip

Please accept the following photos as my entry. full cook thread here:


Thank You,
Pig Farmer's BBQ
Weber Performer, Weber kettle red, UDS, East Texas Smoker RK250, Blackstone 36, Blackstone 17
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Old 11-15-2018, 08:54 AM   #17
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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!!!
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Old 11-15-2018, 02:15 PM   #18
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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

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, PBC, GMG, Weber Kettle
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Old 11-16-2018, 08:36 AM   #19
Gary Tomato
is one Smokin' Farker
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Join Date: 02-09-14
Location: Preston, Victoria, Australia

Hereís my entry;

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

Reverse seared over charcoal with apple wood smoke.

Iíve 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 itís what Iíve been using on my briskets lately.
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Old 11-16-2018, 10:12 AM   #20
is One Chatty Farker

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Join Date: 07-29-15
Location: Pittsburgh,Pa.

Well shoot Iím in
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270 Sumo insulated smoker
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BBQ PRO Grill Dome
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Old 11-17-2018, 05:44 PM   #21
tom b
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Join Date: 10-12-15
Location: Temecula, CA

my entry into the Tri Tip master TD

Starting line up:
MAK 2 Star General, Traeger Timberline 1300, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, Bayou Classic 36" offset, WGA

Inactive list:
Smokey Joe, Akorn Jr., Wood Fire Barrel Rotisserie cooker
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Old 11-18-2018, 08:32 PM   #22
Babbling Farker

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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.


FEC100 - Big Joe - Saber 500 Gasser

Last edited by LYU370; 11-18-2018 at 08:48 PM.. Reason: Add cook thread.
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Old 11-22-2018, 02:18 PM   #23
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Join Date: 04-05-12
Location: Escondido, CA
Smile A very Tri Tip kind of Day!

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




Thanks for looking.

The entire cook thread can be seen here:
Primo Oval XL, Vision Kamado, 60" Members Mark Gasser, Weber 22.5" OTS & WGA
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Old 11-24-2018, 08:52 AM   #24
is One Chatty Farker
Join Date: 03-29-15
Location: AntHome 92025

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

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 10:55 AM..
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Old 11-27-2018, 07:19 AM   #25
Babbling Farker

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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, Fireboard

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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
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Old 12-02-2018, 09:54 PM   #26
On the road to being a farker
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Join Date: 04-10-15
Location: Carlsbad, Ca
Default Boomerang Tri Tip!

I donít 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 Qís 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, 02:37 AM   #27
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Join Date: 10-19-09
Location: Melbourne, VIC
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!

Still Smokin'

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Thanks from: --->
Old 12-03-2018, 12:32 PM   #28
somebody shut me the fark up.

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Join Date: 10-12-08
Location: Northridge, CA
Name/Nickname : Richard

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