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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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Unread 03-22-2011, 11:39 AM   #1
bigabyte
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Exclamation BBQ Brethren Masters Cut #3 - Tri-Tip Roast

Our next cut of meat to master is:

Tri-Tip Roast!

Image from CSU Meat Sciences

For a definition of this specific cut, see here. You may need to talk with your butcher about this cut since some places either do not regularly carry it, or might call it by a different name. I believe all Costco's nationwide carry Tri-Tip though!

So you think you have what it takes to be the Tri-Tip Master??? Well, PROVE IT!!!

Below are the rules for this contest.

1. This contest is open from Tuesday 3/22 until the first Monday AFTER the 10th entry is submitted. Dishes must be cooked and photos submitted within this timeframe. The cutoff time to enter your photos is midnight Central US time on the final day.
2. You must cook the cut of meat using a charcoal and/or wood fired grill or smoker, or over an open wood fire.
3. Only one dish may be submitted per person.
4. You must submit at least one photo of your cut of meat in raw form, another one while it is on the cooker (note it does not still have to be in whole form while cooking), and at least one photo of your completed dish. You can submit other photos if you wish, but you must include these 3 to showcase the piece of meat, how you're cooking it, and the result.
5. Your dish must consist of Tri-Tip as a primary feature.
6. No sides are allowed. You may however dress your dish with other (edible) items to pull the dish together into one specific entree. For example, with a steak you could make a bed of salad greens, topped with sliced steak, and dressed with other foods. However, a steak with a baked potato and/or asparagus on the side is not allowed. The entree you create must stand on it's own. If you have any questions about this rule, please feel free to PM me or ask about it.
7. You are allowed to touch up your photos for clarity, or to add the dish/item to a more interesting background if you like.
8. By posting your photos, you are granting consent for your photo to be reused for other BBQ Brethren related postings or materials.
9. Any joke photos, or photos of past creations you wish to show off must have a disclaimer stating that the photo is not intended to be included in the Vote thread.
10. If you have any problems with any of the entries, believing them not to be qualified for any reason, DO NOT COMPLAIN TO ME! Instead, please use the ***VOTE*** thread and exercise your power of voting against those entries. Any complaints posted in any Throwdown thread, or directed to me via any other means will be ignored.
9. If I find an entry to have violated these simple rules, I reserve the right to disqualify that entry.
10. As at any neighborhood block party, the kids are present and part of the festivities, so please keep your posts family friendly.
12. The only time a team entry will be accepted is when the team entry is made by Brethren at a Brethren Bash, and the team name must also be submitted with the entry. Otherwise only individual entries will be accepted.

OK all you wannabe BBQ'ers, LET'S GET COOKING!!! There can be only one! Do you have what it takes to be the Tri-Tip Master?

NEXT CUT: Chicken Leg Quarters (will begin the day after after this category ends)
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Last edited by bigabyte; 03-28-2011 at 11:43 AM..
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Unread 03-22-2011, 11:42 AM   #2
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I just happen to have a nice cut in the freezer
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Unread 03-22-2011, 12:00 PM   #3
Big George's BBQ
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These always look so good when posted Wish I could get that around here
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Unread 03-22-2011, 03:34 PM   #4
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^^^^ Wish I could get these too
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Unread 03-22-2011, 03:50 PM   #5
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I haven't done a Tri-Tip yet, so I'm looking forward to seeing what people come up with. But, I'm probably not going to be able to get in on this one because I've got requests for ribs and pork butt for the next two weeks... unless of course it take 3 weeks to get to 10, then maybe....
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Unread 03-22-2011, 04:32 PM   #6
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Cool, first I will need to build a pit, then get some meat, beat the heck out of Marty, Groundhog, R2Egg2Q and Greenleaf, so I have a chance.
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Unread 03-22-2011, 04:41 PM   #7
deepsouth
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maybe i can call rouses and see if they have any. these are findable around these parts, but not readily.
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Unread 03-22-2011, 04:42 PM   #8
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Well, when I cooked this TriTip, it was the 22nd in Australia. I submit this very first Tri-Tip for your consideration. IF I get a chance to do another one, I'll resubmit!

Entry Thread Here...






Cheers!

Bill
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Unread 03-22-2011, 05:08 PM   #9
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Nice first entry.
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Unread 03-22-2011, 05:18 PM   #10
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Im picking up 150#s of tri-tip for the school carnival next week.
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Unread 03-22-2011, 06:17 PM   #11
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Quote:
Originally Posted by landarc View Post
Cool, first I will need to build a pit, then get some meat, beat the heck out of Marty, Groundhog, R2Egg2Q and Greenleaf, so I have a chance.
Just remember, no aluminum and no composites. Wood.
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Unread 03-22-2011, 07:00 PM   #12
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Of course, I just need a couple whacks on their hands to slow down the Valley Crew
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Unread 03-22-2011, 08:11 PM   #13
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Quote:
Originally Posted by landarc View Post
Of course, I just need a couple whacks on their hands to slow down the Valley Crew
Please construct your pit before you start the beatings! I'd hate for my beating to be for naught. When the beatings
start, can I suggest you go in either in order of experience cooking tri-tip or start with those who have a Santa Maria pit? :)
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Unread 03-22-2011, 10:05 PM   #14
landarc
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What if I just start with first names that start with the letter 'T'? I think if I remember, I am going to post a bite through the sandwich pic too.
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Unread 03-23-2011, 03:11 AM   #15
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Quote:
Originally Posted by vhram View Post
Im picking up 150#s of tri-tip for the school carnival next week.
You only need one to enter... don't over do it!
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