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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-27-2012, 11:52 AM   #1
Greendriver
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Default Low Temp Reverse Sear Tri Tip

used the Finney reverse sear on a Tri Tip with great results. Ran pellet cooker @ 225 for bout an hour or so to 130 internal. Transfered to a really hot Portable Kitchen grill for bout 2 min per side to about 140 internal, rested 15 min. A man can't eat without bread and I made my first ever Focaccia with red onion, sea salt, and fennel seed topping. As far a Tri Tip goes I think I'd like to try one wrapped in bacon and just use the low 225 temp all the way and see it has time to crisp / firm up that bacon and if the bacon doesn't cook enough by a 140 (med) temp, maybe just keep cooking it for some thin sliced beef. How high finish temp would you go on it?

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Old 02-27-2012, 11:53 AM   #2
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Outstanding!
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Old 02-27-2012, 12:01 PM   #3
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PerPhect!
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Old 02-27-2012, 12:06 PM   #4
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Well, if you need extra time...you can always cook it like brisket!
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Old 02-27-2012, 12:17 PM   #5
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Looks perfect!!!
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Old 02-27-2012, 12:19 PM   #6
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Nailed!!!
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Old 02-27-2012, 12:19 PM   #7
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Nice job Chet! I'm still thinkin' about that Tritip you cooked at Kings Mountain last year.
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