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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 01-13-2013, 04:42 PM   #1
Pugi
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Default See I do cook outside, tri tip pics

Some seem to think I'm a inside only guy. Well this is to prove I am not. Braving the cold weather outside to get some tri tip. I am cooking this a little hot, 350* because of time constraints. Was rubbed with kosher salt, black pepper, garlic powder, onion powder and white pepper.
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Old 01-13-2013, 04:49 PM   #2
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Where is the proof? I don't see any pr0n. Don't go telling us it was a technical glitch. Show us the money (shots).

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Old 01-13-2013, 04:51 PM   #3
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Problem with tap talk. Will update in a bit. Sorry.
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Old 01-13-2013, 04:52 PM   #4
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Quote:
Originally Posted by Pugi View Post
Problem with tap talk. Will update in a bit. Sorry.
Yeah, sure. You cooked inside again, didn't you.

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Old 01-13-2013, 04:55 PM   #5
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I have dispatched ninjas to your residence to ensure you are telling the truth you oven user
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Old 01-13-2013, 05:05 PM   #6
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Old 01-13-2013, 05:10 PM   #7
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It smelled great pre cook, my youngest walked by and said he cannot wait. The small slice is to tell me where to cut first, then slice against the grain.

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Old 01-13-2013, 05:15 PM   #8
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By the way, that temp on pic looks to be our high for the day. Woke up to -3* this morning. THAT is why I cook inside a lot during the cold months. Plus mole rocks:D
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Old 01-13-2013, 05:22 PM   #9
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Mmm, broiled tri-tip.

That is a nice cut of meat though.
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Old 01-13-2013, 05:31 PM   #10
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Old 01-13-2013, 05:44 PM   #11
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[QUOTE=landarc;2327446]Mmm, broiled tri-tip.

I don't think so!! I say while shaking a finger. Getting it fired up with a mix of left over briquetts and lump.
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Old 01-13-2013, 05:47 PM   #12
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Tease!

Where's the mole?

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Old 01-13-2013, 05:49 PM   #13
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He might want to have that mole checked, some can go bad. Nobody wants a bad mole running around

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Old 01-13-2013, 05:49 PM   #14
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Told ya so!!! It's on indirect at about 350*, I would rather go low and slow but I have a gathering tonight to attend and I had to watch the seahawks.


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Old 01-13-2013, 05:54 PM   #15
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Here is todays secret, I used white pepper because it has a sweetness to it. Then smoke with mesquite. This is a hard to beat combination on beef.

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