The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 01-13-2013, 07:35 PM   #1
Gig'em99
On the road to being a farker
 
Join Date: 12-10-12
Location: Richardson, TX
Default My tri-tip w/ Pr0n

I guess I wasn't the only one to do a tri-tip this weekend. It's quickly becoming one of my favorites!ImageUploadedByTapatalk1358127150.830255.jpg

I also am a fan of the reverse seer. I smoked this at 225 for a little over an hour. (Til the internal temp was about 140) Then put it on the grill until it was mid-rare or 145. Wrapped and rested for 10 min. I love the smoke ring on this image.

It was delicious!
__________________
Custom 30"X84" competition-style RF trailer smoker
Pecos 20"X60" OS by Old Country BBQ
Char Griller 5050 with side box

[COLOR="DarkRed"][FONT="Arial Black"]Baby Arm BBQ[/FONT][/COLOR]
Gig'em99 is offline   Reply With Quote


Thanks from: --->
Old 01-13-2013, 07:51 PM   #2
thirtydaZe
Full Fledged Farker

 
thirtydaZe's Avatar
 
Join Date: 10-20-11
Location: Omaha
Default

And here i sit waiting to pick up chinese.......
__________________
Kamado Saffire
Yoder Cheyenne
Weber Kettle 22.5"
Weber Summit
Weber Performer
Weber Go-Anywhere
Weber Jumbo Joe
thirtydaZe is offline   Reply With Quote


Thanks from:--->
Old 01-13-2013, 08:04 PM   #3
martyleach
Quintessential Chatty Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Default

That looks great. I am amazed that you could take it to 145 and still be pink... I pull mine, after a sear about 132 or so. But then I like to let it rest under a foil tent for 20 minutes or so.
Really glad that tri-tip is becoming more available across the country. It is a great cut of meat with a unique flavor, IMO.
__________________
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe, UDS, Wood fired pizza oven, UUNI

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
http://www.amlwoodart.com
martyleach is offline   Reply With Quote


Thanks from:--->
Old 01-14-2013, 12:37 AM   #4
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Default

It looks perfect! Nice job!
I'm a reverse sear fan too.
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 05:30 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts