oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 02-10-2013, 07:48 PM   #1
gmag
Full Fledged Farker
 
Join Date: 01-12-13
Location: Minnesota
Default Valentine's Day Smoke

At Christmas time I attempted my first ever tri-tip smoke and it turned out so well that my wife insisted I make her another tri-tip for Valentine's Day. I managed to get a sample packet of Dizzy Pig's Red Eye Express which is what I used. I am not a fan of any of the Dizzy Pig products, but my wife is the boss on this one!

The plan is to rub the tri-tip down with the Red Eye Express again and refridgerate overnight. I will smoke the TT on my Kamado Joe using lump charcoal and white oak chunks. Once it hits 129 degrees F I will pull it and let it rest for thirty minutes before I slice thin. Am I missing anything?

I will post some photos!
__________________
KCBS CBJ
gmag is offline   Reply With Quote


Old 02-10-2013, 07:55 PM   #2
firefighter4634
is one Smokin' Farker
 
Join Date: 05-09-11
Location: Moville Iowa
Default

Sounds great, post pics of the finished product.
__________________
BWS Fatboy
firefighter4634 is offline   Reply With Quote


Old 02-10-2013, 08:08 PM   #3
silverfinger
Babbling Farker

 
silverfinger's Avatar
 
Join Date: 08-02-10
Location: Santa Poco.
Default

Sounds good.

This is what I put on my tri-tip

Comes out great every time.
If you have a weber kettle I would use that over the kamado and do a reverse sear. Slowly bringing it up to temp then throwing it over direct fire when it hits about 115. Sear to 125 to 130. Wrap in tinfoil and a blanket for about half hr. then slice and serve.


Best of luck with your cook. Whatever you do I'm sure it will come out great!!!
__________________
A new profile picture every Monday. Come take a look!

At my age, "A good fire is better then anything"
Ten Bears. Dances With Wolves


Got a stick-burner!
UDS In Progress: Thank's Q-Junky!
Proud Member Of The "BLACKSTONERS CLUB"
50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.
silverfinger is online now   Reply With Quote


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 02:19 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, 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.