ブタ
The BBQ BRETHREN FORUMS.


Forum Portal 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
Unread 09-16-2013, 01:41 PM   #1
2000milesofsmoke
On the road to being a farker

 
2000milesofsmoke's Avatar
 
Join Date: 06-23-13
Location: San Diego, CA
Downloads: 0
Uploads: 0
Default First Tri-tip Smoke/Reverse Sear

Want to thank all the brethren for all the great ideas. Usually I just grill my tri-tip to a wonderful medium rare and have been very happy with the taste. Decided this weekend to mix it up and smoke the tri tip using Pellet Envy's all purpose rub (needed a reason to try it out) for 2 hours at 225 (until internal got to 130-135). Then fired up a charcoal chimney and placed my cast iron on the chimney once nuclear temps where reached. Seared Tri tip on both sides for a minute or so. Taste was amazing and I am so glad the ideas are constantly flowing here on this wonderful site.
Attached Images
File Type: jpg photo-14.jpg (80.5 KB, 199 views)
2000milesofsmoke is offline   Reply With Quote


Thanks from:--->
Unread 09-16-2013, 01:51 PM   #2
bwsparker50
Got rid of the matchlight.
 
Join Date: 06-21-13
Location: Flemingsburg, KY
Downloads: 0
Uploads: 0
Default

That just makes me hungry looking at it!
bwsparker50 is offline   Reply With Quote


Unread 09-16-2013, 01:51 PM   #3
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default

Wow! Great job.
John Bowen is offline   Reply With Quote


Unread 09-16-2013, 01:51 PM   #4
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

YUM That looks perfect
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is online now   Reply With Quote


Unread 09-16-2013, 01:55 PM   #5
Fwismoker
Babbling Farker

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, indiana
Downloads: 0
Uploads: 0
Default

Beautiful! That's exactly how i do it! Make sure you cut the tri against the grain as it makes for tender eating. It's easier cutting it half where you see the grain running and then cut the two halves against the grain.
__________________
*** If you think this post is stupid, dumb, lame then don't read it. Nothing good to say? ....say Nothing.***
New Addition! Dedicated stick burning/charcoal UDS Rotisserie!,
Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
Fwismoker is offline   Reply With Quote


Unread 09-16-2013, 01:57 PM   #6
Tonybel
is Blowin Smoke!
 
Join Date: 02-29-12
Location: San Berdoo, CA
Downloads: 0
Uploads: 0
Default

I have to tri your method next time. Nice job on your tri tip.
__________________
WSM 18.5 , Weber one touch Gold 22.5, Charbroil Gas Grill, Blue Performer , mini wsm
Tonybel is offline   Reply With Quote


Unread 09-16-2013, 01:59 PM   #7
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

Very nice.
sliding_billy is online now   Reply With Quote


Unread 09-16-2013, 03:07 PM   #8
2000milesofsmoke
On the road to being a farker

 
2000milesofsmoke's Avatar
 
Join Date: 06-23-13
Location: San Diego, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Fwismoker View Post
Beautiful! That's exactly how i do it! Make sure you cut the tri against the grain as it makes for tender eating. It's easier cutting it half where you see the grain running and then cut the two halves against the grain.

Good point, thanks. This was as far as I cut into it as I had a household full of sick people. Cutting leftovers up tonight to enjoy, I will try your suggestion.
2000milesofsmoke is offline   Reply With Quote


Unread 09-16-2013, 03:12 PM   #9
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Nicely done on that tri-tip
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 09-16-2013, 03:17 PM   #10
mbshop
Babbling Farker
 
Join Date: 06-24-07
Location: visalia, ca
Downloads: 0
Uploads: 0
Default

now that is a picture that brings a tear to ones eye.
frame a pic of that. nicely done !
__________________
george
spam, can't live without it
mbshop is offline   Reply With Quote


Unread 09-16-2013, 03:27 PM   #11
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Downloads: 0
Uploads: 0
Default

Cooked to perfection, ya got me salivating over here!
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr
Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

bluetang is online now   Reply With Quote


Unread 09-16-2013, 04:04 PM   #12
samfsu
Full Fledged Farker
 
samfsu's Avatar
 
Join Date: 05-18-10
Location: Wellington, FL
Downloads: 0
Uploads: 0
Default

Looks amazing. If you want to try another way to do it. Cook it over an oak fire. I use Kbb and put 4-5 chucks of oak and then grill indirect on the weber kettle until about 110 degrees then sear. Comes out amazing. :)
__________________
Weber Genesis Silver B, Twin 18.5" WSMs, Weber Performer, Green Weber Smokey Joe Gold
samfsu is offline   Reply With Quote


Unread 09-16-2013, 04:28 PM   #13
Grumpy Habenero
Found some matches.
 
Grumpy Habenero's Avatar
 
Join Date: 08-30-13
Location: Austin, Texas
Downloads: 0
Uploads: 0
Default

Ditto. Looks perfect.
Grumpy Habenero is offline   Reply With Quote


Unread 09-16-2013, 06:12 PM   #14
Wneill20
Full Fledged Farker
 
Join Date: 07-08-12
Location: Murrieta ca
Downloads: 0
Uploads: 0
Default

That's the way I cook mine also. Smoke at 225 until It is 110 then sear each side for 5 minutes until it is 140 let rest. Nice job
__________________
Smoke This BBQ Team,Jambo Jr,2 BP UDS'S,2 Pellet Smokers
Wneill20 is offline   Reply With Quote


Unread 09-17-2013, 09:29 PM   #15
USMC
Full Fledged Farker
 
USMC's Avatar
 
Join Date: 06-30-13
Location: Hurley, MS
Downloads: 0
Uploads: 0
Default

Looks delicious!
__________________
How does my butt taste?
USMC is offline   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

Loading



All times are GMT -5. The time now is 07:11 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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