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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Old 09-24-2013, 02:57 PM   #1
Moose
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Default Discussion Thread -> "Tri-Tip Feast!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Our new TD category is...

"Tri-Tip Feast!"



Smokin Aussie's Winning Entry in the 2011 Tri-Tip Master's Cut Throwdown

As chosen by Will work for bbq for his stellar win in the "Show Off Your Heritage!" Throwdown.

CATEGORY DESCRIPTION - READ BEFORE ENTERING


Quote:
Originally Posted by Will work for bbq
Hey Moose lately the TD's have had a sort of a Masters Cut TD feel to it. Starting with the "A Pork Rib-Off!" TD. Which I thought was great not only did it remind me of the "Masters Cut #2 - Spareribs" TD but R2Egg2Q was able to defend (validate) his title. The current "Legs!" TD reminds me of the "Masters Cut #4 - Chicken Leg Quarters" TD. So I feel obligated to honor the "Masters Cut #3 - Tri-Tip Roast". Sides optional, and no special rules.(special rule).
What? No special rules? What kind of TD is that?



You may submit entries that are cooked from Friday 9/27 through Sunday 10/6.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 10/7.

Click here to READ THE RULES for the BBQ Brethren Throwdown...

The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.

Click HERE to go to the off topic, often nonsensical, confusing, and downright bizarre discussion thread.


Best of luck and even better eats to all!
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Last edited by Moose; 10-07-2013 at 09:35 PM..
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Old 09-29-2013, 10:43 AM   #2
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Default Hot-N-Fast Tri-Tip on Arugula with Shaved Parmesian.

I recon I'll start this show! Please accept this as my official entry into this weeks, "Tri-Tip Feast" Throwdown.

After a full morning's shopping for a nice Tri-Tip and three meat markets later I found this beauty.



Rubbed with Olive Oil and lightly dusted with Plowboy's Bovine Bold and some fresh ground black pepper.



Placed her on the Kamado for direct H&F cookin



Pulled her off when she reached 120 degrees internal temp and wrapped and rested in foil in my cooler.



Prepped up the plates with the Arugula and twice baked potatoes. (sliced chicken breast for Thalia on the left.)



After 10 minutes rest, I sliced her up nice and thin like this.





And plated it up, for the waiting Guests.



Happy Folks indeed!



My polling pic, if you please!



Thanks for lookin, now it time for leftover Tri-Tip and eggs. Breakfast is served!

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Old 09-29-2013, 10:55 AM   #3
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Great job!
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Old 09-29-2013, 11:04 AM   #4
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Looks Great - I bet it makes a wonderfull breakfast also!
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Old 09-29-2013, 11:22 AM   #5
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Quote:
Originally Posted by Smoke Dawg View Post
Looks Great - I bet it makes a wonderfull breakfast also!
You be the judge, Smokedawg. Steak, egg, and cheese on a baguette! Yum

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Old 09-29-2013, 11:31 AM   #6
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Epic Tri-Tip, Jed!
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Old 09-29-2013, 12:13 PM   #7
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Beautiful opening entry Jed. That leftover Tri Tip sammie brought a tear to my eye or was that drool either way I need a bib.
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Old 09-29-2013, 12:33 PM   #8
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^^^ BAM! ^^^ Mighty Fine!
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Old 09-29-2013, 04:36 PM   #9
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Quote:
Originally Posted by CharredApron View Post
You be the judge, Smokedawg. Steak, egg, and cheese on a baguette! Yum

Awesome!
I love the next day meals and you nailed this one!
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Old 09-29-2013, 08:18 PM   #10
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I documented my cook here

http://www.bbq-brethren.com/forum/sh...d.php?t=172121

Please use the below as my TD entry.
IMG_2380.jpg
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Old 09-29-2013, 08:40 PM   #11
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Please accept this as my official entry into the "Tri-Tip Feast" Throwdown.

First TD and first attempt at tri-tip.

Marinated for a couple hours with some EVOO, jalapeno infused balsamic vinegar, and some SPOG.



Had the mini WSM going for some time trials and a brisket flat, so I added it once I brown paper bagged the flat with the plan to smoke at ~250F and then reverse sear.



Doing it's thing while I watched the Cowboys lose...



Pulled the pot off the mini to get the coals piping hot for the reverse sear...





Pulled it off about 130F and let it rest for 15-20 minutes.

Sliced it up and made tri-tip sandwiches with sliced pepper colby jack and sun-dried tomato basil pesto with a side of corn also mixed with the above pesto and spinach dip bites.





Please use the picture above as my official throwdown entry pic!

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Last edited by Ron_L; 09-30-2013 at 11:39 AM.. Reason: Changed entry picture per PM from peeps
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Old 09-29-2013, 08:50 PM   #12
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Nice job and welcome to the world of Throwdown Madness!
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Old 09-30-2013, 11:41 AM   #13
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That looks great, peeps! The jalapeno infused vinegar is intriguing. Could you taste it in the final product?
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Old 09-30-2013, 11:46 AM   #14
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Quote:
Originally Posted by Ron_L View Post
That looks great, peeps! The jalapeno infused vinegar is intriguing. Could you taste it in the final product?
I didn't notice it, but I wasn't looking for it either...I was hungry and just started chowing as soon as I started slicing. I just used a splash on each side. And certainly could not taste it over the tomato basil pesto.

Having it tonight as leftovers and will see if I can make it out before mixing it with any other flavors.
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Old 09-30-2013, 02:51 PM   #15
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Default Official Entry. Cali-Philly Tri-Tip Cheesesteak!

I made me a tri-tip sammich.

The full cook thread is over in Q-talk.

http://www.bbq-brethren.com/forum/sh...86#post2642486



Use this one for the poll please. Thanks RonLMoose, or MooseLRon, whatever you guys are going by these days.

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