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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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Unread 03-13-2014, 07:50 PM   #1
Moose
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Default Discussion Thread -> "Try Tri Again!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Our new TD category is...

"Try Tri Again!"


As chosen by DerHusker for winning the "Foods of Love" Throwdown"!


This was Charred Apron's winning entry in the 2013 "Tri-Tip Feast!" Throwdown!

CATEGORY DESCRIPTION - READ BEFORE ENTERING

Quote:
Originally Posted by DerHusker
Moose; since I have 4 of them in my freezer the next Throwdown category is Try Tri Again. Anything that starts out as a Tri-Tip roast. Straight up, roast, stew, sandwiches, etc.. etc.. DerHusker

Well that seems pretty straight up!



You may submit entries that are cooked from Friday 3/14 through Sunday 3/23.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 3/24

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.

Best of luck and even better eats to all!



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Last edited by Moose; 03-24-2014 at 10:23 AM..
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Unread 03-13-2014, 08:52 PM   #2
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This should be interesting There have been some really good tri tips shown on this site
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Unread 03-16-2014, 06:26 PM   #3
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Brilliant﹗ Did some yesterday﹗ I‘ll get the PICS up﹗

Cheers﹗
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Unread 03-16-2014, 07:53 PM   #4
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Please accept this as my official entry to the "Try Tri Again" throwdown.

Just a simple tri-tip rubbed with Oakridge BBQ Santa Maria rub and smoked with Hickory and Apple wood to an IT of 135F, and reverse seared in a skillet. Ate a few slices and it was delish! The rest will be sliced up during the week for various meals.















Polling pic is below:

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Unread 03-16-2014, 08:08 PM   #5
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Quote:
Originally Posted by peeps View Post



I hate you for this pic....I am seriously drooling....
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Unread 03-17-2014, 02:11 AM   #6
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Nice t squared
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Unread 03-17-2014, 05:24 PM   #7
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Ooooh. Nice. Never seen a fat cap on a tri tip before! It all gets trimmed off where I buy it. I likey likey!

Cheers!

Bill
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Unread 03-22-2014, 12:47 AM   #8
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Default Official Throwdown Entry

G'Day Bruces'

Did some Tri Tip last Sunday. SInce no-one else has entered, at this stage I might come second!!!

I wreckon Peeps has scared everone away with that first entry.

Well, anyway, I had visitorswho would not know a BBQ or Grill from a farkin Crockpot.

I had tri tip rubbed ovenight with Bovine Bold... (Thanks Kirk!). I asked them how they preferred their meat ( bIG mISTAKE)... "Medium Well" they said... Well that is how it goes sometimes, so don't blame me for overcooking it....especially you CD!

I was not expecting to put up an entry so Iv'e only got a few shots.

Here we are with the tri tip just going on. Cherry chips on the lump charcoal!



And, a bit further on...


And then a light reverse sear at 120F internal..


Rested them in a hotel pan in the oven for 20 mins


After resting and slicing, they looked like this... next to my chicken "awesomes" they look pretty bland..


But they were extremely tender... Of course they gave off a lot of meat juices in the pan which I turned into a delicious glossy gravy... TD PIC Please


There were no complaints.. except from me when the tri tip did not try to wriggle off the plate when I put my fork into it!

Cheers!

Bill
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Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
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Unread 03-22-2014, 07:09 AM   #9
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SmokingAussie: Is that a beef tri-tip? Just looks so much different than the cuts I have always cooked.
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Unread 03-22-2014, 08:11 AM   #10
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Great job, Bill and Peeps! I can never find tri-tip around me.
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Unread 03-22-2014, 09:28 AM   #11
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Wow those look great!

I was introduced to tri tip a few years back when I lived in AZ.
And I love that stuff.
If you ask about tri tip here in south Louisiana you will more than likely get

So sad for me.
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Unread 03-22-2014, 04:51 PM   #12
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Quote:
Originally Posted by DMotivate View Post
SmokingAussie: Is that a beef tri-tip? Just looks so much different than the cuts I have always cooked.
Yep, Beef Tri Tip from Costco. I've always wondered the same thing though. It might be the way they are packed. I can bend them into the shape you usually see... or maybe our cattle are walking around on their back legs!

However, the tri-tip does indeed have the two grain directions and marbling etc of the ones you are used to.

Cheers!

Bill
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Aussie Lamb Farker Awardee!
Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!

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Unread 03-22-2014, 07:53 PM   #13
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Please accept this as my entry into the Tri Tri Again Throwdown

Here is my entry pic



Cook thread can be found here -

http://www.bbq-brethren.com/forum/sh...d.php?t=184454
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Unread 03-22-2014, 08:26 PM   #14
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Default Tri-Tip TD Entry

Cooked with pecan to 135, pull, rest 15 minutes, slice and serve.



Plated with asparagus and a "sweet potato bomb" stuffed with butter and brown sugar. The sweet potato was great with this method, hard to remove the plug though.


Please accept the photo below as my official entry!


The cook thread is located here:
http://www.bbq-brethren.com/forum/sh...d.php?t=184455
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Unread 03-23-2014, 11:37 AM   #15
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So I got a new YS640 and decided to give this throwdown a try. Here's the thread about the cook.

And the photo for the throwdown is this:
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