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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.


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Old 10-15-2008, 11:56 PM   #1
swamprb
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Default Reverse Sear Tri-Tip on the Egg

Skillet roasted Yukon Gold spud wedges with EVOO and Spike seasoning, Delicata squash with butter and brown sugar and a 2lb Angus Tri-Tip roast with Santa Maria seasoning (fresh Rosemary, black pepper, garlic, sea salt and Oregano) 450* dome indirect to start platesetter legs up 40 minutes. Wicked Good and Oak wine barrel chips for smoke.



Removed platesetter and did a reverse sear 10 minutes per side








Turned out great! wish the last pic did it justice.
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Old 10-16-2008, 12:06 AM   #2
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Looks great. The last pic did it justice. Thats the beer goggle lense.
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Old 10-16-2008, 12:27 AM   #3
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Already hit a couple beers, that last pick was the only one in focus and let me tell you that looked delicious.
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Old 10-16-2008, 03:10 AM   #4
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Well done Brian!
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Old 10-16-2008, 05:44 AM   #5
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I've got to give the "reverse sear" a tri on my next tri-tip.

Great job.
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Old 10-16-2008, 06:22 AM   #6
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Good Lookin Grub!!
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Old 10-16-2008, 07:09 AM   #7
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excellent!
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Old 10-16-2008, 06:15 PM   #8
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looks good to me

thanks for posting the pron!!
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Old 10-16-2008, 09:43 PM   #9
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Good looking Tri Tip. Yum Yum
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Old 10-16-2008, 10:06 PM   #10
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Looks great!!
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Old 10-17-2008, 12:38 AM   #11
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Looks great to me Brian, nice job!
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Old 10-17-2008, 12:06 PM   #12
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What's a reverse sear?
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Old 10-17-2008, 09:16 PM   #13
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I'm with jp...^^^...what's this "reverse sear" you speak of? Good lookin' vittles though!
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Old 10-17-2008, 09:27 PM   #14
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Quote:
Originally Posted by JP View Post
What's a reverse sear?
A reverse sear is when you start your cook indirect, continue until almost done and then finish with a brief sear on both sides. It's the "reverse" of how most would do a steak. I like this method a lot and it seems to enhance tenderness.
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Old 10-17-2008, 10:06 PM   #15
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Quote:
Originally Posted by Bob S View Post
A reverse sear is when you start your cook indirect, continue until almost done and then finish with a brief sear on both sides. It's the "reverse" of how most would do a steak. I like this method a lot and it seems to enhance tenderness.
Hmmmmm...is this for thick cuts...like a tri-tip roast? I've been doin' steaks forever and never heard of this method...I'll have to look in to it. It's all about the flavor!...IMHO
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