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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.


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Old 06-26-2009, 09:10 PM   #1
Desert Dweller
Babbling Farker

 
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
Default Might be Kangaroo...

One of the newer local markets (Fresh and Easy) advertized Tri-Tip Roast for $3.99 this week. I've been waiting for the opportunity to try some new Rubs on Tri-Tip, so I jumped at the sale price. I got it home and then noticed the Inspected in Australia stamp on it.... Is it Beef, or is it Kangaroo one of the kids asked?

I gave both a mustard slather (light) and the seasoned one with Dizzy Pig's "Shakin the Tree", then a coat of Tod's Dirt on both. It was the first time the family had tried the Shakin the Tree, the wife liked it the best, all agreed that TD is really good on beef. The meat seemed a little tough, but full of flavor. I used one chunk of Walnut and one of Pecan indirect in the Platinum, then spead the coals for a sear to finish. Took the meat off at 128, rested 15 minutes till 135. Pasta Shells in White Cheddar Sauce and Brocolli rounded the meal out.

Enjoy the pics and thx 4 stoppin in!
Attached Images
File Type: jpg tritip 003.jpg (110.0 KB, 98 views)
File Type: jpg tritip 002.jpg (83.7 KB, 93 views)
File Type: jpg tritip 001.jpg (78.9 KB, 97 views)
File Type: jpg tritip 004.jpg (93.4 KB, 95 views)
File Type: jpg tritip 009.jpg (95.8 KB, 96 views)
File Type: jpg tritip 010.jpg (59.5 KB, 96 views)
File Type: jpg tritip 011.jpg (69.7 KB, 95 views)
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Bo Compton in Mesa, AZ, KCBS CBJ
Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum
18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings
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Old 06-26-2009, 09:24 PM   #2
Phesant
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Join Date: 08-24-08
Location: Appleton, Wi
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Hey all the boys are in this one

That looks fantastic DD ..... great job as always.
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Old 06-26-2009, 09:35 PM   #3
Rookie'48
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Ahhh - cooked just right, kiddo! There's two (at least) schools of thought on the searing of tri-tips. Some sear after the meat is cooked, some do the sear first, then bring it up to temp. Either way, it looks like it was tender, juicey and tasty.
I see by her smile that Farliegh is feeling more gooder .
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Old 06-26-2009, 09:46 PM   #4
eheath
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Join Date: 09-12-08
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Man, that looks tasty!
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Old 06-27-2009, 09:25 AM   #5
chambersuac
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dang, that is great looking meat right there...
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Old 06-27-2009, 05:44 PM   #6
Tarpon65
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That's exactly how I like my kangaroo cooked. Looks great!
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Old 06-28-2009, 05:38 AM   #7
Desert Dweller
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Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
Default

Quote:
Originally Posted by Rookie'48 View Post
Ahhh - cooked just right, kiddo! There's two (at least) schools of thought on the searing of tri-tips. Some sear after the meat is cooked, some do the sear first, then bring it up to temp. Either way, it looks like it was tender, juicey and tasty.
I see by her smile that Farliegh is feeling more gooder .
I seared it last because I wanted as much smoke flavor to penetrate the meat as possible, and my feeling is that a sear can seal the meat fibers... And yes, the wife is feeling much better and says thanks for noticing!
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Bo Compton in Mesa, AZ, KCBS CBJ
Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum
18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings
LFSA RED Thermapen,
And 1 2010 Victor brand Hot Dog Cart
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