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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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Unread 01-02-2010, 10:05 AM   #1
Ross in Ventura
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Default Reverse Sear Tri-Tip and Black-eyed Peas

I thought I would try JD's Reverse Sear

Seasoned with Southern Flavor Rub and Simply Marvelous Sweet and Spicy



The setup first the CI grill, plate setter, drip pan, and raised grid. Egg
at 350* roasting until 120* internal.


50-min. 120* internal pulled raised grid, drip pan, and plate setter.

Seared the Tri-Tip for 2-min. a side at 450*

Just right

Served with Black-eyed peas and brussel sprouts, a great way to start the New Year. A Happy New Year to all of you.

Ross
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Unread 01-02-2010, 10:09 AM   #2
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Looks great! Good job!
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Unread 01-02-2010, 10:11 AM   #3
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Just beautiful..looks delicous....much luck to you in the New Year.
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Unread 01-02-2010, 10:15 AM   #4
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howd ya get cabbages that small? Great Grub.
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Unread 01-02-2010, 10:17 AM   #5
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Terrific!
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Unread 01-02-2010, 10:23 AM   #6
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Another great cook Ross!
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Unread 01-02-2010, 10:31 AM   #7
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Nice job Ross...deja vu... Better season that dfmt or Rick will be on you...
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Unread 01-02-2010, 10:31 AM   #8
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Mmmmmm, looks like reverse searing worked well for ya!
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Unread 01-02-2010, 10:38 AM   #9
Ross in Ventura
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Quote:
Originally Posted by JD McGee View Post
Nice job Ross...deja vu... Better season that dfmt or Rick will be on you...
Thanks JD, I'll do that this weekend

Ross
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Unread 01-02-2010, 10:48 AM   #10
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Ross, it all looks wonderful! Do you put anything special on the sprouts? Sauces or butter? I love sprouts and just wondered, yours look mighty tasty.
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Unread 01-02-2010, 11:26 AM   #11
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Default Tenderloin Terra Cotta reverse sear

The set up was 3 coals with cherry wood chunks on a SS dish. The dish placed on the electric burner. This was a 2.5 lb slow cook for 2 hrs. Pulled at int. temp of 132 deg. then placed on hot coals and burned to 140 int. temp. The electric burner was just used to get the coals hot and keep the grate temp. at 220. This $40.00 cooker works great. The pork ribeye came out fantastic too.
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Unread 01-02-2010, 11:28 AM   #12
BBQ Grail
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Great looking grub Ross?

(What's up with the hijack?)
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Unread 01-02-2010, 11:42 AM   #13
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Nice groceries, Ross! I got your message.
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Unread 01-02-2010, 12:10 PM   #14
Ross in Ventura
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Quote:
Originally Posted by cowgirl View Post
Ross, it all looks wonderful! Do you put anything special on the sprouts? Sauces or butter? I love sprouts and just wondered, yours look mighty tasty.
Thanks Jeanie, Jackie just put butter on them, lots of it.

Ross

Quote:
Originally Posted by BBQ Grail View Post
Great looking grub Ross?

(What's up with the hijack?)
I gave JD credit at the top of the post
Ross

Quote:
Originally Posted by big brother smoke View Post
Nice groceries, Ross! I got your message.
Thanks Stef

Ross
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Unread 01-02-2010, 12:13 PM   #15
BBQ Grail
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Quote:
Originally Posted by Ross in Ventura View Post

I gave JD credit at the top of the post
Ross
I was making reference to the insertion of the terra cotta cooker into your thread.
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