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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 02-01-2010, 08:29 AM   #1
jasonalan724
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Default First Tri-Tip on my new OTS Maiden Cook...

...thought it was only appropriate to do them together.

I have read on here that some guys get tri-tip with a fat cap, this is what a two pounder looked like from a Wegmans here in NorthEastPA. Didn't trim a thing, I added the Montreal Seasoning...


Ten minutes a side at got me right to 140...added a few chicken sausages too.


I tented it for ten minutes after i pulled it and then sliced it...



I tasted great, my wife even highly approved...and that saying something.

Thanks for the help and inspiration Brethren!!!
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Unread 02-01-2010, 09:32 AM   #2
Arlin_MacRae
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That's some good looking beef, brother!
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Unread 02-01-2010, 09:36 AM   #3
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Nice piece of beef!
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Unread 02-01-2010, 09:38 AM   #4
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Look's great! May I ask what your charcoal baskett is made of?
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Unread 02-01-2010, 10:45 AM   #5
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I've seen tri-tip with a fat cap on it as well. I've cooked many a tri-tip without it. This piece of meat doesn't need any more juice. The tri-tip I've seen with the fat cap was a whole $1/lb cheaper than no fat cap. It would be worth it. $2.98/lb for an exceptional piece of beef - can't beat that!
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Unread 02-01-2010, 10:55 AM   #6
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I have never seen the fire bricks set up like that before
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Unread 02-01-2010, 03:53 PM   #7
jasonalan724
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Default it was just some

Quote:
Originally Posted by smoke it if ya got it View Post
Look's great! May I ask what your charcoal baskett is made of?
I have the Weber Side baskets, the others are just four split fire brick (4x9x1.5) arranged into the fire area i need for the tri-tip, defenitly a charchoal saver. I didn't even have to put the sausages over the coals. Just therw em on before i opened the tri-tip.
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Unread 02-01-2010, 03:55 PM   #8
landarc
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Nice job, I like the way you set up the charcoal, I am stealing that idea.
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Unread 02-01-2010, 04:19 PM   #9
jasonalan724
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I have always used fire brick in my grills, lets you set in any combination, a few different zones, or what ever
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Do not eat the meat raw or cooked in water, but roast it over the fire… Exodus 12:9

4 UDS' - Rolling Rotis Hog Cooker - Weber Kettle Resuce Collection - ECB - Lodge Cast Iron Collection - HF Weed Burner - ProQ CSG - Super Fast and Accurate White Thermapen - 4 tap homebrew keezer - 10 gallon all grain single tier keggle build
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Unread 02-01-2010, 05:47 PM   #10
millsy
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I have 2 fire bricks now and I now think I need 2 more.The more I think about it the more I like it.I like the idea of putting the coals on the outside too for indirect.
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Unread 02-01-2010, 06:15 PM   #11
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Very nice tri tip! Thanks for sharing
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Unread 02-01-2010, 06:23 PM   #12
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Nice looking meal. Thanks for the pics.
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Unread 02-01-2010, 09:49 PM   #13
jasonalan724
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going to do my fist but on my OTS this weekend for the SuperBowl, gonna do a Chris Lilly injection and 3Eyz Original Rub, can't wait!
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Jayber Que BBQ

Do not eat the meat raw or cooked in water, but roast it over the fire… Exodus 12:9

4 UDS' - Rolling Rotis Hog Cooker - Weber Kettle Resuce Collection - ECB - Lodge Cast Iron Collection - HF Weed Burner - ProQ CSG - Super Fast and Accurate White Thermapen - 4 tap homebrew keezer - 10 gallon all grain single tier keggle build
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Unread 02-01-2010, 09:56 PM   #14
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Quote:
Originally Posted by landarc View Post
Nice job, I like the way you set up the charcoal, I am stealing that idea.
ditto good job
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Unread 02-01-2010, 10:29 PM   #15
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Quote:
Originally Posted by jasonalan724 View Post
going to do my fist but on my OTS this weekend for the SuperBowl, gonna do a Chris Lilly injection and 3Eyz Original Rub, can't wait!

The OTS does fine for a couple of butts. I have been using yardbird ad when i pull toss with more yardbird and Sweet baby ray Raspberry chipotle . fine eating
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