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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 04-01-2010, 08:58 AM   #16
3 Rivers BBQ
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Very good dinner pron...makes me hungry for Tri-tip for breakfast.
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Old 04-01-2010, 09:17 AM   #17
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Originally Posted by Chuckwagonbbqco View Post
Rodney awesome job---everything looks great ----but if you loved the tenderness of this tri-tip, there is a way to make it MORE tender. It may be hard to believe that it can get better, but if you carve the tri-tip perpendicular to the grain of the meat-it will be more tender. The picture of the whole tri-tip on the plate shows the grain very clearly, and you can see that you cut almost parallel to it. The second picture up from the bottom shows the long striations that come from cutting parallel. I am not trying to be overcritical or be a smart azz----My goal is for you to have the best possible tri-tip that can be attained. Any questions please PM me. I am fairly close to you and would be nice to get together with other brethren and see what we can cook up. Keep up the good work. Leonard---Chuck Wagon BBQ Co
Leonard-

In that first shot of the sliced meat, yeah, it's sliced wrong because that's the way my wife wanted it, contrary to my recommendations. The following shots all show the meat cut across the grain, the way it should be. Yep, I'm totally aware of that aspect!

Yeah, I'd love to get together with other brethren in the area. I know there are at least 4 here in Sacramento/Roseville/Rocklin, at least one in Stockton, several in the bay, one up in Chico...
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Old 04-01-2010, 09:20 AM   #18
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Awesome stuff Rod, and excellent photography as well.

Keep it comin'!

Cheers

Bill
Thanks! Not bad for an iPhone, huh? The 3GS has some pretty cool macro/autofocus ability that works pretty well, as long as there's plenty of light. Gotta send my Canon G9 in for repair... it just died suddenly and I have no clue what went wrong with it.
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Old 04-01-2010, 09:29 AM   #19
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I typically like my beef still moo-ing . .. is meat good and juicy done this much?
What was the internal temp when pulled?
I pulled it at about 153, let it rest, and then seared it.

This brand of tri-tip is the only piece of meat I've ever cooked that is actually BETTER this well done rather than medium rare to medium. I've cooked it medium rare, and it's tougher and the flavor isn't as good. It's still juicy and tender! I tried to get shots of it that showed the juices flowing out.

Like I said, it's hard to screw one of these things up!
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Old 04-01-2010, 09:33 AM   #20
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Most excellent!
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Old 04-01-2010, 09:38 AM   #21
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I specifically bought red oak at Hawgeyes when I went to Iowa last month so I can use it to grill tri tip.

Does anyone have a great Santa Maria rub recipe?

BTW...thats a great looking tri tip!
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Old 04-01-2010, 09:47 AM   #22
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Nice job and great pics! I only learned about tri tips a year ago and now I love'm. Not so common here in GA. I usually have to ask for them to cut me one, but well worth the trouble!
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Old 04-01-2010, 10:58 AM   #23
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Looks good! Man, how old you think that grill is...My folks used to have one just like it. Brings back some memories!!
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Old 04-01-2010, 10:58 AM   #24
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nice looking piece of meat
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Old 04-01-2010, 11:56 AM   #25
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Looks great but I would try another one and pull it when the temp. was 135-140. Leonard and I, along with some other guys in the Sac. area cooked 17 cases of tri-tips a few weeks back. PM me and I will add you to the list of guys to call when we have another charity cook if you are interested. Nothing like cooking 17 cases of tri-tips to get some experience. We usually pull at 125-130 and it will continue to cook when wrapped in the cambro to med-rare.
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Old 04-01-2010, 12:02 PM   #26
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Ooooh...great PronagraPhy!
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Old 04-01-2010, 12:25 PM   #27
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That does it!! I'm going to find me a tri tip!! Wonderful cook! Just goes to show it's not the cooker it's the cook!
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Old 04-01-2010, 12:28 PM   #28
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Nice finish on that tri-tip Rodney. You gotta talk with the wife, across the grain is always the best. That looks like a tasty dinner.
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Old 04-01-2010, 12:42 PM   #29
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Originally Posted by PorkQPine View Post
Looks great but I would try another one and pull it when the temp. was 135-140. Leonard and I, along with some other guys in the Sac. area cooked 17 cases of tri-tips a few weeks back. PM me and I will add you to the list of guys to call when we have another charity cook if you are interested. Nothing like cooking 17 cases of tri-tips to get some experience. We usually pull at 125-130 and it will continue to cook when wrapped in the cambro to med-rare.
Totally agree! My wife doesn't like bloody meat but I have her inching towards medium rare. I rub mine down, sear the heck out of both sides and finish off indirect until temp hits 140. Still pink but not over cooked. I myself like it a little pinker but 140 works for my wife. On cutting, after resting for about 30 minutes, I cut mine in half width wise and then cut slices 45 degrees to the cut side.
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Old 04-01-2010, 12:55 PM   #30
Rodney
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Looks good! Man, how old you think that grill is...My folks used to have one just like it. Brings back some memories!!
Man... I don't know. I imagine it's at least 20 years old. They didn't use it much and had a cover on it the whole time.

At first, I thought this MECO 4400 was kind of a POS, but it's actually decent quality! I'm liking it more and more. Of course, I'd rather have a Weber 22.5 so I can do larger stuff, but the adjustable grate on this MECO is VERY handy. I lowered it all the way down to sear my tri-tip. Given a fresh chimney of raging coals and this adjustable grate, doing some reverse-seared steaks would work out very well!

I should give it a tune-up. Tighten bolts, clean it a bit, maybe build a new charcoal grate for it (this one is very light, sagging expando over a ~1/2" deep pan... kinda lame). I've got an 8"x 24" piece of 3/4"-9 gauge expando left over from the UDS build... maybe I'll cut it and weld it into a 12x16 charcoal grate, put some ~3/4" legs on it, and ditch the existing grate.

-r
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