Rodney
Full Fledged Farker
- Joined
- Dec 15, 2009
- Location
- Antelope, CA (Sacramento metro area)
Hey guys-
Tonight I cooked my first non-marinated tri-tip roasts. They were Choice Certified Black Angus cuts from Bel Air market, and I paid way too much money for them, but they did have very good marbling (as you can see in the photos). I just put sea salt, pepper and a touch of garlic powder on them. They turned out really good! I cooked them in my UDS at about 325 over lump and pecan chips until the thickest one was at 140 or so, let them rest while I fired up a chimney of coals for the grill, and then seared them on the grill. They turned out medium rare and medium. They then rested, wrapped in foil, a towel and an ice chest, for about an hour and a half while the other food was cooked and the guests showed up. They were still piping hot when I took them out to slice them! The second one didn't come out until 3 hours after I put it in the ice chest, and it was still at least 125.
And here's the pr0n... medium rare roast first:
And here's the one I cooked to medium. I sliced it REALLY thin, and it was VERY TASTY! I almost think I liked it more than the first one...
Oh, one more thing: I just got my blood drawn and my cholesterol, etc. look good, so I don't have to cut back on this stuff quite yet. :thumb:
-Rodney
Tonight I cooked my first non-marinated tri-tip roasts. They were Choice Certified Black Angus cuts from Bel Air market, and I paid way too much money for them, but they did have very good marbling (as you can see in the photos). I just put sea salt, pepper and a touch of garlic powder on them. They turned out really good! I cooked them in my UDS at about 325 over lump and pecan chips until the thickest one was at 140 or so, let them rest while I fired up a chimney of coals for the grill, and then seared them on the grill. They turned out medium rare and medium. They then rested, wrapped in foil, a towel and an ice chest, for about an hour and a half while the other food was cooked and the guests showed up. They were still piping hot when I took them out to slice them! The second one didn't come out until 3 hours after I put it in the ice chest, and it was still at least 125.
And here's the pr0n... medium rare roast first:
And here's the one I cooked to medium. I sliced it REALLY thin, and it was VERY TASTY! I almost think I liked it more than the first one...
Oh, one more thing: I just got my blood drawn and my cholesterol, etc. look good, so I don't have to cut back on this stuff quite yet. :thumb:
-Rodney
