Shagdog
06-23-2014, 08:03 AM
(Bill's new motto)
Made a Tri tip for dinner last night. I gotta say, some of best work, and it happened by no fault of my own.
Started out making a batch of my own beef rub
http://i791.photobucket.com/albums/yy197/Shagdad1126/26423081-03D5-4543-8065-4BB55E6D39BD_zpsvicattei.jpg (http://s791.photobucket.com/user/Shagdad1126/media/26423081-03D5-4543-8065-4BB55E6D39BD_zpsvicattei.jpg.html)
http://i791.photobucket.com/albums/yy197/Shagdad1126/9B2CBAF3-DBA1-4170-9CC5-C0713D5B7B5F_zpshlryybwn.jpg (http://s791.photobucket.com/user/Shagdad1126/media/9B2CBAF3-DBA1-4170-9CC5-C0713D5B7B5F_zpshlryybwn.jpg.html)
Rubbed it down and got it on kettle, indirect heat, probably 250ish, I didn't use a thermo. Sorry, pics are lacking..
Anyway, once it was on the grill I started making a batch of Marobuzo pickles for next weekend's BBQ and didn't bother to check the roast for a while.
http://i791.photobucket.com/albums/yy197/Shagdad1126/9F769740-4181-404C-B3E7-C0D60EFF6B37_zpsfzsdn4xm.jpg (http://s791.photobucket.com/user/Shagdad1126/media/9F769740-4181-404C-B3E7-C0D60EFF6B37_zpsfzsdn4xm.jpg.html)
When I finally checked it, the temp was already at 128! (that's hotter than I usually cook one including the sear) Anyway, I quick moved it over the flames and gave it a little sear, but only a couple minutes worth, as I didn't want to over cook the thing anymore than it already was. I will usually give it a real good crust, enough to raise the IT another 15-20 degrees or so. This time I raised it 2.
http://i791.photobucket.com/albums/yy197/Shagdad1126/2D829A8F-F9AB-4516-A4FD-8E5E6FE88143_zps8apnrt5v.jpg (http://s791.photobucket.com/user/Shagdad1126/media/2D829A8F-F9AB-4516-A4FD-8E5E6FE88143_zps8apnrt5v.jpg.html)
Anyway, the end result was by far the best Tri tip I've ever made. Just outstanding. It was evenly temped from edge to edge. After a long rest -
http://i791.photobucket.com/albums/yy197/Shagdad1126/11BFE30E-C138-423E-BDE3-8A9503171DCC_zpsyoj3xeo8.jpg (http://s791.photobucket.com/user/Shagdad1126/media/11BFE30E-C138-423E-BDE3-8A9503171DCC_zpsyoj3xeo8.jpg.html)
http://i791.photobucket.com/albums/yy197/Shagdad1126/5DF167E3-B257-4E4D-A7D4-24EF101AACF7_zpsdlof41nz.jpg (http://s791.photobucket.com/user/Shagdad1126/media/5DF167E3-B257-4E4D-A7D4-24EF101AACF7_zpsdlof41nz.jpg.html)
Thanks fer lookin
Made a Tri tip for dinner last night. I gotta say, some of best work, and it happened by no fault of my own.
Started out making a batch of my own beef rub
http://i791.photobucket.com/albums/yy197/Shagdad1126/26423081-03D5-4543-8065-4BB55E6D39BD_zpsvicattei.jpg (http://s791.photobucket.com/user/Shagdad1126/media/26423081-03D5-4543-8065-4BB55E6D39BD_zpsvicattei.jpg.html)
http://i791.photobucket.com/albums/yy197/Shagdad1126/9B2CBAF3-DBA1-4170-9CC5-C0713D5B7B5F_zpshlryybwn.jpg (http://s791.photobucket.com/user/Shagdad1126/media/9B2CBAF3-DBA1-4170-9CC5-C0713D5B7B5F_zpshlryybwn.jpg.html)
Rubbed it down and got it on kettle, indirect heat, probably 250ish, I didn't use a thermo. Sorry, pics are lacking..
Anyway, once it was on the grill I started making a batch of Marobuzo pickles for next weekend's BBQ and didn't bother to check the roast for a while.
http://i791.photobucket.com/albums/yy197/Shagdad1126/9F769740-4181-404C-B3E7-C0D60EFF6B37_zpsfzsdn4xm.jpg (http://s791.photobucket.com/user/Shagdad1126/media/9F769740-4181-404C-B3E7-C0D60EFF6B37_zpsfzsdn4xm.jpg.html)
When I finally checked it, the temp was already at 128! (that's hotter than I usually cook one including the sear) Anyway, I quick moved it over the flames and gave it a little sear, but only a couple minutes worth, as I didn't want to over cook the thing anymore than it already was. I will usually give it a real good crust, enough to raise the IT another 15-20 degrees or so. This time I raised it 2.
http://i791.photobucket.com/albums/yy197/Shagdad1126/2D829A8F-F9AB-4516-A4FD-8E5E6FE88143_zps8apnrt5v.jpg (http://s791.photobucket.com/user/Shagdad1126/media/2D829A8F-F9AB-4516-A4FD-8E5E6FE88143_zps8apnrt5v.jpg.html)
Anyway, the end result was by far the best Tri tip I've ever made. Just outstanding. It was evenly temped from edge to edge. After a long rest -
http://i791.photobucket.com/albums/yy197/Shagdad1126/11BFE30E-C138-423E-BDE3-8A9503171DCC_zpsyoj3xeo8.jpg (http://s791.photobucket.com/user/Shagdad1126/media/11BFE30E-C138-423E-BDE3-8A9503171DCC_zpsyoj3xeo8.jpg.html)
http://i791.photobucket.com/albums/yy197/Shagdad1126/5DF167E3-B257-4E4D-A7D4-24EF101AACF7_zpsdlof41nz.jpg (http://s791.photobucket.com/user/Shagdad1126/media/5DF167E3-B257-4E4D-A7D4-24EF101AACF7_zpsdlof41nz.jpg.html)
Thanks fer lookin