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smokingkettle
10-03-2015, 03:58 PM
Watching a meaningful October game from my Texas Rangers, drinking an Austin Beerkworks Fire Eagle IPA and working on some tri tip.

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chicagokp
10-03-2015, 04:31 PM
You have a good start. Looks like a good tri-tip!

Huh? What?
10-03-2015, 04:34 PM
Mmmmmmm...tri-tip...

landarc
10-03-2015, 05:21 PM
That had a load of fat cap. Nice hunk tho

Diesel Dave
10-03-2015, 05:24 PM
Keep up the good work!!!

That'll be one fine tri

smokingkettle
10-03-2015, 07:50 PM
I tried something different today. Normally I pull it and get some oxygen for the coals so I can sear it. However, I just finished a restoration project of a Weber Genesis that I found on the side of the road. I installed the cast iron grates today, so I decided to do the searing part of the tri tip on the gas grill so I could properly break it in for its maiden voyage.

Cook:

300F for 45 minutes on the Kettle smoked with post oak
500F+ on the Genesis seared for three minutes per side.

Rub:

Salt, pepper, thyme

https://scontent-ord1-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/11219672_1661371934107144_5764137240196487295_n.jp g?oh=9a886a79efb9a3b4ae13b1bbeae39a42&oe=56A2078B

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qman
10-03-2015, 08:08 PM
Nice cook. Great sear. Beautiful plate.
My personal preference would be a little more rare, but I would hit that hard.

smokingkettle
10-03-2015, 08:19 PM
Nice cook. Great sear. Beautiful plate.
My personal preference would be a little more rare, but I would hit that hard.

I too would like it more rare. The wife and the kids wanted it more well done. Ugh. Compromise.

cowgirl
10-03-2015, 08:35 PM
Looks great!!

BBQLuver
10-03-2015, 09:11 PM
My son had to pull me back. He said "Don't eat the computer". Looks good. Only thing missing was the empty fork after you ate the tri tip.

Smoke on Badger Mountain
10-03-2015, 10:09 PM
Nicely done!

Calkidd
10-04-2015, 01:54 AM
At first I was ugh you're cutting it wrong! But after looking the the grain I was more relieved. I personally cut from the tip. As it get too long to cut I gradually cut at opposite angles.

Nice looking meat for sure. Didn't think y'all had tri-tip back there as we do here on the west coast.

smokingkettle
10-04-2015, 10:04 AM
At first I was ugh you're cutting it wrong! But after looking the the grain I was more relieved. I personally cut from the tip. As it get too long to cut I gradually cut at opposite angles.

Nice looking meat for sure. Didn't think y'all had tri-tip back there as we do here on the west coast.

We have it out here. It's like $6 per pound. I think that's more than you guys pay out there.