tom b
somebody shut me the fark up.
my entry into the Tri Tip master TD
***November Special: MASTER'S CUT*** "2018 Tri-Tip Master!" Throwdown (Entry & Discussion Thread)
- Thread starter Moose
- Start date
There are some damn good looking entries, should I even bother entering? Why not, we''ll give it a go. Please accept this as my entry.
Cook Thread
Tri-Tip with 407BBQ rub.
Dark before 5pm. :mad2: Had to use the flash.
Cook Thread
Tri-Tip with 407BBQ rub.
Dark before 5pm. :mad2: Had to use the flash.
Last edited:
DerHusker
Babbling Farker
A very Tri Tip kind of Day!
This is my entry into the "2018 Tri-Tip Master!" Throwdown.
Raw
Cooking
Money!
Thanks for looking.
The entire cook thread can be seen here: http://www.bbq-brethren.com/forum/showthread.php?t=266947
This is my entry into the "2018 Tri-Tip Master!" Throwdown.
Raw
Cooking
Money!
Thanks for looking.
The entire cook thread can be seen here: http://www.bbq-brethren.com/forum/showthread.php?t=266947
robert-r
is Blowin Smoke!
Please accept the following pix as my entry in this throw down:
Cook: http://www.bbq-brethren.com/forum/showthread.php?p=4100191#post4100191
Cook: http://www.bbq-brethren.com/forum/showthread.php?p=4100191#post4100191
Last edited:
Stlsportster
Babbling Farker
Another copycat entry
JasonS
Knows what a fatty is.
Boomerang Tri Tip!
I don’t have a proper cook thread, so this post will provide the cook details, as well as the 3 required photos for my entry into the "2018 Tri-Tip Master!" Throwdown.
CAB Tri Tip, from Major Market in Escondido, Ca. Susie Q’s was my rub of choice for this TD cook. I have a couple small sticks of red oak burning down in the kettle, on top of some fully lit Weber briquettes.
It took about 25 minutes of indirect heat to get it to 100* internal temp. I removed the temp probe, moved the roast over the fire, and seared it for a few minutes on each side, until it reached 125*.
After a 10 minute rest under some foil, it's sliced and ready to eat!
I don’t have a proper cook thread, so this post will provide the cook details, as well as the 3 required photos for my entry into the "2018 Tri-Tip Master!" Throwdown.
CAB Tri Tip, from Major Market in Escondido, Ca. Susie Q’s was my rub of choice for this TD cook. I have a couple small sticks of red oak burning down in the kettle, on top of some fully lit Weber briquettes.
It took about 25 minutes of indirect heat to get it to 100* internal temp. I removed the temp probe, moved the roast over the fire, and seared it for a few minutes on each side, until it reached 125*.
After a 10 minute rest under some foil, it's sliced and ready to eat!
Official Tri Tip Throwdown Entry!
G'Day Bruces! :becky:
Good to see the entries coming in thick and fast!
I was really lucky to get some Tri-tip after complaining earlier that I could not get any.
Cook Thread Here!
Please accept these entry photo's!
Raw form!
A bit of a reverse sear!
And just before serving! So nice and moist!:becky:
The whole family enjoyed our first Tri tip for a very long while!
Cheers!:becky:
G'Day Bruces! :becky:
Good to see the entries coming in thick and fast!
I was really lucky to get some Tri-tip after complaining earlier that I could not get any.
Cook Thread Here!
Please accept these entry photo's!
Raw form!
A bit of a reverse sear!
And just before serving! So nice and moist!:becky:
The whole family enjoyed our first Tri tip for a very long while!
Cheers!:becky:
Ok, folks, that's a wrap! Poll to follow shortly...
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