Greendriver
is Blowin Smoke!
used the Finney reverse sear on a Tri Tip with great results. Ran pellet cooker @ 225 for bout an hour or so to 130 internal. Transfered to a really hot Portable Kitchen grill for bout 2 min per side to about 140 internal, rested 15 min. A man can't eat without bread and I made my first ever Focaccia with red onion, sea salt, and fennel seed topping. As far a Tri Tip goes I think I'd like to try one wrapped in bacon and just use the low 225 temp all the way and see it has time to crisp / firm up that bacon and if the bacon doesn't cook enough by a 140 (med) temp, maybe just keep cooking it for some thin sliced beef. How high finish temp would you go on it?
