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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old Yesterday, 08:44 PM   #1
KevinJ
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Default Reverse Sear Tri Tip

Lightly coated with Olive Oil, seasoned with Carne Crosta smoked at 225 until IT hit 125 then taken off the grill for about 10 minutes to let the grill come up to temp and seared at 500+










Roasted some Red Skins as a side, drizzled with Olive Oil, seasoned with BPS Jalapeño seasoning salt and thew on some shaved Parmesan.




Leftovers

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Old Yesterday, 08:50 PM   #2
Stingerhook
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Perfection Kevin.
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Old Yesterday, 09:00 PM   #3
cowgirl
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Beautiful tri tip, Kevin! Looks perfect!
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Old Yesterday, 09:15 PM   #4
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Fantastic cool!! All done on the MAK? If yes, did you use cast iron for the sear?
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Old Yesterday, 09:18 PM   #5
BillN
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Outstanding job Kevin, looks incredible.
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Old Yesterday, 09:24 PM   #6
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Quote:
Originally Posted by rwalters View Post
Fantastic cool!! All done on the MAK? If yes, did you use cast iron for the sear?
It was cooked on the MAK, I did actually think about using my Lodge Griddle but passed and just seared over the Flame Zone. Removed the front cover of the FZ before the cook, smoked on the top grate, then seared over the FZ. Easy Peasy.
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Old Yesterday, 09:24 PM   #7
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Great looking grub right there
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Old Yesterday, 09:30 PM   #8
rwalters
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Quote:
Originally Posted by KevinJ View Post
It was cooked on the MAK, I did actually think about using my Lodge Griddle but passed and just seared over the Flame Zone. Removed the front cover of the FZ before the cook, smoked on the top grate, then seared over the FZ. Easy Peasy.


But I thought pellet grills can’t sear? ;)
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Old Yesterday, 09:38 PM   #9
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Quote:
Originally Posted by rwalters View Post
But I thought pellet grills can’t sear? ;)
Yeah well that's why I have the Flame Zone baby, singe the hair off your hands if you're not careful.
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Old Yesterday, 09:54 PM   #10
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Looks Great Kevin, 225-500 in 10 min. is impressive I can't do that
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Old Yesterday, 09:56 PM   #11
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Nice crust
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Old Yesterday, 10:45 PM   #12
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Attaboy, Kevin!
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Old Today, 05:42 AM   #13
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That's
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Old Today, 07:52 AM   #14
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^^^^this^^^^
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Old Today, 08:11 AM   #15
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And that's how it's done. Perfect!
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