Easter Tri-Tip & MOINK ball.. Porn.

[imfree2q]

Had to do some tri-tip and MOINK balls for Easter dinner. Pulled the tri tip at 135 deg and let it rest for about a half hour. Turned out nice.

MOINK balls dusted with texas bbq rub and glazed with some pineapple glaze I made, turned out very good..

Some tater salad and some asparagus. Nice Easter dinner.

 

[Phesant]

Ohhhhh that looks so tastey.... MMMMMMMM.......mmmmmmmmmmmmmmm

Nicely done :-D

 

[Phubar]

That's a very sweet looking dinner right there!

 

[DanPop]

I really want to find one of those roasts out here, looks great

 

[imfree2q]

Thanks all, it was a nice day to kick back and cook a little something.

 

[Meatball]

Nice looking tri-tip

 

[Sunra]

Winner Winner Tri-Tip Dinner! :clap2:

 

[Bluesman]

Nice looking dinner you got there :clap2: Check your title you mispelled PR0N:icon_blush:

 

[Ron_L]

Nice looking dinner you got there :clap2: Check your title you mispelled PR0N:icon_blush:

But MOINK is right. That's all that matters :-D

Great job on the dinner!

 

[Chuckwagonbbqco]

What are the big pieces of spice on the tri-tip? Is it cracked pepper or did you use Montreal Steak on it. Looks pretty good. I try to cut mine perpendicular to the grain(90 degrees) Yours look like it is only about 20 degrees off the grain. Some people like to cut it close to parallel in order to acheive more uniform slices, like you did on this one, but I personally prefer to cut for optimum tenderness. Tri-tips are pretty forgiving, but I was experimenting and cut the same tri-tip in half and then sliced each half differently, and the difference in tenderness and pull apart was amazing.
I'd eat it cut either way.

 

[MikeR]

Excellent looking feast- I'm sure it was great!

 

[bigabyte]

Looks fantastic!:hungry: