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Tri-Tip Carne Crosta

akoda

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Just a few photes of my cook yesterday, since I don't post many.
Did a Tri-Tip with some Carne Crosta mixed with Santa Maria. I love the Oak Ridge rubs. My mother brought hot dogs :) She is not a fan of beef cooked correctly and I wasn't willing to burn it, she did have a choice of chicken though.

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Nice medium, I like mine rarer but making sure the lovely and talented MrsAkoda would enjoy hers.

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We did some bacon wrapped corn that I saw on the forum and some of our first homegrown collards. MrsAkoda also did her famous mac and cheese. It was damn fine!

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Great pics... looks delish!

How'd the combo of the Carne Crosta and the Santa Maria work out? I'm a HUGE fan of the latter and just received my sample of the former. They smell TOTALLY different... do they complement each other? I'd think the CC would over-power the SM.... but what do I know?
 
I liked it, I had mixed some Black Ops and Santa Maria together before with a touch of coffee and liked that, that was what I was hoping for. I didn't do a 50:50 mix. I put some EVOO on the Tri-Tip then dusted with the Carne Crosta then hit it pretty hard with the Santa Maria, maybe a 30:70 ratio. Then I cooked it over some post oak and Stubbs.



Great pics... looks delish!

How'd the combo of the Carne Crosta and the Santa Maria work out? I'm a HUGE fan of the latter and just received my sample of the former. They smell TOTALLY different... do they complement each other? I'd think the CC would over-power the SM.... but what do I know?
 
Funny, I cooked a Tri-tip with Carne Crosta this weekend. I seasoned it then cooked it sous vide for 6 hours at 138 degrees. Pulled it out of the bath and did a reverse sear on my PK Grill. I thought the flavor was great!
 
Looks like a winner to me! I like the side dishes, too, especially the homegrown collards. Nicely done.
 
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