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Sunday Tri Tip

Tri Tip rubbed down with my own dry rub and taters (one sweet) rubbed with EVOO, minced garlic, thyme, salt and pepper. Taters are off to the Egg. More to follow......
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Comments

  • jls9595jls9595 Posts: 1,525
    interested to see the finished tri tip.  always wanted to do one
    In Manchester, TN
    Vol For Life!
  • Tri tip works great. I'm planning on raised direct @350-375 till 115 then a reverse sear. Normally I would do a lower temp but I'm trying to multitask with the potatoes. We'll see.
  • The meat is on. Now relax with a Fat Tire :)
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  • jls9595jls9595 Posts: 1,525
    what kind of grids are those, and where did you get them?
    In Manchester, TN
    Vol For Life!
  • SoCalWJSSoCalWJS Posts: 377
    jls9595 said:
    what kind of grids are those, and where did you get them?
    I believe it's an Adjustable Rig on the bottom, but I was going to ask about the top as well.

    South SLO County
  • Adjustable Rig (AR) from Ceramic Grill Store. Tom's on the forum, but I don't know his log on id. His stuff is awesome, and he has great customer service. Last summer he let me come up to his place and check out the equipment so I was able to get the setup best suited for me. I recommend it. In fact, I have another purchase I need to make.
  • Top piece is the grid extender option on one of the AR Packages. Very helpful. Great for spatchcock chickens.
  • Dinner!!! Finished with a simple board sauce; EVOO, thyme, jalepeno, garlic, salt, pepper, and lime (I usually use cilantro, but it was a no show today ). Potatoes could have cooked longer and meat was farther from med rare than I like, but it was all good.

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  • bud812bud812 Posts: 1,741
    You nailed that one dude.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • Looks pretty darn tasty!
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
  • Black_BadgerBlack_Badger Posts: 1,182
    VERY NICE.

    I thought 115 might be a little low before a quick sear, but that still looks really nice. I usually shoot for 125 for smoking portion then very fast,  very hot for the sear portion. 

    Thanks for posting. Cheers-cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
  • VERY NICE.

    I thought 115 might be a little low before a quick sear, but that still looks really nice. I usually shoot for 125 for smoking portion then very fast,  very hot for the sear portion. 

    Thanks for posting. Cheers-cheers
    B_B

    Last time I pulled it at 125, with the temperature rise, after the sear it was closer to medium. So, I was trying to compensate. It turned out ok, but I think I need to calibrate my Maverick. It showed 115 and the same spot with the thermapen showed 130. @-). I try to keep mental, and sometimes written, notes about my cooks so I can keep tweaking in search of the perfect cook!
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