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2 questions...

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Dave B
Dave B Posts: 25
edited November -1 in EggHead Forum
the first... did a tri-tip last night - browned @ 500 then indirect at 400 dome temp till internal was 160. It was good, but methinks better can be had. Any suggestions??[p]second... I have access to Ozark Oak lump and am really happy, but am intrigued by Wicked Good. For those who have tried both, is the WGL better? Thanks/Dave
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  • Mark Backer
    Mark Backer Posts: 1,018
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    Dave B,[p]I more or less T-rexed mine and it was awesome. I'm guessing your main problem was cooking it to 160. If you pull it at 130-140 (depending upon your tastes), then let it rest 10 minutes and eat, I think you'd be much MUCH happier and mor impressed. [p]As for the WGC, it's the only thing my house, my neighbor's house, or many of my egging friends use.
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  • fishlessman
    fishlessman Posts: 32,762
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    Dave B,
    i have both. ozark oak is really good with beef, wicked good is better with chicken and pork and much better for low and slows. i was going to buy a half pallet of the ozark oak recently but found out that my supplier wasnt carrying it anymore. i like both
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • tach18k
    tach18k Posts: 1,607
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    Dave B,
    I do mine slowly first to 125 at 250 dome, then let it rest wrapped with foil for about 15-20 minutes, then I sear it.
    tri_tip800.jpg
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  • ranger ray
    ranger ray Posts: 812
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    Dave B,
    i have both, they are both excellent.... the ozark oak has an outstanding burn time annd the chunks are huge... highly recommended...the folks at wicked carry both...
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  • fishlessman
    fishlessman Posts: 32,762
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    ranger ray,
    i think they stopped carrying the ozark, they are carrying the B&B oak lump and wicked good. ever try the B&B
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Prof Dan
    Prof Dan Posts: 339
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    Dave B,
    Sure fire tri-tip --[p]Slather it with cheap yellow mustard and season salt.[p]Bring temperature of BGE to 450-500 degrees, with a couple of nice wood chunks [not chips].[p]With lid up, sear lean side for 4-6 minutes. Turn over so fat side is down; sear this side for 4-6 minutes. [p]With lid down, cook fat side down for about 30 minutes, with temperature between 350-450 degrees. Cook until internal temp of Tri-Tip is about 130 degrees. Let rest a few minutes. Slice thin on the diagonal against the grain.

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  • Sandbagger
    Sandbagger Posts: 977
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    fishlessman, If it is the B&B from Widmier TX I've used it. It has a nice oak flavor, chunks are ok, burn time is ok. I guess it is ok, ok. Tom

    [ul][li]http://www.bbcharcoal.com/index.html[/ul]
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  • thirdeye
    thirdeye Posts: 7,428
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    tach18k,[p]Nice job!![p]This technique for tri-tip is my favorite as well. It is good that your photo shows a test slice to determine the grain direction. This is very important as tri-tip has a slight change in grain from the long side to the shorter side that should be taken into account when slicing. [p]~thirdeye~[p]
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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