Tri Tip for the 10 year old food critic...

Smokin Tiger

She said it was not "pink" enough and was very happy when I told her I would shoot for red on the big end (for the two of us) next time. :laugh: I used Dr. BBQ's Tri Tip rub recipe and the flavor was great, but should have pulled it about 125 instead of 130.

Broc

Yeah -- That looks so crummy, you should just pack it up and send it to me...

:woohoo:

Buckdodger

Good lookin' hunk of beef. At what temp did you do the cook?
Bob
Alex City, Al

FlaPoolman

Looks great Tom. Sitting here eating leftover pulled pork and now you have me craving beef

Smokin Tiger

Broc,

I would send it to you, but there is only enough left for my lunch tomorrow... :laugh:

Smokin Tiger

Bob,

I seared it TRex style on a medium CI grate that I place on my spyder, rested for 15-20 mintues while I cooled the egg down to about 400 and finished it on the large grate.

Smokin Tiger

Pat,

Pulled pork sounds good. Seems like lately I have not been home long enough to cook a butt. May need to re-think my priorities. :P

Frank from Houma

Looks mightyfine to me. Ten year old food critic :laugh: :laugh: We all have our judges. Couldn't live without them either,

Smokin Tiger

Gotta love the little critics! Especially when I agree with them :laugh: :laugh: At least I have trained them to think that medium well to just about burned! :laugh: :laugh: at least for some things.

lowercasebill

my critics are 24 and 27 , trust me your in trouble if she is starting at 10...
i pull the tri tip at 115-120 wrap and rest in a preheated cooler for an hour or two.. was brocs recommendation .. i have been happy with the result
hope all is well i am home cleaning today so i will know where all my cookbooks are when you are ready
bill

Smokin Tiger

bill,

I picked up a two pack at Costco and only cooked one of them last night. I plan to cook the other one Saturday and will take your (and Broc's) advive and pull it at 115-120. Have you ever used Raising the Steaks on a Tri Tip?

Have a great day off.

Thanks

lowercasebill

yes i have but truth be told the bottomless pits and i prefer beef with a hint of hicory salt and pepper.
i preheat the cooler with almost boiling water and wrap tri tip in foil and several towels and let rest..