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Hold the carbs

Austin  EggheadAustin Egghead Posts: 3,342
edited 1:50PM in EggHead Forum
Tri tip slathered in Rodak’s Coffee rub. RT for one hour. Egg temp at 350.
Side one for 12 minutes. Turned and cranked heat to 425. Pulled when IT read 124. Foiled and rested for 15 minutes. Sliced and served with avocado salad.

Rested
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Sliced
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Eggin in SW "Keep it Weird" TX
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Comments

  • smbishopsmbishop Posts: 1,089
    That looks just about perfect!
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
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  • It's a beautiful thing! I pull my tri between 125 and 127 so you gotta believe I'm gonna like it. Very nice!
    Last one I did (Sunday) I marinated in Dr.Pepper for 3 hours to tenderize it a bit. Awesome.

    Nice post. Thanks!

    Large BGE, Santa Maria Pit, Hasty-Bake Gourmet, MAK One Star Pellet Pooper,  26" Weber, 22" Weber Performer.  Most have custom handles made by me.

    http://www.amlwoodart.com

    "Just living from one cook to the next"

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  • Nice TT Joan
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  • FluffybFluffyb Posts: 1,815
    Beautifully cooked!
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  • Looks delicious!
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