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Tri Tip and Split Chicken Breasts
cazzy
Posts: 9,136
It's been a while since i've egged, but I guess I still am able to stumble to good results. This was the best tri tip i've made as previous versions were good, but slightly under-seasoned.
Just a hack that makes some $hitty BBQ....
Comments
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looks perfect and juicy
______________________________________________I love lamp.. -
Wow, How long, What Temp. it looks perfect!!!
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Looks really good Cazzy!XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Thanks guys!
@Bumm39 I seared at around 600 using the spider and a cast iron grid. I don't sear by time, I sear till I have the color I'm looking for. It worked out to about 4-5 minutes if I was estimating...longer than norm due to volume.
After searing, I pulled meat and set up the adjustable rig direct at its highest level which put the grid a few inches above the felt. *Added cherry chips. It only took about 5 minutes for the egg to come down to 400, but I held the tri tip longer than normal so I could get a head start on the chicken. I let the tri tip roast (didnt flip) with the chicken till it reached 134. Again, don't really cook by time but it probably took about 30 minutes to reach temp. I let it rest for about 10-12 minutes in a foil tent before slicing.
**I heavily seasoned the tri tip with kosher sea salt and DP Red Eye Express.Just a hack that makes some $hitty BBQ.... -
Thanx, will try very soon.
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