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Tri Tip and Split Chicken Breasts

cazzycazzy Posts: 8,841
edited September 2012 in EggHead Forum
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.

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Just a hack that makes some $hitty BBQ....

Comments

  • Looks great.
    Be careful, man! I've got a beverage here.
  • nolaeggheadnolaegghead Posts: 20,400
    looks perfect and juicy
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  • Wow, How long, What Temp. it looks perfect!!!
  • R2Egg2QR2Egg2Q Posts: 1,656
    Looks really good Cazzy!
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    Bay Area, CA
  • cazzycazzy Posts: 8,841
    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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