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Tri tip..... I think

First off I'm posting this to document my learning experience and possibly help someone else. This is not to show off a cook by no means.


Ha ok now that that's off my chest. I posted a picture of some cuts of beef on butcher paper with names on them. One was a loin tip roast and I was directed toward something like a tri tip. Set it out last night for supper tonight.

Doesn't look anything like some I've see.


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Red eye express and a touch of Jamaican firewall. Let it sit out while got eggs ready.


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I went with a mixture of tips from y'all and did 3-4 min a side as hot as the large would get. I don't have anyway of going lower than grate. I should have taken fire ring out and went a little lower.

Currently I'm one thermo down, so after I checked and it was over 600

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Photobucket Pictures, Images and Photos

Moved to the small which was set up indirect at 450


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Oops how'd that get there! Had some deer sausage appetizers.


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Photobucket Pictures, Images and Photos

Photobucket Pictures, Images and Photos



Ten min a side got me almost to 125.


Did about another 5 min after that.


Photobucket Pictures, Images and Photos

Photobucket Pictures, Images and Photos


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LBGE & SBGE (big momma and pat)

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