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Sunday Tri Tip
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Learning to Smoke
Posts: 87
Tri Tip rubbed down with my own dry rub and taters (one sweet) rubbed with EVOO, minced garlic, thyme, salt and pepper. Taters are off to the Egg. More to follow......
Comments
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interested to see the finished tri tip. always wanted to do oneIn Manchester, TNVol For Life!
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Tri tip works great. I'm planning on raised direct @350-375 till 115 then a reverse sear. Normally I would do a lower temp but I'm trying to multitask with the potatoes. We'll see.
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The meat is on. Now relax with a Fat Tire
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what kind of grids are those, and where did you get them?In Manchester, TNVol For Life!
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jls9595 said:what kind of grids are those, and where did you get them?South SLO County
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Adjustable Rig (AR) from Ceramic Grill Store. Tom's on the forum, but I don't know his log on id. His stuff is awesome, and he has great customer service. Last summer he let me come up to his place and check out the equipment so I was able to get the setup best suited for me. I recommend it. In fact, I have another purchase I need to make.
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Top piece is the grid extender option on one of the AR Packages. Very helpful. Great for spatchcock chickens.
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Dinner!!! Finished with a simple board sauce; EVOO, thyme, jalepeno, garlic, salt, pepper, and lime (I usually use cilantro, but it was a no show today ). Potatoes could have cooked longer and meat was farther from med rare than I like, but it was all good.
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You nailed that one dude.
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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Looks pretty darn tasty!
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
VERY NICE.I thought 115 might be a little low before a quick sear, but that still looks really nice. I usually shoot for 125 for smoking portion then very fast, very hot for the sear portion.Thanks for posting. Cheers-cheersB_BFinally back in the Badger State!
Middleton, WI -
Black_Badger said:VERY NICE.I thought 115 might be a little low before a quick sear, but that still looks really nice. I usually shoot for 125 for smoking portion then very fast, very hot for the sear portion.Thanks for posting. Cheers-cheersB_B
Last time I pulled it at 125, with the temperature rise, after the sear it was closer to medium. So, I was trying to compensate. It turned out ok, but I think I need to calibrate my Maverick. It showed 115 and the same spot with the thermapen showed 130. @-). I try to keep mental, and sometimes written, notes about my cooks so I can keep tweaking in search of the perfect cook!
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