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TriTip A Caveman Would Appreciate
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Boxerpapa
Posts: 989
Been in Tennessee for a week and a half enjoying hotel food. I will NEVER eat chicken again ( 
). When I came home, I couldn't wait to have cereal for breakfast, and did my Raisin Bran taste good. Any hoot, couldn't wait to fire the BGE for basic TriTip, caveman style:
Put directly on the coals for that unique sear of 3 minutes per side
Resting while the Egg cools down to roasting temperature. Applied onion powder, garlic pepper, salt and paprika
All done and ready to be sliced
All sliced up. So tender, flavorful and juicy. Why can't hotel food be this good?
). When I came home, I couldn't wait to have cereal for breakfast, and did my Raisin Bran taste good. Any hoot, couldn't wait to fire the BGE for basic TriTip, caveman style:Put directly on the coals for that unique sear of 3 minutes per side
Resting while the Egg cools down to roasting temperature. Applied onion powder, garlic pepper, salt and paprika
All done and ready to be sliced
All sliced up. So tender, flavorful and juicy. Why can't hotel food be this good?
Comments
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Dayum! Yer making me hungry again!
Great cook!aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Dat's a PURTY TriTip!
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Looks great. What was the weight and how long did you roast it. What temp did you pull it?
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It was about 2 pounds. Roasted for about 20 minutes until it reached an internal temperature of 125. Rested 10 minutes before I sliced. Blackberry camera doesn't do justice for what the actual product looked like. One of the better TriTips I cooked.
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Thank you. It looked great. I think I will try one tomorrow.
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Good lookin' Tri tip Rich!
Haven't tried it directly on coals - may give that a shot.South SLO County -
I've never done tri-tip that way. Looks quite good. Tri-tip is one of my favorites. Dave San Jose, CA The Duke of Loney
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Why the spice on after the sear? WIll the sear on coals kill/burn it if on first?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Looks Damn good to me Richard
Ross -
Ohh yes the old Caveman. I haven't done a nice ribeye like that in some time. Well done.
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I don't know what type of hotel you go to...
but they serve me that kind of foot even for breakfast....
NOOOOOOOOOOOOOOT!!!!!!!!!
Man it looks so tasty....
Congrats!!! -
Brilliant!!! :woohoo:
This was last nights cook up at deer camp.
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I was the only one to kill anything. A Grouse. Snow storm and deer just didn't move. Nice 10" of fresh snow was sweet.
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that looks great!
I'm amazed that on the coals, it doesn't get "overly charred"
I'm going to have to give this technique a trycontext is important
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