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Tri Tip with Pics
Just wanted to say thanks to everybody that posts on the forum. I've learned a lot from here and it has made a huge difference in my cooking endeavors. A few learned lessons for my first tri tip include:
1. Cut across the grain. (This was a little challenging because the grain of a tri tip runs in multiple directions)
2. Upgrade to a better thermo (used my new green ThermoPop tonight for the first time. Awesome).
3. Keep the seasoning simple with the tri tip.
4. Posted pics helped me figure out how I wanted to finish my tri tip without having to cut the meat.
5. The importance of resting the meat. ( usually I have a platter full of juice, tonight the juice stayed in the meat)
This was the best piece of meat I've ever eaten.
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming
Comments
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Forgot to add the pics in the post so there're easier to see.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Looks good...MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Outeffingstanding!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Tri tip has become one of my favorites and looks like you did it right, nice work!Large BGE Middletown, MD
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Looking good!
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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Awesome looking cook....This is def on my radar for down the road cook..Thanks for the inspiration !!!!Greensboro North Carolina
When in doubt Accelerate.... -
That looks amazing!XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
When I cooked this, I seared, then dropped the PS in and finished. I see lots of people on here do reverse sears. I've been looking for information on the advantage of the reverse sear, but all I'm finding is techniques. Just seems so much easier than trying to guess the finished product with the reverse sear. Maybe it's not guessing, just a learning curve. Anyway, I know there are probably tons of discussions on here about the advantages on the reverse sear. Can someone help me out?Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
The cool looks awesome. Last month when I was up in Casper I went on a search for tri tip and people looked at me like I steeped of a space ship. Where did you find it up there?
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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TUTTLE871 said:The cool looks awesome. Last month when I was up in Casper I went on a search for tri tip and people looked at me like I steeped of a space ship. Where did you find it up there?
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
stemc33 said:When I cooked this, I seared, then dropped the PS in and finished. I see lots of people on here do reverse sears. I've been looking for information on the advantage of the reverse sear, but all I'm finding is techniques. Just seems so much easier than trying to guess the finished product with the reverse sear. Maybe it's not guessing, just a learning curve. Anyway, I know there are probably tons of discussions on here about the advantages on the reverse sear. Can someone help me out?
Clayton, NC
Large BGE, Mini BGE, Two Weimaraners
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