Hot tub tri-tip

Clay Q

<p />It was a duet tonight with the mini drumming away with three baker spuds and my large humming along with a 3# tri-tip. Started with the hot tub treatment for the steak just to see how the one hour soak in warm water would work. It was worth a try and I found the steak cooking fast. I did a reverse sear procedure and a few seconds later, boom- over the top of my target it went. Caught me by surprise and it was my fault. [p]Keep the fires burning,
Clay

chuckls

ClayQ,[p]Man, from the look of the steak looks to me like nothing went wrong![p]Chuck

Chef Wil

ClayQ,
your steak looks really good, but I find most of the flavor from the steak happens when you carmelize the outside, so I for one am staying PAT and not doing nuttin different, I like my steaks crusty on the outside a between med.rare and med. on the inside.

Eggecutioner

ClayQ,[p]I'm with you and Chef Will, fun experiment, but I like mine TRex'ed the old fashioned way. Did you cook those tater indirect on that mini?[p]E

Clay Q

Eggecutioner,
Good mornin Joe,
Nope, spuds done direct on the mini, beautiful potato baker machine, 1 hour at 375 dome, oiled and seasoned with DP spice, no foil, turn once halfway through the cook.
They come out crunchy on the outside, creamy on the inside, yummmm.
Made two pans of Amish corn bread on the mini last Friday that was indirect baking, another yummmm. I'm having fun.
Clay

Clay Q

chuckls,
They could have been more flavorful, more tender. Oh well, onward and upward.

Clay Q

Chef Wil,
Me too. I'm moving on...... thinking of a leg-o-lamb for Easter with a herb-garlic marinade and a great tasting sear.