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Tri tip live as I type
hondabbq
Posts: 1,986
Tri tip tonite with potato bombs.
This is live shots. Just bringing it up to the sweet spot on temp.
Comments
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It was 68 after the sear and just temped it at 86. It isn't coming back down to temp as fast as I would like. Just at 440.
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Just back inside as its 37c with the humidity today plus standing over a 600f egg.
i am sweating just standing there. -
110 internal.
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Can't wait to see the end resultsXLBGE- Napa, CA by way of ATX
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Damn egg won't drop below 440. She will be done sooner than expected.
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+1 on waiting for end results.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Put the Thermapen on the egg table for fun. She's is hot baby. -
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Just pulled it off. Internal temp of 137. Tented and resting.
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how long do you rest it? like a steak?XLBGE- Napa, CA by way of ATX
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Im giving it 10 minutes or so. SWMBO is doing veg. So when that is ready
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Time to eat.
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Nice meal. You could've did a low and slow on that table. We had some scorchers last week but are down into mid 80's this week with night temps into the 50's.
Now you just need some watermelon to cool down with.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
What's all in the potato bombs and what's the process?Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Now that was frickin good.
Washed it all down with a very tall glass of sweet tea.
Thanks for following my " live" cook" -
Just take an apple corer to a potato. Cut the core and make a "plug". Stuff it. Plug the other end and wrap in foil.stemc33 said:What's all in the potato bombs and what's the process?
I used onion, butter, garlic and fresh parm. -
That looks great. I'm getting closer to trying a Tri at some pointXLBGE- Napa, CA by way of ATX
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If I were to do one thing different, I would pull it off earlier. I was surprised at how much it carried over. I would pull it at 130 instead of 137.
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i know you had some fluctuations, but what was your target cook temp?XLBGE- Napa, CA by way of ATX
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That's a very good looking meal. Nice work.Large, small, and a mini
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@hondabbq, have you tried a reverse sear to get your results? I have a hard time getting my desired results using the RS, but many swear by it.
Also, lately I've been doing my tri-tips direct at about 450° flipping frequently with good results. Firebox less than full and using standard grid. Key is to flip frequently.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
how frequently?stemc33 said:@hondabbq, have you tried a reverse sear to get your results? I have a hard time getting my desired results using the RS, but many swear by it.
Also, lately I've been doing my tri-tips direct at about 450° flipping frequently with good results. Firebox less than full and using standard grid. Key is to flip frequently.XLBGE- Napa, CA by way of ATX -
I started the potatoes indirect at 400f for 45 mins. Took those off. Bumped the temp to 600 and seared the meat for 5 minutes a side. Set it back to indirect and attempted to drop the temp to 350 to finish the cook. As noted the temp had trouble coming down to 350 but I left it on indirect while it was supposed to be coming down. That took about 20 minutes or so. Then 10 minutes to rest.hoofaloos said:i know you had some fluctuations, but what was your target cook temp? -
If the PS was cold it probably would have come down faster as it sucked up some of the internal egg heat, but it was already hot.
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@hoofaloos, Start at about 2 minutes a side and decrease intervals depending on how much char is developing. Just keep checking temps because when it gets close its easy to overshoot temps. Pull at about 125°.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming
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