Tri Tip and chickens on the PBC

[BruceB]

In spite of my whining about lighting procedures, this PBC still produces great food.

Last weekend, 2 tri tips from Costco, and the usual chicken.
Chicken done with MMD to 160F, and tri tips done with Big Bad Beef Rub.

The chicken was great as always, and the tri tips were wonderful! My wife isn't a big beef eater, but she loved it !

[Jon Solberg]

Thats very nice! Man the chicken looks good.

[Timkatt]

How do you feel the bark on the tri tip is. I find that is doesn't get enough of the maillard effect going.

[BruceB]

I agree, I don't think I would call it bark. It doesn't cook long enough or hot enough to get there.

[Jerod Broussard]

You would have to start reverse searing at about 120 internal to get any kind of bark on tri tip.

[BruceB]

It's great as is. I don't miss bark on tri tip, and it's surprising how tender it becomes n the cooker. Tri tip can be nasty chewy stuff if not done right.