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Tri Tip and chickens on the PBC

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  • BruceB
    replied
    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.
    Last edited by BruceB; August 29, 2014, 06:49 PM.

    Leave a comment:

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

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

    Leave a comment:

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

    Leave a comment:

  • Jon Solberg
    replied
    Thats very nice! Man the chicken looks good.

    Leave a comment:

  • BruceB
    started a topic Tri Tip and chickens on the PBC

    Tri Tip and chickens on the PBC

    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 !

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