Did a second Tri Tip in the PBC -- Trying for a better crust this time.
Took a chance in letting the grocery delivery guy pick out the meat. He didn't do a bad job with limited selection.
Grass fed, choice, decent marbling.
Marinade in cabernet/soy/ginger marinade for 4 hours. Which seems to be plenty of time.
Dried off with paper towels once. Wrapped in paper towels, and put in fridge for an hour-ish.
Seasoned with POG recipe that I "borrowed" from Troutman. And probed.
Used HEB brand charcoal bc that's what our delivery guy brought instead of B&B. Seemed to be a little slower to light. But cooked fine.
On Fuel and Lighting -
Used 35 briquettes in the chimney. Only put a few small chunks of hickory and apple wood in the basket.
Let coals go in the chimney for 10 mins.Only partially ashy. Should have left in chimney longer.
Dumped in basket and started fireboard, left lid off for 5 mins.
Added Pit Viper fan (1/3 open), shut lid, set temp for 230.
Took 12 minutes to get to 230. Spiked when I put the meat on over 300. Mostly cooked between 230-240.
Fuel still ran another 5 hours, and had unlit charcoal. Next time, will use 25 briquettes and leave in started longer.
Took about 50 minutes for internal temp to reach 110.
When it hit 100, I fired up the side burner on my Broil King and put a cast iron skillet on. Skillet went over 500 degrees.
Seared!!
Left hooked up to fireboard to monitor temps. Temps hardly moved during sear.
Broke out my new Maverick PT 55! Took to 128.
Took the used marinade and simmered to make a sauce.
Wife was happy. Crust was better.
Good all around.
Took a chance in letting the grocery delivery guy pick out the meat. He didn't do a bad job with limited selection.
Grass fed, choice, decent marbling.
Marinade in cabernet/soy/ginger marinade for 4 hours. Which seems to be plenty of time.
Dried off with paper towels once. Wrapped in paper towels, and put in fridge for an hour-ish.
Seasoned with POG recipe that I "borrowed" from Troutman. And probed.
Used HEB brand charcoal bc that's what our delivery guy brought instead of B&B. Seemed to be a little slower to light. But cooked fine.
On Fuel and Lighting -
Used 35 briquettes in the chimney. Only put a few small chunks of hickory and apple wood in the basket.
Let coals go in the chimney for 10 mins.Only partially ashy. Should have left in chimney longer.
Dumped in basket and started fireboard, left lid off for 5 mins.
Added Pit Viper fan (1/3 open), shut lid, set temp for 230.
Took 12 minutes to get to 230. Spiked when I put the meat on over 300. Mostly cooked between 230-240.
Fuel still ran another 5 hours, and had unlit charcoal. Next time, will use 25 briquettes and leave in started longer.
Took about 50 minutes for internal temp to reach 110.
When it hit 100, I fired up the side burner on my Broil King and put a cast iron skillet on. Skillet went over 500 degrees.
Seared!!
Left hooked up to fireboard to monitor temps. Temps hardly moved during sear.
Broke out my new Maverick PT 55! Took to 128.
Took the used marinade and simmered to make a sauce.
Wife was happy. Crust was better.
Good all around.
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