I've been an AR lurker for awhile and have to say if it wasn't for this site I would still be serving crappy BBQ. I look forward to upping my BBQ game from a community of pitmasters like this one. Here is last weeks Tri Tip. It came out fantastic with the skills I've learned here.
Low n Slow @ 215 to 225 to internal temp of 115 or so usually 45 minutes to an hr and then sear over hot coals on a grill grate to 130 or so. I'm looking forward to giving the cold grate technique as I just got my SnS combo pack. I see this forum is going to have me spending $$$$....lol
Slice thin against the grain and I believe it is more tender as well as having a beefier flavor than a strip steak. Dry brine on a rack for at least 6 hrs but i think overnight is better. Learned it all here. Follow the Santa Maria recipe on the website.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Pit Barrel Cooker
Blaze 32" Gasser with Sear Station and Rotisserie
Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
Camp Chef Explorer 60EX with Grill Box and Griddle
Thermoworks Thermapen Mk4
Maverick ET-733 2-Probe Wireless Thermometer
Thermopro TP20 2-Probe Wireless Thermometer
Anova 900W Sous Vide Immersion Circulator
Selection of Grandma's Antique Cast Iron Cookware
Bayou Classic Stainless Steel Oyster/Turkey Cooker
Weber Standard Size Chimney Starter
Foodsaver Vac Sealer
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