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Tri Tip night...

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    Tri Tip night...

    A small 2.5lb Tri Tip. I dry brined it over night. I rubbed it with Memphis Dust. I pinned the tail on to the side to keep from burning the tail. I hot smoked it at 300° and added some apple wood chunks and some hickory chunks. I cooked it in my BGE without the plate setter with the lid down. That method makes your ceramic cooker an oven but I added some smoke. I pulled it at 130°. While it was resting I sautéed some zucchini and red onions and added some garlic salt. Then of course I just happen to have some fresh sourdough bread. All turned out well.😎
    Last edited by Breadhead; August 24, 2015, 09:40 PM.

    #2
    very nice!

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    #3
    Good looking meal right there!

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      #4
      Leftover Tri Tip for lunch the next day...


      The microwave turned them from pink to brown.😩
      Last edited by Breadhead; August 27, 2015, 01:59 PM.

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      • smarkley
        smarkley commented
        Editing a comment
        yeah that daggum microwave... I bet it still taste good, sure looks good too!

      • Breadhead
        Breadhead commented
        Editing a comment
        smarkley .

        I knew it would brown it up but... It's fast and easy. It still tasted great.👍

      • mgaretz
        mgaretz commented
        Editing a comment
        We always eat leftover tri-tip cold. Except for recently I made some hash with it, but stirred in the meat at the last second.

      #5
      Wartface Have you tried the reverse sear on a tri tip? When I cook this cut I always do it reverse sear and get really good results. Click image for larger version

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      • Breadhead
        Breadhead commented
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        fuzzydaddy .

        Look at the small pictures above. You'll notice a nice sear.😎

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