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Searing Tri-tip, cooking on a Pit Barrel

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  • HawkerXP
    commented on 's reply
    PBC, PBC, PBC!

  • BFlynn
    replied
    I reverse sear a tri tip.
    smoke first to 110 on the PBC.
    Sear on the gasser to 125. Normally get 5-10 degrees of carry over.


    Now that I have an SnS kettle, I can do it on one cooker.
    But the pbc / gasser is a great combo
    ​​​​​
    Last edited by BFlynn; December 26, 2021, 11:08 PM.

    Leave a comment:


  • TripleB
    commented on 's reply
    Oh yeah. It's the fun of grilling. I'll use two cookers to get want I want. Clean up is not that bad. Always fun playing around with equipment.

  • Wedunne
    replied
    I used to always sear tri-tip on the gasser or the griddle after pulling it out of the PBC. Lately I haven't bothered with a final sear. I really don't notice that much difference after slicing it up. There's only a bit of crust on each slice, so I'm questioning whether it's worth the effort to fire up (and clean up) another cooker.

    Leave a comment:


  • 52Merc
    replied
    After all the helpful comments, I used my AOG and Grill Grates and it came out fantastic! I'm trying to get the pictures uploaded from my phone.

    Leave a comment:


  • rototiller78
    commented on 's reply
    That Tri tip looks awesome!

  • rototiller78
    commented on 's reply
    Yep, I totally agree w/@MBMorgan, eat the Tri tip right off the PBC.

  • 52Merc
    commented on 's reply
    Thanks. I've done the reverse-sear and no sear when using the PBC.

  • MBMorgan
    replied
    Frankly, I never felt the need to sear PBC tri-tip … just the urge to eat it.

    Click image for larger version  Name:	8701977C-BCB6-4A51-AEDC-6F7332EF0FF4.jpeg Views:	0 Size:	3.28 MB ID:	1147461
    Click image for larger version  Name:	0E5BCB4E-62DE-4A5C-B199-1E59C11978C4.jpeg Views:	0 Size:	1.86 MB ID:	1147459
    Last edited by MBMorgan; December 23, 2021, 09:22 PM.

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  • 52Merc
    commented on 's reply
    Done that in the past, like Noah recommends, but too rare for us. I've been using 130 and letting it rest no matter what I've cooked it on. Do you sear at all?

  • rototiller78
    replied
    I love tri tip and I always cook it im my PBC. Hang it til it hits around 125⁰F and then pull it and let it rest for a couple of minutes uncovered while I get the other food ready, then slice and serve

    Leave a comment:


  • 52Merc
    replied
    Oh, charcoal available Kingsford, B&B both lump & briquets, Royal Oak lump.

    Leave a comment:


  • 52Merc
    started a topic Searing Tri-tip, cooking on a Pit Barrel

    Searing Tri-tip, cooking on a Pit Barrel

    I have a AOG natural gas grill and a Pit Barrel. The predicted wind on Friday will make the AOC unreliable, so I'm thinking to sear on it using the salamander along with the 3 burners for the sear, already having the PBC up to heat and putting the t-tip on the grate or grill grates for the cook. Any thoughts or suggestions??

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