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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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Reverse Sear Tri Tip With Board Sauce...

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  • DWCowles
    replied
    Nice cook!

    Leave a comment:


  • Keltonfoss
    replied
    That looks phenomenal. I've never made a board sauce, that's something I would like to try now. Can board sauce be used for anything, or does it only work well for certain cuts?

    Leave a comment:


  • smokenoob
    commented on 's reply
    Me to! I have a nice tri-tip in the freez and was wonderin how to cook it! Thanks for the ‘way’. Did you add all the spices after the sear?

  • Steve B
    replied
    Awesome job.
    Did my first tri tip about a week ago as well. Made up a board sauce almost exactly like yours. It was incredible. 👍👍👍

    Leave a comment:


  • HawkerXP
    replied
    Very nice!

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  • Oakgrovebacon
    replied
    That looks delicious! Thanks for showing it off to us.

    Leave a comment:


  • Henrik
    replied
    You da man! Awesome cook! That’s exactly how I do my tri tips too. Love the board sauce, always fresh.

    Leave a comment:


  • RonB
    replied
    Great lookin' cook.

    Leave a comment:


  • Frozen Smoke
    commented on 's reply
    Make sure you post up some pics!!

  • Frozen Smoke
    replied
    Originally posted by FireMan View Post
    Ok, no thought here for me. I ordered 3 tri-tips from Creekstome 6 weeks ago. Took one out 3 days ago, and was wonderin what I was going to do, figurin I ‘d browse through & see what to do, bein this is my first tri-tip & you do this. Well you made it very easy for me, I’m cookin it tomorrow. Thanks in many ways. Great pics. I’ll be doing mine in a 22 w/SnS. Thanks again for making it so easy.
    You won't regret it FireMan glad I could be of some help. I can get you the exact recipe of the board sauce if you like but I just kind of winged it anyhow. Rough chop as many kinds of herbs as you want in whatever quantity you want. Don't forget the lemon juice though the acidity kind of brings it all together.

    Leave a comment:


  • fuzzydaddy
    replied
    Absolutely beautiful! I've yet to do one but where I live now they are available locally.

    Leave a comment:


  • FireMan
    replied
    Ok, no thought here for me. I ordered 3 tri-tips from Creekstome 6 weeks ago. Took one out 3 days ago, and was wonderin what I was going to do, figurin I ‘d browse through & see what to do, bein this is my first tri-tip & you do this. Well you made it very easy for me, I’m cookin it tomorrow. Thanks in many ways. Great pics. I’ll be doing mine in a 22 w/SnS. Thanks again for making it so easy.

    Leave a comment:


  • Frozen Smoke
    started a topic Reverse Sear Tri Tip With Board Sauce...

    Reverse Sear Tri Tip With Board Sauce...

    Got some prime grade tri tips from Creekstone Farms a couple weeks back. Pulled one out of the freezer and let thaw in the fridge during the week to be ready for this weekend. The wife was gone for the day kids were all busy elsewhere so it was a nice quiet day I could spend preparing something for my self, like a entire tri tip!!

    Any way here is the victim.

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    Dry brine for about 4 hours and then seasoned with a bit more salt and lots of black pepper and onto the smoker. Here it is at about 120 IT. Don't know why this pic got sideways on me. Like my fancy new pit temp monitoring device? Yep everybody's gonna want one now!


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    So now it's time to get the fire ready for the sear.

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    Before all this started I made a board sauce in the morning. It's been in the fridge letting all the flavors get to know each other all day. Fresh herbs were Thyme, Rosemary and Oregano, 2 cloves of garlic minced. Added juice from 1 lemon, salt, pepper and of course olive oil. I spread it out on the board while the tri tip is getting it's sear on.

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    Sear baby sear!

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    Right from the flames and onto the board sauce.

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    Wasted no time started slicing right away to get those juices to mingle with the board sauce. I didn't take the time to line everything up like a fancy brisket all sliced up. I was getting hungry by now!

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    Plated up. I smoke roasted some red potatoes and onions with a maple garlic seasoning I got from the spice House. It's a awesome blend.

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    Another crappy picture. It got all washed out for some reason. But I made a orange creme brulee for desert. It looks like a cereal bowl in the pic but it's a 3" ramekin. I don't make creme brulee often enough it was fantastic! And I get to play with more fire!!

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    Almost forgot. I found these pork steaks in the freezer too. I wet brined them in apple juice and Oak Ridge BBQ's Game Changer Brine mix and seasoned with Butchers Blend Back O' The Yards seasoning also from the Spice House and smoked em up. Didn't eat one they are for leftovers today and tomorrow I was devouring that tri tip.

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    First time with the board sauce. I know it won't be the last! The flavors were incredible. All I can say is if you haven't tried a board sauce yet get after it!



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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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