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Next up: Tri-tip!

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    #16
    Oh, BTW, my temp giude came! Noice! Click image for larger version  Name:	E05F79AE-5460-4CC0-9528-60031D9EC6B5.jpeg Views:	1 Size:	2.25 MB ID:	473970
    Last edited by smokenoob; March 28, 2018, 04:42 PM.

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    • smokenoob
      smokenoob commented
      Editing a comment
      Mine is about 6 -7 years old, I just looked, some minor rust, it lives under a roof but also on gulf coast which is very humid and salty so seems pretty good......is yours out in the elements?

    • Steve B
      Steve B commented
      Editing a comment
      smokenoob I have left mine out in the elements for the last 3-4 years. Summers here can get pretty humid and than we have to deal with snow.
      One thing I observed is how the "stainless Steel" is magnetic. Hmmmm. Maybe that’s why it’s rusting out.

    • smokenoob
      smokenoob commented
      Editing a comment
      yeah, a lot of ss 302 or less is slightly magnetic, thats in spec

    #17
    It's getting close....mouth watering.... Click image for larger version

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      #18
      I actually had to stall-it cause company was late, down to 185 AT, now back to 225.
      I stayed at a Holiday Inn Express last night, I got this!

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        #19
        Don't worry. I do tri-tip a bit different. I don't temp it - 4hrs at 200-225 with a sear thereafter. Cut across the grain and you will be a hero. So if company is late you haven't ruined anything.

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        • smokenoob
          smokenoob commented
          Editing a comment
          4 hrs???? what IT at serving?

        • tbob4
          tbob4 commented
          Editing a comment
          @smokenbob - I don't temp the tri-tip. It goes against conventional wisdom but I have found that it is very forgiving and that time and temp with a water pan element gives it a smoke/tenderness element that I (and company) really like.

        #20
        Click image for larger version

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ID:	474037 OMG! Hats off to Frozen Smoke! Killer recipie! Click image for larger version

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        • SmokingSteve
          SmokingSteve commented
          Editing a comment
          So where did you find that cutting board? That is really nice, with the two handle openings like that. (The tri-tip looks really good too).

        • smokenoob
          smokenoob commented
          Editing a comment
          I think it was from Bed Bath & Beyond or CRS....
          SmokingSteve

        #21
        Looks amazing! Nice cook.

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        • smokenoob
          smokenoob commented
          Editing a comment
          Thanks Oak! It was so GOOD!

        #22
        Sliced a little thick. Aside from that.
        OH YEAH BOY!!!! That’s what I’m talking about.
        What’s your thoughts?? Awesome huh?

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        • smokenoob
          smokenoob commented
          Editing a comment
          Like I said, that recipie gets a standing ovation!

        • Steve B
          Steve B commented
          Editing a comment
          👍👍👍👍

        • tbob4
          tbob4 commented
          Editing a comment
          It looks delicious!

        #23
        I use lemon, chili, parslynandna tastenof garlic with sometimes oregano good to see you left out some garlic.

        Comment


        • HouseHomey
          HouseHomey commented
          Editing a comment
          Steve B LMAO!!! It's a cross between Italian parsley and curly parsley. Do you not have be it by you?? It's a local thing I guess. Ok, not really. I often don't go back a correct as my fat fingers just make more mistakes and well, you get what I was saying. May I please have one place that I can be me? 👁😬

        • smokenoob
          smokenoob commented
          Editing a comment
          I new Ed Zakely whathewas sayin!

        • HouseHomey
          HouseHomey commented
          Editing a comment
          Steve B I just wanna dace!!!

        #24
        Excellent job smokenoob!! Looks outstanding! You are going to be hooked like I am now on tri tip with board sauce! It opened up a whole new world for me. I have two more tri tips in the freezer and I will be hard pressed to make than any other way then on a board sauce. My other favorite way is to marinate them in a fajita mojo and make fajitas.

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          #25
          Standing O from my vantage point! That's exactly how I do all my tips, always a crowd pleaser and easy on the schedule.

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            #26
            Yesterday when I suggested to the wife that I was going to try the Frozen Smoke recipie, I got this look (you mean we aren’t going to use my tried true marinade???). Could have cut the air with a knife. So there was a great sigh of relief when she said "this is my new favorite tri-tip recipie".

            whew!

            Comment


            • Frozen Smoke
              Frozen Smoke commented
              Editing a comment
              Happy wife happy life! That was a beautiful tri tip and you sure did it justice!

            #27
            Holy cow! That looks good!

            Comment


            • smokenoob
              smokenoob commented
              Editing a comment
              ok I must fess up....I was put up to this by Troutman old posting post...

            #28
            Just browsing. I’m going to cook a tri tomorrow, lookin fer a slight change of pace.

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            • smokenoob
              smokenoob commented
              Editing a comment
              Call a Board Meeting!

            #29
            Wow. Really good looking piece of meat. Just do not see that here. Well, enjoy!

            Comment


              #30
              Nope not for me. I will take a Culotte/Picanha. or a good chuck.

              Comment


              • TripleB
                TripleB commented
                Editing a comment
                That’s just because you’re on the wrong coast. ; )

              • mountainsmoker
                mountainsmoker commented
                Editing a comment
                Lol

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