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Tri-tip on KBQ

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  • ecowper
    commented on 's reply
    That looks awesome!

  • DavidNorcross
    replied
    Looks to be cooked perfectly. Great cut of meat!

    Leave a comment:


  • TripleB
    commented on 's reply
    I can’t see it being cooked any better than that. Great job.

  • BFlynn
    replied
    Looks like you have it sorted!

    Leave a comment:


  • Ronaldf123
    commented on 's reply
    Jfrosty27 yes it was delicious

  • tbob4
    commented on 's reply
    That looks wonderful - can't comment on the KBQ mechanics because I don't own one.

  • barelfly
    replied
    Well, I’d have to say you just about nailed that cook! wonderful job!

    Leave a comment:


  • Jfrosty27
    commented on 's reply
    That sure looks perfect. I cannot see by the photo how doing anything different could have brought better results. Did it eatvas good as it looks? In the end that’s all that matters.

  • Ronaldf123
    replied
    Click image for larger version

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    pulling tri-tip out at 120
    Click image for larger version

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    searing over firebox
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    dinner time

    Tri-tip came out really well, very juicy. My question is when searing, I had coals on the bottom of the firebox and a medium size log that was still there. Should there have been only coals or does it matter. The fire didn’t seem to be near as hot as when searing over the slow n sear.

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  • CaptainMike
    commented on 's reply
    Wut he sed iz gooder ^

  • tbob4
    replied
    You got great advice. Make sure you post your photos and your opinion here, once done.
    Last edited by tbob4; October 11, 2020, 03:47 PM.

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  • Ronaldf123
    commented on 's reply
    Thanks @Henrik
    Thanks CaptainMike

  • Ronaldf123
    commented on 's reply
    Thanks ecowper I’ll give it a try

  • ecowper
    replied
    I cook Tri-Tip low and slow until IT is about 120F and then sear the hell out of it. When I pull, the IT is about 130F and carry over takes it to 135-140F. Tri-Tip is perhaps my favorite cook and after 15 years of working to get it somewhere close to the stuff you can get in Central California (Santa Maria, etc), I believe this approach is about 85% as good as those guys do on their open Santa Maria grills over live wood fire. On the KBQ, I gotta think you are gonna get even closer to that.

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  • CaptainMike
    commented on 's reply
    Wut he sed ^

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