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Thread: Tri tip

  1. #1
    Join Date
    Jun 2014
    Location
    Butler, Pennsylvania
    Posts
    4

    Default Tri tip

    Tri Tip was awesomeClick image for larger version. 

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    Last edited by daddypig; 06-22-2014 at 03:34 PM.

  2. #2
    Join Date
    Jul 2008
    Location
    Texas
    Posts
    153

    Default

    daddypig,
    Your Tri Tip looks deliciously awesome! Please give us your recipe.
    Wood?
    Internal temp?
    Thanks for sharing.

  3. #3
    Join Date
    Jun 2014
    Location
    Butler, Pennsylvania
    Posts
    4

    Default

    I used a local Western Pa rub and I used 2 oz of hickory and one little piece of lump charcoal. 230 degrees for 1 hr 30 minutes. Internal temp when I pulled it off was 130. I wrapped it in foil and towels and rested for 30 minutes before carving.. My wife liked it more than prime rib.

  4. #4
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    700

    Default I see a tri-tip road trip coming on.

    That's a good looking cook right there.

    In advance of the next cook, please provide a mapquest link to your neighborhood. My nose will take over once I get close.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  5. #5

    Default

    Looks great ! I am new to the forum,May I ask why you added the charcoal ? To cook faster ? Or does it need more heat?

  6. #6
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    700

    Default

    Poacher, not my post initially, but I always add 4 or 5 charcoal briquettes to a cook, or lump charcoal if i can find it. The charcoal gives a nice add to the flavor, and enhances the smoke ring. It does seem to make the smoke more complex.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

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