Surprise this tri tip was done in one hour at 225.
Surprise this tri tip was done in one hour at 225.
Very nice!! What did you cook to for an internal temp, and what did you use for a rub? If we can't get samples, we at least need details!!
I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!
Bigwalleye,
The rub I used was Susie Q, a 2.8 oz chuck of red oak from Santa Maria. I pulled it out at 110 F and planned on searing it on the my infrared grill before serving.
Sounds outstanding!!!
I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!