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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

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Tri Tip on the Kettle


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#1 Sizzle Lips

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Posted 22 January 2018 - 08:48 PM

Fired up the Weber Kettle on Sunday a did a quick Tri-Tip.

Brushed it with evoo and rubbed with Beef Brigade rub.

Grilled it direct turning a couple of times till the Internal temp was around 130.

Let rest on the counter tented in foil 10 minutes,sliced and served with bite sized perogies and slaw.

 

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#2 t0mato

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Posted 22 January 2018 - 08:57 PM

Very nice sir! Nice sides too.
I am the Pickle Princess ¯\_(ツ)_/¯

#3 Mr.CtChilihead

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Posted 22 January 2018 - 09:02 PM

That looks fantastic! 



#4 jedisushi06

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Posted 22 January 2018 - 09:31 PM

Did one saturday on my treager.  Low and slow for about 2 1/2 hours.   Pulled at 135 and rested.  Also smoked some brussel sprouts.  Used my coffee rub on the steak.



#5 HopsNBarley

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Posted 22 January 2018 - 09:46 PM

Killed it!
Nicely done!

Getcha' pull


#6 Edmick

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Posted 23 January 2018 - 01:16 AM

Perfect doneness, decent crust, against the grain cuts.. Nicely done!

#7 PtMD989

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Posted 23 January 2018 - 10:35 AM

Follow it up with a beer and a nap. Nailed it!


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#8 Sizzle Lips

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Posted 23 January 2018 - 02:25 PM

Thanks for all the kind words guys.


There is more stupidity than hydrogen in the universe,and it has a longer shelf life.

 

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#9 Masher

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Posted 23 January 2018 - 02:38 PM

Great job...wonderful plate you put together.

#10 Masher

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Posted 23 January 2018 - 02:39 PM

Great job...wonderful plate you put together.

#11 JayT

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Posted 23 January 2018 - 07:57 PM

Looks awesome.  Tell me a little about the rub.



#12 Muckyai

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Posted 23 January 2018 - 07:58 PM

That looks fantastic... I've never grilled that cut of meat before. I'm adding this to my list!

#13 JayT

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Posted 23 January 2018 - 08:11 PM

I too have never cooked a tri-tip.  I hear that it is the big hitter on the bbq circuit, but I don't see them in my local butcher shop.  To those that have cooked them, I have seen both searing, and low and slow.  What gets the better results?



#14 Edmick

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Posted 23 January 2018 - 08:19 PM

I too have never cooked a tri-tip.  I hear that it is the big hitter on the bbq circuit, but I don't see them in my local butcher shop.  To those that have cooked them, I have seen both searing, and low and slow.  What gets the better results?

When I buy them, I make sure they are UNTRIMMED. I like the fat pad on one side. I sear and cook just like a steak til I get the sear that I want then I top rack it with fat side up til it reaches medium rare. By the time it rests, It will reach a medium doneness.



#15 The Hot Pepper

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Posted 23 January 2018 - 08:19 PM

I too have never cooked a tri-tip.  I hear that it is the big hitter on the bbq circuit, but I don't see them in my local butcher shop.  To those that have cooked them, I have seen both searing, and low and slow.  What gets the better results?

 

Smoked but only to medium rare like a steak not a brisket.

 

Like this http://jesspryles.co...-tri-tip-steak/



#16 JayT

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Posted 23 January 2018 - 08:26 PM

Well, since I have never seen a tri tip here and I have been wanting to try Snake River's meats for a while, I guess it is time to place an order.  I might as well go for the gusto my first time right?



#17 Muckyai

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Posted 23 January 2018 - 08:33 PM

Pookie, I just gotta ask - did you go to culinary school? :-D

#18 The Hot Pepper

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Posted 23 January 2018 - 08:37 PM

I can only take credit for googling that.... ;)



#19 JayT

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Posted 23 January 2018 - 08:53 PM

Oooh $79 for a tri tip.  Maybe not.



#20 Voodoo 6

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Posted 23 January 2018 - 09:05 PM

Oooh $79 for a tri tip.  Maybe not.

 

https://www.omahaste.../Tri-Tip-Steaks






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