Do the gas grill for the sear. Santa Maria tri tip has some good grill marks and that’s the best way to do tri tip
I like a 50/50 mix tbh I seriously did buy some avocado chunks and did a chicken with it and it had a mild fruit flavor. Almond would be interesting to try.
I wonder if you could use old avocado pits as a substitute or avocado wood. I'll see what the googles say.
This turned out fine I suppose. Cut a little off for dinner along with air-fried leftover grilled calabaza squash. Rest is vac-sealed and off to Colorado tomorrow.
None of these tri-tip wood suggestions make any sense unless you throw a bag of potpourri in with it. Soak it in some water first to really release the flavor.
The amount of time it takes is always way less than I expect. Last one I did was a 13 pounder, 250 (spiked once or twice to just under 300 for 15 minutes or so) but was done in 7 hours.
idk what happened here, my post split, a.tramp but let this pork butt reminder be my re-entry to the thread for the guy who doesn't know me.
took about an hour and change at 225, got up to 250 for a few mins when I reloaded the charcoal, finished over direct coals 2 minutes a side
So I have another tri tip just about the same size in the fridge. Should I freeze and make a similar way or is there something else I can do with it that’s different enough I could make it Sunday?
This looks incredible. My wife would have a heart attack upon seeing that color though. No way I'd be able to convince her she wouldn't die if she ate it.