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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Pecan, apple, hickory, mesquite
Seriously though I would try 50/50 pecan and hickory
I will do this thank you for taking it seriously
I'd do 75/25 Pecan and Hickory
Are you going to reverse sear it?
That was going to be my suggestion as well.
Yeah debating firing up the gas grill and searing it after or throwing it on a cast iron
Don’t y’all normally do almond for tri tip?
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 was gunna go with cedar
The answer is mesquite
The answer is always mesquite for beef if available
I wonder if you could use old avocado pits as a substitute or avocado wood. I'll see what the googles say.
The googles. They [say] nothing.
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.
Who are you?
I am poor paul.
Have you ever posted ITT before?
Cherry is my favorite wood for beef
I DONT BELIEVE YOU PROVE IT
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.
Well, that does it. You’re bonafied now!
Did my first 3 weekends ago. Really enjoyed it. Cooked a lot faster than I thought on an Akron jr
Same mine was ready to sear in a little over an hour
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
Wow, great job. The training wheels are officially off. Fly high little birdy.
look at the BBQ Thread Master at work
take notes a.tramp
Looks great. What'd you rub it with? I've done two and gone with the "Santa Maria" blend both times.
Just salt, pepper, and a little garlic powder
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?
I'd save it
Makes me happy every time I see it
Love Tri tip. I have some seasoned in the freezer and need to break it out this week.
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.
What part of CO? I am flying to Vail today for a damn wedding for one of my wife’s friends.
make one just for yourself. boom. problem solved.
How it starts
Whats inside the bacon
and the foil
(and I want some)
I’m guessing it’s the cream cheese, cheddar, jalapeño mixture from the pic before