Author Topic: Tri Tip on the Davy Crockett  (Read 129 times)

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Offline cgriller64

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Tri Tip on the Davy Crockett
« Reply #-1 on: April 20, 2017, 07:14:41 PM »
Inspired by Nukeofficer's post a couple days ago I did a Tri Tip for dinner last night. First Tri Tip cook on my pellet smoker.


Sorry no money shot but it did turn out good. The family consensus was it was very good but not quite the same as spinning it on the Kamado. Also I don't think I let the tots cook long enough. They were a little soggy but nothing a couple minutes in the air fryer couldn't fix.


Good news is tonight's dinner is a given. Not sure what the rest of the family is going to eat.  ;)

Offline Smokerjunky

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Re: Tri Tip on the Davy Crockett
« on: April 20, 2017, 07:57:01 PM »
Looks great! (I too REALLY enjoy french dips from left over tri-tip and brisket)  Excellent choice
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Offline rwalters

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Tri Tip on the Davy Crockett
« Reply #1 on: April 20, 2017, 11:12:40 PM »
Looks fantastic! How'd you cook it (method). Pellet cooked tri tip is soooo good. I actually prefer it cooked over pellets vs a ceramic kamado...and that's saying a lot ;)
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Offline cgriller64

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Re: Tri Tip on the Davy Crockett
« Reply #2 on: April 21, 2017, 12:13:39 AM »
Thanks SJ and RW.

SJ - French Dips are a favorite around here. I really like Johnny's Au Jus. That and a nice horseradish sauce makes for goods eats.

RW - I'm still learning to cook on the pellet grill but have been very impressed so far. Didn't put a lot of thought or effort into this one. Did this cook at 400 degrees start to finish. Pulled the Tri Tip when it reached 135. Served with a horseradish sauce and the tots.

Offline rwalters

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Tri Tip on the Davy Crockett
« Reply #3 on: April 21, 2017, 01:15:39 AM »
Thanks SJ and RW.

SJ - French Dips are a favorite around here. I really like Johnny's Au Jus. That and a nice horseradish sauce makes for goods eats.

RW - I'm still learning to cook on the pellet grill but have been very impressed so far. Didn't put a lot of thought or effort into this one. Did this cook at 400 degrees start to finish. Pulled the Tri Tip when it reached 135. Served with a horseradish sauce and the tots.
Try the smoke setting (170-190°) for 2 hours...then kick it to 425° flipping a couple of times til done. Soooooo good!
Kamado Joe Big Joe, Kamado Joe Jr, MAK 1 Star, 36" Blackstone griddle.

I am not a vegetarian, but I eat animals that are... :-)

Offline HighOnSmoke

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Re: Tri Tip on the Davy Crockett
« Reply #4 on: April 21, 2017, 07:20:28 AM »
Tasty looking tri tip!
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Offline LarryO1947

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Re: Tri Tip on the Davy Crockett
« Reply #5 on: April 21, 2017, 07:28:46 AM »
NICE!!!!!  :thumbup: :thumbup:
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Offline tomcrete1

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Re: Tri Tip on the Davy Crockett
« Reply #6 on: April 21, 2017, 08:27:55 AM »
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Offline Roget

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Re: Tri Tip on the Davy Crockett
« Reply #7 on: April 21, 2017, 09:25:20 AM »
Great looking piece of meat.
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Offline ClimberDave

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Re: Tri Tip on the Davy Crockett
« Reply #8 on: April 21, 2017, 12:56:28 PM »
Looks awesome!

Almost bought one to grill last night...

Now regretting my decision to go with something else.    :(
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Offline cgriller64

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Re: Tri Tip on the Davy Crockett
« Reply #9 on: April 21, 2017, 09:40:06 PM »
Thanks everyone for the kind words. This one did turn out good but next time I'm going to go with RW's recommendation of smoking it first and finishing at high heat. Also considering doing it "trisket"? style. Sounds intriguing.

Offline nukeofficer

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Tri Tip on the Davy Crockett
« Reply #10 on: April 22, 2017, 11:00:12 AM »
Looks amazing! Gotta love the Tri Tip!

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