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Author Topic: 2nd cook - tri tip  (Read 1264 times)

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Offline Hastymike

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2nd cook - tri tip
« Reply #-1 on: May 18, 2014, 07:14:57 PM »
Sorry guys

No pics on this one, my boys and the wife devoured this before I could even think about getting the camera.  Pulled the tip after 45 minutes at about 135 degrees.  Did a board sauce like described on meatheads site.  Added some balsamic and a smorgasbord of Herbs with minced garlic and olive oil.  Nothing left  over.....   I'm loving this PBC.....

Not sure what I'll do next weekend, might try chicken ...  But ribs again  8)
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Offline sliding_billy

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Re: 2nd cook - tri tip
« on: May 18, 2014, 07:54:50 PM »
Sure sounds good.
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Offline HighOnSmoke

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Re: 2nd cook - tri tip
« Reply #1 on: May 18, 2014, 07:58:41 PM »
Sounds good to me too!
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Mike

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Offline muebe

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Re: 2nd cook - tri tip
« Reply #2 on: May 18, 2014, 08:05:31 PM »
Tri-tip is a great Unicorn cut!  :P
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Offline Pappymn

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2nd cook - tri tip
« Reply #3 on: May 18, 2014, 08:10:19 PM »
How do you hang unicorn on the hook?
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Pappy

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Offline drholly

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Re: 2nd cook - tri tip
« Reply #4 on: May 18, 2014, 10:44:56 PM »
Quote from: Pappymn on May 18, 2014, 08:10:19 PM
How do you hang unicorn on the hook?

Until it's done.  ;) :D
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Offline Las Vegan Cajun

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Re: 2nd cook - tri tip
« Reply #5 on: May 19, 2014, 01:53:43 AM »
Sounds good, but gotta have pictures next time.  :-\

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