For my second tri tip, it was rubbed up with Bone Suckin' Sauce, vac-sealed, and into the fridge it went for two days. I don't know about you, but lately I've been watching this charcoal thing evolve here on LTBBQ with, well I won't name names, so I thought I'd take a walk on the wild-side in their honor! I got the 500X out and set it up for an in-direct cook with a few hunks of mesquite thrown on. Temps hovered around 275F for the cook, when IT was 125F I seared it on both sides, tented in foil for 10 min. and then it was chow time.
My dearest brought me a variety pack from New Belgium Brewing, and this cook required a FT, a Giddy Up, and a Rampant to be ...
emptied.
The tri tip was plated with a cucumber-onion salad, and my dearest's tabouli. Very nice indeed. By the way, we both thought this tri was better tasting than the one cooked on the pellet grill. Hmmm, these un-named characters may be on to something?
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