Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: muebe on December 01, 2011, 11:13:06 PM
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Had a tri-tip that I previuosly froze after rubbing with Teesquare's Fine Swine and Bovine Rub...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1532.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1579.jpg)
After letting it thaw some. It took on a nice color from the rub...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1586.jpg)
Then into the OBS with the convection fan on, PID set to 220F, and 2 hours of Jim Beam Oak Pucks...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1587.jpg)
And 2 1/2 hours later I pulled it with a IT of 140F...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1588.jpg)
After resting I sliced it and made a fantastic tri-tip sandwich...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1589.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1590.jpg)
The rub was great on the tri-tip. It had a wonderful flavor with a slight sweetness to it. And not too salty. A fantastic pairing with the meat ;D
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I swear that they don't know what tri-tip is here in NC! That looks awesome!
Art
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Hey Art-
The info on this Wicki page may help in talking with a butcher if you are looking for this cut. I plan on printing it and taking it with me to M&M to see if they will cut some for me. Between Ron D and muebe - I may have to find a crying towel if I see one more pic of a Tri-Tip ;D
http://en.wikipedia.org/wiki/Tri-tip
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Break out that towel Tee. ;D ;D
(http://i1230.photobucket.com/albums/ee492/rhdsc/IMG_2531.jpg)
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Remember this stuff is soooo good it even makes goat taste good! ;)
Looking forward to using it more.