Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: Pappymn on November 16, 2012, 07:20:49 PM
-
Been going through my charcoal learning curve. Tri-Tip time!
Seasoned with salt, pepper, and garlic salt
Reverse seared for the first time. Pulled at 130 degrees to rest.
(http://img.tapatalk.com/d/12/11/17/a3yje2y6.jpg)
(http://img.tapatalk.com/d/12/11/17/zegu8e9y.jpg)
Really happy with the results. Good charred crust, flavor, and tenderness.
Had planned on trying the "Trisket" but wussed out at the last minute......another day. ;)
-
looks like you cooked it perfectly. its looks good. nice job.
-
Love the reverse sear method!! Gotta put the Triskie on your things to do list......they come out really nice!!
-
Love the reverse sear method!! Gotta put the Triskie on your things to do list......they come out really nice!!
The Triskie is like a curve ball, blind spot in my mirror, or BigFoot, You want to believe in it but in the end it just doesn't make logical sense. I need the Wizard to give me more courage. I really want to believe in Triskie.
-
Love the reverse sear method!! Gotta put the Triskie on your things to do list......they come out really nice!!
The Triskie is like a curve ball, blind spot in my mirror, or BigFoot, You want to believe in it but in the end it just doesn't make logical sense. I need the Wizard to give me more courage. I really want to believe in Triskie.
B-E-L-I-E-V-E
-
Looks perfect!
And tri tip or triskie is a gret idea for my next weekend...
-
That looks great - goes on the "list"!
David
-
Love the reverse sear method!! Gotta put the Triskie on your things to do list......they come out really nice!!
The Triskie is like a curve ball, blind spot in my mirror, or BigFoot, You want to believe in it but in the end it just doesn't make logical sense. I need the Wizard to give me more courage. I really want to believe in Triskie.
B-E-L-I-E-V-E
Yup, Muebe showed me the path to the trisket and it is true.............and darn tasty!!!! ;)
-
Go get em Captain!!
-
Looks perfectly cooked for me!
-
That looks so good, Nice job!!
-
Looks great
-
Wish tri-tips were more available and better priced around here. That looks nice!
David
-
I like Tri-tip sliced thick the way you did. Nice crust. I could go for a a few slices of that with some eggs.
-
Looks great!
-
I have got to try me a tri-tip. Question, can it be edible if you took part of it to medium well or well done? The wife doen'st do pink.
-
I have got to try me a tri-tip. Question, can it be edible if you took part of it to medium well or well done? The wife doen'st do pink.
Now you are talking about the Trisket. An alternate universe created by Muebe and also peddled by Smoke. They make theirs with unicorn meat and fairy dust. ;)
IMO you either go medium rare to medium, or you go Trisket. Don't think a medium well not cooked Trisket style would come out with much moisture.
-
I have got to try me a tri-tip. Question, can it be edible if you took part of it to medium well or well done? The wife doen'st do pink.
Now you are talking about the Trisket. An alternate universe created by Muebe and also peddled by Smoke. They make theirs with unicorn meat and fairy dust. ;)
IMO you either go medium rare to medium, or you go Trisket. Don't think a medium well not cooked Trisket style would come out with much moisture.
I could probably slip a medium past her if I only cut her the end pieces. I lean toward rare to medium rare on beef but she has finally gone from well done to medium well and I can slip a medium rare steak in and she eats them.
-
The narrow ends tend to cook more than the rest of the roast 2-Pockets..let your misses have those pcs and do not underestimate the Trisket.....it is real good!!!!! Tell him Muebe...........