Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: muebe on December 03, 2011, 12:03:08 AM
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I had a Tri-Tip in the chest freezer that I had rubbed with Pinch of Sizzle Memphis Rub before vac sealing it. I pulled and thawed it out. Then fired up the Traeger with 50/50 Pecan and Maple Bear Mountain Pellets. I set the thermostat to 225F with a P-setting of 0. About 1 1/2 hours for the IT to hit 140F. Then I gave a 10 minute rest before carving. I had some onion rings and jalapeno cheese bread served with it. No need for a knife! Cut like butter and tasted fantastic ;D
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1184.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1185.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1186.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1187.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1188.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1189.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1190.jpg)
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As many of these tri-tips as you cook I wish you would come to Alabama and tell these stores what they are and how good they are. All I get is you want a what? OR why buy something like that when I have cut meat ready?
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I know what I like and I really like tri-tips :)
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I finally found a tri tip today but it was already marinading with something. I like to make my own marinades, so no tri-tip for moi. Gotta find a plain one. Pammie ★*˚°。°