xmas_one Posted August 31, 2017 Share Posted August 31, 2017 I don't usually take pictures of my food, but BBQ is an exception. This was a Costco seasoned tri-tip. I quartered it for the slicer. 1 Quote Link to comment Share on other sites More sharing options...
albertareef Posted August 31, 2017 Share Posted August 31, 2017 Yum! Thanks for taunting us Xmas! Quote Link to comment Share on other sites More sharing options...
spectra Posted August 31, 2017 Share Posted August 31, 2017 (edited) Well now................................ I live to play on the smoker........................I gave up the BBQ years ago. Looks good though! even though you over cooked it where is the red at tri tip needs to be pulled at 130...........no pics from me as they are all on Photofucket..................and we all know how that's going...................... And yes I like my meat still moooooooooving Edited August 31, 2017 by spectra 3 Quote Link to comment Share on other sites More sharing options...
Swampy Posted August 31, 2017 Share Posted August 31, 2017 Spectra you need to try beef sashimi then. When done right is so good and so smooth. When don wrong, well lets not go there. 1 Quote Link to comment Share on other sites More sharing options...
Optimusprime3605 Posted August 31, 2017 Share Posted August 31, 2017 Nothing wrong with pink meat... [emoji14]Sent from my Man Cave while having a cold one! [emoji41] 1 Quote Link to comment Share on other sites More sharing options...
xmas_one Posted September 1, 2017 Author Share Posted September 1, 2017 I burned some more meat tonight. These were from Fred Meyer, tri-tip steaks. I did these caveman, 3 minutes each side, I should have done 2.5 or maybe 2 each side instead. 2 Quote Link to comment Share on other sites More sharing options...
spectra Posted September 1, 2017 Share Posted September 1, 2017 You need a insta read thermo.........I cooked this tonight and pulled at 130.......I like it a little more rare.......so 125 next time. 1 1 Quote Link to comment Share on other sites More sharing options...
xmas_one Posted September 1, 2017 Author Share Posted September 1, 2017 What thermometer are you using? Quote Link to comment Share on other sites More sharing options...
jonas503 Posted September 1, 2017 Share Posted September 1, 2017 Since we're sharing. 1 Quote Link to comment Share on other sites More sharing options...
danlu_gt Posted September 2, 2017 Share Posted September 2, 2017 Wow, lump crab on steak! What time is dinner? ;-)Sent from my SAMSUNG-SM-G935A using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
danlu_gt Posted September 2, 2017 Share Posted September 2, 2017 Not from the grill...Sent from my SAMSUNG-SM-G935A using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
spectra Posted September 2, 2017 Share Posted September 2, 2017 On 8/31/2017 at 8:27 PM, xmas_one said: What thermometer are you using? Oh sorry I thought I posted........its a cheap unit off amazon I think. It works but isn't instant........ This one I think https://www.amazon.com/DeltaTRAK-Display-Auto-Cal-Needle-Thermometer/dp/B0071NWTY4/ref=sr_1_3?ie=UTF8&qid=1504323063&sr=8-3&keywords=deltatrak+thermometer 1 Quote Link to comment Share on other sites More sharing options...
xmas_one Posted October 3, 2017 Author Share Posted October 3, 2017 (edited) TJ tritip, I have the new thermometer and pulled it @ 130, I think I will pull at 125 next time. It was really good. Thanks spectra for the thermometer suggestion, makes a world of difference from the crummy analog one I've been using. Edited October 3, 2017 by xmas_one 2 Quote Link to comment Share on other sites More sharing options...
spectra Posted October 7, 2017 Share Posted October 7, 2017 On 10/2/2017 at 6:44 PM, xmas_one said: TJ tritip, I have the new thermometer and pulled it @ 130, I think I will pull at 125 next time. It was really good. Thanks spectra for the thermometer suggestion, makes a world of difference from the crummy analog one I've been using. Maybe even 120............. I have found meat keeps on going for a while and when it comes to beef it needs a good 15 to 20 to sit on the board before cutting. Temps can rise 5 degrees in that time also........ I always tent my beef in foil on the board for a few before cutting into it. Looks good and nothing like fiesta ware 1 Quote Link to comment Share on other sites More sharing options...
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