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xmas_one

BBQ thread, what's on the grill?

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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. 

 

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Well now................................:laugh: 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 :unsure: 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 :laugh:

Edited by spectra
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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.

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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. 

 

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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.

 

 

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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

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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.

 

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Edited by xmas_one
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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.

 

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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 :laugh:

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