BBQ and Outdoor Cooking Thread

I am attempting my first tri-tip tonight, I hope I do it right. Everything I have read says about 275 until it reaches 115 degrees, and then finish it on the gas grill until desired doneness. So we shall see. I am guessing this takes about 45 minutes at the most. Most recipes I saw called for a 3lb tri-tip and those only took an hour.
 
This Tri-Tip from Porter Road just hit the Traeger and it looks fantastic. So far everything we have received from them has been fantastic.

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Onto the gas grill to sear

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Done. Rest for 10 and then slicing happens

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What rub / seasoning did you used? That looks amazing!

Meat church Holy cow and then Before searing topped with Swamp Boys All Purpose rub.
 
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Damn it boy I gotta stop looking at these pictures.......but I cant
 
I just said to @GolferGal that I am not sure I have ever had a better steak than that.
 
Meat church Holy cow and then Before searing topped with Swamp Boys All Purpose rub.

We love some Holy Cow rub for beef!!
 
Just went to our local grill store to pick up some injection for my thanksgiving smoked turkey and while there they told us that Myron Mixon was coming in today. They had all his smokers and supplies set up.
 
Salmon tonight. Doing an overnight brisket for tomorrow as well. That is why the pellet tube is loaded...

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All this tri tip talk got me motivated today. Here we go.
 
had a buddy make some bourbon & brown sugar soaked burgers, smoked on the bbq with mesquite chips and then seared to mouth watering perfection! one of those experiences where you need to make DAMN sure your tongue is out of the way because you cannot control the speed and force at which your mouth is chomping!
 
This Tri-Tip from Porter Road just hit the Traeger and it looks fantastic. So far everything we have received from them has been fantastic.

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What probe system are you using to monitor temps?
 
Pork Tenderloin from Porter Road which is crazy lean is all rubbed and ready for smoker today.

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Just about done, finishing on grill.

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