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Author Topic: Tri-tip in Mayberry...Whaaat!  (Read 1031 times)

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Bar-B-Lew

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Re: Tri-tip in Mayberry...Whaaat!
« Reply #15 on: June 20, 2021, 02:44:16 PM »

yeah, i was shaking my head thinking of you cursing me when i saw what they were this morning.  i did buy one of each flavor they had.  i made too many other things this morning so they are in the fridge for a cook on another day.

I may smoke them and then try out the searing station on the gasser at the end of the cook.
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Bentley

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Re: Tri-tip in Mayberry...Whaaat!
« Reply #16 on: June 20, 2021, 02:46:06 PM »

JaJaJa...If they taste like the one last night I will be very pleased.
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Hank D Thoreau

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Re: Tri-tip in Mayberry...Whaaat!
« Reply #17 on: June 22, 2021, 03:46:32 AM »

You cooked at a much higher temp than I do. I go with 250 and reverse sear. It gives me a fairly consistent color inside. I do a lot of tri-tips. More than anything else. They are readily available for a good price where I live.

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Kristin Meredith

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Re: Tri-tip in Mayberry...Whaaat!
« Reply #18 on: June 22, 2021, 07:58:19 AM »

Yeah, when we lived in California you could get tri-tip anywhere it seemed.  Heck, Santa Maria was the home of the original tri-tip.  Also popular in Nevada and Arizona, but just an unheard of cut of meat back here and in most of the East I think. I was able to pick up 2 more at the local market yesterday, but $7.99 a pound!  Hopefully they will continue to sell them.
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Bentley

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Re: Tri-tip in Mayberry...Whaaat!
« Reply #19 on: June 22, 2021, 11:26:44 AM »

Traditionally it is a cut of meat that is grilled.  That is the way it was cooked in the part of the world I grew up in and it is always the way I have enjoyed eating it.  I am not a fan of the reverse sear.
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Clonesmoker

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Re: Tri-tip in Mayberry...Whaaat!
« Reply #20 on: June 22, 2021, 12:13:56 PM »

I bought 4 of these last year at our local Fareway store in in Iowa. $2.99/lb.  Just a 50/50 kosher salt and pepper and on the smoker. OMG!! These things just have a ton of flavor probably my favorite cut of meat now with the point of the brisket my second fav. 
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Brushpopper

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Re: Tri-tip in Mayberry...Whaaat!
« Reply #21 on: June 22, 2021, 04:39:09 PM »

One of my favorites too.  My wife and daughter went out of town for a few days, so I'm cooking one the way I like it, which means not overdone.  They don't believe the red juice is a protein called myoglobin.  They think it's blood.  Party time!!  :beer:
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And the party never ends!!" by Robert Earl Keen; Woodwind Pro 24 with Sidekick Sear and griddle top
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