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Oldboy

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45
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Hockinson, Wa.
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  1. Bull
2.5 lb TriTip - heavy salt & pepper over VOO. 220 to 140 internal on RT-700 (about 2.5 hrs), rest 15 foiled in 135 deg warming drawer, 1:15 min sear each side at 500 on Weber Summit. The wife enjoyed it and so did I. Leftovers => cabbage soup.

Great food on this thread!
 

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Waterboy

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406
Grill(s) owned
  1. Bull
@Cokeman This was a Malcolm special. Just used Killer Hogs The BBQ Rub on the outside (will add it to the mix as well when making the next one). When the internal temp reached 160 I added The BBQ sauce to the top and sides. We just decided to do it last minute so I kept it super simple. Would do it again this way but I’ll probably experiment. That’s half the fun.
 

sdynak

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502
Location
Bayville, NJ
Grill(s) owned
  1. Bull
  2. Matador
First cook on the new Bull..

Bone in Ribeyes reverse seared. My sear plates showed up right at the end so I didn’t capture pics of them in action.

Came out very tender but to be honest not a huge fan of the smokiness on a ribeye. Maybe just me.. I did them at 200 until 120 inside then hit the heat. Thinking to turn up the initial process to 225 and introduce less smoke flavor. Saw several recommendations. It was a first. Pellets were the Recteq ultimate blend.

don’t get me wrong .. we both enjoyed them :)

A020E2F0-A185-46B2-9BF0-304BFA305CFF.jpeg B64505DD-94E0-49F3-A077-AB820C60E432.jpeg FB69B0C0-DB72-404D-B3DE-B0BBC8AAEFB7.jpeg 9D029558-467B-478B-A094-DC705269E732.jpeg 9E85A8B3-0288-4548-9B7C-8EFFD8345DFC.jpeg
 
Last edited:

Greg Jones

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1,036
Location
Berea, Kentucky
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  1. Bull
  2. Trailblazer
  3. Bullseye
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  5. WyldSide
Looks great, now I’m hungry for steak and eggs for breakfast! Going for 225*, or even 250*-275*, for thicker cuts, would be a good place to start for less smoke.
 

Blues1

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743
Location
SC
Grill(s) owned
  1. Bull
2.5 lb TriTip - heavy salt & pepper over VOO. 220 to 140 internal on RT-700 (about 2.5 hrs), rest 15 foiled in 135 deg warming drawer, 1:15 min sear each side at 500 on Weber Summit. The wife enjoyed it and so did I. Leftovers => cabbage soup.

Great food on this thread!
Love tri tip. Looks great!
 

Blues1

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Lifetime Premium!
Premium Member
Messages
743
Location
SC
Grill(s) owned
  1. Bull
First cook on the new Bull..

Bone in Ribeyes reverse seared. My sear plates showed up right at the end so I didn’t capture pics of them in action.

Came out very tender but to be honest not a huge fan of the smokiness on a ribeye. Maybe just me.. I did them at 200 until 120 inside then hit the heat. Thinking to turn up the initial process to 225 and introduce less smoke flavor. Saw several recommendations. It was a first. Pellets were the Recteq ultimate blend.

don’t get me wrong .. we both enjoyed them :)

View attachment 7645 View attachment 7646 View attachment 7647 View attachment 7648 View attachment 7649
Looks perfect!
 

SmokeZilla

Well-known member
Messages
105
Grill(s) owned
  1. Bull
2.5 lb TriTip - heavy salt & pepper over VOO. 220 to 140 internal on RT-700 (about 2.5 hrs), rest 15 foiled in 135 deg warming drawer, 1:15 min sear each side at 500 on Weber Summit. The wife enjoyed it and so did I. Leftovers => cabbage soup.

Great food on this thread!
Oldboy, the tri-tip looks great. I usually stay away from the leaner cuts of beef because they absorb less smoke and can get a little chewy. However, your results have inspired me. Great job.
 

ghuns

Well-known member
Messages
111
Grill(s) owned
  1. Bull
First attempt at smokin some cheese...

OLJcYTGl.jpg
 

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