Clint
TVWBB Olympian
I stopped by Restaurant Depot earlier today & picked up a big package of Tri Tips. Last time I was there I eyeballed them pretty hard but I went with cured meats....that was a couple months ago.
I checked a recipe online & wanted to go with something simple so I added a couple tablespoons of pepper corns, dehydrated onion, & pink rock salt
And then I figured I was cooking for me so I added some dehydrated jalapeno & garlic powder
I rubbed it & let it sit out for about 30 minutes while the coals got going
I used pecan chips 'cause that's all I have, & I cooked it for 10 minutes, threw it over the fire for a second, then rotated the grate & cooked indirect. 10min, 10min, then I went 5 minutes with a little more direct at the start, & then the last 5 minutes (a beer or so) I cooked it direct with the lid off & flipped it every 45-60 seconds, aiming to get a nice even crust.
I pulled @ 120F
![12716011_10205804109923859_8997478412426211963_o.jpg](https://scontent-sjc2-1.xx.fbcdn.net/hphotos-xtp1/t31.0-8/r270/12716011_10205804109923859_8997478412426211963_o.jpg"]https://scontent-sjc2-1.xx.fbcdn.net/hphotos-xtp1/t31.0-8/r270/12716011_10205804109923859_8997478412426211963_o.jpg)
The temp raised higher than I expected.......... I was hoping for 125F but I'm not complaining.
Shrimp & Crab Ravioli, coated with a mixture of EVOO, S&P, Garlic Powder, pepper, & a little hab sauce. The Ravioli was GOOD!
>>>edit: total cook time was just a little over 30 minutes. I don't know the temp but I bet it was around 425, +/- 25f for most of the time
I checked a recipe online & wanted to go with something simple so I added a couple tablespoons of pepper corns, dehydrated onion, & pink rock salt
And then I figured I was cooking for me so I added some dehydrated jalapeno & garlic powder
I rubbed it & let it sit out for about 30 minutes while the coals got going
I used pecan chips 'cause that's all I have, & I cooked it for 10 minutes, threw it over the fire for a second, then rotated the grate & cooked indirect. 10min, 10min, then I went 5 minutes with a little more direct at the start, & then the last 5 minutes (a beer or so) I cooked it direct with the lid off & flipped it every 45-60 seconds, aiming to get a nice even crust.
I pulled @ 120F
The temp raised higher than I expected.......... I was hoping for 125F but I'm not complaining.
Shrimp & Crab Ravioli, coated with a mixture of EVOO, S&P, Garlic Powder, pepper, & a little hab sauce. The Ravioli was GOOD!
>>>edit: total cook time was just a little over 30 minutes. I don't know the temp but I bet it was around 425, +/- 25f for most of the time
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