Long Nguyen
TVWBB Member
So today I finally fired up my WSM and did 2 tri tips and 2 pork loins... Don't have much in pictures as I was not as organized as I thought... So here is what I have...
Picture of my Smoke thermometer showing the temp inside at 225. It stuck around 230 for most of the cook. I used the mini minion method to keep it low.
The tri tips were seasoned with salt, pepper garlic powder, onion powder and paprika. Took it out at 130 after about 2 hours of cooking. I let it rest and then when ready to serve, I seared it on both sides in my lodge cast iron pan. This picture shows my wife's favorite.. Basically a southwestern trip tip salad with a BBQ sauced ranch dressing. It is a copy cat of the steak salad from Robin's BBQ in Pasadena my wife and I used to go to when we were young and dating.
Now my tri tip sandwich. Kind of a nod to the tri tip sandwich I would get from the Firestone Grill in San Luis Obispo.
Sorry no pictures of the pork loins... Mainly because the star of the show were the tri tips. I really wanted go do them with red oak, but I don't think the pork would have liked that per the advice of wise veterans of bbq. So I used apple and cherry as recommended.
Picture of my Smoke thermometer showing the temp inside at 225. It stuck around 230 for most of the cook. I used the mini minion method to keep it low.
The tri tips were seasoned with salt, pepper garlic powder, onion powder and paprika. Took it out at 130 after about 2 hours of cooking. I let it rest and then when ready to serve, I seared it on both sides in my lodge cast iron pan. This picture shows my wife's favorite.. Basically a southwestern trip tip salad with a BBQ sauced ranch dressing. It is a copy cat of the steak salad from Robin's BBQ in Pasadena my wife and I used to go to when we were young and dating.
Now my tri tip sandwich. Kind of a nod to the tri tip sandwich I would get from the Firestone Grill in San Luis Obispo.
Sorry no pictures of the pork loins... Mainly because the star of the show were the tri tips. I really wanted go do them with red oak, but I don't think the pork would have liked that per the advice of wise veterans of bbq. So I used apple and cherry as recommended.
