Michael Richards
TVWBB Emerald Member
It has been a long time since I cooked a tri-tip and this one was supposed to be for dinner last night, but you know, life happens and I had to wait one day longer. So as a result this guy got a 48 hour dry salt brine rather than a 24 hour dry salt brine, which did not hurt at all.
On the cool side of the two zone grill.
Pulled at 110 for a rest.
On to the hot side for a sear. Pulled at 130.
After the rest, perfect slice where the grian changes.
Hazel was totally waiting for her piece.
Sliced
And served
However the star today was the fresh Baguettes that my youngest daughter (who just turned 16) made today after starting the dough yesterday. This was her first time ever making bread and it was excellent!!! I did not help one ounce. It's not in the photo but the chuck of buttered bread to sop up all the juices from the steak was the best part!
Thanks for taking a look. I am excited for Smoked Day next weekend, see you guys then!
On the cool side of the two zone grill.
Pulled at 110 for a rest.
On to the hot side for a sear. Pulled at 130.
After the rest, perfect slice where the grian changes.
Hazel was totally waiting for her piece.
Sliced
And served
However the star today was the fresh Baguettes that my youngest daughter (who just turned 16) made today after starting the dough yesterday. This was her first time ever making bread and it was excellent!!! I did not help one ounce. It's not in the photo but the chuck of buttered bread to sop up all the juices from the steak was the best part!
Thanks for taking a look. I am excited for Smoked Day next weekend, see you guys then!
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