Tri-tip indirect/reverse seared

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Tri-tip indirect/reverse seared

Postby CaptJack » Tue May 16, 2017 8:35 pm

Tri-tip indirect/reverse seared
over a water pan to 115°
then reverse seared to 125°
and I got to christen my new cutting board
it got it's first cut marks Image

to setup for the reverse sear i put a 4"tall foil pan upside down
with a 3"deep foil pan on top of it
then i put the coals from the indirect in the top pan
this puts the coals about 3½" under the grill/food

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Re: Tri-tip indirect/reverse seared

Postby bsooner75 » Tue May 16, 2017 9:27 pm

Perfect way to break the board in. A little salt & pepper for those tomatoes and that's about the perfect plate!


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Re: Tri-tip indirect/reverse seared

Postby bondobill » Tue May 16, 2017 9:33 pm

Looks awesome CJ :salut:
I grille mine indirect and reverse sear to the same temps on my Weber Kettle :cheers:

Bill
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Re: Tri-tip indirect/reverse seared

Postby Kiwiruss » Tue May 16, 2017 10:47 pm

Superb presentation, looks larapin , lol. I love a bit of fat on my meat. :chef: :chef:

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Re: Tri-tip indirect/reverse seared

Postby castironchris » Wed May 17, 2017 6:08 am

Looks delicious!!!
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Weber Smokey Mountain 22"
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Re: Tri-tip indirect/reverse seared

Postby Sailor Kenshin » Wed May 17, 2017 8:02 am

That's right...torture me with MEAT PICS first thing! :laughing7:

When can I come over? ;) :chef:
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Re: Tri-tip indirect/reverse seared

Postby OldUsedParts » Wed May 17, 2017 9:10 am

:tup: ALWAYS a PLEASURE, CAPT'N :salut: :cheers:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"

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