Reverse seared tri-tip
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Don’t think I’ve seen anything here about this. The reverse sear was on the Broil King I won from Walton’s monthly giveaway New Year. Smoke provided by my Rec Tec 680.
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@macsinsac That looks gorgeous, nice and red in the center just how I like it! Too early on a Monday morning to be thinking about what I am going to smoke this weekend but I guess I am going to have to start thinking about it!
What did you rub it with? Also, if you like tri-tip i HIGHLY recommend Cyclops Greek Marinade for Tri-Tips, it is the one cut that I prefer marinading with something other than Pa’s Black Bull.
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@Jonathon It’s never too early to plan ahead. I’m going to attempt ‘chicken on a string’ next weekend in my back yard fire pit. I’ve been threatening to do so for about 2 years. Lol.
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@Jonathon I’ve been working on a tri tip rub for quite a few years & it’s now on spot. I rarely marinate them but that sounds interesting.
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@Jonathon I also made some sausage with one of my tri-tips a few weeks ago using the same flavor profile as my rub. Very tasty.
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@mcherbies I find that when I use carrot fiber I like to use 1.5 qt to 25lbs of meat for snack sticks. It is boarder line too much water but the finished product is top notch and everyone raves at how much moisture is still in my sticks.
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@mcherbies Yeah, 2 quarts of water per 10 lb is going to present a few problems for you for sure. We would recommend 1 qt per 25 lb batch. I’ve done as much as 2 quarts per 25 lb batch and even that was pretty soupy. Now, it DID stuff like a dream, hardly had to turn the crank but it gave me an odd texture…don’t remember if it did anything to the casing or not.
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