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Old 10-07-2007, 05:34 PM   #21
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WRB. and the best sirloin I ever ate.
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Old 10-07-2007, 05:48 PM   #22
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Thanks, I'll try it on mine as well. I'm doing Larry's method. Cooking indirect til 100, then grilling direct until 125. Internal temps almost at 100, onion rings are battered. Tomotoes are marinated in a balsamic vinegar olive oil, oregano, green onion marinade and getting ready to put the garlic bread on. Indians game just starting. Life is good!
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Old 10-07-2007, 05:55 PM   #23
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OK.....I'm hungry now!
Sounds like a couple of great meals coming together!
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Old 10-07-2007, 08:13 PM   #24
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Tri-tip Pics

Tri-tip came out great for a first time cook. Here are the pics:



Marinated Tri-tip



On to the grill for indirect cooking



Flame on!



Finished product (fat side up)



Sliced thin!



Topped with marinated tomatoes



And some onion rings!



Final product



Satisfied Customer!
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Old 10-08-2007, 05:55 AM   #25
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wow, great looking plate!
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Old 10-08-2007, 06:09 AM   #26
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Yes sir, that sure does look good.
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Old 10-08-2007, 06:44 AM   #27
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[quote=Kloset BBQR]
Quote:
Originally Posted by "Larry Wolfe":otgj6a6m
Indirect at 250*-275* until you get 100* internal temp. Remove from the grill and crank the heat as hot as you can get it then finish grilling direct until you're 5* away from your target temp and let rest 15 minutes, then slice.

Cappy this is the way I did the London Broils at SOTB, if you liked them then that's the way I did them. This method will give you a nice consistent doneness throughout the cut while remaining very juicy.
Larry,

What do you use for seasoning. WRB? or just salt and pepper to taste?[/quotetgj6a6m]

I use either, depends on the mood I'm in at the time. Both turn out good IMO.
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Old 10-08-2007, 08:55 AM   #28
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Quote:
Originally Posted by Larry Wolfe
I use either, depends on the mood I'm in at the time.
Mood rub.

--John
(I'm in the mood for rub simply because you're near me
Funny but when you're near me, I'm in the mood for rub.
Heaven is in your eyes, bright as the stars we're under,
Oh, is it any wonder, I'm in the mood for rub.
Why stop to think of whether this little dream might fade,
We¬īve put our hearts together - now we are one, I'm not afraid.
If there's a cloud above, if it should rain, we'll let it.
But for tonight forget it, I'm in the mood for rub.)
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Old 10-08-2007, 11:21 AM   #29
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LOL! Funny, I can imagine Elmer Fudd singing I'm in the mood for Rub!
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Old 10-08-2007, 11:40 AM   #30
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Quote:
Originally Posted by Kloset BBQR
LOL! Funny, I can imagine Elmer Fudd singing I'm in the mood for Rub!


Great looking grub Dallas!!! What did you end up using for seasoning??
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Old 10-08-2007, 11:50 AM   #31
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I used the WRB, Larry. It tasted great! No leftovers!
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Old 10-08-2007, 03:06 PM   #32
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Looked great! I have to try tri tip thataway
Good one John
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Old 10-08-2007, 08:39 PM   #33
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Quote:
Originally Posted by Kloset BBQR
Thanks, I'll try it on mine as well. I'm doing Larry's method. Cooking indirect til 100, then grilling direct until 125. Internal temps almost at 100, onion rings are battered. Tomotoes are marinated in a balsamic vinegar olive oil, oregano, green onion marinade and getting ready to put the garlic bread on. Indians game just starting. Life is good!
It was bad enough when Cappy got all the credit.... Now Larry?!?!?!?!

Curses!!!

Why do I even bother?
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Old 10-09-2007, 05:47 AM   #34
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Quote:
Originally Posted by Finney
Quote:
Originally Posted by Kloset BBQR
Thanks, I'll try it on mine as well. I'm doing Larry's method. Cooking indirect til 100, then grilling direct until 125. Internal temps almost at 100, onion rings are battered. Tomotoes are marinated in a balsamic vinegar olive oil, oregano, green onion marinade and getting ready to put the garlic bread on. Indians game just starting. Life is good!
It was bad enough when Cappy got all the credit.... Now Larry?!?!?!?!

Curses!!!

Why do I even bother?
I threw you a bone in the previous post!
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