The tri tip was almost perfect. Next time a little more smoke time and a little less cook time, plus a bit more rest time, but otherwise it came out AMAZING. Salt, pepper, garlic, onion, paprika, sat on smoke ~160-170°F for a couple hours, and then up to 250° until it reached the right bounce. Next time I’ll use the probe thermometer, I got too excited and forgot I had one. Grill was down all summer long.
Last pic is the test run so I could watch and make sure it stayed lit (I still smell like smoke, it gets in my hair and stays). 2 lb rainbow caught fresh fresh by yours truly and a pair of dungeness clusters, all three seasoned with ground garlic, onion, and ginger plus soy & mirin. The juice from the sauce ran along down deep into the pre-cooked crab legs and it was SOOOOO good.
by LilStinkpot
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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