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Post oak r/s Tri tip! - Page 2

post #21 of 30
Thread Starter 
It as seasoned with kosher salt,garlic and white pepper. I would of done onion powder but we're out. Tatonka Dust is great on TT as well.
post #22 of 30

Looks fantastic! I just got a new Santa Maria so tri tip is going to get on my menu. Not available in the stores around here but I found a restaurant supplier I can get them by the case 2lb average. Waiting on a case price. Should know tomorrow! Exactly what is post oak? I have red oak here which is what I primarily use.

post #23 of 30

Nice Tri tip b-one.  Sorry I'm late to the party.  points1.png  I bought one today for the weekend, and thought I was getting a deal at $6.99 / lb.  I gotta make friends with a butcher.

 

Mike

post #24 of 30
Thread Starter 
Quote:
Originally Posted by 3montes View Post

Looks fantastic! I just got a new Santa Maria so tri tip is going to get on my menu. Not available in the stores around here but I found a restaurant supplier I can get them by the case 2lb average. Waiting on a case price. Should know tomorrow! Exactly what is post oak? I have red oak here which is what I primarily use.

I ordered the post oak from Fruita wood and BBQ supply,from what I read it's what a Texas style brisket is smoked with. How about a pic of the new grill?
post #25 of 30
Thread Starter 
Quote:
Originally Posted by mike5051 View Post

Nice Tri tip b-one.  Sorry I'm late to the party.  points1.png   I bought one today for the weekend, and thought I was getting a deal at $6.99 / lb.  I gotta make friends with a butcher.

Mike

Thanks for stopping by Mike! I remember when $6.99 was a good deal as well summer time is coming and so is the upswing in meat prices!! Getting them in bulk from restraunt supply store is the way to go if you can. biggrin.gif
post #26 of 30

Very nice. point  b

post #27 of 30
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post

Very nice. point  b

Thank you!
post #28 of 30
B-one, why did you toss into freezer for 20 min prior to smoking?
Thanks, EQ

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post #29 of 30
Thread Starter 
Quote:
Originally Posted by Earthquake5683 View Post

B-one, why did you toss into freezer for 20 min prior to smoking?
Thanks, EQ

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The colder it is the longer it will take to get to temp and have more time in the smoke collecting the flavor!
post #30 of 30
Quote:
Originally Posted by b-one View Post


The colder it is the longer it will take to get to temp and have more time in the smoke collecting the flavor!

I like that idea!

 

Mike

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