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2556CF.jpg
- luke duke
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- Album: smoking tri tip
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8D2A4E.jpg
- luke duke
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- Album: smoking tri tip
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B09577.jpg
- luke duke
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- Album: smoking tri tip
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smoking tri tip
- luke duke
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smoking tri tip
I second the reverse sear method. I cook them to ~115F on a 225F smoker. Then I sear them to medium rare. These are Wagyu tri-tips -
2556CF.jpg
- luke duke
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- Album: The Continuous Reverse Sear Thread!
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8D2A4E.jpg
- luke duke
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- Comments: 0
- Album: The Continuous Reverse Sear Thread!
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B09577.jpg
- luke duke
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- Comments: 0
- Album: The Continuous Reverse Sear Thread!
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The Continuous Reverse Sear Thread!
- luke duke
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Fatty question
I'm not sure what I'm going to stuff it with. I've got some ideas, but I ain't tellin' yet. I plan to take pics and post here. In the meantime here is a write-up that I did on another board of a previous cook (not quite a fatty): -
Fatty question
How much sausage should I use 1lb or 2lb? Also what is the ideal ziplock bag size? Is a 1 gal bag too small for 2 lb of sausage? It seems like it would be OK, but I'll defer to you guys.
