So I had a prehistoric primal desire for beef. aa earlier noted, made my first in-person visit to Wild Fork.
Went in with a fairly open mind, with a budget. Aft3r perusing the beef section We decided on Prime Tri-tip.
After seeing the marbling in the meat i could only go with coarse ghround black, coarse Kosher salt and a skosh of garlic powder. Decided on using he MES30for the cook stage, because I know a I could get an even 230 with light smoke. Used oak and hickory chips. (no tube) The sear stage challenged me between digging out a cast iron griddle or heating up the blackstone. In retrospect, the griddle does not get a hot as cast iron, so I'll know next time.
While doing thsi, i had bought some low sodium better than bouillion (Its not low sodium) and whipped up a gravy drizzle in case the tri-tip was dryish. anyway. pulled at 130 and rested 5-10 min before the slice.
My photography skills still suck.
Went in with a fairly open mind, with a budget. Aft3r perusing the beef section We decided on Prime Tri-tip.
After seeing the marbling in the meat i could only go with coarse ghround black, coarse Kosher salt and a skosh of garlic powder. Decided on using he MES30for the cook stage, because I know a I could get an even 230 with light smoke. Used oak and hickory chips. (no tube) The sear stage challenged me between digging out a cast iron griddle or heating up the blackstone. In retrospect, the griddle does not get a hot as cast iron, so I'll know next time.
While doing thsi, i had bought some low sodium better than bouillion (Its not low sodium) and whipped up a gravy drizzle in case the tri-tip was dryish. anyway. pulled at 130 and rested 5-10 min before the slice.
My photography skills still suck.
