Aussie Ora Posted January 15, 2017 Report Posted January 15, 2017 These are becoming more accessible down here which is great someone signed me up to a closed BBQ group here in Perth which has been really great lots of post of which butchers have the best deals and getting hold of lump and fruitwood.so I got a couple of tips today and picked up thesetrimmed one of them upand gave it some of thisI let the rub soak in on both sides and added some morethen vacuum sealed itthen put in the fridge for a few hours.i then took it out of the baglove the way the vacuum seal helps the rub soak in gave it some more rub and ready to go onI put it on at 250 with some Cherrywood and took it off at 135gave it a sear and ready to gocarved it upDee made a salad and plated this sure is a nice cut of meat Outback Kamado Bar and Grill 1 Quote
Bruce Pearson Posted January 15, 2017 Report Posted January 15, 2017 That's a really nice looking meal like the solid how the meat taste? 1 Quote
Aussie Ora Posted January 15, 2017 Author Report Posted January 15, 2017 That's a really nice looking meal like the solid how the meat taste? Cheers Bruce the meat tasted so good loved the hint of cherry I gave itOutback Kamado Bar and Grill Quote
Pequod Posted January 15, 2017 Report Posted January 15, 2017 Looks like you've nailed the tri-tip. Cool about finding new sources too. Quote
tony b Posted January 18, 2017 Report Posted January 18, 2017 Great job. When you put it into the vacuum bag, I held my breath thinking you were going to sous vide it, but no ... Aussie, you gotta get on that train. Sous vide is great. 1 Quote
MacKenzie Posted January 18, 2017 Report Posted January 18, 2017 What a great looking dinner, sooo tasty and so moist. I agree with Tony on the sous vide. 1 Quote
Aussie Ora Posted January 18, 2017 Author Report Posted January 18, 2017 Might have to look into itOutback Kamado Bar and Grill Quote
