Tri-tip at FireBoard HQ
2 hours, 23 minutes
Tri-tip seasoned with Lootin Booty Jolly Roger and topped with chimichurri.
| Date | Temp |
|---|---|
| 132.1°F |
Fired up. Using the drive to get the smoker up to temp. Starting the steak low to get some smoke on it and will finish hot over direct coals.
Seasoned.
Pulled the tri-tip out of the fridge an hour before it will go on. Seasoned with Loot N Booty Jolly Roger rub.
Pulled the tri-tip out of the fridge an hour before it will go on. Seasoned with Loot N Booty Jolly Roger rub.
Almost time to go on the pit.
Getting all the devices setup!
Getting all the devices setup!
On the pit! First cook at the new FireBoard HQ!
Using the Spark to monitor my cook from my desk!
Using the Spark to monitor my cook from my desk!
Finishing hot and fast with the sear. Once the IT hit 120 pulled the steak off the grill and removed the ceramic diffuser plate to cook directly over the flames.
Resting, sliced, and finished with chimichurri. When the steak hit 128 internal temperature pulled it off the smoker and covered with foil for 10 minutes to rest. The IT climbed to 132. After the 10 minute rest it was sliced and served.
IT after 10 minute rest. Wanted to take the steak closer to medium due to the fat content. Very even done-ness throughout!
