Quote:
Originally Posted by OnePyroTec
First off, yup, those look good.
If you like more "bark" on the tri-tip you can try using the grill first, then hand the meat.
Growing up in the central valley CA we ate as much tri-tip as we did hamburger. We never really had a "bark" on it like we would brisket so I'm positive I would have loved it just the way you cooked it.
Counting the days until my PBC shipment arrives.
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I agree Wayne, you would have loved it. I wasn't looking for a brisket like bark, I was looking more for a sear. Yes I could have grilled over a very high heat first then hang it but I was pleased with how it came out. Also on most reviews I have seen for tri tip on a PBC they have cooked only the tri tip. Maybe having all the ribs on at the same time took away from the color. Either way I am impressed at the ease that this little guy cooked the food. No messing with it at all. My UDS may not see much action anymore.