So,,,,,,,,I've been buggin the home town meat guy for about a year now and low and behold lookie what we got,,,,,,,,,,,,,,,,,not the best price but I'm workin on that too.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_2796.jpg)
Got her all seasoned up with a 50/50 mix of Bama Red N Gunpowder.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_2798.jpg)
Gave her 2 hr. Oak and pulled outta the smoker when the IT hit 140 F,,,,,,,,,,,I like oak on beef.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_2800.jpg)
Them outer hunks are for my girls.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_2801.jpg)
My hunks are in the middle.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_2802.jpg)
Dinner time!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_2803.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_2804.jpg)
OH YAH BABY!
Looks good Curt
I still aint found TT out here.
Looks delicious.
Curt ya done good partner, look super good...
Yep, that'll work!
Good looking tri Curt!!
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YUM!!
Great score! You did a wonderful job with it! Maybe others that can't find it can ask for a "Triangle Roast" as I see that is what they call it there.
Looks good!
Cooked to perfection ;)
If your butcher does not know what a tri-tip is, order it by its North American Meat Processor's Association (NAMP) designation: 185C