Vermin999
Executive Chef
Added some Worcestershire sauce and Santa Maria seasoning and cooked at 300* with a chunk of red oak. My POS Maverick ET-73 was reading 83* then the receiver blanked out. I went to check the local reading and the temp was at 137*. Pulled the tri tip ramped the grill temp up and still did a reverse sear even tough the tri tip was done more than I wanted.
On the grill
Resting
Sliced
On the grill
![img_210559_0_f9900542963c9b0f21bc07d4c7dbd080.jpg](/proxy.php?image=http%3A%2F%2Fwww.bbq-4-u.com%2Fattachments%2Fphotobucket%2Fimg_210559_0_f9900542963c9b0f21bc07d4c7dbd080.jpg&hash=f2556c9a20df4f6420f37fbc82637ba7)
Resting
![img_210559_1_cb65133ebfd0d339516b5aeffb444424.jpg](/proxy.php?image=http%3A%2F%2Fwww.bbq-4-u.com%2Fattachments%2Fphotobucket%2Fimg_210559_1_cb65133ebfd0d339516b5aeffb444424.jpg&hash=e7a6def2b0b2199b89af81a7d6278418)
Sliced
![img_210559_2_38e1b46f791419eb23942afbde7796dd.jpg](/proxy.php?image=http%3A%2F%2Fwww.bbq-4-u.com%2Fattachments%2Fphotobucket%2Fimg_210559_2_38e1b46f791419eb23942afbde7796dd.jpg&hash=77b3e8651e721cd3a1be767e29ec3597)
![img_210559_3_5aad6d66cc1d2ca2b39fe294beebdd98.jpg](/proxy.php?image=http%3A%2F%2Fwww.bbq-4-u.com%2Fattachments%2Fphotobucket%2Fimg_210559_3_5aad6d66cc1d2ca2b39fe294beebdd98.jpg&hash=2ac1aadb3f1bb75b4f0882f4fe2549e3)