Tonights tag team event was killer. The REC TEC 680 smoked our tri tip to an IT of 110 & then it was off for a rest. The Baron King I won from Walton’s took perfect care of the searing portion of the dinner along with the grilling of Vidalia onion, sweet small peppers, & asparagus.

]]>https://waltonsdev.nodebb.com/topic/1519/you-re-all-propabaly-all-tired-of-my-tri-tip-postsRSS for NodeThu, 10 Sep 2026 20:31:34 GMTMon, 19 Aug 2019 04:25:12 GMT60Jonathon We have close to 80 different offerings, not including what ever sausage I dream up each week. That ought to keep me busy and the diet fresh!

]]>https://waltonsdev.nodebb.com/post/7287https://waltonsdev.nodebb.com/post/7287Mon, 26 Aug 2019 20:27:37 GMTJoe Hell You’re going to be cooking so many new types meat and different cuts that you can probably have something different almost every night for the next few months, I am very jealous!

]]>https://waltonsdev.nodebb.com/post/7284https://waltonsdev.nodebb.com/post/7284Mon, 26 Aug 2019 19:10:27 GMTJonathon I’m grilling lamb chops, pork chops, flat iron and three different kinds of sausage tonight. Also having a salad. I think this job is going to work out just fine!

]]>https://waltonsdev.nodebb.com/post/7271https://waltonsdev.nodebb.com/post/7271Fri, 23 Aug 2019 22:06:58 GMTmacsinsac Veggies look good as well, I just did a Ribeye, Asparagus and Broccoli all with the Walton’s Ultimate Steak Seasoning and it made me remember that I love grilled/broiled veggies as long as they properly seasoned!

]]>https://waltonsdev.nodebb.com/post/7262https://waltonsdev.nodebb.com/post/7262Fri, 23 Aug 2019 20:54:24 GMTJonathon I forgot to mention instead of marinade I apply my rub layers & plastic wrap it the morning before the cook. They’re good to go bringing to your preferred IT smoking @225 without reverse searing if searing isn’t necessary. Otherwise I like to take it to 110, rest then sear to preferred IT.

]]>https://waltonsdev.nodebb.com/post/7248https://waltonsdev.nodebb.com/post/7248Fri, 23 Aug 2019 04:01:01 GMTJonathon yes you’ve mentioned marinade. I usually apply 2 different layers of rub, base of salt & pepper with celery seed in it, & heavy with my tri tip rub which is very close to Ultimate Steak & Roast Rub’s flavor profile. The reason tri tip comes up so often is the sales at least once a month on cryo pack untrimmed with 5 tri tips per bag. $2.29lb this time around.

]]>https://waltonsdev.nodebb.com/post/7231https://waltonsdev.nodebb.com/post/7231Thu, 22 Aug 2019 13:58:08 GMTmacsinsac You do eat a lot of tri-tip but no, we are not tired of them! Have I already told you that Iove using the Cyclops Greek Marinade on tri-tips? It’s one of the few cuts that I don’t use the Walton’s Ultimate Seasoning which is the same as the Ultimate Steak and Roast Rub just with more Walton’s!

]]>https://waltonsdev.nodebb.com/post/7228https://waltonsdev.nodebb.com/post/7228Thu, 22 Aug 2019 13:20:54 GMTmacsinsac Looks delicious! I don’t think there is such a thing as too much tri-tip…

]]>https://waltonsdev.nodebb.com/post/7187https://waltonsdev.nodebb.com/post/7187Mon, 19 Aug 2019 11:49:17 GMT