6 Comments

K8Nicole · October 25, 2019 at 3:09 pm

Stubs is good stuff.

youtubeisgettingshitty · October 25, 2019 at 3:09 pm

@hamsterpoop agreed

hamsterpoop · October 25, 2019 at 3:09 pm

Lighter fluid? Obviously you don't care about the taste of your meat. If you are incapable of lighting a grill without some sort of accelerant, use ethyl alcohol (ethanol).
C2H5OH + O2 –> H2O + CO2
The combustion only yields water and carbon dioxide, therefore, no taste alteration.

The fat not only helps seal the moisture in, it also adds a great deal of flavor. If you want, cut it after it's cooked.

BBQ Sauce? Way to ruin a perfectly good tri tip.

This is a terrible tutorial.

crispy brain · October 25, 2019 at 3:09 pm

I like to leave the fat cap on so it keeps the meat moist and yummmmmy but everybody has a different way.

Jaime Salinas · October 25, 2019 at 3:09 pm

@speedrcer1 I know there is a debate with the lighter fluid. I was under the assumption that indirect cooking was OK with lighter fluid and it's a metal cooker. For example the Big green egg is made I think of ceramic so cooking with lighter fluid gets absorbed into it giving that flavor into the meat and thats not good. It's also never good to continue adding fluid. Can any one else put some light on this subject?

speedrcer1 · October 25, 2019 at 3:09 pm

Lighter fluid?? Really?

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