OK...............
Finally got some pics to work.....still have to get a more streamlined setup, as I have fire up the wife's toad-ass computer & get PhotoPhucket to comply, then find where her comp decides to dump the pics, then wait for PB to load up.....then write up the story in the normal way......it's a pain, lately.....
Anyways, here's today's bright idea......
Found a tri-tip (PB lost those photos of the raw meat) that was 4-3/4lbs......dawgs began hovering early on this one..........
Loaded up a fat half snake of Stubb's, injected the tip w/ Tony's creole butter / jalepeno & rubbed heavy w/ Weber's Honey / Garlic........
The wife comes up with the idea to slab up some taters, season & wrap in bacon.....not a bad plan, sez I......
Propped up an 18" pop-out cast iron grate w/ firebricks, over the tri-tip.....
Checked in once at about 35 minutes & things seemed to be moving along slowly, but moving along still the same.....
.....then promptly went in, flopped on the couch & went to sleep.....
3 hours later, thought I might get up & check in to see if dinner was wrecked.....
Seems like it was over-shot, but guess again.....
(Pterodactyl for scale, this thing didn't lose that much cooking @ 250~260 for 3 hours)
These suckers were perfect~~~>
Bend test tells somewhat of a tale.....
medium well to well & it was still melt-in-mouth tender.......slowing down the cooking doesn't hurt these at all.....and it started out life as a Select grade piece.....