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Found 21 results

  1. It’s been a while since I last cooked anything let alone posted a cook. Sorry for that but life is just very busy and hectic for us these days. It’s also been a while since I’ve had Tri Tip and it recently went on sale, so I picked up this 3.79 lb. behemoth. I took it out of the package and trimmed it up a little. I them minced some fresh Rosemary from my garden. I rubbed it down with some Worcestershire sauce, then some fresh ground salt, some fresh ground black pepper, some steak seasoning and finally the minced Rosemary. I wrapped this up in plastic wrap and let it rest in the fridge for 6 hours. I then made up some Tzatziki with I also let rest in the fridge for 6 hours. Around 4:00 I started prepping the Redhead for the cook. I started by spreading a layer of red oak chunks in the bottom of the Vortex ring. Around 5:00 I lit up a chimney of lump and poured it over the oak chunks. I place the Tri Tip off to the side and let it slowly come up to an I.T. of 113 degrees. I then took it off and loosely tented it with foil. I then opened up the vents and let the Vortex go nuclear! (Here a pic without the flash so you can see it) I then placed the Tri Tip on the CI grate for 3 minutes per side. I then brought this in and let it rest for 10 minutes before slicing. While that was happening I sliced up some veggies. I then sliced the Tri Tip in half along the seam where the grain chances direction. I then thinly sliced each half across the grain. OH YUM! I had purchased some nice Pita bread so I made a Tri Tip Pita sandwich. Delicious!
  2. We went to some friend’s house for Thanksgiving dinner so I didn’t cook anything until Saturday when I broke out this Tri-Tip from the freezer. I trimmed it up a little and rubbed it down with fresh ground pink salt, fresh ground black pepper, some steak seasoning and fresh minced Rosemary. I wrapped it up and let it rest for 6 hours while I continued to put up my Christmas lights. Once I was done I set up my kamado for indirect and direct cooking. I placed the TT on the indirect side. Once the IT got to 113 degrees I removed it and covered with foil. I opened up the vent and let the kamado up to searing temps. I put the TT on and let it sear for 3 minutes per side. Here’s the first side with the flash. And with-out the flash And now turned. After that I brought it inside and let it rest for 10 minutes. After it had rested I sliced it in half where the grain changes. Close-up. Started slicing it and here’s the money shot! We served it with a baked potato and green beans. Delicious!
  3. thebtls

    Tri tip

    The story behind Tri Tip Beef (a.k.a. Triangle Roast): This cut of meat is limited in availability because there is only one per side of beef. Therefore it is typically ground into hamburger or cut into cubes and sold as soup meat. This often over looked piece of meat is not only relatively inexpensive but also very flavorful and has become a favorite amongst the few in the know. The tri-tip roast or steak (also called a triangle roast) is the 1 1/2 to 2 1/2 pounds of meat that sits at the bottom of the sirloin. It has great flavor and tends to be much lower in fat than most cuts of beef i.e., it's a good lean cut of beef. The thing to remember is that lean also means it will dry out faster so it is recommended that you prepare with a good marinade &/or Rub. Particularly good flavors for tri-tip are Southwestern or Asian. Because tri-tip is lean, be careful not to overcook it, particularly when preparing the full roast. Medium is as far as you should go with this cut. Use a meat thermometer to monitor often during cooking. If you are used to grilling other cuts, this one can throw some grillers off by appearing underdone when it is ready to serve and by the amount it ‘swells’ when cooked. Santa Maria/Grilled Soy Lime Style – This simple tri tip recipe utilizes a hybrid marinade that is loosely based on a combination of spices picked up from two different recipes. Ingredients  2-3 Lb. Tri-tip roast  Paul Prudhomme’s Magic Seasoning Blends – Meat Magic Seasoning Marinade:  2 teaspoons freshly ground 4-color pepper  1 teaspoon onion powder  1 Tbls. Garlic powder  2 Tbls. Sea Salt (fresh ground)  1 ½ Cups Apple Juice (100% pure juice)  ¼ Cup Soy Sauce (low sodium)  2 ½ Tsp. Lime Juice  1 Tbls. Red Pepper Flakes  2 Tsp. Worcestershire sauce  2 Tsp. Cayenne Pepper  ½ Tsp. Fresh Ground Ginger Root  Optional: Corn Syrup or Honey (3 Tbls.) Basting Sauce:  ½ cup red wine vinegar  ½ cup vegetable oil (or EVOO) (add garlic powder if you can’t find garlic infused oil) (Continued) (Continued from Beef Tri-Tip) Preparation and cooking 1. Mix together all marinade ingredients in a small bowl and pour over the tri tip in a 1 gallon freezer bag. Place in refrigerator for 4-8 hours turning occasionally. 2. Whisk basting sauce ingredients together in a small bowl and set aside for basting. 3. Lightly oil your cooking grid and fire up BGE to T-Rex. Remove from Marinade and pat dry. 4. Rub each side with Paul Prudhomme’s Meat Magic then sear the tri-tip at 600 to 700 degrees for 3-4 minutes per side. NOTE: This recipe calls for Searing; it is NOT necessary and you can choose to start the cook indirect and get very similar results without searing (cooking time for indirect will increase slightly) 5. Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. Optional: During this cool down period consider adding a few oak chunks to your lump. 6. Now set up BGE for Indirect cooking (plate setter) and return the tri-tip back in the BGE and cook to an internal temperature of 125-130 degrees (approximately 35 minutes) for medium rare, basting with the sauce every 5 to 10 minutes (optional). 7. Return the tri-tip back into the BGE and cook to an internal temperature of 125-130 degrees, basting every 5 to 10 minutes. 8. Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes; to serve cut into ½” slices against the grain.2 1 Paraphrased from Beef Tri-Tip, One of the best cuts you are probably not buying, By Derrick Riches, About.com Guide 2 this recipe is adapted loosely from Foodnetwork.com’s website; titled “Santa Maria Style BBQ” with lots of input from the gang at EggHeadForum.com
  4. I’ve cooked a Tri-Tip many times but never posted the recipe. This is the way I do them and they turn out great every time. Here are the ingredients: I smear on some Worcestershire sauce, then some fresh ground salt, fresh ground black pepper, some steak seasoning and finally some fresh minced rosemary from my garden. Wrap it up for an 8 hour rest in the fridge. Shortly before the 8 hours are up I prep my kamado for 2 zone cooking and lite it up. After taking the Tri-Tip out of the fridge, I put a couple of Pecan chunks on the charcoal and placed the Tri-Tip on the indirect side. Here it is after the Maverick says the I.T. is 112 to 113. (No more than 115) I take it off and loosely tent it with foil and open up the vents for searing. Once the thermometer reads at least 500 degrees (more like 650 on the grate) I place it on for 3 a sear minute sear. Here’s a pic without the flash. After 3 minutes I flip it and took this pic with the flash. Bring it inside and let it rest for 10 minutes. I then cut it in half along the seam so I could cut it against the grain. (See the way the grain is running?) Sliced And that’s Money! Thanks for looking.
  5. This Saturday I turned 60 and we had some friends over for a BBQ / potluck to commiserate errrr I mean celebrate. Friday I pulled 2 Tri-Tips and 3 large steaks out of the freezer to thaw. (1 - 1.75 lb. T-bone, 1 - 2.25 lb. Porterhouse and a monster 2.5 lb.Tt-bone) I seasoned up the Tri-Tips in the my usual way with Worcestershire sauce, salt, pepper, steak seasoning and some fresh minced Rosemary from the yard. For the steaks I just rubbed them down with Worcestershire sauce and then some steak seasoning. This is the Porterhouse. Once our guests arrived I didn’t have much time to take pictures so these are all taken with my phone camera and a little hit and miss. I put all the meat on my kamado. It was setup for indirect cooking and was at 300 degrees as we all wanted to eat quickly. (Normally would’ve done them at 250) Once most of them were all at around 115 to 120 IT I took them off and covered with foil. The monster T-bone took a while longer to get up to temp so it was left on the kamado for another 2 to 3 minutes. I had set-up my Jumbo Joe in a separate location for searing. Here are the 2 Tri-Tips being seared. Here is the Porterhouse and the smaller T-bone waiting to be seared. I had set-up a craving station right there on one of the tables so everyone could get some meat as quickly as possible. I sliced up one of the Tri-Tips and then the monster T-bone which had been seared by that time. That meat all went fast so I sliced up the other Tri-Tip which is shown here. And finally I was able to fix myself a plate of some Tri-Tip, steak, potato and macaroni salad. Everyone had a great time and I’m now officially old.
  6. I finally got my first opportunity to cook a Tri-Tip this weekend thanks to the guys at The Double R Ranch! This was a fantastic cook. The meat and the sauce were both phenomenal! Here's my recipe: Tri-Tip Roast with Whiskey Sauce Ingredients: 1 Tri-Tip roast (2.5-3 pounds) Granulated Garlic Your Favorite Barbecue Rub Sauce: 1 cup Whiskey (I used Maker's Mark) 2/3 cup brown sugar 1/4 cup apple cider vinegar 1/3 cup soy sauce 1 tsp garlic powder 1 tsp freshly cracked black pepper Directions: Setup your grill for two-zone cooking and preheat it to 250°. While the grill is warming up, trim excess fat from tri-tip roast. Sprinkle granulated garlic and your favorite barbecue rub on both sides of your roast and let sit for 15-20 minutes. When the grill is preheated to 250°, place the roast on the indirect heat side of the grill and cook until you reach an internal temperature in the thick part of the meat of around 110-115° for a medium rare finish (120-125 for medium / 130-135 for medium well - The meat will cook more when we get to the searing stage). While the meat is smoking, combine the sauce ingredients and bring to a slow boil. Reduce the sauce to approximately 3/4 cup (about half). Set aside. When the meat reaches an internal temp of between 110-115°, remove it from the grill and wrap it in foil. Open the vents on your grill fully to get the direct heat size of the grill screamin' hot. Unwrap the roast and sear each side for about a minute or so. Re-wrap the meat in the foil and let rest for 10-15 minutes. After the meat has rested, slice it to your desired thickness and drizzle with the whiskey reduction sauce. Great stuff!
  7. Hit Sam's couple days ago for a boatload of pork for a work party... And a Tri-Tip jumped up out of the cooler. First time I'd seen TT there, so I grabbed one. Rubbed it down with some grape seed oil and Oakridge Black Ops... Few hours in the fridge later, got some Fogo going, threw on some grape wood chunks and some oak chunks... Made a ring out of the coals and put my Vortex in, pointed small side down, meat over empty Vortex with coals and wood around it... Essentially indirect spinning now, for some smoke, at about 275. No clue how long it'll take, but I'll take the meat and spit off in a bit, put the coals on the inside of the Vortex, and crank it up for some high heat searing. Guess this is an attempt at a reverse sear rotisserie cook. Fingers crossed!i
  8. Gonna cook up some tri tips on the Kamado Joe tonight. Using Paymaster's rub. Here are shots of the meat with and without rub. Bought at Costco
  9. Howdy Gurus! Nothing big here, just did a reverse sear on a Tri-Tip over FOGO. I marinated it in my FoodSaver marinater. If you don't have one, you should really check it out. You can get one for under $20 at Amazon. I highly recommend it. Here are a couple of pics at the beginning and end of the cook. I just wasn't too ambitious last night, but all y'all get the idea. Beginning: Ending: So there you have it. I took the Tri-Tip to 120F on the grates, cranked up the volume to about 475F. TheBeast took about 10 minutes to go from 200F to 475F. I pulled at 128F, tented on the carving board for something like 7-10 minutes and then carved and served. Just your typical reverse sear. Thanks for looking.
  10. You may remember that I just purchased a bulk package of Tri-Tips from Costco. Well today I got to slap one on the grill to celebrate a friend’s birthday. I started out by making up some horseradish cream sauce. Here are the ingredients. In a bowl and mixed up. I put that in the fridge to rest and proceed to prep the TT. First some Worcestershire sauce, then fresh ground garlic sea salt, then fresh ground black pepper, then some steak seasoning and finished it off with some rosemary. Wrapped it up and put it in the fridge to rest. I nuke each potato for a a few minutes to give them a head start and then wrapped them in foil with some OO, then fresh ground garlic sea salt, then fresh ground black pepper. About an hour before our guests arrived I light the kamado and set it up for Direct / indirect cooking. I place the potatoes on the top rack and the TT on the bottom rack. I accidently let the TT’s IT get up to 116 before I took it off and opened up the vents. (I usually try to take it off at 113 IT) After I had grilled the asparagus for a short time I place the TT on my Weber searing grate close to the coals for 3 minutes per side. I brought it in and let it rest for only 5 minutes because my guests were waiting. (I normally do 10 minutes) I also brought in the asparagus and the potatoes. I sliced it in half where the grain changes and then sliced it up against the grain. Due to the only 5 minute rest it was very juicy. Fork shot! Here it is plated up waiting to eat. Delicious! Thanks for looking.
  11. I haven't cooked up a Tri-Tip in quite a while. Well today I was at Costco and saw this package of Tri-Tips that were a good price. I just had to put in my cart. I broke it down, vacuum packed and now have 6 beautiful TT's.
  12. I got a wild hair the other week to embrace what I figure was the last warmish day of fall. I had a tri-tip going in the sous vide for about 28 hours at 121F. It got a hard chill and then on to the coals about 2 min a side. Turned out amazing! I shot a video of the process if you care to check it out- http://youtu.be/TTJ868yHlo4 Thanks for looking! Cheers-
  13. I had my nephew Shaun over for dinner this evening. He just finished pilot training down in San Antonio after graduating from The United States Air Force Academy last May. He's staying with my brother, the one who lives about 100 yards down the road. You know him, he's the BBQ Mooch who has recycled the same bag of chips for the last nine months! So I decided to use up a Tri-Tip that I'd had in the refrigerator. I also decided to give Shaun a taste treat ... he's a bachelor. I found out today that all he eats every evening is steak, generally NY Strips. So, I'm thinking it time to put on the dog and impress Shaun, or at least try. Sous Vide here I come! I decided to use up some rub I'd had left over from a rib cook this weekend. It was Runnin' Wild's Peach Rub and my brother developed a real like for it when he was over for the rib cook. Here's a pic of the Tri-Tip on the cutting board with the Runnin' Wild Peach Rub. Here is picture of the trimmed and rubbed Tri-Tip after sealing it up with the FoodSaver. It's now ready for the Anova Sous Vide. Here are the Sous Vide parameters as shown on the Anova Sous Vide. Fast forward 8 hours and here is the Tri-Tip just out of the water bath and ready to meet Beauty! at 600F. Notice that there is more liquid now after 8 hours in the Sous Vide at 132F than there was in the previous picture. More on that liquid in a bit. No pic of the Tri-Tip on Beauty! as All us boys were kibitzing and I forgot to take a pic! You simply can't trust some people! Here is picture of the Tri-Tip on the cutting board ready for carving after a 5 minute rest (The natives were getting restless!). And here is the Tri-Tip after I made my initial cut at the bend. That's a perfect Medium Rare if I do say so myself. And finally, here is the money shot. We had Mexican rice, refried beans, and guac. For those who wanted, we had warm whole wheat tortillas for tacos, burritos, etc. for those so inclined. Sorry, no pics of that either, but I'm told they went down really well! And here is a pic of the aftermath of the carnage! Now here is the story of the "Astounding" part of this cook. Shaun cooks his nightly steak on a round griddle with raised runs that he calls a grill! He also said he has never had Tri-Tip and he likes his beef cooked Medium Well! Yeah, I know ... Kids, what are you gonna do with 'em, right? So I told Shaun to trust me and he would be pleasantly surprised. I took a slice of the Tri-Tip, dipped in the au jus, and gave it to him. I said go ahead, take a bite, and if that isn't the best biet of beef you've ever had, I'll cook your share Medium Well. He took a bite, chewed, took another bite, chewed again, and got this HUGE grin on his face. "This is the most astounding flavor! Can I have some more?" Yeah I said, you can have all you want. He ate his Tri-Tip just sliced and with the au jus drizzled on the top. He was too polite to ask for seconds, so I just dished up some of the remaining Tri-Tip on to his plate and he finished off the au jus. He asked me how I learned to cook like that. I just smiled. Shaun is coming over tomorrow evening for a lesson on how to cook a NY Strip properly. I'm also rehabbing my Lodge Hibachi as a gift to him as he travels to his new duty station in New Mexico. He is one very fine man and I am proud to know this office and gentleman.
  14. For this I tried to somewhat replicate an IHOP breakfast. They make a Big Steak Omelette and currently are making a Cinnamon Swirl Brioche French Toast. Well I already some awesome Tip-Tip I just cooked earlier this week so I substituted some Tri-Tip for the Steak. (See Link: http://www.kamadoguru.com/topic/20397-tri-tip/) I also had already just baked up some awesome Cinnamon Raisin Honey Oatmeal Bread so I substituted some of this for the Brioche. (See Link: http://www.kamadoguru.com/topic/20352-cinnamon-raisin-oatmeal-honey-bread/) Started out by getting the potatoes going. I then got the French Toast going. Mixed up some batter and sliced the bread. Got my C.I. griddle oiled and heated up. Dunked the bread in the batter. And put these on the C.I. griddle to brown. After browning them I put them on a baking sheet and put them in the kamado for 10 minute at 350 to finish cooking the insides. I now I get the Omelette going by beating up 5 eggs with a little bit of milk and a few drops of hot sauce. Took out my 10” C.I. skillet and heated it up with some oil. Diced up some onion, tomato, green onion and some jalapeno. And sautéed them. And then added the Tr-Tip. In a separate omelette pan I had cooked up the omelette and now added the sautéed items and then some cheese on top. I folded the omelette over, sprinkled on more cheese and then covered and continued to cook for another 3 minutes. Here I’ve taken it out of the pan and placed it on the plate. I then placed on some jalapeno slices and then the some more Tri-Tip for the final product. Here are the plated photos with everything together along with some O.J. and coffee. Close up on the yummy French Toast. Here’s my Money Shot below. It was delicious!
  15. This is the special project I’ve been working on, The Really Big Sandwich. A sandwich so big, I will use it to destroy the world unless you give me First off, a Really Big Sandwich takes a really long post, so bear with me. To pull this off I spend days of careful planning. First I baked some beer bread on the kamado. (See link: http://www.kamadoguru.com/topic/20394-ruthless-rye-ipa-beer-bread/) The next day I cooked up some killer Tri-Tip. (See link: http://www.kamadoguru.com/topic/20397-tri-tip/) I knew that a really big sandwich would require some precision engineering so I purchased a cheap mandolin to keep all the cut veggies the same thickness. Next I searched my freezer for some of my kamado cooked leftovers. Here is what I thought was some leftover Pastrami and some Turkey from last Christmas. Here is the mandolin I purchased. And most of the veggies sliced up and most the rest of the ingredients. Took my beer bread and carefully sliced it into 4 lengthwise slices. I made up a bacon weave for one of my layers. Because it’s difficult to flip a weave I heated up my bacon press to smoking hot and placed it on top. I then toasted the bread on the kamado. I spread out some mayo on the bottom slice. (1) Then a layer of Pepper Jack, Cucumber, and the fresh Tri-Tip. (2,3 &4) Then Red Onion and Red Pepper. (5 & 6) Remember I thought that that package was Pastrami so I started making up a Rueben sandwich for the middle slices. I then opened up the package and found out it was leftover Tri-Tip. (Oh Darn! ) Oh well change of plans so I heated up the Tri-Tip and placed it on top of the melted Swiss cheese on the next slice and continue building this monster. (7, 8, 9 & 10) Added Pickle slices. (11) And some Munster cheese. (12) Now the Bacon (13) and the next slice of bread with spicy brown mustard. (14) More Swiss Cheese (15) and the Turkey (16) then some Tomato slices with some fresh cracked black pepper. (17) More Swiss cheese and placed it in an oblong Fish pan to heat it up. (18) Now on the kamado at 300 degrees. After 3 minutes the cheese is starting to melt. Brought it inside and added some Lettuce and it’s lid. (19 & 20) Took it out of the pan. This is the backside of the sandwich. I turned it around and set-up a better photo background. I also placed a ruler next to it to give it some scale. Here is how we made the background better for pictures. Unfortunately, no sooner than I’d taken that photo, my wife bumped into the vertical one and it fell onto the sandwich. We rebuilt it and I stuck wooden skewers in both sides so I could cut this thing. Here are the cut shots. And here is the Money Shot. I cut it into 4th's and even then I had to eat this thing as 2 sandwiches. The top half came off and was eaten first. I then ate the bottom half. It was very good.
  16. I haven’t cooked a Tri-Tip in quite some time so I just had to remedy that. I thawed out one I had in my freezer and got all my ingredients together. I smeared on some Worcestershire sauce, then some fresh ground sea salt with garlic, fresh ground black pepper, some steak seasoning and finally some fresh minced rosemary from my garden. Wrapped it up for an 8 hour rest in the fridge. Shortly before the 8 hours were up I prep’ d my kamado for 2 zone cooking and lite it up. After taking the Tri-Tip out of the fridge, I put a couple of Pecan chunks on the charcoal and placed the Tri-Tip on the indirect side. Here it is after the Maverick said the I.T. was 112. I took it off and loosely tented it with foil and then opened up the vents for searing. Once the thermometer read 500 degrees (more like 650 on the grate) I placed it on for 3 a minute sear, a 3 minute sear. Here's a pic without the flash. After 3 minutes I flipped it and took this pic with the flash. Brought it inside and let it rest for 10 minutes. I then cut it in half along the seam so I could cut it against the grain. (See the way the grain is running?) Sliced And that’s Money! I then reserved some for a special project and vacuum packed the rest. Yum!
  17. I know....it doesn't look like the Cali tri-tip,lol. I went to the grocery meat dept and asked for a tri tip, they said no problem and this is what they brought me out. It was good all that matters, lol. Anyway, I marinated the tri-tip for about 4 hours with: olive oil lime juice worcestershire sauce A little A1 sauce Montreal Steak seasoning Here is how it looked after marinating [/url] My wife wanted me to smoke some tomatoes also. We had them at a restaurant on Sat night. So I tried it. I took a large "Ugly" ripe tomato and cut it in half. Then scored the top slightly and topped it with some olive oil a little worcestshire sauce and John Henry's Mojave Garlic Pepper. [/url] Put them both on @ 250deg indirect with a couple chunks of Jack Daniels Oak Barrell chunks. [/url] Let the meat go until it reached 115 deg. Then pulled it and put it in a foil tent. Got my grill up to searing temp. Then I threw on some Chicken legs for my daughter let them cook for a few minutes before I put the tri-tip on to sear. Topped the tomatoes with shredded Parmesan cheese and put them back on as well. Pulled the tri tip when it reached 135deg. Then pulled it and tented it again. [/url] While the meat was resting I put on some asparagus, mushrooms and onions I had been marinating for a while with a bit of olive oil, lime juice, about 5 cloves of garlic I pressed, and some John Henry's Mojave Garlic Pepper. Used my grill wok. [/url] Cut the meat once I pulled off the veggies [/url] [/url] [/url] Didn't get a plated shot. Everyone started digging in too quick. The tri-tip was absolutely amazing!! The wife likes it better than grilling up a rib-eye. I didn't eat the tomato, she kept going on and on about it though. Said you could definitely taste the smoke flavor. She wanted the other half to take for lunch today, so meant none for me,lol. The veggies in the wok, were very very good as well! I tell you, the Jack Daniels Oak Barrell chunks are becoming my goto wood chunks! Last time I did a tri tip I believe I used hickory. I thought it was good then, but was even better with the Oak. Jamie
  18. Giving my first authentic, genuine, real-deal tri-tip a shot. I found it in the most unlikely of places: in one of the smallest un-remodeled Krogers still in existence in my area. I asked the butcher if he had heard of tri-tip and I was amazed at the response, something along the lines of "I am originally from California and I know exactly what you are talking about, how many do you need? We have over 50lbs of it here at the store." I decided to get one for now and one for later. Tonight's tri-tip weighs in at just over 3lbs. I was in the right place at the right time as I had called a much larger Kroger and they said they would need to special-order it, and of course they never called me back. I decided to prepare it just as John Setzler did in the "Kamado Joe Tri Tip with Whiskey Reduction" video. I trimmed off the excess fat and seasoned with garlic powder and Dizzy Pig's Raising the Steaks rub. I set the D&C system up on my ClassicJoe as John did in the video and I will be searing it in just a few minutes...the whiskey reduction is simmering. Stay tuned...more to come
  19. Last week I entered a Cooking Throwdown with my Beef Shawarma cook. (Link below) http://www.kamadoguru.com/topic/9663-beef-shawarma/ This week I'm doing it again with a Tri-Tip cook. Here is my Tri-Tip entry for this Throwdown. I start the night before with these ingredients for a rub. Here it is all rubbed down. Now wrapped and rested in the fridge overnight. The next morning I prep the kamado with lump and some mesquite chunks, light and let it come to a 250 degree dome temp. Place it on the indirect side and wait. Once the IT reached 113 I took it out for a rest while the kamado comes up to temp. Once it reaches 600 degrees I slap it on the CI grill grate for 3.5 minutes per side. I then wrap that up in Aluminum Foil and breakout the veggies for Roasted Potatoes. And roast them. Now I cut it in half where the grain changes direction. (Oh! nice color and crust) And slice it up against the grain. Here are the planted shots. Served with a Horseradish Cream sauce, a sprig of fresh Dill from my garden, roasted potatoes, streamed Broccoli and a Rogue Hazelnut Brown Nectar Ale. Yum! Thanks for looking.
  20. Started off with a trimmed USDA Choice TT and here is what I use for a rub. After a little trimming I rubbed it down with some Worcestershire Sauce. Then Fresh ground Garlic & Sea Salt, 5 pepper mix, steak seasoning & fresh minced Rosemary. I wrapped this up in stretch wrap and let it marinate for 6 hours. Approximately 1 ½ hours before my guests arrived I put it on to the indirect side of the kamado at 225 with some Mesquite chunks. Once it reached 113 I removed and wrapped it and opened up the vents. Once the kamado reached 500 I seared it on both sides for 3 minutes. I let it rest for 15 minutes and sliced it. We ate half that day and saved the other half for leftovers. Yum Yum Yum!
  21. What do you do with Tri Tip leftovers? Make my three favorite sandwiches. Here are most of the ingredients. Made up some Sriracha Mayo and Basil Pesto Mayo. Spread the Sriracha Mayo on a Ciabatta Roll and the Basil Pesto Mayo on a French Roll and finally the Greek Yogurt Dill & Cucumber Dip in a Pita Pocket. Put on the other ingredients and assembled the sandwiches. Here are the plated shots. Oh so good!
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