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Found 6 results

  1. 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!
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. Well, I finally located a TriTip here in NH. I've been looking for one for a while now (over a month or so) and went into my local market yesterday not expecting to find one (again). I asked a new lady behind the meat counter about a tritip and she said "How big of one do you want?" I said "Whatever you got!". She was totally clueless about it. However, my "normal" butcher, who I assumed didn't "know me from Adam" came around the corner and said "Glad you're back. Got some TriTip in yesterday. Hope there's still one in the case for you." He walked out, right to the area they should have been and said "Looks like your lucky day. I've been ordering these from the warehouse for a while now and they can't seem to get them to me." Anyway, on to the goodness...Total time was about 45 mins indirect at ~300 and a total of 4 mins sear at ~700. Pics are from my iPhone, so if they are poor(er) quality, I apologize. A nice, nearly 3 lb TriTip. I assume it's "nice" as I've never seen one in person. Here it is all seasoned up with @Bosco's Santa Maria Rub. Full box of RO lump, lit in one place with a KJ firestarter cube (normally use my MAPP torch). View from my KJ looking at the kiddos playing in the snow...more (up to 15") expected tomorrow. Obligatory Adult Beverage pic...this is a Stone Black IPA and it's wonderful. Just found this Black IPA, and it's a keeper. On the KJ set up for 2 zone cooking... Holding steady and cruising along at 300... Time to get the temp up for a reverse sear... Searing away direct at 700 or so... Right before slicing... And the money shot...In my opinion, the best thing I've made on the KJ since I've owned it (nearly a year now). The wife wasn't too keen on the cayenne pepper that is in the rub, but I thought it was awesome. Next time, I'll leave it out.
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