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Started off with a trimmed USDA Choice TT and here is what I use for a rub.

 

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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.

 

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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.

 

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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.

 

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I let it rest for 15 minutes and sliced it.

 

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We ate half that day and saved the other half for leftovers.

 

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Yum Yum Yum!

 

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That looks outstanding!  Nice presentation too. 

 

I also like the way you create the direct and indirect sides.  Is that a pizza stone cut in half?  Wonder if it would work on a BKK.  My plate setter sits pretty low and is only about 14" in diameter.

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That looks outstanding!  Nice presentation too. 

 

I also like the way you create the direct and indirect sides.  Is that a pizza stone cut in half?  Wonder if it would work on a BKK.  My plate setter sits pretty low and is only about 14" in diameter.

Thanks. No that’s the standard heat deflector for the Primo Oval XL. See this link for a better look.

 

http://www.kamadoguru.com/topic/4938-my-new-grillfriend-arrived-yesterday/

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Made this tonight. Different rub, but same method/timing. I've had prime rib that was better but never a better steak. A local grocery store has USDA Choice Tri-tip on sale for less than $3.50/lb this week. Going to load up and vacuum pack them. I buy the largest ones I can and then cut them in half before sealing/freezing them. Half a large tri-tip is just right for our little family with no leftovers. Before getting the Vision we always made french dip subs in the crock-pot with tri-tip... probably never going to use one for that again now.

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