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Try Tri-Tip Again!


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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.

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Here it is all rubbed down.

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Now wrapped and rested in the fridge overnight.

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The next morning I prep the kamado with lump and some mesquite chunks, light and let it come to a 250 degree dome temp.

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Place it on the indirect side and wait.

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Once the IT reached 113 I took it out for a rest while the kamado comes up to temp.

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Once it reaches 600 degrees I slap it on the CI grill grate for 3.5 minutes per side.

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I then wrap that up in Aluminum Foil and breakout the veggies for Roasted Potatoes.

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And roast them.

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Now I cut it in half where the grain changes direction. (Oh! nice color and crust)

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And slice it up against the grain.

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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!

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Thanks for looking. :woot:

 

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Yumm is way to mild a word. I can actually taste that whole cook way down here in S.W. Florida, and you know what . . . . It is OUTSTANDING -  Pardon me while I wipe the drool off my keyboard. You Sir, are a true artist of the culinary kind.

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