Reverse Sear Tri-Tip & Chicken (pics)
 

Tonight I cooked up a traditional SoCal BBQ dinner of tri-tip, chicken and
beans. I seasoned the tri-tip liberally with Kosmo's Cow Cover and the
chicken got a coating of 2/3 Montreal chicken seasoning and 1/3 New
Mexico chili powder. I cooked it all indirect over a 50/50 combination of
Kingsford Competition briquets and mesquite lump and reverse-seared the
tri-tip (cooked to 130* indirect then seared direct to 135*).

It all came out very flavorful and tender. Kosmo's beef rub is no joke!

http://files.patiodaddiobbq.com/imag...iTip_1_640.jpg

http://files.patiodaddiobbq.com/imag...iTip_2_640.jpg

John

That looks fantastic, but I thought SoCal Dinner of choice was Cobb Salad... :twisted:

Thank you, sir. It was pretty darn good, if I do say so myself.

Oh, and we did have some sliced tomatoes to sub for the Cobb salad. :wink:

John

WHich is better than Cactus :boxing:

Nice groceries, John!

Ding! Round one is on! :-D

John

Oh! Two weeks ago I attended a Buena High School reunion for all classes
that graduated in the 80's (my wife was class of 84). It was on state beach
near Seaward and Scooter's BBQ served the same meal and it was great.
That's what inspired last night's dinner.

John

Damn, bro, you should of got in touch with me. I know how it goes though!

Great Meal John:clap2:

Ross
http://grillingandsmoking.blogspot.com/

Sorry, bro, we'll have to get together next trip. We typically do two a year to see my wife's family.

John