I went to my Butcher the other day looking for a special cut for the ongoing burger Throwdown. I ordered some ground Tri Tip, Ground Chuck, Ground Pork, and a particular good looking Tri-Tip for tonight's dinner. So I got busy last night working on a couple of practice rounds for the Burger Throwdown. Did a few bit's for dinner and played with some fire for a while. I made some Garlic Aioli and Ancho chili mayonnaise. Life was good then I started today on a little piece of tri tip.
fresh from the cryovack
Setup the kamado like a Weber using fire bricks to segregate the hot coals from the indirect heat side. No plate setter or pan used. This was a first for me and it worked like a charm. !/2 the lump and the results were amazing.
Cooked indirect till the meat reached 120 IT. Pulled and chilled. Fired up the gasser with the trusty olde CI griddle till she reached 500 degrees. Seared the snot out of her and let her rest for a couple of minutes.
Toasted some bread with EVOO and plated the works with some spring salad with Bleu Cheese dressing.
Left the rest on the counter in the kitchen only to find out that "Leroy" my Rottweiler, Shar Pei mix had eaten the rest of the roast. He has very good taste.
Thanks for lookin, and I'll keep on cookin!
Backyard Disasters are my specialty.
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!