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Old 03-24-2014, 12:21 AM   #17
Babbling Farker
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Join Date: 04-05-12
Location: Escondido, CA
Smile Try Tri Again

Here is my Tri-Tip entry for this Throwdown. I start the night before with these ingredients for a rub.

Here it is all rubbed down.

Now wrapped and rested in the fridge overnight.

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

Place it on the indirect side and wait.

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

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

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

And roast them.

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

And slice it up against the grain.

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!

Please use the picture below as my polling pic.

Thanks for looking.
Primo Oval XL, Vision Kamado, 60" Members Mark Gasser, Weber 22.5" OTS & WGA
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