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