DerHusker
Babbling Farker
I’ve been craving Tri-Tip so I thawed one out. Trimmed & rubbed it down and let it rest in the fridge for 5 hours. Set up the kamado for in-direct / direct cooking and fired it up. Let it heat up to 300 degrees and put on some chunks of pecan and the Tri-Tip on the in-direct side.
Here it is for the “smoke” phase of the cook.
It took 43 minutes to reach an IT of 115.
I opened up the vents and let it get up to 550 for some reverse searing.
In this first photo the flash went off so you can’t see how hot the fire was.
Here it is without the flash.
5 minutes per side and it looks like this.
And sliced.
And now into one of my favorite ways to eat sliced Tri-Tip. Flat Bread with a layer of Tri-Tip, Greek yogurt dip, cucumber, red onion, red bell pepper & tomato.
Yuuuuuummm! :hungry:
Here it is for the “smoke” phase of the cook.
It took 43 minutes to reach an IT of 115.
I opened up the vents and let it get up to 550 for some reverse searing.
In this first photo the flash went off so you can’t see how hot the fire was.
Here it is without the flash.
5 minutes per side and it looks like this.
And sliced.
And now into one of my favorite ways to eat sliced Tri-Tip. Flat Bread with a layer of Tri-Tip, Greek yogurt dip, cucumber, red onion, red bell pepper & tomato.
Yuuuuuummm! :hungry:
going to pick one up tomorrow night.
