DerHusker
Babbling Farker
Dang! I thought there was another week until the Tri-Tip Master Throwdown was over so I didn’t worry about staying up to get my post in by Monday. Again, Dang!
We went to some friend’s house for Thanksgiving dinner so I didn’t cook anything until Saturday when I broke out this Tri-Tip from the freezer.
I trimmed it up a little
and rubbed it down with fresh ground pink salt, fresh ground black pepper, some steak seasoning and fresh minced Rosemary.
I wrapped it up and let it rest for 6 hours while I continued to put up my Christmas lights. Once I was done I set up my kamado for indirect and direct cooking. I placed the TT on the indirect side.
Once the IT got to 113 degrees I removed it and covered with foil. I opened up the vent and let the kamado up to searing temps. I put the TT on and let it sear for 3 minutes per side. Here’s the first side with the flash.
And with-out the flash
And now turned.
After that I brought it inside and let it rest for 10 minutes.
After it had rested I sliced it in half where the grain changes.
Close-up.
Started slicing it and here’s the money shot!
We served it with a baked potato and green beans.
Delicious!
We went to some friend’s house for Thanksgiving dinner so I didn’t cook anything until Saturday when I broke out this Tri-Tip from the freezer.
I trimmed it up a little
and rubbed it down with fresh ground pink salt, fresh ground black pepper, some steak seasoning and fresh minced Rosemary.
I wrapped it up and let it rest for 6 hours while I continued to put up my Christmas lights. Once I was done I set up my kamado for indirect and direct cooking. I placed the TT on the indirect side.
Once the IT got to 113 degrees I removed it and covered with foil. I opened up the vent and let the kamado up to searing temps. I put the TT on and let it sear for 3 minutes per side. Here’s the first side with the flash.
And with-out the flash
And now turned.
After that I brought it inside and let it rest for 10 minutes.
After it had rested I sliced it in half where the grain changes.
Close-up.
Started slicing it and here’s the money shot!
We served it with a baked potato and green beans.
Delicious!
