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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-09-2013, 12:48 AM   #1
DerHusker
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Talking I love Tri-Tip!

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!
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Unread 01-09-2013, 12:57 AM   #2
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Tri-tip quickly became my favorite treat. Looks delicious!




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Unread 01-09-2013, 12:58 AM   #3
Fire_Mgmt
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WOW! I finally found Tri-Tip at my local Costco (it was actually labeled "Bottom Sirloin") and picked up two packs. It's going to be my first time cooking/eating tri-tip and I can't wait. I can only hope it looks as good as yours!
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Unread 01-09-2013, 01:10 AM   #4
scottjess
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Okay you have me craving Tri-tip now :-) going to pick one up tomorrow night.

Your tri-tip looks awesome btw.
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Unread 01-09-2013, 01:17 AM   #5
DerHusker
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Quote:
Originally Posted by Fire_Mgmt View Post
WOW! I finally found Tri-Tip at my local Costco (it was actually labeled "Bottom Sirloin") and picked up two packs. It's going to be my first time cooking/eating tri-tip and I can't wait. I can only hope it looks as good as yours!
I rubbed it down with some Worcestershire Sauce and then some steak seasoning. You’re in-direct / direct time may vary depending on your grill but the IT temps are pretty much what you’ll need to shoot for. (110 to 115 for the in-direct part and 130 for the direct)
Good luck and happy grilling.
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Unread 01-09-2013, 01:19 AM   #6
Fire_Mgmt
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Quote:
Originally Posted by DerHusker View Post
I rubbed it down with some Worcestershire Sauce and then some steak seasoning. You’re in-direct / direct time may vary depending on your grill but the IT temps are pretty much what you’ll need to shoot for. (110 to 115 for the in-direct part and 130 for the direct)
Good luck and happy grilling.
Awesome! Definitely going to try out that method.
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Unread 01-09-2013, 04:42 AM   #7
Bonewagon
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Tri-tip looks fantastic and that flatbread sammy sound delicious!
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Unread 01-09-2013, 05:46 AM   #8
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I'd love a plate full of that!
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Unread 01-09-2013, 06:24 AM   #9
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ooohh, I never thought about giving it the gyro treatment. Thanx
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Unread 01-09-2013, 07:23 AM   #10
Gnaws on Pigs
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Man, that looks good. I've got to try one of those, they just don't exist around here. I think I remember seeing maybe one or two in my life for sale, and you would think they were made out of gold according to the price tag.
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Unread 01-09-2013, 07:30 AM   #11
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Wow, that looks delish!
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Unread 01-09-2013, 07:44 AM   #12
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Adding this one to the recipe collection, nice work on the tri tip that looks great! This is just adding to the reasons as to why i want a Komado style cooker, super versatile!
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Unread 01-09-2013, 07:54 AM   #13
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Love TT!! It's so dam good and easy. Great work on that samie!


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Unread 01-09-2013, 07:58 AM   #14
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Looks perfect ......
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Unread 01-09-2013, 08:22 AM   #15
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That Looks Fantastic !!
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