R2Egg2Q
is One Chatty Farker
- Joined
- Aug 15, 2010
- Location
- Pleasant...
I took a marinated ball tip steak out of the freezer and did a reverse sear on it last night.
They came in a two pack and is marinated and packaged by Kinder's Meats a chain of 15 restaurant/delis across CA (and one in NV).
I felt it could use a little more seasoning so I added a little Dizzy Pig Raising the Steaks rub:
The Small Egg was prepped in a way I saw JD McGee do in a past post: cast iron grid topped by the plate setter and the standard grid. I used a little of Green Leaf BBQ's wine infused oak for some smoke and cooked around 300 degrees until IT was over 120 (had intended to stop a little earlier but got distracted prepping some romaine for grilling).
Removed the plate setter, grid, and quickly got the Egg up over 500 degrees. Seared each side:
After a rest of about 10 minutes:
Sliced and served (ended up at medium instead of med-rare :icon_blush: but it was still quite juicy and tender) - appears the flash on my camera overcompensated a bit in this photo cause I don't see the pink in this pic that I saw in person:
A nice alternative to tri-tip and something I'd do again.
If it wasn't for Kinders, I don't think I'd even know what a "ball tip" is. Apparently this cut is also known as a trimmed tip roast and comes from the top loin. The internet says its very popular in Michigan. I never knew that. Weird how beef can be regional...
They came in a two pack and is marinated and packaged by Kinder's Meats a chain of 15 restaurant/delis across CA (and one in NV).
I felt it could use a little more seasoning so I added a little Dizzy Pig Raising the Steaks rub:
The Small Egg was prepped in a way I saw JD McGee do in a past post: cast iron grid topped by the plate setter and the standard grid. I used a little of Green Leaf BBQ's wine infused oak for some smoke and cooked around 300 degrees until IT was over 120 (had intended to stop a little earlier but got distracted prepping some romaine for grilling).
Removed the plate setter, grid, and quickly got the Egg up over 500 degrees. Seared each side:
After a rest of about 10 minutes:
Sliced and served (ended up at medium instead of med-rare :icon_blush: but it was still quite juicy and tender) - appears the flash on my camera overcompensated a bit in this photo cause I don't see the pink in this pic that I saw in person:
A nice alternative to tri-tip and something I'd do again.
If it wasn't for Kinders, I don't think I'd even know what a "ball tip" is. Apparently this cut is also known as a trimmed tip roast and comes from the top loin. The internet says its very popular in Michigan. I never knew that. Weird how beef can be regional...