- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
I got my inspiration for this TD from the 2014 TD called "Try Tri". There was a tie and joint winners were peeps and DerHusker and I decided to mirror DerHusker's entry.
My tri-tip came un-trimmed, so after a little knife work it was ready to season.
I didn't have rosemary, so I substituted rosemary infused olive oil, but I did use sea salt, steak seasoning and Wooster, not sure what was in DerHusker's dark bottle but I added some pepper thinking that might be it. Rubbed, and wrapped overnight, then injected about 3 hours before grilling.
I also have a kamodo and since mine is round I opted for a raised direct set-up, with oak instead of mesquite. The tri-tip was removed around 120°, rested and finished at 500° to an internal of 133°. It was tented while I grilled the potatoes and peppers and prepared the broccoli.
The potatoes were a red and a couple gold, and I had two colors of peppers and added the rosemary oil and grilled them.
I missed the grain change spot by a few degrees so I took my four plating slices from the center of the longer arm. This roast rested at least 25 minutes, but still exploded with juices.
Lastly, I following along with DerHusker's plating arrangement of broccoli - meat - potato medley (but no horseradish cream) everything sort of fell into place. This is a great combination of flavors.
My tri-tip came un-trimmed, so after a little knife work it was ready to season.
I didn't have rosemary, so I substituted rosemary infused olive oil, but I did use sea salt, steak seasoning and Wooster, not sure what was in DerHusker's dark bottle but I added some pepper thinking that might be it. Rubbed, and wrapped overnight, then injected about 3 hours before grilling.
I also have a kamodo and since mine is round I opted for a raised direct set-up, with oak instead of mesquite. The tri-tip was removed around 120°, rested and finished at 500° to an internal of 133°. It was tented while I grilled the potatoes and peppers and prepared the broccoli.
The potatoes were a red and a couple gold, and I had two colors of peppers and added the rosemary oil and grilled them.
I missed the grain change spot by a few degrees so I took my four plating slices from the center of the longer arm. This roast rested at least 25 minutes, but still exploded with juices.
Lastly, I following along with DerHusker's plating arrangement of broccoli - meat - potato medley (but no horseradish cream) everything sort of fell into place. This is a great combination of flavors.
