DerHusker
Babbling Farker
I haven’t cooked a Tri-Tip in quite some time so I just had to remedy that. I thawed out one I had in my freezer and got all my ingredients together.
I smeared on some Worcestershire sauce, then some fresh ground sea salt with garlic, fresh ground black pepper, some steak seasoning and finally some fresh minced rosemary from my garden.
Wrapped it up for an 8 hour rest in the fridge. Shortly before the 8 hours were up I prep’ d my kamado for 2 zone cooking and lite it up. After taking the Tri-Tip out of the fridge, I put a couple of Pecan chunks on the charcoal and placed the Tri-Tip on the indirect side.
Here it is after the Maverick said the I.T. was 112.
I took it off and loosely tented it with foil and opened up the vents for searing. Once the thermometer read 500 degrees (more like 650 on the grate) I placed it on for 3 a minute sear, a 3 minute sear. Here’s a pic without the flash.
After 3 minutes I flipped it and took this pic with the flash.
Brought it inside and let it rest for 10 minutes.
I then cut it in half along the seam so I could cut it against the grain. (See the way the grain is running?)
Sliced
And that’s Money!
I then reserved some for a special project :becky: and vacuum packed the rest.
Yum!
I smeared on some Worcestershire sauce, then some fresh ground sea salt with garlic, fresh ground black pepper, some steak seasoning and finally some fresh minced rosemary from my garden.
Wrapped it up for an 8 hour rest in the fridge. Shortly before the 8 hours were up I prep’ d my kamado for 2 zone cooking and lite it up. After taking the Tri-Tip out of the fridge, I put a couple of Pecan chunks on the charcoal and placed the Tri-Tip on the indirect side.
Here it is after the Maverick said the I.T. was 112.
I took it off and loosely tented it with foil and opened up the vents for searing. Once the thermometer read 500 degrees (more like 650 on the grate) I placed it on for 3 a minute sear, a 3 minute sear. Here’s a pic without the flash.
After 3 minutes I flipped it and took this pic with the flash.
Brought it inside and let it rest for 10 minutes.
I then cut it in half along the seam so I could cut it against the grain. (See the way the grain is running?)
Sliced
And that’s Money!
I then reserved some for a special project :becky: and vacuum packed the rest.
Yum!
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