tri-tip before the rain storm

[bosco0633]

We just got hammered with a rain storm..... but I was able to get my dinner cooked in time. I love me some tri-tip and when I saw this 3.5 pound monster at the supermarket yesterday, I had to grab it. I hit it up with Lanes Ancho Espresso and brisket rub. I usually do my own custom santa maria style rub, however, I wanted to try something new. Like all Lanes rubs, this is a game changer! Cooked to and IT of 135, 145 on the end for my wife and younger son. Grilled some asparagus at the end of the cook.
I absolutely love tri-tip, it is very difficult to find up here in Canada but man it makes the times that I find it all the better.

[ame="https://www.youtube.com/watch?v=n3qcpOsPV7g"]Tri tip - YouTube[/ame]

 

[ssv3]

Can't beat tri tip. From the looks of it dinner was good.

 

[Big-Joe]

Looks great, haven't had one in a long time

 

[bosco0633]

then don't delay... it is really a wonderful cut of beef

 

[Bonewagon]

Love tri-tip. That looks terrific. :thumb:

 

[cowgirl]

Looks delicious!

 

[Smoking Piney]

Nice!

 

[Dave M]

Looks like you nailed that tri-tip. Nice!

 

[Gary Tomato]

Very nice effort, they grill marks help make it very appealing

 

[TheWolfePit]

Beautifully DELICIOUS!

 

[16Adams]

Excellent.

 

[Ray43050]

We love cooking Tri-tips. That turned out real nice. I am not familiar with the Kamado and I am curious what temp you cooked that at? Normally I use my Performer with a Slow N Sear smoking with the indirect side at 230'ish then reverse sear over the hot coals.

 

[bosco0633]

We love cooking Tri-tips. That turned out real nice. I am not familiar with the Kamado and I am curious what temp you cooked that at? Normally I use my Performer with a Slow N Sear smoking with the indirect side at 230'ish then reverse sear over the hot coals.

I use to always cook mine indirect until I purchased a Komodo Kamado. It was a game changer for my cooking.

I cooked these direct at 450 and once I got the char that I wanted, I just moved the meat over to the side and shut down the vents. Let it go for another 15 min. then removed from grill to rest.

I think the fact that the grate level to fire box on the komodo kamado is greater than most other kamado cookers. It allows me to go direct without worrying about burning meat. Therefore, no more deflectors when cooking low and slow or direct. I simply use a piece of foil to create my deflector now with incredible results

 

[Big George's BBQ]

Looks good to me Like that grill