Doing another tri tip this weekend. Stopped by the fancy grill store (which is evil and will suck you in) to look at their Snake River Farms meats. Ended up getting a couple Akaushi Tri Tips.
I guess (and please correct me if I'm wrong) Akaushi is Texan for "Wagyu that ain't from Japan". Or maybe more fair - the difference between akaushi and wagyu is the difference between sparkling wine and champagne.
Going to go half the time on the marinade since this is a better than the select I did last time and won't need as much help getting tender. Or maybe skip the marinade and dry brine instead.
Will season with carne crosta either way.
Plan to hang the tri tip like normal, then instead of searing on the gasser, take out the coal basket, elevate the basket with a cinder block underneath, lower the grate (I added 2 extra grate levels), and sear close to the charcoal. I've had the grillgrates so long, I don't remember the last time I seared on charcoal. So this should be fun.
I want to try out this blackbear hex charcoal I got. Not really sure how much to use, or how to light. Hopefully @TNBBQPIG can weigh in.
I'm thinking 4-6 logs. All started in the chimney for 10-15 mins, then stacked parallelish- or as close as I can do with a couple rebar-- and add a chunk of hickory.
Will post pics as this develops. As always, thoughts, tips, things I hadn't considered is appreciated.
I guess (and please correct me if I'm wrong) Akaushi is Texan for "Wagyu that ain't from Japan". Or maybe more fair - the difference between akaushi and wagyu is the difference between sparkling wine and champagne.
Going to go half the time on the marinade since this is a better than the select I did last time and won't need as much help getting tender. Or maybe skip the marinade and dry brine instead.
Will season with carne crosta either way.
Plan to hang the tri tip like normal, then instead of searing on the gasser, take out the coal basket, elevate the basket with a cinder block underneath, lower the grate (I added 2 extra grate levels), and sear close to the charcoal. I've had the grillgrates so long, I don't remember the last time I seared on charcoal. So this should be fun.
I want to try out this blackbear hex charcoal I got. Not really sure how much to use, or how to light. Hopefully @TNBBQPIG can weigh in.
I'm thinking 4-6 logs. All started in the chimney for 10-15 mins, then stacked parallelish- or as close as I can do with a couple rebar-- and add a chunk of hickory.
Will post pics as this develops. As always, thoughts, tips, things I hadn't considered is appreciated.
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