I'm going for my 2nd cook. I have a 2 1/2 lb grass fed tri tip. It is probably leaner than grain fed and I'm wondering how to prepare it (rub etc.) and at what the target cooker temp should be (if that even matters?). My rib cook temps averaged 285. I will probably pull it @ 125 internal temp and reverse sear it on my Weber to 135. All help is appreciated. Then I'd like to throw a couple of chicken halves on after with the lid cracked to raise the temps into the 350 range.
I dry brine 24 hours in advance and use the BBBR after oiling. I cook at 225 until the IT hits 115 then blast it on my Weber with the coal grate raised to within 2 inches of the food grate. I turn every 30-45 seconds until the IT hits 130-135. Look at the "show us what you are cooking" thread for pics
I made a trip to Walmart this morning a picked up a Lodge cast iron griddle. Would medium heat be enough on my Weber Genesis Silver to reverse sear the tri tip? I made a batch of the BBBR rub and am going to pull @ 120 internal. It is grass fed, so will this make a difference when searing? I left the fat cap on but it doesn't have a lot of marbling.
I made a trip to Walmart this morning a picked up a Lodge cast iron griddle. Would medium heat be enough on my Weber Genesis Silver to reverse sear the tri tip? I made a batch of the BBBR rub and am going to pull @ 120 internal. It is grass fed, so will this make a difference when searing? I left the fat cap on but it doesn't have a lot of marbling.
Nope. Crank it all the way up with the lid closed.
It was on for 48 minutes at 275 until 115 internal. Lodge cast iron in my Weber rocket hot for about 10-12 minutes until 135, then on the plate and cut within 5 minutes. It definitely is a poor man's prime rib. I wish I had made a nice horseradish sauce. However, the BBBR provided plenty of flavor. Ground my own pepper (Magnum mill) to course, but may pulse pepper corns in a coffee grinder so it will be more course next time.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I love reverse-searing on my cast iron griddle, heated up as hot as I can get it on my gasser. Don't you love the nice even Maillard, Munch , that you got with that griddle? Looks like you had some good eats there.
Comment