Oh Hi there.
Its been a while since I posted a cook so why not here? I don’t get Tri Tip off the shelf here often, if ever, so when I saw it I had to get it. Seasoned with a little of Malcom’s AP seasoning. Hindsight I think more ended up on the plate.
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Turns out the weather wasn’t going to cooperate today so I decided to cook this in the garage on my 14†Smokey Joe which IMHO is too small for me but it’s what I got in that size in that location. And sometimes I like challenging myself to make something that isn’t optimized for what I’m cooking just to see if I got what it takes. Point in case I’m making something that’s typically made on a Santa Maria over logs and this is definitely NOT a Santa Maria nor over logs.
I didn’t want to start off with newspaper under a chimney because again I’m in my garage and the paper never seems to completely burn in the WSJ and it makes a mess, so I thought I would try taking the shake of my Weber pecan bag and using that to start the fire that would start my chimney
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Well that didn’t work so well so I added a larger chunk plus a page of paper and tried that.
Success
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Fast forward and the coals were on. What always kinda bugs me about the SJ and really what has always stopped me from getting the 18†SJ is the small vent on the bottom which makes the center very hot but kind of snuffs out the sides, at least with the cover fully on. Notice the red coals in the center and untouched wood at 6 and 9.
But this just made me try harder. Meat went on and off ( no pics, didn’t happen) and a simple yellow bell pepper for a side.
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Completed tri-tip
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Here is where I admit that I ALWAYS overcook beef/steaks. Reverse sear, front sear, MK4, doesn’t matter. Every time I underestimate carryover cooking and while it ends up juicy, it’s not.. quite.. perfect. Until now
​
​
Maybe I need the itty bitty fire of a WSJ to perfectly cook one. I think so.
Its been a while since I posted a cook so why not here? I don’t get Tri Tip off the shelf here often, if ever, so when I saw it I had to get it. Seasoned with a little of Malcom’s AP seasoning. Hindsight I think more ended up on the plate.
​​​Turns out the weather wasn’t going to cooperate today so I decided to cook this in the garage on my 14†Smokey Joe which IMHO is too small for me but it’s what I got in that size in that location. And sometimes I like challenging myself to make something that isn’t optimized for what I’m cooking just to see if I got what it takes. Point in case I’m making something that’s typically made on a Santa Maria over logs and this is definitely NOT a Santa Maria nor over logs.
I didn’t want to start off with newspaper under a chimney because again I’m in my garage and the paper never seems to completely burn in the WSJ and it makes a mess, so I thought I would try taking the shake of my Weber pecan bag and using that to start the fire that would start my chimney
​Well that didn’t work so well so I added a larger chunk plus a page of paper and tried that.
Success
​Fast forward and the coals were on. What always kinda bugs me about the SJ and really what has always stopped me from getting the 18†SJ is the small vent on the bottom which makes the center very hot but kind of snuffs out the sides, at least with the cover fully on. Notice the red coals in the center and untouched wood at 6 and 9.
But this just made me try harder. Meat went on and off ( no pics, didn’t happen) and a simple yellow bell pepper for a side.
​ Completed tri-tip
​Here is where I admit that I ALWAYS overcook beef/steaks. Reverse sear, front sear, MK4, doesn’t matter. Every time I underestimate carryover cooking and while it ends up juicy, it’s not.. quite.. perfect. Until now
​​Maybe I need the itty bitty fire of a WSJ to perfectly cook one. I think so.
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