Hi Dan:
It will be as good as everyone tells you. Its been one of my favorites on the grill for most of my years in Arizona.
Use your kettle / SNS combo, and the DNG underneath. I've done it many times on my Kamado Joe, but I think it comes out better on the kettle/SNS.
Dry brine it overnight.
BBBR or Mrs. O'Leary's Cow Crust (that's my favorite)
Indirect heat to about 10 degrees below your target temperature. Pull it off.
Crank up the heat (fan over the coals in the SNS to get as hot as you can).
Sear it for 1 minute per side. Then do it again, at 90 degrees. Unless of course, you want to do David Parrish's cold grate sear. Then just keep rotating the grill as you flip it.
I've learned to reverse the roast as well, in case one side of the fire as a little hotter than the other.
Get a cutting board with a groove around it to catch the juices.
I've always laughed about this one. The person (from Eureka CA) that taught me how to cook them the first time, basically had me doing a reverse sear. Slow cook, and then nuke it at the end. Never called it reverse sear, but we were doing that back in the early 80s. (But, only for tri-tip). Didn't even think to try that with steaks.
Second item was one I always cried a little about. This is a very popular dish in Austria. National meal. Tafelspitz. Boiled tri-tip slice
Cut the roast at the bend point in the tri tip as the grain changes direction.
Cut both sides towards the cut you just made to get both sides cut against the grain.
Don't go past medium rare.
Enjoy.
Best regards,
Jim
PS Don't think you have a Joule yet. If you do, you could also give it a bath for the slow part of the cook.
Here’s one on the KJ
It will be as good as everyone tells you. Its been one of my favorites on the grill for most of my years in Arizona.
Use your kettle / SNS combo, and the DNG underneath. I've done it many times on my Kamado Joe, but I think it comes out better on the kettle/SNS.
Dry brine it overnight.
BBBR or Mrs. O'Leary's Cow Crust (that's my favorite)
Indirect heat to about 10 degrees below your target temperature. Pull it off.
Crank up the heat (fan over the coals in the SNS to get as hot as you can).
Sear it for 1 minute per side. Then do it again, at 90 degrees. Unless of course, you want to do David Parrish's cold grate sear. Then just keep rotating the grill as you flip it.
I've learned to reverse the roast as well, in case one side of the fire as a little hotter than the other.
Get a cutting board with a groove around it to catch the juices.
I've always laughed about this one. The person (from Eureka CA) that taught me how to cook them the first time, basically had me doing a reverse sear. Slow cook, and then nuke it at the end. Never called it reverse sear, but we were doing that back in the early 80s. (But, only for tri-tip). Didn't even think to try that with steaks.
Second item was one I always cried a little about. This is a very popular dish in Austria. National meal. Tafelspitz. Boiled tri-tip slice
Cut the roast at the bend point in the tri tip as the grain changes direction.
Cut both sides towards the cut you just made to get both sides cut against the grain.
Don't go past medium rare.
Enjoy.
Best regards,
Jim
PS Don't think you have a Joule yet. If you do, you could also give it a bath for the slow part of the cook.
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