PK360 Tri-Tip

[Old Glory]

Last one was done on the BGE. I have to say the PK hold's its own! Temp was rock steady at 300*. Indirect cook to 120* then seared over hot lump. A few chunks of hickory and rubbed with Oakridge Santa Maria. Everyone loved it!

[7pigfeathers7]

Grab a hunk of French bread and wipe up that messy juice pronto.

[JoeSousa]

Forget the bread, give me a straw!

[Troutman]

Yea let her rest next time

[Old Glory]

Yes Troutman I did rush it.

[RonB]

Lovely.

[au4stree]

Great looking cook, I’m impressed more and more with my 360. It’s a temp control machine

[Stevo]

Nice! Thanks for sharing!

[dshaffes]

Thanks for sharing! I'm a big fan of my PK360 for the ability to easily dial in different temps. The vent system really works great for indirect, roasting and direct searing.

[Old Glory]

So easy. Love not having to pull out hot grates and plate setter to reconfigure for searing after the indirect cook.

[mrteddyprincess]

I appreciate the review. I am considering getting a PK360 and your pics are really helpful.

[Frozen Smoke]

Tri Tip looks great! All those juices need a nice board sauce to mingle with.

[Skip]

Nice Tri Tip!! Yum!

[Troutman]

I think PKs were made for steak, especially thick cuts like tri-tip, Picanha and flat irons. Nice work, I'd eat that all day long.

[HawkerXP]

Very nice!

[Rod]

Love me some tri-tip! Nice job.