Robert-R
TVWBB Diamond Member
I usually trim the fat from a chuck roast for this recipe, however Tri-Tip was on sale at an irresistible price. Chose 2 nicely marbled select grade roasts.
Cliff Bartlett had posted a chili cook a few days back using Tri-Tip & I thought "Why Not"? Saves a ton of trimming & the price is right.
A heavy coating of Big Bad Beef Rub & into the Performer burning used KBB & 5 small chunks of mesquite.
Pulled at 130* internal temp, allowed to cool & then into the fridge for the night. Cut them into 1" chunks the next day.
I usually go for 3 lbs meat - ended up with 4. Worked out just fine.
Fired up the grill with 2 baskets of used KBB. Browned 1 lb of coarse ground pork butt & sauteed a large chopped onion until translucent in the big skillet.
Added the meat.
1st charge of volunteers: 1 1/2 cup of strong coffee, a bottle of Mexican beer, 3 cloves minced garlic, can of diced tomatoes, 2 anchos (stemmed, seeded, toasted & finely chopped),
2 cubes of chicken bouillon, a small can of finely chopped chipotles in adobo & a small can of salsa verde.
2nd charge of volunteers: a shot of bourbon, juice of a lime, 1/2 tbs salt, 1/2 tbs black pepper, 3 tbs of Alton Brown chile powder (http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe), & 3 tbs ground cumin. Not pictured (but included) 1 square of bittersweet chocolate & 2 tbs sugar.
Stirred everything up & brought to a boil.
Cliff Bartlett had posted a chili cook a few days back using Tri-Tip & I thought "Why Not"? Saves a ton of trimming & the price is right.
A heavy coating of Big Bad Beef Rub & into the Performer burning used KBB & 5 small chunks of mesquite.
Pulled at 130* internal temp, allowed to cool & then into the fridge for the night. Cut them into 1" chunks the next day.
I usually go for 3 lbs meat - ended up with 4. Worked out just fine.
Fired up the grill with 2 baskets of used KBB. Browned 1 lb of coarse ground pork butt & sauteed a large chopped onion until translucent in the big skillet.
Added the meat.
1st charge of volunteers: 1 1/2 cup of strong coffee, a bottle of Mexican beer, 3 cloves minced garlic, can of diced tomatoes, 2 anchos (stemmed, seeded, toasted & finely chopped),
2 cubes of chicken bouillon, a small can of finely chopped chipotles in adobo & a small can of salsa verde.
2nd charge of volunteers: a shot of bourbon, juice of a lime, 1/2 tbs salt, 1/2 tbs black pepper, 3 tbs of Alton Brown chile powder (http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe), & 3 tbs ground cumin. Not pictured (but included) 1 square of bittersweet chocolate & 2 tbs sugar.
Stirred everything up & brought to a boil.
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That bowl matches our rainy CA weather today.....gives me some ideas! 
Sure looks great, really an ingenious cook.
