Robert-R
TVWBB Diamond Member
Freezer diving turned up a forgotten Tri-Tip.
Rubbed with Oakridge Santa Maria and Carne Crosta.
Cooked over a bed of RO lump and red oak using the Caliente grill attachment on top of a Weber Performer. Pulled with an internal temp of 130*.
While the roast was resting, made a batch of bacon/poblano/pinquito beans.
Tri-Tip on top of a chimichurri board dressing.
Plated with the beans and some garlic bread. Time To Eat!!!
Am still learning how to cook with this setup: for the most part, it's a direct cook and the lid is not used.
The temps are not controlled with the vents - it's done by adjusting the distance of the bottom coal grate to the cooking grate.
Maybe a snake would work for low and slow and using the vents/lid. Need to check that out.
Rubbed with Oakridge Santa Maria and Carne Crosta.
Cooked over a bed of RO lump and red oak using the Caliente grill attachment on top of a Weber Performer. Pulled with an internal temp of 130*.
While the roast was resting, made a batch of bacon/poblano/pinquito beans.
Tri-Tip on top of a chimichurri board dressing.
Plated with the beans and some garlic bread. Time To Eat!!!
Am still learning how to cook with this setup: for the most part, it's a direct cook and the lid is not used.
The temps are not controlled with the vents - it's done by adjusting the distance of the bottom coal grate to the cooking grate.
Maybe a snake would work for low and slow and using the vents/lid. Need to check that out.
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