John K BBQ
TVWBB Wizard
We've had a couple of nice days here in St. Louis in the 60's so I thought I'd through a Tri-Tip on the PK360 and let er' rip. I went out to STL BBQ and did a little Christmas Shopping first, 3 big jars of rub and a ThermoPopfor my brother, and one small one for me to put on the Tri-Tip. I used the Cattleman's to dry brine for a few hours before putting in on the grill;
I pulled the Tri-Tip out of the fridge about 30 minutes before I put in on the grill. And just left all the seasoning on the steak. I used some local hardwood lump in the PK and got it real hot.
After I charred the heck out of it, I put it on the indirect side and put a piece of pecan on the hot coals. Here's the Smoke X reading the steak temp and grill temp for me. After all that charing, the thickest part of the steak was still only 52F. I set the alarm to go off at 127F and went inside to pour another drink and wait for the alarm.
After about 40 minutes, the meat was at 127. I took if off and let it rest for about 7 or 8 minutes. In this pic you can see the newer probe from Thermoworks. I really like that shorter, straight probe. It seems easier to get into the right spot vs. that long 90 degree one that comes with the Smoke X.
Here it is after I cut a few slices off.
This was truly one of the best Tri-Tips I've made in a while. The char on it looked a little severe, but once it was sliced, it was a nice compliment to the juicy interior. I didn't take any photos of the raw meat, but it was really well marbled, and the direct then indirect method I used, along with the Cattleman's rub was a winner. This was a 2lb tri-tip and I have about a pound left over in the fridge. I'm thinking about making a stroganoff with it tomorrow, or maybe some nice easy tacos with guac and bean/corn salad. What would you do with the left overs?
I pulled the Tri-Tip out of the fridge about 30 minutes before I put in on the grill. And just left all the seasoning on the steak. I used some local hardwood lump in the PK and got it real hot.
After I charred the heck out of it, I put it on the indirect side and put a piece of pecan on the hot coals. Here's the Smoke X reading the steak temp and grill temp for me. After all that charing, the thickest part of the steak was still only 52F. I set the alarm to go off at 127F and went inside to pour another drink and wait for the alarm.
After about 40 minutes, the meat was at 127. I took if off and let it rest for about 7 or 8 minutes. In this pic you can see the newer probe from Thermoworks. I really like that shorter, straight probe. It seems easier to get into the right spot vs. that long 90 degree one that comes with the Smoke X.
Here it is after I cut a few slices off.
This was truly one of the best Tri-Tips I've made in a while. The char on it looked a little severe, but once it was sliced, it was a nice compliment to the juicy interior. I didn't take any photos of the raw meat, but it was really well marbled, and the direct then indirect method I used, along with the Cattleman's rub was a winner. This was a 2lb tri-tip and I have about a pound left over in the fridge. I'm thinking about making a stroganoff with it tomorrow, or maybe some nice easy tacos with guac and bean/corn salad. What would you do with the left overs?
Here in St. Louis, we pronounce "Schnucks" so it rymes with "looks". I had a college prof that said it so it rhymed with Schmucks and ducks and it drove the true St. Louis natives up the wall, but i thought it was funny. I still say it that way sometimes just to get on my wife's nerves.