Tritip on the WSK

[SangNguyen]

Trimmed a bit. Scored the fat cap. Kinder's butter rub. Apple and cherry chunks

WSK set to lower charcoal grate with charcoal baskets forming a channel/runway at the bottom. Saw Brett-EDH do something similar.

Only my third cook on the summit. Very impress how easy it is for it to burn clean and hold 250° perfectly. Pulled at 125° rested for 20 minutes. Opened the vents and got the top grates real hot. Seared 2-3 minutes a side, flipping every 1 minute.

 

[DanHoo]

Looks perfect.

 

[JimK]

Nailed it!

 

[Jeff Boudman]

Sure looks tasty!

 

[Kevin L (NKY)]

Looks to be done excellant.
Keep them burning, would love a WSK

 

[Andy Kaminski]

 

[Jonas-Switzerland]

Oh... I got hungry again

 

[Brett-EDH]

That’s the way to do. Great to see your mastery in such few cooks. You’re in for a lot of fun and great food. Enjoy!

 

[Tim Campbell]

That's amazeballs.

 

[FrankT]

Looks fantastic!

 

[Bruno]

Yes sir!!

 

[Tim Campbell]

Sang, what's in the glass/Pyrex? Beef trimmings for tallow?

 

[SangNguyen]

Sang, what's in the glass/Pyrex? Beef trimmings for tallow?

Yep