Some recent grilling & baking

R2Egg2Q · July 2011

Thought I'd share some cooking from about a week ago to last night.

First cook on my Mini

It'll never look so clean again:

Cooked up some chicken quarters rubbed in Simply Marvelous Sweet Seduction (received a test sample) rub:

Reverse Sear Tri-Tip & dessert on my Small:

"Natural" Reverse Sear Tri-Tip (Rub Co Santa Maria & Original rubs):

Although I ate tri-tip leftovers for the last few days the marbling on this 100 % natural, no antibiotics, no hormones added, vegetarian fed, Angus beef called out to me:

This was my first try of this brand of meat.

Brushed with some olive oil and rubbed:

Cooked indirect around 300 on the XL Egg until internal temp hit about 125, removed the cooking grate & plate setter and gained access to a really hot (about 580 degrees) cast iron grate that had been hanging out below on a triangle hanger just a couple inches above the lump. Seared for only 60-75 seconds per side:

After about an 8 minute rest:

Sliced thin across the grain:

Thanks for looking.

tacodawg · July 2011

John it all looks great but you definitely do not need any more practice. I have been doing by Tri Tip Rich's way so this is the exact opposite?? Slo cook in the beginning and then sear at the end. Something to try. How do you like your new small?

redsrage · July 2011

I'm drooling

R2Egg2Q · July 2011

Thanks Tim!

Yes, I cook my tri-tips opposite of Rich's method.

I do this for a few reasons:

1 - I cook on an XL and with all that lump fired up it takes too long to cool down after searing for my liking. Admittedly, I'm not that patient. :blink: I hear the Large is more responsive to lowering temps.

2 - I can put a cast iron grate in before the plate setter and when the time comes to sear, I just remove the plate setter and the CI grate is already heated up.

3 - I believe reverse searing provides a more uniform doneness in the meat than searing first but I haven't exactly done my own side by side test to prove it.

The downside with a reverse sear is you can easily shoot past your target temp finishing at a searing heat and go from a target of medium rare to medium well just by searing a couple minutes too long.

I will say I did try Rich's tri tip at the Eggfest last year and it was excellent.

I think you mean my new Mini (my Small is a year old). I've only had the one cook on it so far but it seems like it'll be a nice little Egg for trips or instances when I want to do a little grilling in a hurry. I'll probably look into a Mini Woo ring so I can do some indirect or raised direct cooking on it. Actually my wife has claimed it as "hers" but I doubt she'll seriously use it as she prefers to let me handle the Q.

R2Egg2Q · July 2011

:laugh: Thx!

Some recent grilling & baking

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