First Adjustable Rig Cook

jeffinsgf

Tri Tip seems to be a somewhat regional preference. It's popular here in Springfield, MO. I know it's popular in the Bay area of California. It has other areas where its well known and well loved. Other places, no one knows what you're talking about. In the Ozarks, we sear our Tri Tips fast, then cook them for around an hour (for one between 2.5 and 3 pounds) at about 350.

When I was reading about Tom's Adjustable Rig, Tri Tip was one of the first things that came to my mind. I got a Spider and a small BGE cast iron grid to perfect that all important sear, and an Adjustable Rig to move the meat a bit further away from the fire for that very tricky 350 for an hour cook. With the meat at the fire ring, the fire has to be carefully shaped to keep from getting the crust over-cooked. Char is good. Charcoal is bad.

Cooking more than one item (easily) was one of the motivations for moving from my beloved 9 year old medium BGE to my new large. I added the half grid to my order so that could be facilitated.

It all showed up on the doorstep yesterday afternoon, though we don't use the front door, and I didn't see it until this morning. First thing I found is that I had bought the wrong BGE CI grid. I bought the medium, and was sure that that is what I had read on the ceramicgrillstore.com web site. Checked the site again. Wrong, you need the small CI grid. I drove into town and exchanged it this afternoon, just in time to start my first Rig Cook.

The lowered level of the Spider/CI Grid made for an intense and thorough sear. Raising the cooking level kept the crust perfect throughout the cook.

On the half rack we placed what my wife lovingly calls Aunt Jean's Potatoes. Aunt Jean rarely left herself enough time to serve baked potatoes. She had a houseful of kids, taught music at the elementary school and played tennis two or three times a week. Planning for an hour to get a potato done just didn't happen very often. She came up with this idea for a potato that takes half the time and tastes twice as good. Split the spuds in half. Melt a stick of butter in a Pyrex dish. Generously cover the bottom of the dish with seasoned salt / rub mix. Our favorite is "Joe's Stuff" from the New Orleans School of Cooking. Jean used Lawry's (cause that was all that was available at the time). I would avoid sugar heavy rubs, as they would likely burn. We normally do these in the oven or a toaster/oven. They take about half an hour at 350. Maybe because of the additional elevation, but in the Egg, they needed a bit more time.

The Adjustable Rig & Spider combo was all I could have hoped it could be. Thanks, Tom.

RU Eggsperienced

Ditto - what a great product. I am so happy I got mine.

PorkBone

Nice looking grub.

Beanie-Bean

Great post, and congrats on the successful cook on the adjustable rig/spider combo. I use mine all the time, and really couldn't imagine doing some cooks without those key parts:

Broc

Yep -- Tri-tip is really sump'en else! Our past Nebraska, toward California, they have to survive on Rocky Mountain oysters.

I wouldena wanna trade wi' 'em!

tjv

Morning Jeff, glad the box arrived safely and cool cook. Won't take long to knock the shine off the stainless.

No need to thank me. I need to thank you and all the others who believe in the pieces. So.....Thanks

Now that the new site is up and the original is down, I'm hoping for more cooking time....did blackened beef tenderloins last night and have a brisket flat in the fridge just itching for this weekend.

thanks again to all for the kind words!

tom

jeffinsgf

I was going to go out there this afternoon with a bottle of Brasso! :woohoo:

sirlancealot

Man i love all of those pic.and the food looks good...