All this talk made me do it........(4 pics)

Sandbagger · June 2006

Last week, we had posts on cooking steaks.....this week is cast iron....so y'all made me do this.....[p][p]That is the ole bayou classic griddle, minus handles, sitting one inch off the lump. [p][p]The subject of the cook are presliced tri-tips from Costco seasoned with blackening rub, kosher salt and a little canola oil. [p][p]The end result by comment: The wife and daughter were delayed to dinner. By the time they got to the kitchen, about 10 minutes, I had already eaten the two small pieces of tip. I hate it when I do that....not really. [p][p]
Here are a couple interesting things about this cook: I started the guru when I fired the lump, (3/4 full firebox of B&B) kept it running with damper fully open through the whole cook. When the egg reached 550 degrees dome, I dropped in the cast iron griddle. After that, the egg temp, dome, never got any higher than 525 degrees. After the tips were finished pan blackening (about one minute per side..I am such a whimp - could have gone longer), I threw a couple small pieces of mesquite chunks on the pan. They started smoking in about five minutes at which time the tips went back in the egg on a raised grid to finish, 135ish degrees internal - family likes steak on the medium side.[p]There is one piece of tip left... I figure lunch tomorrow with a vadelia onion. Man, I can't wait to see what we talk about next week....T[p]

Rumrunner · June 2006

looks great Tom! Can't beat the Tri-Tip for a good inexpensive hunk of meat

CT Grillguy · June 2006

Sandbagger,[p]Outstanding!! I need to try the Cast Iron sear method. Looks great.

YB · June 2006

Sandbagger,
Those look great Tom.I am going to try and find some Tri Tip here.
Larry

All this talk made me do it........(4 pics)

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