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Caveman Spinacino
Paolo
Posts: 187
I’ve been wanting to give the caveman style a try for a while, and I was inspired by the recent post from @lousubcap and the follow-up from @Stormbringer.
So today I gave it a go on a piece of what we call Spinacino, the italian equivalent of tri-tip if I'm not mistaken.
Well, It was a speed cook with very satisfying results!
Fired the egg and went indirect at 250 F until 120 F internal (I remembered to flip the meat with grease side up after taking the photo).
Reached target temp in about 1 hour.
Went caveman for just a few seconds per side.
And here's the final result, no coals sticking!
As usual not everibody loves meat so I did some cuttlefish and pumpking on the gas grill.
Have a great Sunday, everyone!
So today I gave it a go on a piece of what we call Spinacino, the italian equivalent of tri-tip if I'm not mistaken.
Well, It was a speed cook with very satisfying results!
Fired the egg and went indirect at 250 F until 120 F internal (I remembered to flip the meat with grease side up after taking the photo).
Reached target temp in about 1 hour.
Went caveman for just a few seconds per side.
And here's the final result, no coals sticking!
As usual not everibody loves meat so I did some cuttlefish and pumpking on the gas grill.
Have a great Sunday, everyone!
Comments
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Outstanding 😋😋Greensboro North Carolina
When in doubt Accelerate.... -
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Wow. Great cook and post. Did you have a superTuscan with it?
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I’m ashamed to say that this went down with just water! It was certainly deserving a decent glass of red wineFoghorn said:Wow. Great cook and post. Did you have a superTuscan with it?
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Your cooks continue to impress, @Paolo. Bravissimo!
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There's no shame in going with the healthier option.Paolo said:
I’m ashamed to say that this went down with just water! It was certainly deserving a decent glass of red wineFoghorn said:Wow. Great cook and post. Did you have a superTuscan with it?XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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That looks killer!"First method of estimating the intelligence of a ruler is to look at the men he has around him."
- Niccolo MachiavelliOgden, UT, USA
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Beautifully executed.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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That is a fantastic cook.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Way to make it happen and with outstanding results. Never a doubt given your prowess.
Nailed the entire cook.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
Thanks everyone, glad you enjoyed the post!
Now I can fully appreciate why tri-tip is such a popular cut. It's flavourful, tender and also extremely cost-effective compared to other options. This won't be left as an isolated experiment! -
Once again you nailed it 👍-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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Awesome cook!!!!!
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