Kettle Tri-tip w/coffee rub

[philpom]

The Primo would have been a great choice for this but I enjoy playing around so the kettle it was.

I used a house coffee rub, equal parts kosher salt, course black pepper, granulated garlic and fresh ground dark roast coffee. Hickory chunks and ran the kettle in the 235 ish range. I patted it dry, seasoned it up well and left it on the counter for about an hour while I got the fire going. Using this method in the kettle I can get about 6 hours runtime at the low temp.

Pulled it at an I.T. of about 235°f put pads of butter on it and wrapped in foil and towels and rested for 90 minutes in a cooler. Sliced across the grain.

Ready to go on.

Fire started.

Rock and roll!

Ready to pull.

After the rest.

Nice smoke ring, beautiful color.

Tender and delicious. Served with skin on mashed potatoes and greenbeans cooked with bacon.

Had enough heat to smoke these for a half hour. Snacks this week!

Have a great week y'all

 

[Fueling Around]

I am a novice with traditional tri tip.
Cheated and got Brian (@bmudd14474 ) to most of them for me
Looks good

 

[indaswamp]

That is beautiful! Great job on that. (And I like the bonus sausages for the week too!)

 

[yankee2bbq]

Awesomeness!

 

[DRKsmoking]

Now that is a great bunch of sliced TT. and walking sticks for later ( sausages, ).

Congrats on the Carousal ride

David

 

[Newglide]

Looks fantastic, congrats on making the wheel

 

[912smoker]

Great cook and meal! Love sone TT and that's perfection.
Congrats on the ride!

Keith

 

[Colin1230]

That is a carousel cook for sure. Look fantastic!!

 

[normanaj]

That looks insane!

Never had coffee rub until last year when the wife and I were up in Maine and we hit up a bar near where we stay where they do it with their wings and now I can't get enough of it. I just did a bottom round the Saturday night and it didn't even occur to me.

 

[luvcatchingbass]

View attachment 733682

The Primo would have been a great choice for this but I enjoy playing around so the kettle it was.

I used a house coffee rub, equal parts kosher salt, course black pepper, granulated garlic and fresh ground dark roast coffee. Hickory chunks and ran the kettle in the 235 ish range. I patted it dry, seasoned it up well and left it on the counter for about an hour while I got the fire going. Using this method in the kettle I can get about 6 hours runtime at the low temp.

Pulled it at an I.T. of about 235°f put pads of butter on it and wrapped in foil and towels and rested for 90 minutes in a cooler. Sliced across the grain.

View attachment 733689
Ready to go on.
View attachment 733690
Fire started.
View attachment 733691
Rock and roll!
View attachment 733688
View attachment 733687
Ready to pull.
View attachment 733683
After the rest.
View attachment 733684
Nice smoke ring, beautiful color.
View attachment 733685
Tender and delicious. Served with skin on mashed potatoes and greenbeans cooked with bacon.
View attachment 733686
Had enough heat to smoke these for a half hour. Snacks this week!

Have a great week y'all

Looks awesome. I have done kind of a coffee rub before with my brisket back in the day and have been thinking of doing it again. Instead of the good ol Folgers I was planning on fresh ground the next go around.
The in-laws got me a bottle of Tuffy Stone's Daily Grind rub and I have been using that on various red meat cuts, ribeye and chuck eye, whitetail, ram (daughter got one a couple weeks ago). You do have to be careful with the rub because it has sugar in it so when I go hot and fast in the cast iron I have a good amount of beef tallow with either butter or avocado oil

 

[Rafter H BBQ]

Damn fine kettle cook. Love me some TT with the hickory smoke and coffee rub is mighty complimentary with beef. Meal sounds delicious! Also, nice snacks at the end.

Congrats on the ride, well deserved!

 

[philpom]

Looks awesome. I have done kind of a coffee rub before with my brisket back in the day and have been thinking of doing it again. Instead of the good ol Folgers I was planning on fresh ground the next go around.
The in-laws got me a bottle of Tuffy Stone's Daily Grind rub and I have been using that on various red meat cuts, ribeye and chuck eye, whitetail, ram (daughter got one a couple weeks ago). You do have to be careful with the rub because it has sugar in it so when I go hot and fast in the cast iron I have a good amount of beef tallow with either butter or avocado oil

The fresh ground dark roast will make all the difference for sure. The first time I ever heard about using coffee rub was about 20 years ago. I was at a Cadillac repair shop in Ft Worth, TX picking up my then new Primo Oval XL. The gentleman there was explaining to me how he'd won first place in a steak cook-off using a coffee rub. His name eludes me at the moment but I recall he had an online handle something like flyer or pilot, maybe bomber pilot or something like that. Had plenty of stories to share. "It works magic on beef", he said. Yeah.

 

[chopsaw]

Looks great !

 

[philpom]

That looks insane!

Never had coffee rub until last year when the wife and I were up in Maine and we hit up a bar near where we stay where they do it with their wings and now I can't get enough of it. I just did a bottom round the Saturday night and it didn't even occur to me.

Thank you! It would've been great on that bottom round for sure, I like it on Chuck roast also.

 

[philpom]

That is beautiful! Great job on that. (And I like the bonus sausages for the week too!)

Thanks! Beef sausage for lunch today

 

[bauchjw]

Great work! After 20 years in SoCal Tri Tip is our families favorite, harder to come by on east coast, but the butchers here do carry it at a premium price so it’s a special occasion cut now. I have to try that coffee rub! Congrats on the ride!