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Wagyu TriTip spun w/ OctoForks

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Grabbed a standard TriTip and a Wagyu TT and threw them on the 32 using the OctaForks  Keith so generously sent me.  

WagyuTriTip2.jpg

WagyuTriTip.jpg

Just got a fresh box of spices from World Spice and so I did one Chimichurri and one Smokin' Hot Garlic Pepper both are awesome.

WorldSpice.jpg

WagyuTriTip3.jpg

used to splitters to create a V dead center in the 32's charcoal basket. I did not want the charcoal that close to the meat . Worked well, I may make something up to make this easier.

Threw them in cold with the cold smoker only for about 45 minutes. Then lit the front and back pile of charcoal and brought it up slowly to about 230º  spun them to about 100º and then pulled it up to 350º until I hit 125º then 425º just for color and get them a bit more cooked for my wife. My mother was here and I cooked some trips sous vide and the grilled.. they were perfectly cooked but VERY RED.. my wife was not happy with "all the blood juice on her plate"  LOL  she could not complain because my momma was there!   This bit over rare was my peace offering..  Pulled these about 138º 

SpinWagyu.jpg

 

Cant argue with the results

WagyuSpun.jpg

WayguMOre3.jpg

Wagyu.jpg

WagyuMore2.jpg

WagyuSliced.jpg

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Beautiful! I like the splitter "V". When I spun my ribs they slammed into the coals in the middle of the basket on the first turn, so wound up digging a trench. A V would make it easier. Couldn't quite tell on Instagram how you were splitting the coals. Clear now. 

Edited by HalfSmoke
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Grabbed a standard TriTip and a Wagyu TT and threw them on the 32 using the OctaForks  Keith so generously sent me.  
WagyuTriTip2.thumb.jpg.716154d13614cadba5473041913952bf.jpg
WagyuTriTip.thumb.jpg.9c8d6de052890f3d6425b14989603ec9.jpg
Just got a fresh box of spices from World Spice and so I did one Chimichurri and one Smokin' Hot Garlic Pepper both are awesome.
WorldSpice.thumb.jpg.3f0e6944260a903c09837261b846b797.jpg
WagyuTriTip3.thumb.jpg.c4d3ae1750187c84830ab8a974f5c787.jpg
img]used to splitters to create a V dead Threw them in cold with the cold smoker only for about 45 minutes. Then lit the front and back pile of charcoal and brought it up slowly to about 230º  spun them to about 100º and then pulled it up to 350º until I hit 125º then 425º just for color and get them a bit more cooked for my wife. My mother was here and I cooked some trips sous vide and the grilled.. they were perfectly cooked but VERY RED.. my wife was not happy with "all the blood juice on her plate"  LOL  she could not complain because my momma was there!   This bit over rare was my peace offering..  Pulled these about 138º 
http://komodokamadoforum.com/uploads/monthly_2017_04/SpinWagyu.thumb.jpg.e2056a11637e40cf09ec4a5cb408ef5a.jpg' alt='SpinWagyu.thumb.jpg.e2056a11637e40cf09ec4a5cb408ef5a.jpg'>
 
 

Wagyu Tri Tips using OctoForks on the KK roti spit.. Split the Coffee lump charcoal front and rear, also used the cold smoker for additional flavor. #KomodoKamado #Wagu #32"BigBad #WhenOnlyTheBestWillDo #Don'tSettleForLess #QualityFirst #ToysForMen #ToysForWoMen #CeramicBBQ #CeramicGrill #CeramicGrilling #BBQ #Grilling #Charcoal #BGE #BigGreenEgg #KamadoJoe #Primo #CharcoalBBQ #BackyardOasis #Foodie #InstaGood #OutdoorKitchens #OutdoorLiving #BestKamadoGrill

A post shared by Komodo Kamado (@komodo_kamado) on

Cant argue with the results
WagyuSpun.thumb.jpg.3134a39400ad31a16bddd3be7f38fe66.jpg
WayguMOre3.thumb.jpg.4bb348c24395942e6e1c30fb91fd3aa9.jpg
Wagyu.thumb.jpg.527586ccd488a8d833cbd3b387bdc2e0.jpg
WagyuMore2.thumb.jpg.9575edf706dd267eb00f452b8071497e.jpg
WagyuSliced.thumb.jpg.7bc8abaa77fffeae001a8cd281ad4e69.jpg

I just seen your cook on face book what's with the three dials on the front

Outback Kamado Bar and Grill

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