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There are a number of YouTube videos showing how to do a low and slow tri-tip so I tried it. It was my first tri-tip. I’ve never tried the Santa Maria method. I removed all of the fat and put it in an aluminum pan and put that on the fire to make smoked tallow. The rub was Jane’s crazy mixed up salt and fresh cracked pepper. I never use pre-cracked pepper from the store because it loses all of its volatile organics. The fire ran at 225°F and it was a mixture of Royal Oak lump and Hickory and coffee wood chunks, I used that giant baking stone as my heat deflector and roasted the tri-tip on the top rack. When it hit an internal temp of 165 I pulled it off the fire along with the rendered smoky tallow and poured tallow all over the meat and wrapped it in foil. It went back on the fire, and I started probing for tenderness when it hit an internal temp of 190. Once it was butter tender, I pulled it off the fire and let it rest on the countertop covered in towels for several hours. I sliced it and served it with a little drizzle of the smoky tallow on each slice. It was just as fabulous as any other thing you might make on your KK. It was so good, I replicated the exact cook again two weeks later! By sheer coincidence when I did the first one, my across the street neighbor also did a tri-tip Santa Maria style. He sent me a text and said hey man have you ever done a tri-tip before? He did his Santa Maria style and didn’t like it. He thought it was too tough and not very juicy. I said that’s hilarious that you asked me. I just did one today for the first time ever. So I told him to wrap his in foil and put it in his oven at 200° and probe it until it was butter tender, which he did. He called me back later that evening and said it was fabulous that way. So I gave him the lowdown on how to do it low and slow from start to finish on his BGE. I will absolutely be doing this again. I will post a little abbreviated video of it on YouTube maybe I can figure out how to come back here and put a link. Anyway, my YouTube channel is mguerramd. OK, it’s been so long since I posted the form I can’t remember how to embed a YouTube video in a post so here’s a link: Oh well, I guess that’s how you embed it!

I don't think they are being reposted, just being marked as unread. No idea how or why.

I have no idea. But why repost these old threads?

You're lucky to have scored it then. I practically horde mine. I only use it for long cooks (brisket and pork butts).

Interesting, he is a Moderator so maybe that has something to do with it ??????

Hi everybody, I placed an order for a pallet of the 22lb boxes. I will have about 25 available for folks who want some, just let me know. I spoke with Dennis on the phone and between the recent tariffs and storage costs, he doesn't expect to be sending any more coco-char to the US for quite some time.

This isn't the 1st one. I've had several show up like this lately. I know at least one other one was from ThreeDJ16. Common thread??

Lol, I saw that too.

Interesting that this post from 2006 shows up as unread content lol

Hello again everyone! Lowering the price to $1100! Beautiful Brawny Bambino for sale! Sleek design with beautiful matte black pebble tile finish. Comes with two 3/8 inch 304 stainless grates and a charcoal basket. New Tel-Tru Bi-metal dual temp thermometer. Compact size, approximately 21" wide by 29" high. Perfect for smaller spaces like patios or balconies. Very good condition. Small chips in exterior tile. Front latch slightly askew. Clean interior, lid seals tight. All parts in good working order. Located in Lansing, Michigan. Pickup only. Grill weighs approximately 250 pounds. Will provide additional pictures upon request.

I have not placed this order and I finally ran out! Are folks still interested in going in on a pallet? It looks like the spreadsheet got deleted. I'd like to order by the end of September if possible. @Ryan Keiffner@tony b@K-E@lethriloth@Will please DM me if you are still interested.

Sounds good

Did you find a buyer?

Finally got the Grout and was able to finish the patching. Learned a few things. The Grout is not like household tile grout. It is more like the texture of wood glue. Smooth, not sandy. Used a blunt syringe, but I think one with a needle would have worked better. Used a wooden paint stir stick to push in the grout. The tiles are too small to use a rubber trowel. Used a Dremel with a grout removal bit to remove the old grout in spots. Used the slowest speed, which was more accurate Good to start with the cracks on the feet first. My first few patches took a lot more time to clean up. Once I got the feel for it, it was cleaner. A few unknows. : Now that the tube is open, what is the shelf life of this un-used grout. What is the drying time? 24 hours seems dry, but do I need to heat up the Kamado, to set the grout?

Not sure how much longer the local corn is going to be available, so trying to get it as often as possible. Grilled pork tenderloin and cherry peppers. AL pouch is spuds and onions. Ate indoors, as it's turned cool here. Thankfully it's warmer this coming week.

Spur of the Moment Cook. It's hard to cook meat in the kitchen with a KK sitting idle in the ODK. I had a pound of lean ground pork that needed to be cooked. Wasn't looking forward to it as I thought it might be more greasy than I'd like. Any made a little meat loaf and put it on the KK. Pixs not great but the meatloaf was very tasty. Plated.

They seem to have colored slightly. Perhaps from embarrassment when the lid was unexpectedly opened?

I'd eat that! 😋

Looks great !!!

Unreal. Best steak I've ever seen. Magazine-quality.

I know what I'm kking soon.

Simple ribs and wings cook on my "portable" KK Passed the bend test and then sauced. Wings. Naked.

Another great cook on the KK tonight. Did BBQ chicken, I marinated in a maple bourbon mop sauce, then sprinkled with a bbq seasoning. I cooked it on the hanger at 325° and it came out with crispy skin, but oh so juicy meat. I also cooked Twice Baked Potatoes with bacon bits, cheddar, and the same bbq seasoning. Both came out delicious! The skin was still a little charred, but deliciously crispy so I think it actually was better at a lower temperature of 325 vs 400. It took longer to cook, but was worth it. Sent from my iPad using Tapatalk

@Dennis -- Tri-Tip... your California roots are showing!

party ribs