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Tri-Tip is my favorite piece of Beef.. period. I do cook ribs and brisket also but never cook steaks anymore. Tri-Tips just have the best beef flavor for me. I buy wagyu Tri-Tips by the case and love them hot and cold in a salad. For salads I use the 5-6 Wagyu and to impress I use the 7-8 wagu.. which is pushing short-rib like marbling. A Tri-Tip is not a cut but a complete muscle at the very end of the sirloin. The AU butchers cut off the top third which creates the shape Chris bought. I've gotten these too.. Cutting little slits with the tip of a pairing knife with the direction of the grain before you cook them helps because the grain often turns on the piece and when it plumps up it's often tough to see it.. these lil' cuts let you see it easily. Also shining a flashlight across the grain in a pinch lets you see it too.. ALWAYS cut across the against/across the grain and on a bias . Cutting on a bias is done by tilting the top of your blade towards the meat.. this cut makes the meat look thicker.. just for presentation.

Is that Bosco in that picture!!

Something to consider is that the double drip pan is pretty heavy for the BB32, as are the grills. The single round drip pan for the BB32 is easy to move in and out of the KK. I used the Pizza Stone last night with nothing under it except a fire and cooked a a couple of nice pizza. The crust was crappy because of the recipe, not the fault of the KK. Will work on the recipe The stone however took a while to heat back to the 550 dome temp but once it did the cooking was pretty good. I need to pay more attention to the distribution of the coals so the heat is a bit more even, my bad. 550F for 10 minutes.

Sneak Peak ~ KK 3/8" A36 Baking Steel prototype

Dee has been away for a few days went to visit her parents in Geraldton which is about 480 kms away or 5 hours drive just up the road so I had to fend for myself lol got hold of this nice T boneI gave it some of thisand on it goes reverse searI got it to 120 and gave it a rest then put my Grill grates on to warm up and gave it a searserved with you guessed it salad and chips lolthe twisted Q bourbon and brown sugar is absolutely fantastic could smell it cooking and it tasted so good even sprinkled some on my chips. Cheers ckreef Sent from my SM-P600 using Tapatalk

Another forum that I am on numbers each post in a thread and I think that is very handy.

Food always tastes better when you eat it off an ironing board.

Isn't copy/paste easier? Bringing up the topic of web site improvements why not have a Print feature for a particular Post? Like trying to print a recipe...

Hence the reason that I WON'T be using one to cut up lump charcoal anytime soon!

I sent him a pm detailing the cost and a photo off Dee's foot lol Sent from my SM-P600 using Tapatalk

See posts 49 and 52 in Grill Cleaning That's what I do between two low & slows, to get the rancid grease off. The most impressive technique I've tried is closing the grate in a contractor bag with a bowl of ammonia, and leaving the bag out in the sun for a day. I'm amazed I don't end up with a sink hole in my back yard.

Nice steak cook

Tony, that is exactly who I thought it was too.

Bill, order more and use them for stepping stones.

Actually, with the amount of tenderloin on that steak it would be called a Porterhouse here in the States. Nice looking hunk'a meat, @Aussie Ora, my hat's off to you and your butcher. You both done good!

Pimanti's is a must when in Pittsburgh!

The hairdryer trick is super fast. I use it often. These Walden starters are so fast I may not need the hairdryer as often. One thing to get a fire FAST is to use Royal Oak as your starting fuel. You may have noticed I used a 1/2 chimney of Royal Oak for starting and dumped that out on to a bed of Fogo.

Nice t-bone!

Here's a snack pak on Amazon. https://smile.amazon.com/6-Variety-Pack-TWISTED-SEASONINGS-Chicken/dp/B01MPZB9Q3

Thanks Dennis! "Final resting place" is almost true, the KK has wheels that allow for little old disabled me to push it around the patio by myself. So far I have moved it once and there mat be another move in the near future. Trying different locations for wind and aesthetic reasons. Thanks for making such a nice machine Dennis.

It looks good to me. The only thing that I can see that he may have done wrong is cut it thin along the angle side. This reuces the bend near the top which makes it hard to see the third muscle. But that is tri-tip, I can tell by the way the meat swelled after cooking. Very distinct looking cut of meat. Tony, since you love Santa Maria style, can you try my rub once and let me know how it holds up against what you have had? Here is one I created and have been very happy with over the past few years. When I get a tri-tip.... this is what goes on it 1 tbsp kosher salt 1 tbsp fine ground black pepper 1 tbsp garlic powder 1 tbsp oregano 1 tsp cayenne pepper 1/2 tsp sage powder 1 tbsp of dried rosemary or fresh chopped

@mguerra maybe this will help. I tell my wife this about veggies. "The cow eats the veggies and I eat the cow".

To me, it's more about not making the next reader scroll. If you say post 17, now I have to scroll to find what you meant. If you are referencing a post in the same thread, quoting it would be easier, I think. if referring to a post in another thread, linking is easier. I'm not against the numbers being added, though.

It's cold in Kerrville today, but not Iowa cold! I'll grill some Hebrew National dogs and drink some '96 Pontet Canet.

Look at this thread: http://www.pyrofan.com/forum/showthread.php?6494-Canister-Shells See how every post has a number in the gray line that includes the date and the time? That's what I think is very handy and would like to see here.

Nope. If I am posting comment number 33 in a thread and want to refer to a previous posters comment at post 17, I just want to say, "In reply to post 17 above,..." It's very simple. For example, in this thread I might say "Regarding post #3, WTF?!"

I agree but it will be an interesting read and you can bank on the info.:)

I agree, much easier to use the sideways wishbone thing. At least I think that's what you said. I love your posts, but I need to look up about 6 words and even then, I'm not sure I ever understand fully.

I'm going with over thinking. Sent from my iPhone using Tapatalk

The price looks good. I have been buying Wagyu tritip from Snake River Farms. Pretty pricey so I reserve it for special occasions. I tried the Costco version but it just didn't compare very well.

Absolutely.. I radius everything because I just like the feel in my hands too..

Keeping carbon/cast iron cooking surfaces seasoned is ridiculously easy. But alas I'm preaching to the choir

You had me at stainless lol not sure about this now yes if you dont season after every cleanup it will rust fast

It is about 18" wide.. We are in the process of testing a textured surface for the pizza side, fine tuning the tools used to pick them up from holes in the sides and learning about seasoning. They will be pre-seasoned from the factory. They are A36 Mild (low-carbon) steel, this radiates heat best, much better than stainless for this application.. (think cast iron skillet). It just means you need to dry them after washing.

It weighs about 10 kilos / 22 lbs. It will have the oil gutter moved over about 1/2" dead center left and right where there will be holes in the side for some grabbers we will ship with the steel.. It has such a high heat transfer you can bake things quickly at lower temps than other stones.. This is the only way to do the cracker crust pizzas..