DennisLinkletter Posted April 9, 2017 Report Share Posted April 9, 2017 Grabbed a standard TriTip and a Wagyu TT and threw them on the 32 using the OctaForks Keith so generously sent me. 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. 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 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 Apr 9, 2017 at 6:39am PDT Cant argue with the results 5 Quote Link to comment Share on other sites More sharing options...
Pequod Posted April 9, 2017 Report Share Posted April 9, 2017 (edited) 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 April 9, 2017 by HalfSmoke Quote Link to comment Share on other sites More sharing options...
Keith B Posted April 9, 2017 Report Share Posted April 9, 2017 Those look awesome!! I am doing a reverse sear tri-tip tonight. Sent from my SM-N920V using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 9, 2017 Report Share Posted April 9, 2017 An absolutely stunning cook. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 9, 2017 Report Share Posted April 9, 2017 They turned out great Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 9, 2017 Report Share Posted April 9, 2017 THat's some kind of mouth wateringly good! Quote Link to comment Share on other sites More sharing options...
Keith OctoForks Posted April 10, 2017 Report Share Posted April 10, 2017 I've never had tri tip marbled like that...Wow that had to be amazing! Dennis a very nice cook indeed! I'm glad you're getting some good use out of the OctoForks even though it still says "in transit" on my end. lol Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 10, 2017 Report Share Posted April 10, 2017 Grabbed a standard TriTip and a Wagyu TT and threw them on the 32 using the OctaForks Keith so generously sent me. 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. 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 Apr 9, 2017 at 6:39am PDT Cant argue with the resultsI just seen your cook on face book what's with the three dials on the front Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tony b Posted April 10, 2017 Report Share Posted April 10, 2017 7 hours ago, Aussie Ora said: I just seen your cook on face book what's with the three dials on the front One of Dennis' prototypes - those are for gas burners. Not the same as the gas burner insert down below. This is a dual fuel model. 1 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted April 11, 2017 Author Report Share Posted April 11, 2017 Yea.. what he said.. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 11, 2017 Report Share Posted April 11, 2017 Just started to look like an oven before you know it we will have a digital komodo with a clock lolOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 11, 2017 Report Share Posted April 11, 2017 Hey clock would be cool Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 11, 2017 Report Share Posted April 11, 2017 Hey Dennis which tri tip was better the wagyu tri tip or the other one? Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted April 17, 2017 Author Report Share Posted April 17, 2017 On 4/11/2017 at 9:31 PM, Bruce Pearson said: Hey Dennis which tri tip was better the wagyu tri tip or the other one? Flavor is in the fat Bruce.. Always go with the fat.. Quote Link to comment Share on other sites More sharing options...
tony b Posted April 17, 2017 Report Share Posted April 17, 2017 4 hours ago, DennisLinkletter said: Flavor is in the fat Bruce.. Always go with the fat.. Quote Link to comment Share on other sites More sharing options...
Paul Posted April 19, 2017 Report Share Posted April 19, 2017 Hey Dennis is that color tile still available? Looking for something in the green palette for the BB 32 I'm getting ready to order. Quote Link to comment Share on other sites More sharing options...
