erik6bd Posted May 10, 2017 Report Share Posted May 10, 2017 Wow my first Tri Tip and my new favorite. This thing was quick and so juicy I couldn't get enough. Sent from my SAMSUNG-SM-G935A using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 10, 2017 Report Share Posted May 10, 2017 Ding, Ding, Ding!!! We have a winner!!! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 10, 2017 Report Share Posted May 10, 2017 Just look at that moisture, awesome 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted May 10, 2017 Report Share Posted May 10, 2017 Great job on the tritip. One of my favorites as well 1 Quote Link to comment Share on other sites More sharing options...
erik6bd Posted May 10, 2017 Author Report Share Posted May 10, 2017 Just look at that moisture, awesome I have yet to make anything on this KK that wasn't dripping juice. No dry meat here that's for sure. In all reality you can grill a ton of food all week long for less a $100. That's less then 2 dinners out at a decent restaurant. I just love it!Sent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 10, 2017 Report Share Posted May 10, 2017 Nice love tri tipSent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted May 10, 2017 Report Share Posted May 10, 2017 34 minutes ago, erik6bd said: I have yet to make anything on this KK that wasn't dripping juice. No dry meat here that's for sure. And you haven't even done a whole chicken yet! Wait until you try that - your mind will be blown! Doesn't matter what technique - whole (just don't do that stupid "beer can" thing!), spatchcocked, or rotisserie. Quote Link to comment Share on other sites More sharing options...
dozer996 Posted May 10, 2017 Report Share Posted May 10, 2017 Great cook, looks tasty!!!Sent from my iPhone using Tapatalk Pro Quote Link to comment Share on other sites More sharing options...
erik6bd Posted May 10, 2017 Author Report Share Posted May 10, 2017 And you haven't even done a whole chicken yet! Wait until you try that - your mind will be blown! Doesn't matter what technique - whole (just don't do that stupid "beer can" thing!), spatchcocked, or rotisserie. Anyone have a really good recipe for spatchcock chicken??Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
Keith OctoForks Posted May 11, 2017 Report Share Posted May 11, 2017 1 hour ago, erik6bd said: Anyone have a really good recipe for spatchcock chicken?? Sent from my iPad using Tapatalk Season with whatever you like but for cooking I like hot (350-450) but most important flip to skin side down at some point...maybe half way to get some nice crispy tasty skin. Seasoning salt pepper garlic is still my favorite but lots more combos than that. Dry brining with some kosher salt does wonders. 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted May 11, 2017 Report Share Posted May 11, 2017 I am reminded how long it's been since I have had tri tip. Dang that looks good. 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted May 11, 2017 Report Share Posted May 11, 2017 (edited) Not spatchcock but my all time favorite way to roast chicken, and the way I do it all the time, is from the late Judy Rodgers recipe in her Zuni Cafe cookbook. https://cooking.nytimes.com/recipes/1015770-zuni-cafe-chicken And a thoroughly heat soaked KK, sitting at 500F or even 525F when you put the chicken on ... then shut down the vents ... just takes it over the top. It will blow your mind: Crispy crispy skin yet moist juicy dark & light meat with incredible flavor and tenderness devoid of the negatives of wet brining. I dare you: Try NOT to like it Edited May 11, 2017 by dstr8 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 11, 2017 Report Share Posted May 11, 2017 1 hour ago, dstr8 said: Not spatchcock but my all time favorite way to roast chicken, and the way I do it all the time, is from the late Judy Rodgers recipe in her Zuni Cafe cookbook. https://cooking.nytimes.com/recipes/1015770-zuni-cafe-chicken And a thoroughly heat soaked KK, sitting at 500F or even 525F when you put the chicken on ... then shut down the vents ... just takes it over the top. It will blow your mind: Crispy crispy skin yet moist juicy dark & light meat with incredible flavor and tenderness devoid of the negatives of wet brining. I dare you: Try NOT to like it I've not done one this way, but just a "heads up" for folks that might try it. WARNING - once you've closed all the vents, do NOT open the KK until you are sure that the coals have gone completely out (dome temp drop of 100F). Then open the top vent for a few moments before you open the lid. Otherwise, you risk setting up a flashback, which is NOT a good thing. You can seriously burn yourself. I did it once when cooking on a friend's BGE, which I was not used to cooking on. Fortunately, I only singed off the hair on my right arm, but there was a nice blue fireball and a big WOOSH! 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 11, 2017 Report Share Posted May 11, 2017 Very good point, Tony, you definitely do not want to experience a flash back. If you do you will never forget it. Quote Link to comment Share on other sites More sharing options...
Keith OctoForks Posted May 11, 2017 Report Share Posted May 11, 2017 I've seen videos of the flashback...Yikes! Anyways conduction heat from the grill grate does wonders for spatchcocks. I start skin side up and then flip down mid way. I love seeing the "bowl" fill up with delicious juices Quote Link to comment Share on other sites More sharing options...
tony b Posted May 11, 2017 Report Share Posted May 11, 2017 Back on topic - love spatchcocked chicken. I usually inject my bird overnight with Butcher BBQ Bird Booster. Then, liberally dust the outside with Plowboy's Yardbird. I cook direct, skin side up, on the upper grate with a dome temp of 375F until the bird is almost done, then ramp up to 425F and flip over for skin side down until crispy. For a short cook like this, I don't use the smoking pot. Just a few chunks of a nice fruit wood on the coals - cherry or peach. 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 12, 2017 Report Share Posted May 12, 2017 Beautiful colour on that chicken. Quote Link to comment Share on other sites More sharing options...
erik6bd Posted May 12, 2017 Author Report Share Posted May 12, 2017 Back on topic - love spatchcocked chicken. I usually inject my bird overnight with Butcher BBQ Bird Booster. Then, liberally dust the outside with Plowboy's Yardbird. I cook direct, skin side up, on the upper grate with a dome temp of 375F until the bird is almost done, then ramp up to 425F and flip over for skin side down until crispy. For a short cook like this, I don't use the smoking pot. Just a few chunks of a nice fruit wood on the coals - cherry or peach. Did you use the heat shield stone or the basket splitter?Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
Keith B Posted May 12, 2017 Report Share Posted May 12, 2017 On 5/10/2017 at 5:34 PM, erik6bd said: Wow my first Tri Tip and my new favorite. This thing was quick and so juicy I couldn't get enough. Sent from my SAMSUNG-SM-G935A using Tapatalk That is a beautiful tri-tip. This is my favorite cut of beef. So juicy and beefy. I do one a week and have one ready to go on the KK tonight. Great job! Quote Link to comment Share on other sites More sharing options...
tony b Posted May 12, 2017 Report Share Posted May 12, 2017 13 hours ago, erik6bd said: Did you use the heat shield stone or the basket splitter? Neither. That's why I use the upper grate, so the chicken is as far away from the direct heat as possible. Nothing wrong with using something as a heat shield, it's just that I usually don't. BTW - haven't used the heat deflector stone in years. Takes way too long to heat up the grill with it in there. I use either the original drip pan or just some aluminum foil on the lower grate. If I'm worried about flare ups, but don't want to go completely indirect heating, I use one of these grates on top of the charcoal basket handles. Jon came up with this idea some time back and cut one to fit my 23". Quote Link to comment Share on other sites More sharing options...
