Grill Running Cold

[C. Keeper]

I think it's the charcoal I'm using.

 

[Greg Jones]

I wanted to cook a pizza on the Bullseye last night and there was so much ice on the cover I was afraid I would rip it if I took it off. Things are not any better, and I have a Wagyu tri-tip on the menu for the Valentines Day meal. Fingers crossed.

 

[C. Keeper]

I wanted to cook a pizza on the Bullseye last night and there was so much ice on the cover I was afraid I would rip it if I took it off. Things are not any better, and I have a Wagyu tri-tip on the menu for the Valentines Day meal. Fingers crossed.

I put the brisket in the freezer due to weather and have rib eye steaks in marinade. Hopefully I won't bust my a$$ trying to grill today.

 

[Wslayer]

I wanted to cook a pizza on the Bullseye last night and there was so much ice on the cover I was afraid I would rip it if I took it off. Things are not any better, and I have a Wagyu tri-tip on the menu for the Valentines Day meal. Fingers crossed.

About 10 mins with a hairdryer and your in. Sure would think once up to set temp, that it would hold pretty easily. Pretty small area. Good Luck...

 

[Greg Jones]

It’s 25* and both grills are up and running! Valentines dinner should be on as planned.

 

[C. Keeper]

It’s 25* and both grills are up and running! Valentines dinner should be on as planned.
View attachment 8578

Do you actually use the drip pan under the Bullseye? If so, what size is it.

 

[C. Keeper]

It’s 25* and both grills are up and running! Valentines dinner should be on as planned.
View attachment 8578

Hey, what are we cookin?

 

[Greg Jones]

I seldom use it, but it’s a 14” pan I originally bought for the BGE. I also forgot I had this one, and bought this one from Smokeware.

https://smokeware.com/products/new-stainless-steel-drip-pan

 

[Greg Jones]

I’m not cooking anything now, just confirming all systems are go for the tri-tip tonight!

 

[Greg Jones]

So I should have started my own thread about the KOW Steaks Wagyu tri-tip, but here we are! Almost no trimming was needed, just a little silver skin. It was seasoned with recteq’s Ben’s Heifer Dust and Boars Night Out White Lightning. Seared it 4 minutes per side on the Bullseye at 500* on the GrillGrates. I checked the grate temp with an IR gun first (620*) and I used the rib side of the grates as I ‘may’ enter a SCA steak cook off this year, and I wanted to practice the sear process that all SCA cooks use.

I then moved the tri-tip to the RT-340, 250* for about an hour to a IT of 125*, pulled it, and let it rest under foil for 20 minutes. Meanwhile I lowered the temp on the Bullseye to 450* and cooked duck fat steak fries for 30 minutes and Brussels sprouts for about 15 minutes.

As a disclaimer, I don’t think I have ever eaten tri-tip in my life as I have never seen it for sale in Kentucky, and butchers don’t seem interested in getting me one. Therefore, I have nothing to compare this one to, but it was absolutely wonderful! The flavor was wonderful, tender, juicy. We could not have asked for better. I drizzled the juice from the cutting board over the meat before taking the picture and it makes the cuts look splotchy. I wish I had taken the picture first as it looked perfect.