So here is my first cook on the Grill Dome! Coffee Rubbed Tri-Tip cooked with the reverse sear method. The Coffee rub have hints of sweetness and heat, adjustable to your personal taste. The Grill Dome was very simple to use and required very little set-up and monitoring. Grilling and traditional BBQ at it's best!
|Tri tip beef||2 1/2 Pound , trimmed|
|For coffee rub|
|French roast coffee||1/4 Cup (4 tbs) , finely ground (Or as desired)|
|Brown sugar||1/4 Cup (4 tbs)|
|Kosher salt||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Fiery 5 pepper blend||1 Tablespoon|
|Dark cocoa||1 Teaspoon|
|Smoked paprika||1/2 Teaspoon|
1. Mix together french roast coffee, brown sugar, kosher salt, fresh ground black pepper, fiery 5 pepper blend, dark cocoa and smoked paprika together to make the coffee rub.
2. Spread coffee rub over the tri tip and pat it everywhere, so that the trip tip is evenly coated.
3. Put charcoal in the kamado grill and tuck the electric starter under the charcoal. Plug it in. Leave the bottom vents in the kamado joe wide open and also leave the dome lid open. Once the mesquite catches fire, set up the indirect rack and drip pan. Place the grade on top, close the dome lid leavig a little opening in the top vent. Close the bottom vent leaving two finger space open.
4. Let it pre-heat to 350 F.
5. Insert a temperature probe in the tri tip and place it on the grill. Cook it over indirect heat until the internal meat temperature is 135 F.
6. Remove the main grade and the drip pan and place the tri tip over direct heat for searing. After 4 minutes flip and sear the other side as well.
7. Pull the meat off the grill and place it on a plate. Cover with aluminium foil, poke a hole for the steam to escape and let the meat rest for sometime.
8. Slice up the meat and serve.