Trip Tips Seared in Duck Fat on the Wyldside Grill
- 1 Rec Tec Wyldside Grill
- 1 ThermoWorks Signals
- 15.4 Pound Royal Oak Lump Charcoal
- 1 Bag Western Premium BBQ Products Hickory Chunks
- 2 Starters GrillTrade Charcoal Fire Starter
- 1 Chimney BBQ Dragon Chimney of Insanity Charcoal Starter
- 1 Pair of Gloves BBQ Dragon Extreme Heat Resistant Gloves
- 1 Skillet Lodge 15 Inch Skillet
- 1 Pan Foil Pan
- In this recipe, we will be cooking and searing Tri-Tip roasts
on the Rec Tec Wyldside Grill.The Wyldside grill is an Argentinian or some would say a
Santa Maria style BBQ.The cooking fuel will be lump charcoal and hickory wood
- We will need a very hot fire and it all starts with the BBQ Dragon Chimney Starter.First, we fill the starter all the way with lump charcoal.Then using a tumbleweed starter I light and then push the starter to the middle of the chimney using the access port on the side of the BBQ Dragon chimney.To help with the lighting, the Wyldside has vent holes that part powered by a fan, all around the base of the fire pit.
- To help with the lighting, the Wyldside has vent holes that part powered by a fan, all around the base of the fire pit.Here I show the port and how I am pointing it towards the vents at the base.
- We now turn on the fan to high and let the chimney and charcoal come up to temperature.As you can see the charcoal is well on its way. So while the charcoal is lighting we move into the kitchen to prepare our Tri Tips.
- Here are the ingredients we will be using.Duck Fat and Montreal Steak Seasoning
- And two 2.5 pound tri tip roastsA little trivia. The Tri Tip was created by Bob Schultz in Santa Maria, CA in the 1950s. Before Mr Schultz this cut of meat was used to make hamburgers.As you can see the roast has three points like a triangle. Hence the name Tri Tip.Before cooking, we need to remove external fat and silver skin.
- Because this is not a big piece of meat I take small cuts until I can see the outside is mainly meat.
- After trimming you can see that the outside of this roast should really sear well.Now it is time to season the meat. I put the meat into a foil pan so cleanup is easy.Now with the Montreal steak seasoning, I liberally put the seasoning on.Montreal Steal seasoning is your standard SPG, salt pepper and garlic with few extras added.With the meat totally cover in rub it is now off to the grill.
- We now lay the coals in the middle of the fire pit.Now add the hickory wood chunksAs the wood chunks are added you can see the wood starts to smoke and the fire becomes very hot.Also, the vents and fan are adding even more oxygen to the fire.
- We then add another layer of lump charcoal.The wood is already producing flame and now we want to move
wood and coals so we have a focused cooking area.Using the rack we try and equally distribute the
wood among the coals.
- With coals and wood ready we now lower the grate into the grill.
- Here you can see my favorite thermometer. Signals by Thermoworks.Here is the fire with both flame and smoke. Perfect for cooking these tri-tips.
- In the grate, up position, the tri-tips are placed on the grate.The temperature probes from the signals thermometer are inserted into the two tri-tips.
- The grate is then lowered to the point that the flames just kiss the meat but do not char the meat.The tri-tips are turned about ever 2 to 3 minutes. The tri-tips will be ready to sear when they reach an internal temperature of 120F.
- Here you can see one tri-tip is at 118F and just about ready to pull.
- With the one tri-tip done we move it off to the side, so it can stay warm.Then as the second tri-tip hits 120F we also move it off the heat too.I highly recommend some real good BBQ gloves like the BBQ Dragon Extreme Heat Resistant BBQ GlovesBy far the best BBQ gloves I have ever used.
- Now it is time to get a large 15 inch cast iron skillet. This one is a Lodge.Now the duck fat.Why duck fat? It does not burn at high temperature so no free radicals so it stays healthy for you. It also has a neutral taste so it doe not change the taste of the meat.Pour duck fat into skillet and let the oil come up to temperature.
- Coat the bottom of the skillet and the lower the grate so it is very close to the coals.Remove meat temperature probes and then start monitoring the skillet temperature using an inferred thermometer.
- The correct searing temperature is 360F.Now do not do this unless you have extreme temperature gloves on.As I seared these tri-tips I noticed how the meat actually became more pliable and the color became even in color like a well-cooked steak.Total searing time was around 2 minutes
- The nice thing about the gloves is you could actually feel when the meat was done. They looked perfect and it was time to pull.
- Always cut against the grain and in a tri-tip that means you change the cut when you reach the middle. Tri-tip cut easy and it tasted great.