4 tablespoons of granulated garlic 3 tablespoons of Medium grind kosher salt 3 tablespoons of course ground pepper black 2 tablespoons dried parsley flakes
Great video. Appreciate all the good info. After you switch from smoking to grilling mode, how long did you grill the Tri-Tip? Also, what is your prefered internal meat temp? 140 -150 160? Thanks in advance. I'm in Orange County and next time in down in your area I'm definetley dropping by your restaurant.
Tri-tip, trim the fat yes. However, you did not remove the silverskin. Some here in Santa Maria remove the silverskin before BBQ. The Elks folks, I believe, leave fat and silverskin but trim and remove it after done. I don't think the silverskin renders off during BBQ.
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5:09 - Do you flip the tri-tip during that 45 to 60 minutes?
An absolutely awesome product, weber does a great job at creating products that last forever and meet our needs
They look great too. Classic style
Thanks for the kind words, Gene! Happy grilling!
I've been to Cali bbque a few times. They know what they are doing. Fun place.
I love this style of tri tip. Classic
Thanks Hunk
Thank for this video!! Going to bbq this weekend!!!
Smoke on!
Thank you for spending the day with us at Cali BBQ in honor of Mental Health Awareness Month.
Loooooove it!! Just had Cali BBQ tri tip this week for the guys here at Left Coast, so good!!
Thank you!
Thankyou for sharing, looking at gett no this Barbecue after 10 yrs of Weber use
Mouth watering! You guys rock! Well done and thanks for sharing Cali BBQ 🙌
We appreciate it Luke!
Nice work ….. by shear coincidence, I grilled a Tri-tip for the family tonight (Maryland) …… it’s a wonderful hunk of beef!
Very nice!
Love Cali Comfort!
Thank you Danny!
Great job, Cali! Looking good, Shawn...
Cali Comfort BBQ x Weber Grills 🔥🔥
🖤🔥
Do you recommend the weber over the Ceramic? Down South guy here who loves Cali Comfort.
We think a choice of cooker is always a personal preference so we love having options available! The Weber Summit is fantastic.
Bring back the tri tip benedict! So good!
Shawn and Derek, can you share the measurements for the tri tip seasoning you used? Thanks. Smoke On!
4 tablespoons of granulated garlic
3 tablespoons of Medium grind kosher salt
3 tablespoons of course ground pepper black
2 tablespoons dried parsley flakes
Great Job Guys, looks delicious
Thank you so much Dan
Been craving tri tip ever since I was at Copper top bbq in Big Pine Cali
That looks good ✌🏾😋
Been waiting for this e6 for 6 months, hopefully it will be released soon in Sweden.
I've seen other Kamado's built into outdoor kitchens (no cart). Can this one do the same?
🖤🖤🖤
Been researching have you noticed any leaks around the lid?
Hi Edward, leaks around the lid has not been brought up to our attention.
@@GrillwithWeber thank you! That has helped me make a decision. It was mentioned on one UA-cam channel and wanted to make sure it wasn't an issue.
Hi Edward, glad we can help! If you have any more question please reach out!
Great video. Appreciate all the good info. After you switch from smoking to grilling mode, how long did you grill the Tri-Tip? Also, what is your prefered internal meat temp? 140 -150 160? Thanks in advance. I'm in Orange County and next time in down in your area I'm definetley dropping by your restaurant.
Kamado, kamado... tomato, tamawwto.
Great video!!!
Tri-tip, trim the fat yes. However, you did not remove the silverskin. Some here in Santa Maria remove the silverskin before BBQ. The Elks folks, I believe, leave fat and silverskin but trim and remove it after done. I don't think the silverskin renders off during BBQ.
Only 500F!? Close the lid, open the vent and you’ll hit over 1000F on the Summit!
I have had my Summit Kamado on order with Wow BBQ (biggest Weber dealer in UK) and STILL no sign of it 5 months later. Poor show Weber.
You and I are still in the same boat, I see!
Protein!!! Not meat!
And mouth watering!