Reversed Sear Tritip on the KamadoJoe Junior
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- Опубліковано 8 лип 2019
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(words that help you find this video) #BBQ #barbecue #recipe #grilling #grill tritip joe junior tri tip roast - Навчання та стиль
"Its even better than picanha"
Guga:leave the chat room
hahahahahah he must meet guga
1:55 I can hear Guga screaming
Better than Picanha..... *Guga Intensifies*
Jay French I geeked
I was about to comment that ahahhahah
lol i know right
DEEEEEEEEEEELICIOUS brother
Well he's not lying
This guy cooks quality meat, then eats it and gets paid to do it.
What a dream.
Ah, the Dutch alps, where walking uphill is as easy as walking downhill … :-)
Hahaha. Took me a second but, I got it.
Great video! Would love to see some more Joe Jr. videos! So few on youtube.
6:24 "Come on Marshall don't be like that."
the kamado joe is such a fascinating grill
I’ve done this twice and it came out amazing. Tri Tip is now my go to show case for having people over as of now.
Never seen a Tritip here in the UK they really look fabulous Guess I will have to keep looking, AND cook it like
you Mr Pitmaster LOL....😋😋😋
No
It's a cut of beef that originated in the San Francisco Bay Area. It's everywhere in California, but not as common in other parts of the US. American butchers break down carcasses differently from British butchers and some American cuts have the same name as British cuts, but are different muscles.
@@bradcavanagh3092 actually Santa Maria California
"toss the salad" 😂😂😂
2mins into the video i can already feel Guga's rage
For the money and marbling Tri Tip out values a Picanha, that smoked looked tri tip was a thing of beauty...
One of my favourites in a long while. Looks awesome. Simple and tasty.
Barbeque doesn't have to be about big expensive grills and Wagyu beef. This one was very back to the basics. Beautiful surroundings, a simple grill and a simple and delicious cook.
Keep it up man.👍
We all have a tendency to overdo it quite a bit.
I loved this one.
I know it doesn’t look that good right now, but watch this!
I've cooked a thousand tri-tips in my lifetime in California. Just think of it as a roast and you'll be on the right path to success. I will add that it can take a lot of seasoning/marinade and the best method to perfection is to sear and then move to indirect heat flipping every 10 minutes or so until 125F. Stacking and rotating works really well with this cut. On a 22" grill I cook 4 at a time no problem with this method. Reverse searing is fine but you will absolutely lose a lot of moisture in the end. A traditional "direct to indirect" method seals in way more moisture and there isn't anyone on the planet that can convince me otherwise. All that said ...... I'm positive his tri-tip came out wonderful.
PresidentGas1 also being from Cali and cooking hundreds of tips in my life as well. I can attest to our Cali method man. It works on an open flame. But I have done the reverse sear as well and it works with these type of bbqs (kamado style). It will stay juicy as long as its good quality beef with lots of marbling, wagyu or top shelf. At the end of the day, it will get eaten regardless. Cheers
I’m from SoCal and cook my TriTips like brisket on an offset smoker. I usually cook around 80-100lbs and there’s never any leftover.
Faarrrkkkk. This looks ridiculous! Youve done it again mate, bloody delicious!
That Tri-tip looks amazing!!
Your new location enhances the entire BBQ feeling...nice job!
Can't wait to try this - that looks so good!!!
I recently found a supermarket near me that carries Tri Tip, finally got to tri it ;-) ... It's ridiculously delicious. My favorite cut atm, thanks for the grilling tips, gonna try it your (cubed fat cap) way this weekend.
Didn't realize it came with that kind of fat cap, will definitely ask my butcher for an untrimmed tri-tip. Thanks for sharing. Funny, I use the fat cap on the picanha during reverse sear to drive the temperature up. I do fat cap down first at a lower grill temp, fat searing drives up the temp, then I sear the pure meat side next.
Great video. Although you had to protect the tri-tip with your knife. LOL. Thanks for your videos. Keep them coming.
i love your fields of barley.
Looks SO GOOD!
OMGod 😻👍. I feel the same way about tritip over piranha. BTU: Did the smoked lemon rub today. Killer results. Thank you for sharing man.
Watching your videos took my grilling skills from 0-100 real quick! lol Keep up the great work. I love your videos!!
Mine too!!!
Cool video. The kamado joe junior is cool! The fields look like where they have the windmills in Amsterdam! Now I want a Kamado Joe junior.
You take some amazing pictures of your steaks. Perfect sear everytime
I just cooked 11 pounds of hanger and ribeye , and 7 pounds of chicken for the 4th, and I thought I was over bbq for a while. Damn now I have to pick up a tritip
Awww... Now I have to try a tri-tip!! - Thanks! :)
Salt, Pepper, and Garlic... Smoked with coast live oak... That's how we do it here in California... Santa Maria Style
Just picked up a KJJr and had to come see what you had for it 👊👊 dude your cooking makes my mouth water bro, best BBQ channel out there!
I love this channel!
Stayed up all night, this was well worth it. Side note of course here, when are you going to let me taste that food! haha
Super weer Roel!
Levens gevaarlijk
Alright i take my words back. This is purely juicyness and tenderness. 100% pitmaster
Man" you are operating in another level,
Thank you for doing California food right all the way in Germany!
tim thompson *The Netherlands
Steak and Tortilla Chips! Insane in a good way! I want that right now!
Simple yet so goood
Perfect!!🇬🇷
Try a marinate with kiwi..👍
Really like watching your videos lots of great information and tips for making a great tasting and quality eating steak.🤗👍👍👍
Great video! I love when you BBQ with the Joe Jr!
How long did it take to get the tritip at 54 degrees? And how much did it weigh?
Pit master back again with the 🔥
Beautiful pitmaster.
Great video, thank you. Is it possible to know the cooking temperatures (bbq and internal) and the different steps? Continuez c'est super.
Well done thank you sir!!!
That knife cracks me up
Hey there Pitmaster X ... Awesome video ... Question ... A # of video's back , You had some Wagyu Fat that was in a jar. Where did you purchase it , I cannot find it anywhere . Thanks again for your awesome video's . And...Keep on Grilling !!!
Wow nice, you make a lot of videos👍👍👍 and I like them all😁
Guga's : "entering the chat"
pitmasters: Better than picanha
Guga's : "leave the chat"
WOW ninja knife sssssssssssssssft! Congrats, always good videos.
What wood chunk did you throw on the fire for that cook ?
Pitmaster X , you're inspiring
I would also beef up security by pulling out a knife.
What is that over sized knife brand? Would love to shop for it. Thanks.
That fat cap on the tri tip reminds me of pork crackling. It looks really good indeed. Cheers, Roel!
Hey pitmaster! Where do you get your meat? I’m from the Netherlands too but I can’t find those steaks you’re showing in the videos.
I really enjoy your videos... That's a HEFTY SIZE TRI-TIP.... What kind of knife were u using to slice the tri-tip??
Where do I buy that big knife
How long do you have to cook until the 54 °C internal temperature?
Great video btw
Mooi uitzicht Roel, maar dat kan ook niet anders want we wonen op een van de mooiste plekken van het land ;-) Groeten uit Leesten.
Perfect
This is food heaven
Is that the new monster chef’s knife from the other day? Beta loco (or whatever the Brazilian beauty is called) must be jealous!!
Just watched a video with Myron Mixon and he says he always puts the fat cap down to help protect the bottom side. I have always done mine (Boston Butt) with fat cap up but the next one I will try a trimmed down fat cap down to see what happens.
Mouth watering!!!!!!!!!!
ich beneide Dich Pitmaster... Aber ich gönne es Dir auch !
Great Vid~ Just one question. Is That a knife you are using or is it a Light Saber!? Man, that looked sharp!!!!
Possible on the rotisserie?
Congratulations 🎈🎉🎊🍾 for this Try Tip looks delicious 😋 great recipe thanks 🙏 but it would be better if you add salsa 💃 with some hot peppers
Toss the salad! What does it mean? 🤣😂
Yum
Guga is turning in his sleep
Say hello to my little friend!! "MOO MOO MOO MOO!!!! MOO MOO MOO MOO!!!!" "MMMMMMMOO MOO MOO!!!
After watching Guga, I got some Picanha and... was disappointed. Next, I’ll go on the tri-tip trip.
If you cook it right you will never be disappointed. I’m from SoCal and cook either this or brisket for party’s. Tri tip is good with BBQ sauce or salsa like they do in Santa Maria.
Beautiful brother....i can taste it!
Funny because I intended to do exactly this on Friday. And ignore those 14 dislikes. They clearly just can't do this themselves.
Wow. Mal wieder ein klasse Video.👍👍. Grüße von uns
Tritip is such a great cut of meat.
Wat een schattige barbeque.
Kan je een keer de picanha van de jumbo proberen
Hoe noemen ze een tri tip bij de lokale Nederlandse slager?
Absolutely superb.......and a picturesque backdrop into the bargain. Excelsior!!!
Picanha I can cut in thumb size steaks. Awesome, the best steaks ever. Can I use tri tip in same way?
now thats a mean looking steak
"Better than Picanha"
*Screams in Guga*
i just bought a Joe Jr because of this video
... "only one thing left to do" TOSS THE SALAD, HAHAHAHAHA
Doritos are a great natural fire starter too!!!
Dude makes Guga' cousin dog food into human food - I tip my hat to you, sir 🤛👍
cool, wie er das stück fleisch streichelt. als ob es ein baby wäre :D
Toss the salad 😂
Hey!! A Komado Joe grill I can afford. Lol
Send some to me in Australia!
I live in Australia too. It's impossible to get fat cap tritip. Most butchers don't even know what tritip is!
Looks awesome, great job. Next time pull it at 120 not 129.....
Toss The Salad........now that is some funny Sh*t!
I love that fet!