Coffee Rubbed Tri-Tip | Grill Dome Kamado Grill Recipe
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!
(Closed Captioning available on this video)
For additional information on the Grill Dome Kamado style grill, visit: http://www.grilldome.com
Video Release schedule:
Every Tuesday: Tips Tricks and Techniques Videos
Every Thursday: Product reviews as they become available
Every Friday: Cooking Everything Outdoors Videos
Video Transcription:
Presenter
Hey, everyone, today we’re making Coffee Brown Sugar Rubbed Tri-Tip in the grill dome on the Cooking Everything Outdoors show.
So this is the first official cook in the grill dome.
Of course, being from California, I couldn’t do anything else but tri-tip to get it started.
Now, before we fire up the grill dome, I want to put my rub together and it’s super simple, not too many ingredients, and I really think you’re going to like this.
So, pretty simple and what our goal here is, is to create a coffee coco sweet.
What I have here is a 1/3 cup of fresh ground French roast.
They’re strong and pungent you could cut back on this if you want.
And we’ll need a 1/3 cup of brown sugar, good tablespoon of kosher salt, tablespoon of fresh ground black pepper.
This is 1 tablespoon of a fiery 5 pepper blend for some heat.
Again, you could cut back on that if you want.
And we have a teaspoon of dark cocoa powder and 1/2 teaspoon of smoked paprika.
Now, just take a blending implement of your choice, and give this a good go around.
Yeah, that looks good.
Now, here we have about 2 1/3 pound trimmed tri-tip.
Pay a little bit more if you buy it trimmed or you can easily trim it yourself, typically it’ll have a fat cap on there and you just take all the extra fat off with your knife.
You don’t need a lot of fat cap on the tri-tip.
In fact, I rarely ever have any fat cap on mine.
And I’ve washed it and patted it dry and then we’re just going to pack the coffee rub on there and get it everywhere.
Once you have it completely coated, you want to set it aside, let this bad boy get up to room temperature.
And while that’s happening, we’re going to fire up our grill dome.
To get started, we need to heat up our charcoal and I’ll show you how simple that is.
We’re going to use the grill dome electric starter, and then we’re going to be cooking our tri-tip indirect.
Okay, so we have the grill dome rapidlite, electric charcoal starter.
And it’s pretty interesting shape there and what that is designed to do is to go down into the bottom of your grill dome and you place your charcoal on top of that.
And here, what I’m going to be using is mesquite lump charcoal.
And you can see I did a little test run yesterday because it was the first time and I ran it for about 3 hours and it hardly used any charcoal up.
But I’m going to add some more to this and then we’ll get it fired up.
Plug it in, let it set, make sure your bottom vent is wide-open, leave your dome lid up.
Once that gets started, we’re going to close it and start heating this up, set it up for our indirect cook and heat it up and get it going.
Our mesquite lump charcoal is lit and it’s time to unplug and remove this.
Set this somewhere where it won’t catch anything on fire or hurt anybody because it’s still very, very hot.
So our charcoal is going.
I’m going to set up my indirect rack with a drip pan.
And I’m going to set my grate on top of that.
Now, we’re going to close the lid.
We have the top open about halfway to get things started.
I’m going to close my bottom to about two fingers width opening.
I’m going to let this preheat up to 350 degrees.
When I reach that temperature, I’m able to control it.
We’re going to start cooking.
So our grill dome is just about at 350.
I want to control it right around that range.
Let’s get our tri-tip on.
I’ve already put a temperature probe in here.
And I want to cook this indirect until I reach about 135 is my target range.
And then we’ll check the sear on, it’s the crust, see if that’s good.
Okay, so I have reached an internal temperature of 135 and that does look good.
Now, what I want to do is I wan to get a little bit more of a crust on there.
So what I’m going to do is I’m going to pull this real quick, remove my main grate, remove my drip pan and then I am going to use this as a sear grate.
So I’ll probably just going to put it on there for maybe 5 minutes on each side tops.
So I’m going to build up a little bit of a crust on that.
So right now, it’s been searing on one side for about 4 minutes and I’m sitting at 139 degrees and I’m going to take the probe out to make this a little easier.
Flip that over and get that go on just a little bit longer.
Well, we have seared it on both sides for 4 minutes about each and I took a quick temp with my instant-read and I’m a lot higher than I wanted to be.
I’m at now 150.
Unfortunately, that means my probe was not working correctly.
So I’m a little disappointed in that but I just think this is going to be fabulous anyway.
So we’re going to set it aside.
We’re going to rest it.
Just like that.
Little bit of a weep hole there for the steam.
I really don’t want it sogging up that bark that we’ve cooked into there.
And we’re going to let that set for about 10 minutes and see how close to well done I’ve cooked these things.
It’s time to cut into this.
I’m trying to actually remember which way the green went, so what I’m going to do is take a little bit off in here.
Oh and I can already tell… look at that.
That is just beautiful.
That looks fantastic.
That’s just about 150.
It’s so full of juice.
I don’t think anybody could be happier with this tri-tip.
Now, you could cook it less than this, you can cook it more than this.
It’s your call.
But I’m just loving that.
That’s really nice color there, super juicy.
Well, we did it.
We have our beautiful coffee rubbed brown sugar tri-tip.
So good.
If you’re not a huge coffee fan, cut back on the coffee a little bit, maybe add a little bit more cocoa.
Now, I wan to take a second to thank Grill Dome for providing me with their grill dome unit to try out.
You’ll be seeing a lot more videos on this because this is just a fabulous unit.
We’re trying different techniques and ways of cooking things.
And also, I want to take a second, as I always do, to thank my sponsors Camp Chef and www.OutdoorCooking.com and www.IslandGrillstone.com because without them, none of this would be possible.
Go visit them.
Go check up their stuff.
Tell them Gary sent you.
Go buy something.
They’re great people, great service, great products.
And that’s it.
I will see you when I see you.
