Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: ronman451 on June 21, 2020, 09:30:44 PM

Title: Rotisserie Tri Tip on the Weber 26er
Post by: ronman451 on June 21, 2020, 09:30:44 PM

I took my rotisserie kit out for it's inaugural test-drive today on the Weber 26 inch kettle.

Salted and set in the fridge for a few hours...

(https://i.imgur.com/JHRpTgx.jpg)

Spinning round and round

(https://i.imgur.com/gKxlfl4.gif)

And the final sammich with some garlic aoli and roasted red peppers on a toasted roll.

(https://i.imgur.com/Lpq5r4k.jpg)

Title: Re: Rotisserie Tri Tip on the Weber 26er
Post by: Lines on June 21, 2020, 10:50:23 PM

No doubt about it, that HAD to be GOOD!

Title: Re: Rotisserie Tri Tip on the Weber 26er
Post by: Walleyewacker on June 22, 2020, 05:12:08 AM

One mighty fine looking plate of food.

Title: Re: Rotisserie Tri Tip on the Weber 26er
Post by: sschorr on June 22, 2020, 09:05:10 AM

Looks delicious!  How long did you cook it?  Time or to a specific IT?  I would love to try this on my rotisserie.

Title: Re: Rotisserie Tri Tip on the Weber 26er
Post by: ronman451 on June 22, 2020, 10:11:38 AM

Quote from: sschorr on June 22, 2020, 09:05:10 AM

Looks delicious!  How long did you cook it?  Time or to a specific IT?  I would love to try this on my rotisserie.

I was inspired by a youtube video by Cooking with Ry (I'd recommend giving it a watch for some general guidelines).

I cooked it to a specific IT. I was shooting for an IT of 130 deg F (hoping for medium doneness). I checked for temp after 40 minutes and the thickest portion was the right temp (the thinner end-part was higher and ended up more like medium-well to well-done). But 90 percent of the meat was spot-on medium. I seasoned it with my fave beef rub, Oak Ridge Black Ops Brisket Rub and finished it lightly with Killer Hogs Steak Rub (the Oak Ridge stuff is very fine, and I wanted a few coarse garlic/pepper granules in the crust, hence the Killer Hogs).

I left the top and bottom vents wide open, used a full chimney of charcoal on one side of the grill only, with a chunk of hickory for flavor. Internal pit temp was a little hotter than I expected, so I'm glad I checked for meat temp promptly at 40 minutes.

I highly recommend the rotisserie method for this cut. Give it a try, it's a fun way to cook!

Title: Re: Rotisserie Tri Tip on the Weber 26er
Post by: Oneof11 on June 22, 2020, 10:17:09 AM

Holy cow that looks fantastic!   :P :P :P

Title: Re: Rotisserie Tri Tip on the Weber 26er
Post by: TMB on June 22, 2020, 11:04:55 AM

Looks soooooooooooooooooooo good! :thumbup:

Title: Re: Rotisserie Tri Tip on the Weber 26er
Post by: sschorr on June 22, 2020, 01:18:54 PM

Thanks Ron!  I'll be trying this on my gasser - only cooker I have with a rotisserie.  I usually smoke tri-tip then reverse sear, but this method looks sweeet.

Title: Re: Rotisserie Tri Tip on the Weber 26er
Post by: smokeasaurus on June 22, 2020, 02:22:05 PM

I would eat that.

Title: Re: Rotisserie Tri Tip on the Weber 26er
Post by: tlg4942 on June 22, 2020, 05:00:43 PM

I have a TT in the freezer. I thought about using the rotisserie on the kettle and now that I have seen yours its a done deal!   that looks super

Title: Re: Rotisserie Tri Tip on the Weber 26er
Post by: sparky on June 22, 2020, 06:59:11 PM

Fantastic cook. 

Title: Re: Rotisserie Tri Tip on the Weber 26er
Post by: Pappymn on June 22, 2020, 07:43:23 PM

Beautiful cook


Sent from my iPad using Tapatalk

Title: Re: Rotisserie Tri Tip on the Weber 26er
Post by: ronman451 on June 23, 2020, 01:05:24 PM

Is it better hot off the grill or a couple of days later, thin-sliced?

(https://i.imgur.com/nLt7nXm.jpg?1)

Title: Re: Rotisserie Tri Tip on the Weber 26er
Post by: Ka Honu on June 23, 2020, 01:12:38 PM

Quote from: ronman451 on June 23, 2020, 01:05:24 PM

Is it better hot off the grill or a couple of days later, thin-sliced?

Yes.

Title: Re: Rotisserie Tri Tip on the Weber 26er
Post by: mikeharold on June 25, 2020, 12:07:05 AM

I live in tri tip territory and love to see how others do them across the land. When we do one, we use the leftovers and do french dips. Sooo good with a hint of smokiness! Slice thin and reheat in the au jus sauce. That looks pretty damn tasty by the way!