Caveman Steak! WAGYU Tri Tip cooked caveman style on the Kamado Joe

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Caveman steak means cooking our Wagyu Tri Tip right on the hot coals in our Kamado Joe Classic 3. I show you how to reverse sear this amazing Australian Wagyu Tri Tip steak and cook it caveman style.
We reverse seared the tri tip until reaching an internal temperature between 110f-114f and then let it rest while cooking or side dish (Prosciutto and mozzarella wrapped asparagus).
Once our Kamado Joe reached inferno mode we removed the divide and conquer system and heat deflectors so that we could throw our Wagyu Tri Tip directly on the coals and sear for about 30 seconds per side.
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Опубликовано:

10 июн 2020

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Комментарии : 94

@mclark2330 4 года назад

All I can say is WOW!! Great job, I will definitely try this!!!!

@SmokingDadBBQ 4 года назад

Have fun! Thanks Michael

@thegalleryBBQ 4 года назад

Good energy and excitement on this video. Good stuff.

@SmokingDadBBQ 4 года назад

Appreciate it Tommy. thanks 🙏

@thefirstrays 4 года назад

You are becoming one of favorites to watch on RU-vid!

@SmokingDadBBQ 4 года назад

Too kind, thank-you!!!

@kenny1492 4 года назад

My cousin moved to the San Francisco area and introduced me to tritip. I can't begin to describe how jealous I am of you getting your hands on a Wagyu tri tip! This is awesome!

@SmokingDadBBQ 4 года назад

Thanks so much Kenny. Its a special treat for sure

@davidbuurma9309 4 года назад

My families favorite cut of meat! Great video again

@SmokingDadBBQ 4 года назад

So good! Thanks David

@bigassdogbbq 4 года назад

Nice one this morning my friend !!! As usual, it has been put on my blog

@SmokingDadBBQ 4 года назад

Thanks for checking it out and commenting

@stevemargolese3812 4 года назад

Looks great James! I’m glad you took my tip on elevating the steak during the resting period. It look like a lot less ran out vs. the previous “slicing” pic you included in the video. Nice work.

@SmokingDadBBQ 4 года назад

Thanks for the tips! I agree, it didn't run much at all which with a waygu is a good thing as they tend to be "juicy" lol

@crushingbelial 4 года назад

Awesome video! Must try caveman and wagyu tri!

@SmokingDadBBQ 4 года назад

You should! Its pretty special

@Inkd_watkins 4 года назад

That was same reaction, I had when I cooked my first waygu bone in short ribs. Amazing 😉 cook!!

@SmokingDadBBQ 4 года назад

haha thanks Craig. Its expensive but every know and then its worth it for the shock value lol

@northernembersoutdoors1045 4 года назад

Looked perfect, nice one, made me hungry lol, cheers.

@SmokingDadBBQ 4 года назад

Northern Embers Camping and Cooking thanks so much

@TheSillyKitchenwithSylvia 4 года назад

OMG gushers!!!! That takes me back James! Great cook!

@SmokingDadBBQ 4 года назад

The Silly Kitchen with Sylvia glad someone knows the reference lol. Thanks 🙏

@TheSillyKitchenwithSylvia 4 года назад

@@SmokingDadBBQ goes right up there with my Tetris playing LOL

@SmokingDadBBQ 4 года назад

The Silly Kitchen with Sylvia haha 😆

@ComparisonCooking 4 года назад

Hahaha, I love how you just dropped it. Like Wagyu, you ain't nothin! That after slicing view is incredible! This looks so tasty, awesome job.

@SmokingDadBBQ 4 года назад

Thanks so much!! Drop it like its hot was playing in my mind as that happened lol

@PeterC585 4 года назад

Excellent video!

@SmokingDadBBQ 4 года назад

Thank you! Cheers!

@timcorrin1475 4 года назад

Looks good. Fair play to you for taking that risk with such a nice bit of mest. I would recommend making an asparagus "raft" by using cocktail sticks to join 4 spears of asparagus together. This makes it much easier an quicker to manipulate on the grill.

@SmokingDadBBQ 4 года назад

Thanks for the idea! I agree that would have been much easier

@barnesy17 4 года назад

Local Burlington native, love the vids. Been eyeing a KJ for some time now, might pull the trigger soon.

@SmokingDadBBQ 4 года назад

Thanks so much Tim. One of the few products I can think of that I enjoy as much when its several years old as the day it was new

@atomicpunk523 4 года назад

Just a tritip yesterday, should have gotten it!!

@SmokingDadBBQ 4 года назад

I don't do them often, but I like them when i do and always wonder why its been so long

@altonreid9726 3 года назад

Your asparagus grill arrangement satisfies my OCD lol. Great video, as usual.

@SmokingDadBBQ 3 года назад

haha those last two going the opposite direction almost had me throw them out as to not mess with the symmetry lol

@beers-jackofbbq 4 года назад

Good looking tritip! I have never tried this method, but will soon! I have a Wagyu TriTip in the freezer, saving for a special shoot in July! I can keep a secret! LOL Enjoyed this James!

@SmokingDadBBQ 4 года назад

hahaha thanks, i will TRY to keep it under lock and key

@andromedazoowitski5903 4 года назад

Oh sweet Mary. Praise the Kamado Gods. Yes. Just yes.

@SmokingDadBBQ 4 года назад

hahaha thanks so much

@brandonculler8550 4 года назад

Love the channel... have you tried cranking it up & finish it on JoeTisserie? Seems like that would give an even sear, similar to that picanha you recently did. Also i would love to see the entire process (ie the salt brine, any other prep etc...even if its just minute with little to no words...). Noticed in other videos you describe it but dont always show it. Those details make all the difference between a good cook vs a great cook. Also notice the weight loss, congrats... do a video on your journey with that please!!! I seem to recall you mentioned Keto in one of your other videos.

@SmokingDadBBQ 4 года назад

thanks Brandon. will be sure to add some more clips of the process. thanks for letting me know and yes thanks ... dropped about 45 since late last year

@praetorxyn 4 года назад

I didn't know you were in Burlington. I've heard from people living there that they see Bernie Sanders at the grocery store all the time (or did before this COVID business, anyway). Love Bernie! Those do look good. I've always wanted to try Wagyu, but especially authentic Kobe cuts (even if I wouldn't trust myself to grill a Kobe to do it justice).

@SmokingDadBBQ 4 года назад

I am in Burlington Ontario 🇨🇦 not Vermont... no Bernie sightings here 😂. I would also love a proper Japanese Waygu at some point

@rickleeo970 3 года назад

tri tip sits between the top sirloin [underneath] and the round. The ' top' [cap] of the sirloin is the culotte or picanha depending if your in Europe or Brazil. Otherwise very informative and fun video. Thanks

@SmokingDadBBQ 3 года назад

Thanks for that!

@BartlowsBBQ 4 года назад

I love tri-tip. It's on my list to start cooking Waygu meat! I love the 80's reference of gushers. 😂 I have never done the caveman style searing. I'm assuming you don't get the taste of the lump charcoal?

@SmokingDadBBQ 4 года назад

It's so good if the coals are hot enough... I've done it before at a low temp and it was awful

@BartlowsBBQ 4 года назад

Smoking Dad BBQ Good to know. Great video.

@shaunsalter8965 4 года назад

Can’t wait to give this a shot. Was worried that the meat would taste to ashy.

@SmokingDadBBQ 4 года назад

Thanks Shaun, surprisingly it just tastes wood smoked

@raddar7457 3 года назад

Hi James, this cook looks amazing; well done. Question is whether you'd consider doing a cook with wild game, something like Venison. I realize you can't just buy it ( at least not in the US unless its farm raised ) but possibly you have a friend that could give you a roast or steak? The challenge as I'm sure you're aware is the lean nature of wild game and I'm intrigued to see what you could do.

@SmokingDadBBQ 3 года назад

Great idea, let me find some local hunters lol

@drphil5987 4 года назад

oh man! this looks amazing! you've really got to slow down and let us catch up. you're killing them too fast! haven't had time to do the amazing looking picanha on the joetisserie yet... Btw, how do you think a regular tri-tip would do by this method?

@SmokingDadBBQ 4 года назад

hahaha sorry... nothing new until next Tuesday I promise. Absolutely would work the same

@rwar2014 4 года назад

Looks great. I’ve never done Caveman style. Do you have to wipe off ash since it’s sitting in the coals?

@SmokingDadBBQ 4 года назад

Thanks, yes brush off anything that sticks ... .normally its so hot nothing sticks

@chaddoyle6911 2 года назад

Caveman seems like perfect method for this cut. I have to admit that I am intimidated to try this steak because I’m so comfortable with flat irons and ribeye. If I do decide to try do you think a should take the risk of using a WAGYU tri-tip? On one hand it’s expensive, but but on the other the cook might have more margins for error.

@SmokingDadBBQ 2 года назад

wagyu flares up fast as there is so much fat, just keep an eye on it and you will be fine

@jschmidtke100 3 года назад

Where did you get those pans with the raised grate on them for dry brining and letting the meat test?

@SmokingDadBBQ 3 года назад

thanks John. they are from amazon, they are a cookie drying rack and aluminum pan

@justinwong3148 4 года назад

Hey James just curious why you went with the heat deflectors instead of the slo-roller. What goes into you making your decision to use one of the other?

@SmokingDadBBQ 4 года назад

thanks Justin. honestly just mixing it up for people that don’t have one or the other. the plates on the x ring lift out a little easier when it’s time to sear vs the SloRoller but you’d be able to do the reverse sear portion with either configuration

@DevinzYT 4 года назад

Awesome video, sorry if someone asked you this already, but how does this compare to smoking a tri tip?

@SmokingDadBBQ 4 года назад

Thanks Devin. The process up to the sear is identical. I smoked during the reverse sear low and slow portion so the only difference will be how you like your crust. I like a crust so I sear mine

@jamesorr1200 3 года назад

Hey James. When you do this,, do you lose the flavor of your rub? I like to use mustard as a binder on my tri-tip, and use a local Rob that’s pretty similar to the Meat Church Holy Gospel (with a little more black pepper). I really want to try this, but I’m not sure if I lose the flavor of the mustard and the rub.

@SmokingDadBBQ 3 года назад

you don't lose anything unless you burn / char your seasoning in which case it would not be good health or taste wise

@TheGazman81 4 года назад

Another great vid, slightly off topic but how do you rate the meater thermometer? Worth the money? Just ordered the classic 3 off the back of watching these vids now hoping I can replicate some of the great stuff you've done.

@SmokingDadBBQ 4 года назад

Thanks so much. I like mine but it really only makes sense if you will be using a rotisserie otherwise wires can be less expensive. I find my meater+ accurate, easy to use, flexible for a variety of cooks so I give it a thumbs up if you are looking for the same thing/capability

@dheijnemans 4 года назад

Just make sure to get the plus, the regular one has awful reception in a kamado, or even regular kettle for that matter. The plus has the charger block act as a signal repeater.

@mbrewe1 Год назад

Planning to do one of these this weekend. With your Kamado Joe at 250 degrees, how long did it take to get up to the tri tip internal temp of 113 degrees? I'm trying to plan my smoke so it's ready at dinnertime.

@SmokingDadBBQ Год назад

2-3 lbs is about an hour to 1.5hrs on average

@mbrewe1 Год назад

@@SmokingDadBBQ Awesome, thank you! BTW--I love your videos! I just got my Kamado Joe about 7 months ago and your videos have helped me so much.

@johnbatson5712 4 года назад

Wow! That looks great! Love tri-tips, but have never had the Waygu version. The difference in price, if I may ask? At any rate, another inspiring video. Thanks, James!

@SmokingDadBBQ 3 года назад

thanks so much John. I think Waygu in most butcher shops runs about a 50% premium per lbs vs prime

@johnbatson5712 3 года назад

@@SmokingDadBBQ Thanks!

@jcasino921 3 года назад

What does the caveman style do to the flavor? I would think it would be very smokey or have a burnt taste on the crust?

@SmokingDadBBQ 3 года назад

I do a little more on the taste itself in this video vs. other sears if you're interested - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yX_c5iP4kKo.html In short, odd shapes like this cut IMO do best with a caveman sear as otherwise you just can't get a good crust. IF**** the coals are roaring hot, there is no negative taste of the coal, if anything it just tastes like its been mildly smoked. If i was too slow to move it around, i remove the black / burnt parts

@jcasino921 3 года назад

@@SmokingDadBBQ appreciate it! Cant wait to try it

@TheProjectManager100 4 года назад

Looks like an amazing cut of meat. Never had wagyu before. When you placed it on top of the coals for the sear, did you not get any ash from the coals on the meat?

@SmokingDadBBQ 4 года назад

Thanks so much, surprisingly when its that hot nothing really sticks

@tenoredave 4 года назад

Hey James, you should take a break and do something easy like reverse sear some ribeye caps! It's meat butter!

@SmokingDadBBQ 4 года назад

I like the sounds of that... too many recipe videos lately?

@tenoredave 4 года назад

@@SmokingDadBBQ no, I love the recipe videos. I fully plan on cavemaning my tri tip next time. I've done flank steak cave man for street tacos but haven't tried it for a final sear. I'm just trying to spread the gospel of ribeye caps, most people don't know you can get just the cap.

@kerimalpkarahan5211 4 года назад

Looks perfect. Amazing cook! Next time, I’d recommend you weigh use tongs or your hands when cutting instead of a fork to seal the juices

@SmokingDadBBQ 4 года назад

Thanks for the tip!

@chrisah1 4 года назад

30 seconds x 2 or 30 seconds x 4?

@SmokingDadBBQ 4 года назад

It didn't taste burnt but you can always add more vs. undo so I would start with 2 x 30. I just rotated it on its sides towards the end of the 30 seconds to get all surfaces

@chrisah1 4 года назад

@@SmokingDadBBQ thanks. As the sides are thick (like a pork fillet) I was wondering. But it it nestles in the charcoal a moot point. Looks like great fun though. I've recently tried 3cm thick ribeye just on a chimney starter and that was fun too.

@AB-nv7bz 3 года назад

You really need to cook wagyu to medium. There is so much fat it needs to render. I used to be every should be medium rare but for cuts like tri tip flat iron some really marbled ribeyes the extra cooking make them much more juicy and tender. I have a nice butcher shop by my house where I get wagyu regularly. Also if you thought try tip was good get a flat iron. Be picky when selecting it at the butcher shop and if it doesn’t look outstanding save your money for another time. Just because it says wagyu doesn’t mean they are all created equally.

@SmokingDadBBQ 3 года назад

so true. the term Waygu is way over used at shops to describe things that often don’t look like the real deal