I've done this twice now and both times I've been very pleased with the outcome. Rich beef flavor and with the added vegetables, etc., there is a lot of food that can be used for several meals. Highly recommend it!
I’m new to Kamado bbq. I made this tonight and it was amazing! The smoke on the beef reminded me of eating barbacoa in Mexico! Thanks so much for your great recipes and informative videos. Love the shopping list on the website, made it so much easier.
Very nice! I get tri-tip here on the East Coast also and I love it. I'm gonna have to try that pulled version. You had me when you said I'm gonna garnish with more tri-tip. Love it.
I finally got the time to try this. I finished it a little differently by putting the braising liquid and veggies in a blender and making it into a thick mole with a little more beef stock. I smeared the mole on some grilled tortillas, added the beef, then topped with fresh onions and cilantro. Not half bad though I think the mole needed a bit of acid beyond what was in the tomatoes.
Rump might pull at an earlier temp depending on marbling. Give it a go and let us know. I think if there was a great sear and enough braising liquid it would be great 👍🏽
Made this yesterday and it’s amazing. I’m wanting to make this for a large crowd so I need to casserole dishes I can’t fit them with the lid between the lowest and highest setting of the divide and conquer could I just use foil as a lid and leave space open.
just made this - it's out of this world. Thanks for the tutorial.
Been cooking for years, this is one of my go-to recipes now. Worth trying for sure.
Born and raised in the heart and soul of pulled pork I have to admit that looks absolutely fantastic! I swear I could almost smell it!
Same here brother, pulled pork is a way of life 🤣
Give this one a try amd keep us posted🤙🏽
🤙🏾One of the few creators that I drop what I’m doing to watch! Never disappoints
🤣🥂 Cheers for the kind words Kyree 🤙🏽
This was my biggest surprise of the year for sure. What a delicious treat 🔥🎯🔥
Hidden gem of a video! Thanks KJ team and Chef Eric!
Of course🔥
I've done this twice now and both times I've been very pleased with the outcome. Rich beef flavor and with the added vegetables, etc., there is a lot of food that can be used for several meals. Highly recommend it!
I’m new to Kamado bbq. I made this tonight and it was amazing! The smoke on the beef reminded me of eating barbacoa in Mexico! Thanks so much for your great recipes and informative videos. Love the shopping list on the website, made it so much easier.
Such an underrated cut of beef, especially in the south. Will be trying this soon. Thanks so much Chef Eric!
Amazing, keep us pasted 🔥🤙🏽🔥
This was awesome and love Tri-Tip and now I got to get in on this shredded action! I can just smell all the aromatics coming through the screen!
Just stunning results with this method 🤙🏽🥂🤙🏽
You’re the best👍 The sizzle was beautiful.
That pull is epic. Give it a go and keep us posted 🔥🤙🏽🔥
My gosh....That looks absolutely incredible. So making this one! 😋🙌🔥
I’m giving this a shot soon! Looks amazing….nice work.
Awesome! Gonna give it a try.👍
Keep us posted James🤙🏽
The Anaconda is coming out on 1/1/24. This is such a great recipe. Happy New Year Chef!
Great presentation....
Very nice! I get tri-tip here on the East Coast also and I love it. I'm gonna have to try that pulled version. You had me when you said I'm gonna garnish with more tri-tip. Love it.
Absolutely 💯, keep us posted 🤙🏾
Was thinking of making pulled beef out of a whole shank, this gives me some ideas for how I'd serve it!
Love your vids Chef. 👍👍
Cheers Frank, we have a lot more fun amd delicious recipes and methods headed your way. Thanks for watching 🎯🤙🏽
That looks great. I’ve fixed pulled beef tacos with a sirloin tip roast. Turned out fantastic
I've brought tri tip this far and sliced it like brisket, but never tried shredding it. Im gonna have to give this a go
I finally got the time to try this. I finished it a little differently by putting the braising liquid and veggies in a blender and making it into a thick mole with a little more beef stock. I smeared the mole on some grilled tortillas, added the beef, then topped with fresh onions and cilantro. Not half bad though I think the mole needed a bit of acid beyond what was in the tomatoes.
That's f#%king awesome Chef!!! Has to be Tri-Tip? Or let's say Rump would do that too Eric??? Very nice job! Cheers mate!
Rump might pull at an earlier temp depending on marbling. Give it a go and let us know.
I think if there was a great sear and enough braising liquid it would be great 👍🏽
Ok cheers Eric! Will try and give you a buzz. Thanks bro!
I haven't seen that tri tip way before - so I checked it out today. Damned delicious! Another Pa-Pow recipe!
Mine is finishing up, used a cast iron pot. So far so good. Had to add some more beef broth to it so it would not dry out.
Looks like we are eating Tri-Tip tomorrow!
Fantastic, keep us posted 🤙🏽🔥🥂
Another great video! Can u tell me what knife ur using ? Thanks
I’m about 3:15 into the cook now and yes, they will pull easily!
Making it today. What size is your dish? Mine needed to be a bit bigger
Made this yesterday and it’s amazing. I’m wanting to make this for a large crowd so I need to casserole dishes I can’t fit them with the lid between the lowest and highest setting of the divide and conquer could I just use foil as a lid and leave space open.
Awesome! I think that would work🤙🏽
Looks so delicious! What pan did you use in this video? I could use one of those vessels.
Le creuset paella pan, enamled cast iron 🤙🏽🔥⚡
Wow never thought about using enamled cast iron in there!
Enamled is my go to on the grill for most recipes that require liquid. Such a fun vessel and easy to clean🤙🏽
Thanks again. Is it easy to clean the le creuset pans after a cook on the Joe? I would really hate to ruin the pan.
Super easy 👏🏾🤙🏽
Looks edible.
Great content! Would a flank steak be a substitute?
Dont think there would be enough fat on the flank steak to pull apart.
pulled tri-tip? the idea is great and strange at the same time
I don't have a le creuset braiser but have a lodge....would it withstand the heat?
Absolutely
Garnish with more tritip tho! 🤣💚
Absolutely 🤣⚡
I’ve got a tri tip in the freezer. Let’s thaw that out.....
Yessss 🎯🔥🔥🔥
What brand knife are you using when cutting vegetables and peppers? Also what brand pan?
Shun for the knife and le creuset paella pan🤙🏽
Wow! Thanks so much for the quick response. Keep up the great work! Definitely one of the best around!
@@mbmorg1234 cheers for the kind words Matthew, happy grilling 🤙🏾
Would this work well with picaña?
How big is that cast iron braiser?
Is any acetone involved in that?
What do you mean?
Chef E
Noob Question: What kind of pan is that?
Sorry if I missed it but how long was it braising after the sear?
Just over 3 hours
Where do I get that pan and what’s it called please
Le creuset Paella Pan
@@ChefEricGephart awesome thanks
There's no such thing as a smoke sear. SMH! The grill is not even smoking yet. Bullshit meter is of the charts.