G
Guest
Guest
Tonight I cooked up a traditional SoCal BBQ dinner of tri-tip, chicken and
beans. I seasoned the tri-tip liberally with Kosmo's Cow Cover and the
chicken got a coating of 2/3 Montreal chicken seasoning and 1/3 New
Mexico chili powder. I cooked it all indirect over a 50/50 combination of
Kingsford Competition briquets and mesquite lump and reverse-seared the
tri-tip (cooked to 130* indirect then seared direct to 135*).
It all came out very flavorful and tender. Kosmo's beef rub is no joke!
John
beans. I seasoned the tri-tip liberally with Kosmo's Cow Cover and the
chicken got a coating of 2/3 Montreal chicken seasoning and 1/3 New
Mexico chili powder. I cooked it all indirect over a 50/50 combination of
Kingsford Competition briquets and mesquite lump and reverse-seared the
tri-tip (cooked to 130* indirect then seared direct to 135*).
It all came out very flavorful and tender. Kosmo's beef rub is no joke!
John