Watch This Tri-Tip Hack Change Your Grilling Game Forever!
Direct Fire Tri-Tip
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Introduction
Hanging Tri-Tip Over Fire: A Flavor Bomb You Need to Try
What’s up BBQ fans — today, I did something a little different that turned out way better than I expected. I took a dry-aged tri-tip from Porter Road, marinated it for four hours, and cooked it directly over fire in my Komodo Kamado Big Bad 32. Instead of grilling or smoking like usual, I hung the tri-tip vertically using the Komodo Kamado duck rack, letting the fat drip straight into the coals. Let me walk you through how I did it, what I learned, and why I’ll definitely be doing this again.
The Prep
This was a Porter Road dry-aged tri-tip, and it started with a 4-hour marinade. I used Worcestershire sauce as a base and Cosmos Q Classic Steak Rub for seasoning — and lots of it. If you’re wondering, yes, the full bottle went into the marinade. Four hours later, the flavor had really set in. I trimmed off any thick fat and silver skin beforehand so it could soak up all that flavor.
The Setup
I fired up the Komodo Kamado with coconut shell lump charcoal (Coco Char), which takes a bit to get going but burns hot and clean. Then, I rigged up the duck hanger and suspended the tri-tip right above the fire, about halfway down the cooker. I was running at about 225°F dome temp, aiming for a slow roast with natural fat basting from above the coals.
The Cook
It took about 45 minutes to reach an internal temp of 118°F, and while the flavor was there, it needed more color. So I dialed things up. I added more charcoal, moved the grill rack close to the fire, and seared it directly over the coals until I got the crust I was after. I didn’t go for screaming high heat — around 500°F dome temp was enough since the meat had been resting for a bit and needed to reheat.
Slicing + Sandwich Time
Once seared, I gave it a quick rest, then sliced against the grain — and let me tell you, the flavor was on point. That fat dripping into the fire added this subtle smoky-charred depth that you just can’t fake. It doesn’t taste like a grilled steak or a smoked one. It’s got that unique direct-fire flavor that makes hanging meat worth trying.
To finish things off, I sliced the tri-tip thin and built a garlic-oil toasted ciabatta sandwich. Honestly, I could’ve eaten five of them. Even though the sandwich was tiny (still not over the store being out of real rolls), it was loaded with flavor — you could taste the Worcestershire, the steak rub, and that “fat dripping into fire” magic.
Final Thoughts
If you’re looking for a new way to cook tri-tip (or steak in general), try hanging it over live fire. It’s simple, different, and incredibly flavorful. Bonus: if you’re using a Kamado-style cooker like the Big Bad 32, this method really shines. And next time, I’m grabbing a proper sandwich roll because this method deserves the full treatment.
Thanks for watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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