A friend of mine requested Tri-tip for our MNF gathering at church last night. Up until yesterday, I had only grilled TT. Thanks to input from Scarbelly & Bearcarver, I served up beautiful TT sammies for about 20 people while the 49ers recovered from last weeks loss with a realtivly solid win over the Steelers.
I found these bad boys for $3.09/ lb -- a really solid price for TT around here. They came in a 4-pack, so I squirreled one away in the freezer for some future good eats!
Scar sent me an awesome-sounding rub recipe involving coffee; however, I did not have the grounds on hand to pull that one off on short notice. (I also was not sure about the broad appeal of such a recipe, especially with younger kids in the mix.) I think I'll save his idea for the one I tucked away!!
I trimmed a little of the fat cap and rubbed these with garlic powder, Rudy's rub, and black pepper and let them sit about half a day in the fridge. Here they are ready for the smoke.
I took a long lunch and came home to smoke these. The stats were: 240*ish cook temp with a mix of hickory & walnut for smoke, about 2 hours of smoke (until they hit 130-5* I.T.), then briefly threw them on a high flame on my grill to crisp up the outside and melt off more of the fat cap. Once finished, I wrapped in foil and towels and placed them in my cooler.
I dropped them off at the church on my way back to work so folks could slice up and dig in (I was going to be about an hour late to the event). Consequently, I did not get a pic of a whole TT. Here is the close-up Bear-view:
Tender, melt-in-your-mouth, smokey, medium rare goodness! I got a lot of great comments on these. And the best news is I have another one in the bank!
Thanks for looking!
Merry Christmas, everyone!
I found these bad boys for $3.09/ lb -- a really solid price for TT around here. They came in a 4-pack, so I squirreled one away in the freezer for some future good eats!
Scar sent me an awesome-sounding rub recipe involving coffee; however, I did not have the grounds on hand to pull that one off on short notice. (I also was not sure about the broad appeal of such a recipe, especially with younger kids in the mix.) I think I'll save his idea for the one I tucked away!!
I trimmed a little of the fat cap and rubbed these with garlic powder, Rudy's rub, and black pepper and let them sit about half a day in the fridge. Here they are ready for the smoke.
I took a long lunch and came home to smoke these. The stats were: 240*ish cook temp with a mix of hickory & walnut for smoke, about 2 hours of smoke (until they hit 130-5* I.T.), then briefly threw them on a high flame on my grill to crisp up the outside and melt off more of the fat cap. Once finished, I wrapped in foil and towels and placed them in my cooler.
I dropped them off at the church on my way back to work so folks could slice up and dig in (I was going to be about an hour late to the event). Consequently, I did not get a pic of a whole TT. Here is the close-up Bear-view:
Tender, melt-in-your-mouth, smokey, medium rare goodness! I got a lot of great comments on these. And the best news is I have another one in the bank!
Thanks for looking!
Merry Christmas, everyone!
