The family took our annual trip to Mission Bay in San Diego for Labor day weekend. So at my wife's request I took the MES to smoke some tri tip's. First I slathered them up with my garlic EVOO marinade in the morning.
Because I usually buy untrimmed tips I always first sear the fat side first on a grill.
Then into the smoker at 275.
And as usual I use red oak with my tips.
And I have to have Stone's Oaked Arrogant Bastard Beer while I wait.
The I pulled at 135 internal temp. and let rest for 20 min. Then trimmed the fat cap off and sliced.
Then plated with a mushroom onion rice and sauteed mixed squash with some Hatch chilies.
Thanks for checking out my smoke.
Because I usually buy untrimmed tips I always first sear the fat side first on a grill.
Then into the smoker at 275.
And as usual I use red oak with my tips.
And I have to have Stone's Oaked Arrogant Bastard Beer while I wait.
The I pulled at 135 internal temp. and let rest for 20 min. Then trimmed the fat cap off and sliced.
Then plated with a mushroom onion rice and sauteed mixed squash with some Hatch chilies.
Thanks for checking out my smoke.