I found some red wine oak barrel chips at the store and decided to give them a try. I let the tri-tip smoke at 225 for 30 minutes, and the wine barrel oak smelled delicious the whole time. After 30 mins of smoke I did a reverse-sear for about 8 minutes on each side over hot coals. Too busy eating and watching a great super bowl to take pics of the sliced product, but it was a nice medium-rare with a touch of oak. Keeping with the wine theme, I used a red wine marinade containing:
1/2 cup red wine (petite sirah)
2 tablespoons red wine vinegar
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 tablespoon dijon mustard
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon black pepper
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