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Left overs of the left overs on a cold snowy day! How many days and how many ways can we use Tri-tip???

post #1 of 19
Thread Starter 

Roll back the clock to Saturday and some may remember that I smoked a Tri-tip for dinner. It was a cold windy day, but not as cold and windy as today! In fact we woke to snow on the ground. What's that saying April snow showers bring???? Anyways. Yesterday, Sunday I decided that we would use some of the left over Tri-tip for some french dip sandwiches. I also decided that I would try Chef JJ's Smokey Au Jus.

I fired up the Mini-WSM and smoked up a batch. I didn't take any photos of the french dip, just wasn't in the mood. SO that brings us to tonight's dinner. I had left over Tri-tip, the veggies from the Au Jus, and left over Au Jus. With the snow falling and the wind blowing I decided that these ingredients would make a great Shepard's Pie.

 

 

Chopped veggies from the Au Jus! Onions, garlic, carrots, and celery.

 

 

Tri-tip diced and ready

 

 

Simmering down the Au Jus with the veggies and Tri-tip.

 

 

Pie filled and topped with taters and brushed with paprika butter.

 

 

Out of the 400* oven, nice and golden brown.

 

 

MMMMM!!! drool.gif

 

 

drool.gifdrool.gifdrool.gif

 

 

 

What can I say, Fantastic! All in one meal!

 

 

He likes the snow!

 

post #2 of 19

Now that was very creative and have no doubt delicious. Great Job!...JJ

post #3 of 19

Looks real good//

post #4 of 19

looks awesome I know what some future left overs now have in store for them.

post #5 of 19

Yup!!!

 

I'd Eat That !!!

 

MMMMmmmmmmm.....................

 

 

Bear

post #6 of 19

Beautiful food and dog too...

post #7 of 19
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Now that was very creative and have no doubt delicious. Great Job!...JJ

Thanks JJ, the Au Jus reduced really nice. I think that next time I make the Au Jus, I will use one of our local Porters instead of the red wine. We have a few here that would work well. Deschutes Black Butte Porter has a good smokey flavor that would meld really good. Then there is Cascade Lakes Monkey Face Porter. it has chocolate undertones that would work nicely with the smokey flavor! Oh the options!

post #8 of 19
Thread Starter 
Quote:
Originally Posted by Bear55 View Post

Beautiful food and dog too...

 

Quote:
Originally Posted by Roller View Post

Looks real good//

 

Quote:
Originally Posted by 05sprcrw View Post

looks awesome I know what some future left overs now have in store for them.

 

Quote:
Originally Posted by Bearcarver View Post

Yup!!!

 

I'd Eat That !!!

 

MMMMmmmmmmm.....................

 

 

Bear

 

Thanks!! I can't wait for the left overs at lunch today!

post #9 of 19
Thread Starter 

I had this for lunch today, and it was even better than last night! Love leftovers!

post #10 of 19

Yummmmm......amazing as always!

 

Love that puppy!  Pretty baby!  Snow and All!

 

Kat

post #11 of 19

What an outstanding way to use up leftovers of leftovers!! I do things like that with my brisket. We woke up to snow and howling wind today and forecast for tomorrow and Thursday.

post #12 of 19

That looks real good, and probably warmed up on a cold day..........

post #13 of 19
Thread Starter 
Quote:
Originally Posted by SmokinHusker View Post

What an outstanding way to use up leftovers of leftovers!! I do things like that with my brisket. We woke up to snow and howling wind today and forecast for tomorrow and Thursday.

 

Quote:
Originally Posted by KathrynN View Post

Yummmmm......amazing as always!

 

Love that puppy!  Pretty baby!  Snow and All!

 

Kat

 

Quote:
Originally Posted by smoke slinger View Post

That looks real good, and probably warmed up on a cold day..........

Thanks! Chef JJ's Au Jus makes a rea;;y good base for this! I still think next time though I will use a porter instead of wine! I like my beer!

post #14 of 19

Looks great Dirtsailor!! Grown up on left overs I just about love every kind of left over.  looks like that would have been great in a dutch oven over a open fire in middle of the snowy woods some where for a lunch break..

 

Yours looks great right out of the oven. and your in a nice warm house - Looks-Great.gif

post #15 of 19
Thread Starter 
Quote:
Originally Posted by driedstick View Post

Looks great Dirtsailor!! Grown up on left overs I just about love every kind of left over.  looks like that would have been great in a dutch oven over a open fire in middle of the snowy woods some where for a lunch break..

 

Yours looks great right out of the oven. and your in a nice warm house - Looks-Great.gif

Thanks DS! That Tri-tip yielded 18 individual meals!

 

Shepards Pie is a goto for us when we are camping or at hunting camp. Put the DO on a bed of coals before morning hunt, and it's ready for lunch!

post #16 of 19

Awesome job!  Shepard's pie is one of my favorites!

post #17 of 19

awesome looking

post #18 of 19
Thread Starter 
Quote:
Originally Posted by Dj Mishima View Post

Awesome job!  Shepard's pie is one of my favorites!

Thanks Dj, it's one of our favorites too, especially when there's snow falling!
post #19 of 19
Thread Starter 

Just a bump because its winter and this is a good way to use left overs when its cold!

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Left overs of the left overs on a cold snowy day! How many days and how many ways can we use Tri-tip???