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It's Hump night, It's 70* outside , I have Beef let's smoke!!!

post #1 of 17
Thread Starter 

Tonight's smoke, Tri-tip

The Q: Mini-Wsm

The fuel: 365 hardwood lump

The smoke: Cherry

The temp: 265*

The meat: Tri-tip

The spice: Savory Spice "Roman Pepper Steak Seasoning"

The veggies: Brussel sprouts, carrots, celery, cauliflower, garlic (with butter, EVVO, and spices) Non smoked smashed taters.

The weather: 70* to start, 62* at the finish. Calm no wind, no clouds, zero moisture.

 

 

Burns great, but burns fast. The consistency of the chunks is good. Nothing to large or to small.

 

 

Getting Lit!

 

 

When relatives know you smoke and grill and you're too old for Lego's you get good gifts! Tonight we tried the Roman Pepper Steak Seasoning.

 

 

TBS!

 

 

Ready to pull! I did something different with this tip. I trimmed the fat this time. No flavor difference, no texture difference. It did make the carving a bit easier.

 

 

Veggies on the bottom. Cauliflower, carrots, celery, brussels, garlic, butter, EVVO

 

 

Clothes hanger grate lifter. One for each side. Leave them out of the smoker during the cook, so you don;t burn your fingers!

 

 

Veggies

 

 

Where's the Beef!!!!!!!

 

The plate!  Enjoy!

post #2 of 17

drool.gif Dirt....why do you always do this to me!  LOL....that looks amazing!  Oh my goodness....love the veggies too!

 

Kat

post #3 of 17
Thread Starter 

Sorry Kat. Does it help if I tell you I packed left overs for lunch? The veggies were really good. My original plan was to do Chef JJ's Au Jus, but somewhere around beer # 3 I decided that the veggies would suffice. Because I trimmed the fat off this Tri-tip prior to smoking I didn't get much in the way of drippings. For the veggies before I put them on I tossed them in EVVO and seasoned with the same seasoning I put on the Tri-tip. Yumm! Smoked brussel sprouts are currently one of my favorite veggies.

post #4 of 17

OH MY GOD!

 

Dude That money shOt is un freaking believable!

I want a straw to suck up them juices.

 

Feel like I'm on the Food Network

 

Kudos my Friend!


Edited by SQWIB - 4/25/13 at 10:35am
post #5 of 17

As usual, that looks awesome, except the sprouts, never acquired a taste for them. I'm convinced they don't like me either.th_anim_burp.gif

post #6 of 17
Quote:
Originally Posted by Sound1 View Post

As usual, that looks awesome, except the sprouts, never acquired a taste for them. I'm convinced they don't like me either.th_anim_burp.gif

 

I hate Brussel sprouts too but my wife got this recipe from food network that you literally roasts the little bastages, and the outer leaves carmelize and get a wonderful sweet taste, leaving behind the bitterness.

 

 

http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html

 

 

 

post #7 of 17
Thread Starter 
Quote:
Originally Posted by SQWIB View Post

OH MY GOD!

 

Dude That money shit is un freaking believable!

I want a straw to suck up them juices.

 

Feel like I'm on the Food Network

 

Kudos my Friend!

I poured the juice on my mashers after I took the pictures! MMM, So GOOD!!!

post #8 of 17
Quote:
Originally Posted by dirtsailor2003 View Post

I poured the juice on my mashers after I took the pictures! MMM, So GOOD!!!

 

 

Sorry bout the typo for "money shot"

post #9 of 17
Thread Starter 
Quote:
Originally Posted by SQWIB View Post

 

 

Sorry bout the typo for "money shot"

I thought it was funny so I left it in! laugh1.gif

post #10 of 17
Thread Starter 
Quote:


 


 

I took some of the sliced tri-tip to my hunting buddy. He called me up after his lunch and told me that it was the best "brisket" he'd ever had! I didn't tell him it was tri-tip! I actually prefer tri-tip over brisket myself!

post #11 of 17

I have 2 tri-tips in the freezer right now.  Question for you????  Black Betty or Witchy Woman for them?

 

Kat

post #12 of 17
Thread Starter 
Quote:
Originally Posted by KathrynN View Post

I have 2 tri-tips in the freezer right now.  Question for you????  Black Betty or Witchy Woman for them?

 

Kat

Kat, I am going to have to go with Black Betty. I think that the extra flavor from lump, wood etc is best for beef. I don't know if I'll be able to grill another steak again over propane jaw-dropping.gif  The traditional Santa Maria Tri-tip is cooked over red oak. Which I've yet to try but want to.

post #13 of 17
Quote:
Originally Posted by dirtsailor2003 View Post

Quote:
Originally Posted by KathrynN View Post

I have 2 tri-tips in the freezer right now.  Question for you????  Black Betty or Witchy Woman for them?

 

Kat

Kat, I am going to have to go with Black Betty. I think that the extra flavor from lump, wood etc is best for beef. I don't know if I'll be able to grill another steak again over propane jaw-dropping.gif  The traditional Santa Maria Tri-tip is cooked over red oak. Which I've yet to try but want to.

Cool!  Will get them outta the freezer and plan for either Sunday or Monday.  Gotta try and prove to the Hubby that Charcoal is the Bomb!  Thanks for the suggestion.  He prefers beef anyway over pork.  

 

Kat

post #14 of 17
Thread Starter 
Quote:
Originally Posted by KathrynN View Post

Cool!  Will get them outta the freezer and plan for either Sunday or Monday.  Gotta try and prove to the Hubby that Charcoal is the Bomb!  Thanks for the suggestion.  He prefers beef anyway over pork.  

 

Kat

If you have cherry and hickory they are great on tri-tip. So good! I can't wait to see your results!

post #15 of 17

I have the Tube smoker from Todd with Cherry....and the Wine Barrel too

 

Kat

post #16 of 17

Looks Great Dirtt!!! Nice job and great q-view

post #17 of 17
Thread Starter 
Quote:
Originally Posted by driedstick View Post

Looks Great Dirtt!!! Nice job and great q-view

Thanks DS! Tri-tip is one of our favorites!
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