Decided to do a Tri Tip for our Fajitas tonight. Use a GREAT marinade that @Erain posted on another thread
and it was damn good! Here it is:
1 cup water
1 tsp oregeno
1 tsp white pepper
1 tsp sea salt
1 tsp chili powder
1 tsp cummin
1 pinch cloves
4 cloves garlic crushed
1/4 cup red wine vinegar
fresh chopped cilantro
juice from one lemon and one orange
1/2 cup evoo
mix all except for the oil, while briskly whisking marinade drizzle in the evoo. let set for 30 min. reserve 4 tablespoons of marinade for preparing fajita veggies.
Rather than letting it soak though, I injected most of the marinade into the Tri Tip and rubbed the rest on the outside. Coated it with Special Shit rub (yeah, that's really a thing).
Prepped the smoker with mesquite and apple wood. Ran it in my Smoke Hollow cabinet smoker for 2 1/2 hours at 230F to an internal temp of 135F. Pulled it and wrapped it in foil for just under an hour.
Put the veggies on (brushed/tossed in the marinade) for 45 minutes (1 1/2 hour for the onions) to get a tender but still crunchy pepper. After I got done cutting those up it was time to slice the main course!
sooo good. Wife is threatening to quit cooking meat if i keep this up!
and it was damn good! Here it is:
1 cup water
1 tsp oregeno
1 tsp white pepper
1 tsp sea salt
1 tsp chili powder
1 tsp cummin
1 pinch cloves
4 cloves garlic crushed
1/4 cup red wine vinegar
fresh chopped cilantro
juice from one lemon and one orange
1/2 cup evoo
mix all except for the oil, while briskly whisking marinade drizzle in the evoo. let set for 30 min. reserve 4 tablespoons of marinade for preparing fajita veggies.
Rather than letting it soak though, I injected most of the marinade into the Tri Tip and rubbed the rest on the outside. Coated it with Special Shit rub (yeah, that's really a thing).
Prepped the smoker with mesquite and apple wood. Ran it in my Smoke Hollow cabinet smoker for 2 1/2 hours at 230F to an internal temp of 135F. Pulled it and wrapped it in foil for just under an hour.
Put the veggies on (brushed/tossed in the marinade) for 45 minutes (1 1/2 hour for the onions) to get a tender but still crunchy pepper. After I got done cutting those up it was time to slice the main course!
sooo good. Wife is threatening to quit cooking meat if i keep this up!
