A decade or so ago I replaced my old rotting splintery wood deck surface with hollow core composite. The deck felt really good on the feet, but because of the expansion/shrinkage due to temperature extremes, we felt the need to fix the trip hazards and install new decking. Unfortunately (or maybe fortunately depending on perspective), we discovered that many of the stringers and some of the posts were rotting, so we decided to tear down and fix properly.
Here's where a family member in the business can help - my youngest builds and repairs docks, so he offered to help fix things. He's the one that just purchased a GMG Daniel Boone, and wanted to increase his cooking experience, so I offered to cook tritip for lunch.
Here he is busily at work while the Traeger is delivering up delicious aromas.
This is one of a three-pack of tritip that I purchased about a year ago, rubbed with salt, pepper, and garlic powder, then into plastic wrap for an hour or so. The fat was trimmed before the rub was applied.
Into the pellet cooker for an hour of smoke, then to 325 degrees until an internal temperature of about 125 degrees
The roast was pulled off the cooker, into a dish to catch the juices, and tented with foil for about half an hour
Sliced and ready to eat! I cut the roast brisket style, and let the kids have at it.
On an aside, I got the three pack at Cash and Carry last year for $3.29/lb and just yesterday saw slices of tritip at Winco for $8.99/lb!!
Here's where a family member in the business can help - my youngest builds and repairs docks, so he offered to help fix things. He's the one that just purchased a GMG Daniel Boone, and wanted to increase his cooking experience, so I offered to cook tritip for lunch.
Here he is busily at work while the Traeger is delivering up delicious aromas.
This is one of a three-pack of tritip that I purchased about a year ago, rubbed with salt, pepper, and garlic powder, then into plastic wrap for an hour or so. The fat was trimmed before the rub was applied.
Into the pellet cooker for an hour of smoke, then to 325 degrees until an internal temperature of about 125 degrees
The roast was pulled off the cooker, into a dish to catch the juices, and tented with foil for about half an hour
Sliced and ready to eat! I cut the roast brisket style, and let the kids have at it.
On an aside, I got the three pack at Cash and Carry last year for $3.29/lb and just yesterday saw slices of tritip at Winco for $8.99/lb!!
