2nd go at Tri Tip

[Gonna Smoke]

I keep looking and one day I'm going to find a tri-tip to cook. Just don't see them around me.

 

[flatbroke]

Nice job! Congratulations on making the carousel and remember Dont Squeeze the Charmin!!

 

[JLeonard]

Good looking sammich. I could put a hurt on a couple of those just the way you got em set up.
Jim

 

[millerbuilds]

This was supposed to be dinner yesterday but by the time I got home from touring a few of the local brewery tasting rooms it was a bit late.

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Salt and fresh ground pepper mix. Last time I put some garlic and onion on it, but this turned out way better in my opinion. The four peppercorn mix is awesome. black, white green and pink mix. the local sprawl mart has it on the shelf. Been hooked on it for a few years.

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Into the smoker and here we go. Maple/hickory/cherry lumberjack blend of pellets.

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Once it hit 110 I set it aside to rest before searing on the cast iron in the gasser. I was not lighting the Weber today just for a single piece of meat.

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Came off the cast iron at about 120ish in the thickest part according to the thermapen. Closer to rare but thats the way I like it. Rest and slice enough for a few sammies with horsey sauce and my homemade candied pepper mix (jalapeno, serrano and a small thai like pepper mix) The meat was ridiculously tender and nicely marbled. Thanks for looking!

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Looks awesome!

Smoke ON!

- Jason

 

[hoity toit]

This was supposed to be dinner yesterday but by the time I got home from touring a few of the local brewery tasting rooms it was a bit late.

View attachment 509363

Salt and fresh ground pepper mix. Last time I put some garlic and onion on it, but this turned out way better in my opinion. The four peppercorn mix is awesome. black, white green and pink mix. the local sprawl mart has it on the shelf. Been hooked on it for a few years.

View attachment 509358

Into the smoker and here we go. Maple/hickory/cherry lumberjack blend of pellets.

.View attachment 509359

Once it hit 110 I set it aside to rest before searing on the cast iron in the gasser. I was not lighting the Weber today just for a single piece of meat.

View attachment 509360

Came off the cast iron at about 120ish in the thickest part according to the thermapen. Closer to rare but thats the way I like it. Rest and slice enough for a few sammies with horsey sauce and my homemade candied pepper mix (jalapeno, serrano and a small thai like pepper mix) The meat was ridiculously tender and nicely marbled. Thanks for looking!

.View attachment 509361


View attachment 509364

You making this Boy Hungry...Nice Nice Nice ...POINTS from me.

HT