Balsamic Glazed Tri-Tip :-)

[civilsmoker]

The wife picked up a marinated Costco tri-tip to celebrate the weekend.

Started out by trimming the excess fat off.

Smoked it at 225 till IT 120 then put it on the grill grated Weber for the reverse sear

Pulled it of the grill at IT 135

It’s is matched with some braised (red wine, demi, beef stock) buttons, halved maters with a red wine & balsamic reduction glaze (1c each, 2 g-cloves, sprig of thyme, 1/8c shallot - simmer to reduce & slightly thickened with a starch slurry).

Just YUM!

First time putting the wife’s glaze over TT & holy smokes it is a match made in heaven!

 

[6GRILLZNTN]

Wow! Wish I could find TT! Looks delish.

 

[civilsmoker]

Wow! Wish I could find TT! Looks delish.

TTs are yum and simple cause the are pretty forgiving. The wife gets ours at Costco cause they get way too much at the meat counter.

 

[chilerelleno]

Damn that looks mighty tasty!
Like!

More sauce on my plate please, a lil'more, thanks!

 

[civilsmoker]

Damn that looks mighty tasty!
Like!

More sauce on my plate please, a lil'more, thanks!

Thanks chili! Sauce just makes everything awesome!!!!

 

[chilerelleno]

Thanks chili! Sauce just makes everything awesome!!!!

Yes'sir... I'm a big fan of sauces and gravies.

When it comes to meat a good artisan sauce is a special treat that adds immensely to the meal, makes for something special.

Not like A1 on a steak to cover for a cheap piece of less than Select grade beef at some halfassed steak house.
A good steak doesn't and shouldn't need it.

 

[civilsmoker]

......
When it comes to meat a good artisan sauce is a special treat that adds immensely to the meal, makes for something special.

The first cook book I ever purchased (@14) was a French cooking technique focused one and 1/2 the book was focused on making stocks & sauces. Personally, a pure clean stock is one of the more difficult things to create in the kitchen. The art of drawing out all the many layers flavors in a clear liquid is pure magic!!! Although you have to earn it cause it makes for a very long day.....low and slow is very fitting!

 

[Steve H]

That TT looks great! TTs up this way are hard to find. And usually stupid $$ when you do find them.

 

[ab canuck]

Looks mighty fine. Like!!

 

[xray]

Looks awesome!! I bet that glaze is the bomb!

Like!

 

[gmc2003]

I'd probably have more luck catching a great white shark in lake champlain then finding TT in our local grocers. Man yours look really good. Nicely done.

Point for sure
Chris

 

[civilsmoker]

That TT looks great! TTs up this way are hard to find. And usually stupid $$ when you do find them.

Thanks Steve, yea they are more than they should be here but variety is the spice of life!

Looks awesome!! I bet that glaze is the bomb!

Like!

Thanks xray, the wife uses the good balsamic when she makes it and it is a perfect match for TT, steak, chicken or pork......she made it up for some rib eyes last week and just yum!

I'd probably have more luck catching a great white shark in lake champlain then finding TT in our local grocers. Man yours look really good. Nicely done.

Point for sure
Chris

That is funny there! The local grocers around here are sure proud of their TT's. It is usually more than a NY Roast or even T-Bones....Not sure why, it is named the poor mans fillet....but that name doesn't fit it any more.......

 

[clifish]

That TT looks great! TTs up this way are hard to find. And usually stupid $$ when you do find them.

Yeah Steve not much better here in lower NY...I had a neighbor import me 8 from a CA costco. I have not had the chance to smoke them yet.

 

[Steve H]

Yeah Steve not much better here in lower NY...I had a neighbor import me 8 from a CA costco. I have not had the chance to smoke them yet.

If you haven't had one yet then you're in for a treat!

 

[clifish]

If you haven't had one yet then you're in for a treat!

I know, can't wait. The first couple may just be flat out grilled instead of smoked first. A bunch of us are heading up to northern Rochester (Webster NY) to go fishing and I might bring a couple to grill up there.

 

[Steve H]

I know, can't wait. The first couple may just be flat out grilled instead of smoked first. A bunch of us are heading up to northern Rochester (Webster NY) to go fishing and I might bring a couple to grill up there.

You can always toss some hickory chips on the grill to give it some smoke. Webster eh? You're in my neck of the woods. Going out on the Lake for some trout or Salmon?

 

[civilsmoker]

I know, can't wait. The first couple may just be flat out grilled instead of smoked first. A bunch of us are heading up to northern Rochester (Webster NY) to go fishing and I might bring a couple to grill up there.

To me they are a quick brisket type meal. If you grill them, be sure to trim the fat and grill them at a lower temp and they will be really good and smoky. IE set the kettle up to 275-300 and put a few wood chips on the coals and let them roast till 135 ish! Then rest and cut cross grain (note the grain pattern before you put them on the grill).

If you don't trim the fat and put them over high heat they flame and burn.....Many like this char but I'm more for a cleaner taste.....

When I smoke them at 225 it usually only takes about an hour and 10 to get to 115-120 ish, which is when I reverse sear them which only takes 10 min or so.

 

[clifish]

You can always toss some hickory chips on the grill to give it some smoke. Webster eh? You're in my neck of the woods. Going out on the Lake for some trout or Salmon?

I am hoping to get some salmon to bring home and smoke but will take anything that bites. I went to school in Oswego so spent some time up there.

 

[NU2SMOKE]

That looks fantastic. And yes the glaze is the costar of the plate!

An Oscar award for that meal goes to you civilsmoker and the wife for that dish!

Hey gmc2003 I have no doubt that if you did catch that great white....you find a way to smoke it!! LOL
I used to go up to Vermont at Christmas time many years ago.... I need to go again and stop in for some of your cookin sir!

 

[gmc2003]

Hey gmc2003 I have no doubt that if you did catch that great white....you find a way to smoke it!! LOL
I used to go up to Vermont at Christmas time many years ago.... I need to go again and stop in for some of your cookin sir!

Your more then welcome, but most folks can't find VT. Let alone visit the state.

Chris