chef jimmi, jcam, civil smoker

[phathead69]

giving you all a shout out and thanks for wine sauce tips. did my tri tip tonight and damn it was good. smoked tri tip to 125-7 and pulled the pan seared.

now in pan 1 carmelized my onions

sauteed mushrooms with little bit of fat from the meat. then deglazed with the Sauvignon. and as recommended went 20 min or so.

added the beef broth then the herbs

thinkened up and set in open door smoker to keep warm.
made a back up of normal brown mushroom sauce gravey.

sliced

wife made her a salad and i stuck with meat and tators

 

[smokerjim]

looks great, ya really had an all-star line up helping out!

 

[flatbroke]

Hard to beat Gravy

 

[phathead69]

looks great, ya really had an all-star line up helping out!

yep. their insight prevented another sauce toss into the woods.lol

 

[phathead69]

Hard to beat Gravy

my go to 85 % of the time

 

[chef jimmyj]

Nice job...Looks mighty tasty to me. Gravy, Au Jus, either adds great flavor...JJ

 

[civilsmoker]

Looks pretty dang tasty! Use the gravy for a samich dip leftovers!

 

[GaryHibbert]

That really does look great.
Gary

 

[SmokinAl]

Awesome looking meal!
Al

 

[phathead69]

Nice job...Looks mighty tasty to me. Gravy, Au Jus, either adds great flavor...JJ

the wine sauce was great, yours and others tips on cooking out the alcohol spot on . just gives me another flavor to use

 

[phathead69]

Looks pretty dang tasty! Use the gravy for a samich dip leftovers!

yep. we used the wine aujus last night. thanks for the help

 

[phathead69]

That really does look great.
Gary

thank you

Awesome looking meal!
Al

thank you

 

[yankee2bbq]

Wow! That looks good! Awesome job!!

 

[HalfSmoked]

Great looking job and you had some awesome coaches.

Warren

 

[civilsmoker]

Here is a 3rd flavor for ya.....1 cup of chicken stock. 1/2 beef stock (the mix is the cheat way for brown chicken stock), 1.5 cups of red wine. bring to a boil then drop about 10 to 12 ounces of blackberries in and boil for 5 yo 7 min, use a screen spoon to take the berries out and use a screened strainer to mash all the pulp out of the berries and add the pulp back to the mixture. Now add 4 tbs of blackberry preserves and two overflowing tbs of honey. Reduce by 1/2 and season with salt and pepper an cream it with 3 tbs of butter right before serving.....This stuff is the perfection for any red meat!

You can make it the night before and chill, just wait to cream it with butter till right before you serve it.

 

[Bearcarver]

That Looks Excellent, PH !!!
I'd be all over that---Mighty Tasty!!
Nice Job!
Like.

Bear

 

[phathead69]

Here is a 3rd flavor for ya.....1 cup of chicken stock. 1/2 beef stock (the mix is the cheat way for brown chicken stock), 1.5 cups of red wine. bring to a boil then drop about 10 to 12 ounces of blackberries in and boil for 5 yo 7 min, use a screen spoon to take the berries out and use a screened strainer to mash all the pulp out of the berries and add the pulp back to the mixture. Now add 4 tbs of blackberry preserves and two overflowing tbs of honey. Reduce by 1/2 and season with salt and pepper an cream it with 3 tbs of butter right before serving.....This stuff is the perfection for any red meat!

You can make it the night before and chill, just wait to cream it with butter till right before you serve it.

cut and pasted to home screen and will give it a ttry.

 

[phathead69]

That Looks Excellent, PH !!!
I'd be all over that---Mighty Tasty!!
Nice Job!
Like.

Bear

thank you. we wiped it out pretty quick. daughter and me having leftovers for lunch today

 

[MJB05615]

Looks delicious! Great teamwork.