Cherry Smoked Tri-Tips

Discussion in 'Grilling Beef' started by mossymo, Jul 11, 2015.

  1. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Cold smoked a couple of Tatonka Dust seasoned tri-tips with the tube smoker and cherry wood pellets.

    -----

    Cooking the tri-tips with indirect heat around the Vortex till the tri-tips reached an internal meat temp of 100º.

    -----

    Searing the tri-tips over the directly over the coals and also around the Vortex with indirect heat stuffed mushrooms and brussels sprouts.
    -----

    Tri-tips just finishing the sear as the internal meat temp hits 130º and they are pulled for a 20 minute rest.

    -----

    Sliced

    -----

    and served... this was so good!


    Thanks for looking!
     
    darryl wayne and david reading like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking meal!
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks awesome ! Thumbs Up
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Looks great! What were the shrooms stuffed with and how long did they take at approx temp?
     
  5. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Would guess about 30 minutes, had company and was having a few cold ones and didn't really time them.

    - Baby Bella Mushrooms
    - 1 packet Gorgonzola & Olive Cheese Ball Mix (Tastefully Simple product)
    - 8 oz. softened cream cheese
    - 1 Tbsp. water
    - 1/3 cup shredded Italian 3 cheese blend
    - Uncle Garys Gourmet Peppers

    Mix the first 4 ingredients, stuff into baby bella mushrooms, top with a few Uncle Garys Gourmet Peppers, and top with a little more of the shredded cheese. Cook until everything is heated thoroughly and the cheese is melted.
     
  6. b-one

    b-one Smoking Guru OTBS Member

    What is there a missing ingredient? No Tatonka Dust? Thanks for sharing! Last time I did shrooms was on my gasser before I got a smoker smoke whole onion for stuff but forget about stuffed shrooms!
     
  7. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    We have seasoned brussels sprouts with Tatonka Dust a few times and it is very good, just decided not to this time.
     
  8. bryce

    bryce Smoking Fanatic

    Wow, looks incredibly good MossyMo. Love the side of mushrooms as well.

    On the tri tip, did it take a good amount of smoke? I like your process. Definitely the best of smoking and grilling.

    Thanks,
    Bryce
     
  9. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    The tri-tip did take cherry smoke on well in that hour, pictures do not show it well but there was a light smoke ring.
     
  10. ammaturesmoker

    ammaturesmoker Smoking Fanatic

    So where does one in ND get tri-tip? My friend in Kansas says it runs higher price than rib eye. 
     
  11. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    There in the grocery store here, just depends on the butcher. We pay $5.99 to $6.99 per pound.
     
  12. bodbob

    bodbob Fire Starter

    MM,

    Thanks for the post. The food looks great and the technique is very cool too. I'm assuming you put your AMNPS tube down next to the charcoal funnel, yes? And did you fire up the charcoal at the same time you started the smoke tube? I have a surprise birthday party for my wife coming up and this looks like a cool way to do some tri tip. My local Safeway is selling it for $4.77 a pound right now too. [​IMG]. I would appreciate any advise you could give me.

    Thanks again,

    BB
     
  13. bodbob

    bodbob Fire Starter

    MM,

    I went back to your post and saw the tube smoker this time. Forgive my inattention to detail. I think I'll try putting it down next to the funnel when I do it anyway and I'll let you know what happens. Also, Those Brussels sprouts look really good, and I don't even like em. Would you be willing to go into some detail about that recipe?

    Thanks again,

    BB
     
  14. That vortex looks like a cool tool.  I never heard about it before.  Thanks for the tip.
     
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it that sure looks good, Nice post

    A full smoker is a happy smoker

    DS
     
     
  16. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member


    The tube smoker I just leave on the cooking grate and close the lid, the smoke does not go straight up and out, the smoke circulates in the cook chamber. With this grill I am cold smoking without having the grill fired up; the AMNPS tube smoker does not stay lit in grills with lit charcoal as the charcoal burns up the oxygen required for the tube smoker to smolder properly. With beef and charcoal kettles or kamado style grills I cold smoke for about an hour, then remove the tube smoker and fire up the grill to finish.

    The brussels sprouts were actually quite simple, just in a disposable pan with butter and sprinkled with garlic salt.
     
  17. bodbob

    bodbob Fire Starter

    Thanks again MM. I did a test burn today using my charcoal chimney down in the very bottom of my BGE (no charcoal grate) and put the AMNPS 12" tube right next to it. (you can see pics on my post Brainstorming the BGE, Vortex substitute, and AMNPS. Anyway I was able to set it up such that I could maintain a stable grill temp of about 300 - 320 out away from the center and 540 in the center over the chimney and keep the AMNPS going too. I ordered some of the rub  you used and cherry pellets too. I think I'll fire up the AMNPS tube and cold smoke as you did for the 1st hour then light off the chimney and bring it up to 300 to start cooking the meat and reverse sear at the end as you did. What do you think? I'll post a Qview later in the week.

    Cheers,

    BB
     
  18. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    I have not gotten an AMNPS to successfully smolder in a BGE or a kettle for the length of a cook, it always snuffs out for me. I have even set the AMNPS at the air intake of the BGE. (even tried a smaller diameter prototype AMNPS Todd had made up for me to see if that would help.)
    With the Vortex (which I see you ordered) it sets directly on your charcoal grate, not on the ceramic floor of the BGE. Your going to be very impressed with the Vortex, it brings both kettle and kamado style cooking to a new level!
    Looking forward to seeing you tri-tip cook and thanks for your order! (reimbursed your CC the shipping difference on the orders)
     
  19. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Mossy, that meal looks awesome ! Did you use lump or briquettes with the vortex ? That vortex looks like a nice Q accessory, I've gotta 22" kettle....
     
  20. ammaturesmoker

    ammaturesmoker Smoking Fanatic

    would love to try those sprouts
     

Share This Page