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Game day tri tip, smoked queso and charcuterie

Ringer

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Here is some game day fun I got into. My wife and kids had planned the charcuterie cheese tray for a while. It features some habanero peach jelly from my buddy's garden. Several cheeses and 6 different cuts.

I reverse seared the tri tip and finished it at 128 on a screaming hot grate.

The queso has venison from my youngest son and some really hot peppers from my buddy's garden. I smoked it for 2-3 hrs on 225 in the mes 30 with the auber controller.
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sandyut

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YEAH BUDDY! that all looks fantastic!
 

chef jimmyj

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Nice batch of party food... JJ
 

mike243

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Looks great, last time I made the cheese dip with deer breakfast sausage it was great, my best friends wife thought it was to till she found out it was deer lol
 

bauchjw

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Great work! That’s perfect!! Mmm and the cheese puts it over the top. Great job!
 

tx smoker

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WOW!! That is a beautiful spread of food right there. All of it looks excellent but that tri tip is off the charts. Very well done.

Robert
 

fxsales1959

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Joined Dec 17, 2019
Here is some game day fun I got into. My wife and kids had planned the charcuterie cheese tray for a while. It features some habanero peach jelly from my buddy's garden. Several cheeses and 6 different cuts.

I reverse seared the tri tip and finished it at 128 on a screaming hot grate.

The queso has venison from my youngest son and some really hot peppers from my buddy's garden. I smoked it for 2-3 hrs on 225 in the mes 30 with the auber controller. View attachment 516197 View attachment 516198 View attachment 516199 View attachment 516200 View attachment 516201 View attachment 516203 View attachment 516204 View attachment 516205 View attachment 516206
Hope the game was as good as the food looks
 

yankee2bbq

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Late to the party.(sorry lost my truck keys)

Looks good! Great job!
 

Nefarious

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Joined Oct 10, 2021
[QUOTE="Ringer"
I reverse seared the tri tip and finished it at 128 on a screaming hot grate.

I smoked it for 2-3 hrs on 225 in the mes 30 with the auber controller.
/QUOTE]
Wow, i'm a new here and have made only 2 tri tips. I smoked both to about 130° IT with the smoker between 110° and 120°. It only took 1.5 hours. What did you do to get it to cook for that long at 225°? Looks delicious.
 

Ringer

Meat Mopper
SMF Premier Member
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Joined Sep 10, 2019
[QUOTE="Ringer"
I reverse seared the tri tip and finished it at 128 on a screaming hot grate.

I smoked it for 2-3 hrs on 225 in the mes 30 with the auber controller.
/QUOTE]
Wow, i'm a new here and have made only 2 tri tips. I smoked both to about 130° IT with the smoker between 110° and 120°. It only took 1.5 hours. What did you do to get it to cook for that long at 225°? Looks delicious.
Thanks, this was done on my masterbuilt mes30 controlled by an auber controller. It was also a really big tri tip. Other than that I just set the smoker probe temp to 225 and the food probe temp to 125 and let it go. When it hit 125 it went onto the pit boss ceramic that was already screaming hot. Seared it off for 2 minutes per side, rested for 15 minutes then sliced and ate.
 

912smoker

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Doesn't really matter which team won......your guests sure did with that spread! Looks great
 
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