- Jun 28, 2015
- 483
- 296
Daughter and Granddaughter are here for a few more days, and yesterday we had great weather so it was Beach Day (Humble brag #1)
Before we left I rubbed a 2 3/4 tri-tip with some Dirty Dalmatian (Kosher Salt/CBP/Lemon Pepper).
The RV Park has live entertainment on Friday nights (Humble brag #2), so the plan was to eat right afterwards.
Used my MES 30, AMNPS with 40/40/20 Apple/Cherry/Pecan, preheat to 225.
Set my Smoke to let me know when it hit 125 IT.
It took right at 90 minutes to hit 125. I spot check with my Thermopop and it was all between 125-130.
I tented with foil and let it rest for 10 minutes while heating my Smoke Hollow vector grill on high. After the 10 minutes I seared the first side for 2 minutes. After that 2 minutes when I opened the grill lid I was slapped in the face with a great Beef smell, this is definitely one beefy cut of meet!!!
I had to do the 2nd side for 3 minutes. I would have preferred 2 minutes but my little portable grill didn't have enough BTUs to recover from searing the first side so it took 3 minutes to get a good sear on 2nd side. I spot checked again with Thermopop and it was at 140 everywhere. I know some would like it lower than that but I was feeding an RV full of women that I had to convince to try as rare as it was.
Entertainment was still going, so decide to let it rest for 20 minutes, I did this using Bear's trick of shutting smoker down, opening the door, letting it cool down to the IT temp (140), I put the steak back in the smoker,it was in an aluminum pan with rack in it just to make transport easy. Closed the door and went back to enjoy the end of the show.
20 Minutes later entertainment had ended, so it was time to slice and serve on top of Greek salad. Spot check with the Thermopop one last time and it was at 135 everywhere.
There was lots of tri-tip recipes that said, slice against the grain (duh), but Meathead actually had a post with images showing the "easy" way to do that. Slice in half, then turn and slice it from cut end to tip on each side, seamed to work well for me.
We keep supplies for our "greek" salad on hand most of the time. Green Leafy Lettuce, purple onion, artichoke hearts, banana pepper rings, green olives, tomatoes, feta cheese, Parmesan/Romano cheese, and Ken's Steakhouse Greek Dressing.
Served salad with a few slices. Took some convincing to get the girls to try since it was pink, and they had seen the juices on the cutting board, but verdict was it was great!! The smokey beefy flavor of the tri-tip was a perfect pairing with the sharpness of the Feta and Ken's.
And the pics...
Ready for the smoker.
When it came out of the smoker and went on the grill it didn't have much color.
But it sure had great color after searing.
Sliced in half, before turning and slicing the opposite way.
All Sliced. In another group I follow there has been a few recent post about Old Hickory knifes, I found this one, stuck in the bank during a fishing trip 6 years ago. Was a bit of work to clean it up, but man they sure hold up great! (yp, sneaked in another humble brag)
And the payoff shot, served on a bed of greek salad. I confess, I had the meat sweats last night LOL. I love black and blue salads, but I do believe this was better than any black and blue I have ever had.
Before we left I rubbed a 2 3/4 tri-tip with some Dirty Dalmatian (Kosher Salt/CBP/Lemon Pepper).
The RV Park has live entertainment on Friday nights (Humble brag #2), so the plan was to eat right afterwards.
Used my MES 30, AMNPS with 40/40/20 Apple/Cherry/Pecan, preheat to 225.
Set my Smoke to let me know when it hit 125 IT.
It took right at 90 minutes to hit 125. I spot check with my Thermopop and it was all between 125-130.
I tented with foil and let it rest for 10 minutes while heating my Smoke Hollow vector grill on high. After the 10 minutes I seared the first side for 2 minutes. After that 2 minutes when I opened the grill lid I was slapped in the face with a great Beef smell, this is definitely one beefy cut of meet!!!
I had to do the 2nd side for 3 minutes. I would have preferred 2 minutes but my little portable grill didn't have enough BTUs to recover from searing the first side so it took 3 minutes to get a good sear on 2nd side. I spot checked again with Thermopop and it was at 140 everywhere. I know some would like it lower than that but I was feeding an RV full of women that I had to convince to try as rare as it was.
Entertainment was still going, so decide to let it rest for 20 minutes, I did this using Bear's trick of shutting smoker down, opening the door, letting it cool down to the IT temp (140), I put the steak back in the smoker,it was in an aluminum pan with rack in it just to make transport easy. Closed the door and went back to enjoy the end of the show.
20 Minutes later entertainment had ended, so it was time to slice and serve on top of Greek salad. Spot check with the Thermopop one last time and it was at 135 everywhere.
There was lots of tri-tip recipes that said, slice against the grain (duh), but Meathead actually had a post with images showing the "easy" way to do that. Slice in half, then turn and slice it from cut end to tip on each side, seamed to work well for me.
We keep supplies for our "greek" salad on hand most of the time. Green Leafy Lettuce, purple onion, artichoke hearts, banana pepper rings, green olives, tomatoes, feta cheese, Parmesan/Romano cheese, and Ken's Steakhouse Greek Dressing.
Served salad with a few slices. Took some convincing to get the girls to try since it was pink, and they had seen the juices on the cutting board, but verdict was it was great!! The smokey beefy flavor of the tri-tip was a perfect pairing with the sharpness of the Feta and Ken's.
And the pics...
Ready for the smoker.
When it came out of the smoker and went on the grill it didn't have much color.
But it sure had great color after searing.
Sliced in half, before turning and slicing the opposite way.
All Sliced. In another group I follow there has been a few recent post about Old Hickory knifes, I found this one, stuck in the bank during a fishing trip 6 years ago. Was a bit of work to clean it up, but man they sure hold up great! (yp, sneaked in another humble brag)
And the payoff shot, served on a bed of greek salad. I confess, I had the meat sweats last night LOL. I love black and blue salads, but I do believe this was better than any black and blue I have ever had.
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