I'm Learnin'

[migbait]

It may not be pretty as some, and there are a lot of good lookin' entree's out there, but you got to crawl before you can walk. I know what I want to achieve and I'll there. Here's my latest smoke, Did it wit charcoal this time.



Smoker: the 30 plus year old bbq. I’ve always wondered what it would do as a smoker.

Wood: 100% Hickory (Not overdone, but you know the meat’s been smoked)

Entrée’ 3+ lb beef tri-tip (Costco)

Marinade/Time: 22hours

• 1/4 cup olive oil, 1/4 cup balsamic vinegar,1/4 cup Worcestershire sauce, 1/4 cup soy sauce, 2 teaspoons Dijon mustard, 2 teaspoons minced garlic, salt and pepper to taste

Cooking Style/Cook Time/Temp: Offset to fire, approximately 1:45 hours at max temp of 327 degrees at start reducing by natural attrition. (no additional coals added) Meat was pulled at 140 degrees and rested for 20 minutes. Medium rare with a light bark. Smoke ring evident but not deep.

End result: Awesome. Very tender, smoke not overpowering.

Wine Pairing: 2007 V. Sattui (Alexander Valley) Cabernet Franc.

 

[scarbelly]

Congrats on  a successful meal. Love tritip

 

[tyotrain]

 

[justpassingthru]

If you cooked that tri-tip on that cool looking bbq I'd say you are past the learning stage, job well done, looks delicious.

Gene

 

[SmokinAl]

Great job my friend. Do you have any sliced shots?

 

[fourashleys]

Good looking tri tip. Enjoy!! would love to see some sliced shots.... gets the drool going ya know.  

 

[fpnmf]

Looks good!

      Craig

 

[alblancher]

Ok, we got a member that selects wine with their Q.

All you Bud drinkers better listen to this new guy and bring this forum up a rung or two on the sophistication ladder.

 

[chris_harper]

No sliced shots? Looks good on the outside though.

Wine, yuck. Every wine I have tasted I didn't like. I will stick with Bud Light.

 

[migbait]

My thanks to all of you for your kind words. I give all the credit to my son who got me started. Your confidence in my efforts definitely keeps me going. I look forward to being able to contribute to a "newbie" in thew future.