...has amazed and surprised me, but reinforces my belief that there are still a lot of really good people in this world. I have been the undeserving recipient of the generosity of a member here. He is someone that I’ve never met or ever even spoken to, a stranger, but his amazing gift is something that I just can’t describe what it means to me.
I have read so many threads about cooking tri-tip and have been on a fruitless mission for a long time to find some locally, but they just don’t sell them around me. Well I received a PM from a member here offering to send me a couple to try. Reluctantly I accepted his amazing gift and have been waiting on the right day when I could get the gang here to try my hand at cooking them. He was so generous so I really wanted to share his gift with my family. After all, it’s all about family around my house and yesterday was the day, I was just hoping that I wouldn't mess it up...
For starters, I got some inspiration from
daveomak
and his stuffed cabbage rolls, this thread. I got to thinking that I could make something very similar, wrap them in bacon, and smoke them. So 1 lb. of Jimmy Dean hot sausage went in a bowl. I added 1 egg, about 1 cup of cooked rice, 1 chopped onion, 1 tbsp of minced garlic, 2 tbsp of salt & pepper, 1/2 cup of tomato sauce, and some of the extra cabbage chopped up. All mixed up to make the stuffing. The extra stuffing was made into balls, placed in an aluminum pan on a bed of cabbage, covered with the rest of the tomato sauce, some of the fire roasted crushed tomatoes and smoked until bubbly and the internal temp of the sausage was in the 185℉ range...
Meanwhile, a head of cabbage was in a pot of boiling water for about 5 minutes to make the leaves pliable and easy to separate. After draining and separating, I dried the leaves with a paper towel and rolled up a heaping spoonful into each. Wrapped with a slice of bacon, dusted with a BBQ rub, and they're ready for the smoker. Fired up my old Oklahoma Joe with some maple. Smoked them to an internal temp of about 185℉. Never mind the chuck, it's for chili next week...
Now for the stars of the show. Here are 2 Certified Piedmontese Beef tri-tips just over 2 lbs. each. Trimmed and simply seasoned with SPOG as I didn't want much to interfere with the taste of the beef...
They went on the smoker to an internal temp. of about 105℉...
I had a Weber on the side getting hot with some lump and moved the tri-tips over for a sear on each side until they reached an internal temp. of about 125℉. Pulled to rest...
5 lbs. of gold potatoes had been boiled just until fork tender. Place on a cookie sheet and slightly smash with a potato masher. Brush with melted butter and season with coarse salt & pepper. They went into a 450℉ oven to get brown and crispy...
Everything is coming together now. Time to slice the tri-tip...
...and the cabbage rolls...
Made a simple salad. Tomatoes on the side because we have one that doesn't eat them...
It's time to eat...
Sometimes when we want something so much and then finally get it, it can be a let down when it doesn't live up to our expectations. The Certified Piedmontese Beef tri-tips were everything that I had hoped for and so much more. Beefy, tender and just outstanding.
There are no words to adequately express my gratitude to the SMF member who sent these, and some other goodies, to me.
Thank you Robert, my friend...
Everyone in my clan really enjoyed them and wants to say THANK YOU!!, as well.
And Thank You
daveomak
for the cabbage roll inspiration, they were a real hit, too and definitely a keeper.
The after dinner show was perfect for a chilly evening...
I have read so many threads about cooking tri-tip and have been on a fruitless mission for a long time to find some locally, but they just don’t sell them around me. Well I received a PM from a member here offering to send me a couple to try. Reluctantly I accepted his amazing gift and have been waiting on the right day when I could get the gang here to try my hand at cooking them. He was so generous so I really wanted to share his gift with my family. After all, it’s all about family around my house and yesterday was the day, I was just hoping that I wouldn't mess it up...
For starters, I got some inspiration from
daveomak
and his stuffed cabbage rolls, this thread. I got to thinking that I could make something very similar, wrap them in bacon, and smoke them. So 1 lb. of Jimmy Dean hot sausage went in a bowl. I added 1 egg, about 1 cup of cooked rice, 1 chopped onion, 1 tbsp of minced garlic, 2 tbsp of salt & pepper, 1/2 cup of tomato sauce, and some of the extra cabbage chopped up. All mixed up to make the stuffing. The extra stuffing was made into balls, placed in an aluminum pan on a bed of cabbage, covered with the rest of the tomato sauce, some of the fire roasted crushed tomatoes and smoked until bubbly and the internal temp of the sausage was in the 185℉ range...
Meanwhile, a head of cabbage was in a pot of boiling water for about 5 minutes to make the leaves pliable and easy to separate. After draining and separating, I dried the leaves with a paper towel and rolled up a heaping spoonful into each. Wrapped with a slice of bacon, dusted with a BBQ rub, and they're ready for the smoker. Fired up my old Oklahoma Joe with some maple. Smoked them to an internal temp of about 185℉. Never mind the chuck, it's for chili next week...
Now for the stars of the show. Here are 2 Certified Piedmontese Beef tri-tips just over 2 lbs. each. Trimmed and simply seasoned with SPOG as I didn't want much to interfere with the taste of the beef...
They went on the smoker to an internal temp. of about 105℉...
I had a Weber on the side getting hot with some lump and moved the tri-tips over for a sear on each side until they reached an internal temp. of about 125℉. Pulled to rest...
5 lbs. of gold potatoes had been boiled just until fork tender. Place on a cookie sheet and slightly smash with a potato masher. Brush with melted butter and season with coarse salt & pepper. They went into a 450℉ oven to get brown and crispy...
Everything is coming together now. Time to slice the tri-tip...
...and the cabbage rolls...
Made a simple salad. Tomatoes on the side because we have one that doesn't eat them...
It's time to eat...
Sometimes when we want something so much and then finally get it, it can be a let down when it doesn't live up to our expectations. The Certified Piedmontese Beef tri-tips were everything that I had hoped for and so much more. Beefy, tender and just outstanding.
There are no words to adequately express my gratitude to the SMF member who sent these, and some other goodies, to me.
Thank you Robert, my friend...
Everyone in my clan really enjoyed them and wants to say THANK YOU!!, as well.
And Thank You
daveomak
for the cabbage roll inspiration, they were a real hit, too and definitely a keeper.The after dinner show was perfect for a chilly evening...
