This is only my third time making tri tip and I must say, I really have been enjoying them! Only two left in the freezer, need to order more soon.
This is also the first time my wife got to try a reverse seared tri tip, the first two times, she wasn’t around...snooze and you lose.
Here’s my other ones:
https://www.smokingmeatforums.com/threads/a-tri-tip-smokes-in-pa.276537/
https://www.smokingmeatforums.com/threads/a-busy-week-smoking-pic-heavy.287347/
For today’s smoke, the tri tip is was seasoned with SPOG plus a light mix of ancho and pasilla dried chile powder and a touch of rosemary to tie in the meat with the Italian grilled mushrooms and Caprese salad.
Tri tip was smoked at 220 with a mix of hickory and cherry pellets. Since this was a thin roast (my thinnest one yet) it only took about 45 minutes to reach 125F IT. I then grilled it to a final IT of 133F in its thickest point.
The mushrooms were lightly coated with olive oil and then sprinkled with salt, pepper and Italian seasoning. Once they were close to being finished, I brushed with melted butter, cooked a few minutes longer and then squeezed fresh lemon juice on them and pulled them off the grill.
I also served a caprese salad on the side: sliced tomatoes and mozzarella, fresh chopped basil and a balsamic reduction drizzled over the top.
Here’s dinner!
Easy, simple, light...and delicious. Wife approved.
Thanks for looking,
Xray (Joe)
This is also the first time my wife got to try a reverse seared tri tip, the first two times, she wasn’t around...snooze and you lose.
Here’s my other ones:
https://www.smokingmeatforums.com/threads/a-tri-tip-smokes-in-pa.276537/
https://www.smokingmeatforums.com/threads/a-busy-week-smoking-pic-heavy.287347/
For today’s smoke, the tri tip is was seasoned with SPOG plus a light mix of ancho and pasilla dried chile powder and a touch of rosemary to tie in the meat with the Italian grilled mushrooms and Caprese salad.
Tri tip was smoked at 220 with a mix of hickory and cherry pellets. Since this was a thin roast (my thinnest one yet) it only took about 45 minutes to reach 125F IT. I then grilled it to a final IT of 133F in its thickest point.
The mushrooms were lightly coated with olive oil and then sprinkled with salt, pepper and Italian seasoning. Once they were close to being finished, I brushed with melted butter, cooked a few minutes longer and then squeezed fresh lemon juice on them and pulled them off the grill.
I also served a caprese salad on the side: sliced tomatoes and mozzarella, fresh chopped basil and a balsamic reduction drizzled over the top.
Here’s dinner!
Easy, simple, light...and delicious. Wife approved.
Thanks for looking,
Xray (Joe)