Well, over the past few weeks all of the tri tip cooks made me realize its been far too long since i've enjoyed one. So I got 2 (not tri tips after all)! Publix was out this time, so I headed to the local meat cutter but they do things a bit different. They are definitely not the signature shape that is tri tip. I did ask them to leave the fat cap on and I really like them this way. Reminds me of picahna.(because it probably was)
While these were smoking at 225 over cherry I got the urge for some stuffed mushrooms. I used some cream cheese, mixed in a few cloves of crushed garlic, shredded pepper jack (1 block), fresh basil, 1/4 cup panko, and 12 medium portabellas. Mixed it all up, seasoned, then topped with some additional panko.
Once the tri tip hit 115 internal (~2 hours), I pulled them off, stoked and refueled the fire. I kept one side screaming hot and the other side fireless. This is all on the pit boss ceramic acorn by the way. I put the (not)tri tip on the fire side and the shrooms on the fireless side. The fatless side of the tri tip went for 4 minutes, the fat cap side went for 3.5. This yielded a nice rare to med rare in some places. I left the shrooms on for 10 minutes while the (not)tri tip rested. I got a pot of water going since its fresh and Mrs. Ringer loves corn on the cob. Boiled those for 5 minutes and hit 'em with fresh butter. Sliced up the reverse seared tri tip and plated. Here are the rest of the shots.
Ok here goes round 2. I took
TNJAKE
s advice and went with some tacos. I'm definitely blurring the al pastor lines by using beef but we love pineapple. I'll post up the entire meal when finished but here is what I've got so far. I usually make my own seasoning for these but I got lazy and just used the McCormick street taco asada seasoning and juiced a lime and half an orange. I pulded the meat up in the ninja to get it into smaller pieces. Added the juice and seasoning, chopped some fresh pineapple and gave it all a stir.
I heated up Grandpaw's old #12 Griswold, oiled it a bit and in it went
I threw together a bowl of street corn to go with it all
And the plate
It wasnt the best execution but its entirely my fault and I learned a lesson. Everyone still loved it though.
Lesson: Pineapple is enzymatic. Dont let meat sit too long in there or it will turn to over done mushy potroast. Still good, just a consistency thing.
Thanks for looking
While these were smoking at 225 over cherry I got the urge for some stuffed mushrooms. I used some cream cheese, mixed in a few cloves of crushed garlic, shredded pepper jack (1 block), fresh basil, 1/4 cup panko, and 12 medium portabellas. Mixed it all up, seasoned, then topped with some additional panko.
Once the tri tip hit 115 internal (~2 hours), I pulled them off, stoked and refueled the fire. I kept one side screaming hot and the other side fireless. This is all on the pit boss ceramic acorn by the way. I put the (not)tri tip on the fire side and the shrooms on the fireless side. The fatless side of the tri tip went for 4 minutes, the fat cap side went for 3.5. This yielded a nice rare to med rare in some places. I left the shrooms on for 10 minutes while the (not)tri tip rested. I got a pot of water going since its fresh and Mrs. Ringer loves corn on the cob. Boiled those for 5 minutes and hit 'em with fresh butter. Sliced up the reverse seared tri tip and plated. Here are the rest of the shots.
Ok here goes round 2. I took
TNJAKE
s advice and went with some tacos. I'm definitely blurring the al pastor lines by using beef but we love pineapple. I'll post up the entire meal when finished but here is what I've got so far. I usually make my own seasoning for these but I got lazy and just used the McCormick street taco asada seasoning and juiced a lime and half an orange. I pulded the meat up in the ninja to get it into smaller pieces. Added the juice and seasoning, chopped some fresh pineapple and gave it all a stir.
I heated up Grandpaw's old #12 Griswold, oiled it a bit and in it went
I threw together a bowl of street corn to go with it all
And the plate
It wasnt the best execution but its entirely my fault and I learned a lesson. Everyone still loved it though.
Lesson: Pineapple is enzymatic. Dont let meat sit too long in there or it will turn to over done mushy potroast. Still good, just a consistency thing.
Thanks for looking
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