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Tri-Tip with Honey Bourbon Mushrooms

Discussion in 'Beef' started by civilsmoker, Jan 7, 2019.

  1. civilsmoker

    civilsmoker Smoking Fanatic

    My wife saw this pre-marinated TT at Costco and grabbed one for me to smoke up for the weekend.

    In inspection, it's missing it's tail....
    I did trim a little fat off.

    Getting the coal base started.

    The wind picked up!

    I really like getting the coal base started over the burner it just speeds things up and makes a nice fire in short order.

    Ok now that the meat is cozy on to the bourbon mushrooms. I did a quick sauce that has some diced onion & garlic in butter on med heat, after they are sweated i add 1/3 cup honey bourbon and the 2 cups beef stock, and some commercial Demi Glaze. With that simmering, I sear the mushroom quarters.


    I don't cook the shrooms all the way just sear them quick on high heat an then add them to sauce and de-glaze the pan with stock
    This yummy mixture is added to the sauce. And seasoned with salt pepper and worcestshire to add a bite to it. Thicken with a small amount of starch. I hold this at very low simmer.

    Went to check on the smoker and it started raining!

    Now chopped bacon and green onion for the BP.

    And the perfect BP!
    These are Idaho Golds that have been washed (stubbed really) lightly covered with classic light olive oil and sea salt. Cooked on the bare rack at 450 convection about 45min.

    Once the TT hit 120 on the coals for reverse sear. FYI, this is why I trim fat, I don't want a huge fat fire!

    Pulled at IT 135 and rested till 140 right where the fam likes it.

    Now the moment!

    Overall a very respectable pre-marinated TT. Will probably give the wife the ok to add it to the list.

    Last edited: Jan 8, 2019
  2. pc farmer

    pc farmer Epic Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great cook. I like that smoker
  3. civilsmoker

    civilsmoker Smoking Fanatic

    Thanks pc farmer! I'm really happy with the performance of the pit. I took my time during the build because I had high hopes!
  4. motocrash

    motocrash Master of the Pit OTBS Member

    Very tasty looking meal.
    That was a spendy TT:emoji_astonished:maybe because it's "Gluten Free"? :emoji_laughing:
  5. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    Those mushrooms and that smoker look awesome! Not too shabby on the TT either!
  6. yankee2bbq

    yankee2bbq Smoking Fanatic

    Wow that TT looks awesome!
    You did a good job on that smoker too!
  7. phathead69

    phathead69 Smoking Fanatic

    Awsome cook.
  8. civilsmoker

    civilsmoker Smoking Fanatic

    Yea, what do you expect from Costco....TT goes for a pretty penny in this neck of the woods. The butcher cut is even more

    just love shrooms! I usually like my meat mid rare but like TT a bit more. As an FYI I need to change my reverse sear technique a bit. I've discovered that the open coal sear only needs to flash it. So on my next ones I am going to leave the meat on to 10 deg and just flash it then rest it. That should resolve the "overdone" ring.....

    Thanks twice, I love to build things and the forum has lots of info to glean from.

  9. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking meal!
    Nice looking rig too!
    And congrats on getting a ride on the carousel!
  10. xray

    xray Master of the Pit

    Very nice looking dish. I really like the mushrooms. I usually make mine with butter, Worcestershire and black pepper...but the honey bourbon sounds good.

    Tri tip is $13/lb here. Wish I could get it cheaper, I’d add it to my grocery lost too.
  11. slapaho_injun

    slapaho_injun Smoke Blower

    Looks delicious! Love your build too.
  12. civilsmoker

    civilsmoker Smoking Fanatic

    Thanks SmokinAl!, I am definitely enjoying the "ride"! Work is picking back up so I will only be able to "smoke" on the weekends again..... :emoji_disappointed:

    honey bourbon is really sweet so the Worcestershire is a need. One could also just use bourbon and get that tangy bite. I'm a Worcestershire fan and have seasoned many steaks with it. Remember to under cook the shoorms and let them finish in the very low simmering sauce. This keeps them from getting spongy.

    Thanks, I actually have a hard time believing it is finally finished. I still need to paint the big wheels though, so its still a work in progress.
    Last edited: Jan 8, 2019
  13. ab canuck

    ab canuck Master of the Pit OTBS Member ★ Lifetime Premier ★

    That is a mighty fine looking plate!!! Great job and a big LIKE.
    Congrats on the carousel ride.
  14. nkpal624

    nkpal624 Fire Starter

    That's a good looking meal. I've never even thought about putting the chimney over the side burner on my grill. Your post may have just made my next smoke a whole lot better and saved me some cleaning.

    Great job
  15. civilsmoker

    civilsmoker Smoking Fanatic

    Thanks, the carousel ride is a nice reward (especially being a repeat rider), as the only thing better than a nice meal is to share it with others!

    Glad I could share a tip! Hope the side burner works for you, it makes quick work for me.

    markh024 thanks for the like!
  16. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Fine looking plate of vittles you've got going on. TT is very hard to come by around here, and if you can find it it's very pricey.

    Point for sure.
  17. civilsmoker

    civilsmoker Smoking Fanatic

    Thanks gmc2003, TT is supposed to be a "cheap" man’s fillet, but not sure that applies any more..... I like it cause it’s quick compared to prime rib but it’s very tasty when done right.
  18. dcecil

    dcecil Master of the Pit

    That is a great looking meal,
  19. civilsmoker

    civilsmoker Smoking Fanatic

    Thanks dcecil....its about a 45min one way drive to closest nice sit down restaurant for us, so we have to create our "own" experience at home!
  20. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    Yum, yum, yum!
    Several slices of that on an onion roll would be golden.