Tri-Tip with Melting Potatoes.

[SmokinEdge]

Dressed the steak with Montreal seasoning and let set a couple hours. Then on to the kettle with applewood Kingsford. Finished at 125* IT wrapped for a rest while I finished the potatoes.

The potatoes. I peeled some golds. (Pretty much all we eat are golds or reds) cut these thick then par boiled them to get rid of starch and to pre cook them a bit.

Brought to a boil then boiled for just a couple minutes then drained, let dry, then into a skillet with duck fat to fry. Add some granular garlic, fresh cracked pepper and dried tyme.

Fry at medium high heat until crispy and flip to repeat.

Then add 1 cup of chicken broth slowly. Into a 425* oven to cook. This is the “melting part”.

Cook in oven until soft probe and ready to serve.

Plated with a simple salad and Parmesan on the spuds.

Thanks for coming by and looking.

 

[pineywoods]

Looks like an awesome meal good job

 

[bauchjw]

Wow that looks killer! Great work! Tri-Tip is my favorite, used to be a lot cheaper! Yours looks perfect!

 

[forktender]

Dressed the steak with Montreal seasoning and let set a couple hours. Then on to the kettle with applewood Kingsford. Finished at 125* IT wrapped for a rest while I finished the potatoes.
View attachment 515254
The potatoes. I peeled some golds. (Pretty much all we eat are golds or reds) cut these thick then par boiled them to get rid of starch and to pre cook them a bit.
View attachment 515255
Brought to a boil then boiled for just a couple minutes then drained, let dry, then into a skillet with duck fat to fry. Add some granular garlic, fresh cracked pepper and dried tyme.
View attachment 515256
Fry at medium high heat until crispy and flip to repeat.
View attachment 515257
Then add 1 cup of chicken broth slowly. Into a 425* oven to cook. This is the “melting part”.
View attachment 515258
Cook in oven until soft probe and ready to serve.
View attachment 515259
Plated with a simple salad and Parmesan on the spuds.
View attachment 515260
Thanks for coming by and looking.

Perfection!!!
Finally, a T.T. cooked properly.
What a great looking meal, I'm going to try your potato recipe this week.

 

[SmokinEdge]

Perfection!!!
Finally, a T.T. cooked properly.
What a great looking meal, I'm going to try your potato recipe this week.

That a great way to do spuds. Fondant style I think they call them. Supposed to use butter, which is good, but I used duck fat this time, worked really well. I’m sure you will enjoy.

 

[civilsmoker]

VERY NICE! Would love a plate, perfect TT and spuds!

 

[indaswamp]

I'm gonna make those potatoes next time we do sous vide/seared venison backstrap!

 

[forktender]

That a great way to do spuds. Fondant style I think they call them. Supposed to use butter, which is good, but I used duck fat this time, worked really well. I’m sure you will enjoy.

Duck fat and spuds go hand in hand, I render the fat out of almost every duck that I kill, it's liquid gold in the kitchen.

 

[chef jimmyj]

Nice looking Beef but the Taters have my attention...JJ

 

[Steve H]

Nice beef, but those taters stole the show! Big like!

 

[forktender]

Man, if this one doesn't make the carousel, something is wrong.

 

[BrianGSDTexoma]

Wow!!! Just incredible!

 

[smokerjim]

looks excellent! would definitely knock a plate of that down

 

[Brokenhandle]

Great looking meal! Definitely gonna try those taters your way!

Ryan

 

[chopsaw]

Sure looks good . Nice work .

 

[HalfSmoked]

Nice job great all around meal awesome job on the potatoes.

Warren

 

[clifish]

Super good, need to wait for TT prices to come down, not paying the $12.99/lb like last time

 

[tx smoker]

Wow...that's a beautiful plate. Taters sound fantastic but that tri tip is breathtaking. Absolutely beautiful job!!

Robert

 

[912smoker]

Wow that is a fine-looking meal! And I've got to try those taters this week! Thanks for sharing

 

[sandyut]

That looks fantastic! Love it all! nice work