Tri-Tip with Melting Potatoes.

[SmokinEdge]

Looks like an awesome meal good job

Thank you piney.

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

Thank you, picked this one up for 9.42 lb.

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

Thank you fork, I appreciate it.

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

Thank you civil.

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

Thank you JJ. These are tasty spuds for sure.

 

[TNJAKE]

Hell of a job on that tri tip. You had me at duck fat taters! Nice work bud

 

[SmokinEdge]

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

Thank you Steve.

looks excellent! would definitely knock a plate of that down

I appreciate it Jim.

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

Ryan

Thank you Ryan. You will enjoy the spuds.

Sure looks good . Nice work .

Thank you Chop.

 

[SmokinEdge]

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

Warren

Thank you Warren

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

Thank you clif. I paid 9.42lb for this one.

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

Robert

You are very kind Robert. Thank you.

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

Thank you. You’ll like the taters for sure.

That looks fantastic! Love it all! nice work

Thank you sandy. I appreciate it.

Hell of a job on that tri tip. You had me at duck fat taters! Nice work bud

Thank you sir. I’ve not ever used duck fat before, buts it’s guuuuudd!

 

[TNJAKE]

Thank you Warren

Thank you clif. I paid 9.42lb for this one.

You are very kind Robert. Thank you.

Thank you. You’ll like the taters for sure.

Thank you sandy. I appreciate it.

Thank you sir. I’ve not ever used duck fat before, buts it’s guuuuudd!

Thanks Brian.

They sell the duck fat in a spray can. Excellent on chickens, turkeys and roasted veggies

 

[SmokinEdge]

They sell the duck fat in a spray can. Excellent on chickens, turkeys and roasted veggies

I’ve seen that. I’ll pick some of that up to.

 

[Bearcarver]

Awesome Beef !!!
And My Kinda Taters Too!!
Nice Job!
Like.

Bear

 

[rons]

That looks great, I love tri-tip, sometimes I do it like that, medium-rare in the middle, super awesome. Sometimes I'll 'low and slow' it on the smoker till it's falling apart, really great too. Gonna do one like the latter this weekend in fact.
Those potatoes look killer good!!!!!

 

[SmokinEdge]

Awesome Beef !!!
And My Kinda Taters Too!!
Nice Job!
Like.

Bear

Thank you Bear. Is delicious.

 

[SmokinEdge]

That looks great, I love tri-tip, sometimes I do it like that, medium-rare in the middle, super awesome. Sometimes I'll 'low and slow' it on the smoker till it's falling apart, really great too. Gonna do one like the latter this weekend in fact.
Those potatoes look killer good!!!!!

Yes sir, TT done like a brisket is good, or taken to pull is fine as well. Hope yours turns out great, mine always do.

 

[rons]

Yes sir, TT done like a brisket is good, or taken to pull is fine as well. Hope yours turns out great, mine always do.

Agree! It's one of the best tasting beef cuts IMO, just has a nice rich flavor.
Thanks! me too, usually they come out great, gonna try it on my new MES, ... gotta try everything on it now lol

 

[HalfSmoked]

SmokingEdge Thanks for the like I appreciate it.

New ideas is always great thanks for posting.

Warren

 

[JLeonard]

Man yeah! I'm all about them taters. Of course the TT and plated shot are pure money!
Jim

 

[BB-que]

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.

Beautifully cooked beef

 

[D.W.]

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

You're from CA, you know that Trip is cut too thick. OP has an amazing cook on it though and is perfectly done, but thinner slices will enhance the experience.

 

[SecondHandSmoker]

Oh! That is a plate of goodness right there.
Nice!

 

[SmokyMose]

I totally missed this, Edge! Not sure how.
I've given up on tri-tip around here but I'm definitely going to try those potatoes.
I don't have any duck fat but I have a jar of brisket tallow that might work.
Like!

 

[SmokinEdge]

Man yeah! I'm all about them taters. Of course the TT and plated shot are pure money!
Jim

Thank you Jim. Give them taters a go, you’ll like em.

Beautifully cooked beef

Thank you.

Oh! That is a plate of goodness right there.
Nice!

Thank you, much appreciated.

I totally missed this, Edge! Not sure how.
I've given up on tri-tip around here but I'm definitely going to try those potatoes.
I don't have any duck fat but I have a jar of brisket tallow that might work.
Like!

Thank you Mose. Heck yeah do some spuds with the brisket tallow and report back, I bet it’d be fantastic. Originally these are made with lots of butter, but I had the duck fat and used it. Just remember to baste with the pan juice about half way through the oven finish.

 

[Texas Cookin']

This looks great. Very good job on those potatoes. Big like

 

[Nefarious]

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.

Wow, saw these in a different post and couldn't resist. These have to become a frequent option. I will have to post my version of smashed potatoes. We do plenty of potatoes here.