Tri-Tip with Melting Potatoes.

[SmokinEdge]

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.

Yes, and finish them with fresh grated Parmesan cheese, thank me later.

 

[912smoker]

Yes, and finish them with fresh grated Parmesan cheese, thank me later.

Dang it forgot it again tonight

 

[SmokinEdge]

Dang it forgot it again tonight

If the potatoes weren’t enough, that Parm pushes them over the top. Next time.

 

[bauchjw]

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.
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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.
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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.
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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.

Plated with a simple salad and Parmesan on the spuds.

Greetings Edge,
I had this book marked, your tri Tip was killer, but as most here voted these potatoes were over the top. I have a diner party that Im cooking for Saturday and wanted to try these out. I'll do a test run this week before the party, but wanted to check with you on timing. After they go into the oven at 425 can you give an estimate for how long they were in until you started probing? If you cant remember no worries, I can figure it out, just checking with the source quick!
Thanks again! I wont forget the Parm!

 

[SmokinEdge]

Greetings Edge,
I had this book marked, your tri Tip was killer, but as most here voted these potatoes were over the top. I have a diner party that Im cooking for Saturday and wanted to try these out. I'll do a test run this week before the party, but wanted to check with you on timing. After they go into the oven at 425 can you give an estimate for how long they were in until you started probing? If you cant remember no worries, I can figure it out, just checking with the source quick!
Thanks again! I wont forget the Parm!

About 40 minutes. Enjoy.

 

[Brokenhandle]

Greetings Edge,
I had this book marked, your tri Tip was killer, but as most here voted these potatoes were over the top. I have a diner party that Im cooking for Saturday and wanted to try these out. I'll do a test run this week before the party, but wanted to check with you on timing. After they go into the oven at 425 can you give an estimate for how long they were in until you started probing? If you cant remember no worries, I can figure it out, just checking with the source quick!
Thanks again! I wont forget the Parm!

Did you see mention of me being on the taste testing of the tater testing? Funny thing...was thinking of making these also, no party, just wanna be selfish!

Ryan

 

[bauchjw]

Did you see mention of me being on the taste testing of the tater testing? Funny thing...was thinking of making these also, no party, just wanna be selfish!
Ryan

Haha, you are always welcome Ryan! You just need someone to take care of a few thousand delicious hogs! The selfish part will be the test run this week!

 

[SmokinEdge]

Did you see mention of me being on the taste testing of the tater testing? Funny thing...was thinking of making these also, no party, just wanna be selfish!

Ryan

Give them a whirl Ryan. They are pleasantly different and another level of delicious. Just be careful pouring the broth in the hot pan, otherwise it’s a fun cook.

 

[912smoker]

Give them a whirl Ryan. They are pleasantly different and another level of delicious. Just be careful pouring the broth in the hot pan, otherwise it’s a fun cook.

That's when they pick up all of the extra goodness from the skillet !
Well to me anyway

Gotta try em guys !

Keith

 

[Brokenhandle]

That's when they pick up all of the extra goodness from the skillet !
Well to me anyway

Gotta try em guys !

Keith

In the oven as we speak! I think I'll tell my wife she doesn't like them...I'll suffer through it for her! And yes, noticed all the goodies coming from the pan when adding the stock!

Ryan

 

[Brokenhandle]

Thank you Edge for that recipe! They are truly amazing! And no, the wife wouldn't take my word for it...she really liked them also! One thing...don't put a whole one in your mouth shortly after plating!

Ryan

 

[SmokinEdge]

Thank you Edge for that recipe! They are truly amazing! And no, the wife wouldn't take my word for it...she really liked them also! One thing...don't put a whole one in your mouth shortly after plating!

Ryan

Oh damn! That will get your attention! Glad you enjoy that potato. They are a great addition to any meat, but the better the meat, the better they pare.

 

[Winterrider]

Missed this the first time around. Excellent looking TT but had to bookmark the spuds. Sound and look fantastic.

 

[uncle eddie]

Heck ya! Looks like a great meal!

 

[SmokinEdge]

Missed this the first time around. Excellent looking TT but had to bookmark the spuds. Sound and look fantastic.

Thank you. Once you make them the recipe will likely go into some sort of rotation/use. They are good.

Heck ya! Looks like a great meal!

Thank you, I appreciate it.