Tri Tip with tx smoker Chimichurri

[Johnny Ray]

Looks Great Johnny. Perfectly cooked and great Char. We've been doing TT at least once a month, noww that I'm able to get them. Great job.

Thank you. TT will certainly be in my monthly rotation. To me it’s better than brisket and way easier to smoke (time).

JR

 

[Johnny Ray]

Johnny Johnny Johnny...what a beautiful meal!! That looks absolutely superb my friend. Like Brian though, I've never seen a fat cap like that n a tri tip. I can only imagine it rendered some fantastic flavor and juiciness into the meat. Beautiful job all around and kudos to Lyn for putting some good side dishes down. The chimichurri however I cannot take credit for. That came to me via Joe ( @xray ) a while back. If you have any pics though I'd love to see that porterhouse. Something about cooking one of those at the camp site is just intriguing.

Robert

Thank you my friend. I hope everyone I buy has that fat cap on it. I cut it in half, cut Lyn two slices and I ate the rest of the half .
Big shout out to @xray for sharing the Chimichurri recipe. That’s what make the SMF so great.
I’ll get you some pics of my camping cooks soon.

JR

 

[Johnny Ray]

Fantastic looking meal!
That TT looks delicious!
Al

Thank you for the kind response.

JR

 

[Johnny Ray]

love TT and Chimichurri! nice work! I never see TT with fat caps in my region...like I havent seen over except in pics here.

Thanks. That’s the way the butcher cut it for me. I didn’t trim at all before cooking it. Glad I didn’t.

JR

 

[Johnny Ray]

I was going to say the same thing!

That looks great though, perfectly cooked!

Thank you. I highly recommend one with a big fat cap.

JR

 

[Johnny Ray]

That sure looks mighty good...inside and out ! Great char and color. What did you use for seasoning ?

Thank you. Perfect doneness for us. I used Amazing Ribs Big Bad Beef Rub. I’ve used it for years on brisket and decided to use it on this TT. Very good rub for beef.

JR

 

[Johnny Ray]

Beautiful piece of work on that tri, big Like! When I lived in CA I'd score tri's with a fat cap like that, labeled as "untrimmed", a buck a pound cheaper. Cooked with the cap intact they had far better flavor. RAY

Thanks Ray. I must not have minded the fat cap. After my 3 servings there were no fat trimmings on my plate.

JR

 

[Johnny Ray]

That looks delicious bud. Nice work

Thank you sir. Looking forward to meeting you in a couple of weeks.

JR

 

[Johnny Ray]

That looks fantastic! Haven’t found Tri Tips here in NC but would love to give one a shot

Thank you. If you ever see one be sure to grab it. You will not be disappointed.

JR

 

[SmokinVOLfan]

Damn Johnny I will just echo what everyone else has already said. That looks amazing man! The TT was cooked perfectly. Love the char on the outside and the perfect med rare. And I can also attest to that chimichurri. Have made it several times and love it. Try it out on grilled chicken! Big LIKE!

 

[xray]

Johnny Johnny Johnny...what a beautiful meal!! That looks absolutely superb my friend. Like Brian though, I've never seen a fat cap like that n a tri tip. I can only imagine it rendered some fantastic flavor and juiciness into the meat. Beautiful job all around and kudos to Lyn for putting some good side dishes down. The chimichurri however I cannot take credit for. That came to me via Joe ( @xray ) a while back. If you have any pics though I'd love to see that porterhouse. Something about cooking one of those at the camp site is just intriguing.

Robert

Thank you my friend. I hope everyone I buy has that fat cap on it. I cut it in half, cut Lyn two slices and I ate the rest of the half .
Big shout out to @xray for sharing the Chimichurri recipe. That’s what make the SMF so great.
I’ll get you some pics of my camping cooks soon.

JR

Way to go Johnny, that TT looks perfectly done for my tastes! I'll be over for a plate shortly.

I'm a huge fan of chimichurri and love it over grilled beef and chicken. Although I can't take credit for the recipe, but if it was your first time having it, I'm glad you enjoyed it and it's a pretty simple condiment to make. SMF is great because you can become inspired to try new recipes and ideas you wouldn't have otherwise.

 

[Johnny Ray]

Way to go Johnny, that TT looks perfectly done for my tastes! I'll be over for a plate shortly.

I'm a huge fan of chimichurri and love it over grilled beef and chicken. Although I can't take credit for the recipe, but if it was your first time having it, I'm glad you enjoyed it and it's a pretty simple condiment to make. SMF is great because you can become inspired to try new recipes and ideas you wouldn't have otherwise.

Thanks so much for the kind words. Having the left overs tonight with fresh asparagus from our garden. I thought @tx smoker told me he got the recipe for the Chimichurri from you. Whoever made up the recipe, thank you!
I’ll give it try the next time I grill some chicken. You are so right. The SMF is a great place for creativity and motivation.

JR

 

[Johnny Ray]

Damn Johnny I will just echo what everyone else has already said. That looks amazing man! The TT was cooked perfectly. Love the char on the outside and the perfect med rare. And I can also attest to that chimichurri. Have made it several times and love it. Try it out on grilled chicken! Big LIKE!

Thanks SVF. You are always so gracious with your comments on posts. Much appreciated.
The char was off the charts. I pulled it at 134 IT and turned my Rec Teq Bullseye wide open. It got screaming hot and seared it about 2 minutes per side. Best TT I’ve ever cooked and the Chimichurri put it over the top good. I’ll give it a try on my chicken the next time I grill up some bird.

JR

 

[51Phantom]

Tri and Chimichurri is a great combo. My wife makes a fantastic Chimichurri.

 

[JLeonard]

Darn good looking plate.....Cant wait to try @tx smoker tri tip at the meetup. Now I gotta get him to make the Chimichuri.
Jim

 

[Johnny Ray]

Darn good looking plate.....Cant wait to try @tx smoker tri tip at the meetup. Now I gotta get him to make the Chimichuri.
Jim

Thank you. Tasted even better than it looked.