Tri tip

[californiadan]

Picked up a tri tip today from a new butcher to smoke tomorrow. Haven't had tri tip in a while and have never smoked one, always made them on the grill.

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• californiadan
• Apr 20, 2013

So here's the little beauty before being sprinkled with a rub I found called California steak seasoning. It's a mix of salt, onion, garlic, coriander, and paprika.

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• californiadan
• Apr 20, 2013

Here's the back side

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• californiadan
• Apr 20, 2013

Sides have yet to be determined but will keep everyone updated. Looking forward to a busy Sunday!

 

[seenred]

Lookin' good so far!  Keep us posted...

Red

 

[kathrynn]

Since Red has the popcorn...I brought beer to wait and watch with yall!

Good Luck!

Kat

 

[Bearcarver]

Slide over a bit, Kat & Red !!!

Brought Pepsi, because of my meds.

Bear

 

[snorkelinggirl]

Tri Tip is delicious when smoked. You won't be disappointed!

Have a fun and smokey Sunday!

Clarissa

 

[cstarman417]

Good looking meat....good luck!

 

[californiadan]

So for all those patiently waiting, here's a quick update. The beef was put on about 2:00 pm. I also decided to try Chef Jimmy's au jus, not sure if its the right pieces of meat to try it with but I figured why not.

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• californiadan
• Apr 21, 2013

Here the amazen tube smoker filled with pitmasters blend

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• californiadan
• Apr 21, 2013

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• californiadan
• Apr 21, 2013

There are the veggies cut up, and a picture of the beef in the smoker along with the veggies. Also decided to make a batch of pork shots because there was still room in the smoker!

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• californiadan
• Apr 21, 2013

Hope everyone enjoys the update, the finished result to follow!

 

[dirtsailor2003]

Take a look at my last tri tip smoke. Made Chef JJ'a Au Jus that we used for French dips with the tri tip. Then I reduced the Au Jus the next day and used the rat of the tri tip to make shepards pie. All was great!

 

[californiadan]

So a quick update for you all, the pork shots have been pulled and so has the au jus.

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• californiadan
• Apr 21, 2013

Something to snack on!

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• californiadan
• Apr 21, 2013

Wine added letting it all simmer!

The tip is sitting at about 125, so about the time the jus is setting up ill do a quick reverse sear and it will rest while the rest of dinner is coming together. Final shots will follow

 

[californiadan]

Also Dirtsailor your idea for the leftovers sounds amazing. I'll look up your post once dinner is finished!

 

[californiadan]

So dinner turned out great. The tri tip was very flavorful, although It turned out a little more well done than I would have liked but oh well

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• californiadan
• Apr 21, 2013

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• californiadan
• Apr 21, 2013

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• californiadan
• Apr 21, 2013

The meat even though being well done was very tender and moist. The au jus was very good, but I used a chianti that I had kicking around here and it really over powered the jus. I don't know much about wines, this one in particular I've had a glass and it was very good but was a little strong after being reduced some. Still a very good meal, the wife and I both enjoyed it.

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• californiadan
• Apr 21, 2013

One last plated pic, thanks for looking!

 

[kathrynn]

Looks very good! 

Kat

 

[dirtsailor2003]

Also Dirtsailor your idea for the leftovers sounds amazing. I'll look up your post once dinner is finished!

I thought I got the link posted in my original post, but my Iphone didn't get it so here it is:

http://www.smokingmeatforums.com/t/...any-days-and-how-many-ways-can-we-use-tri-tip

I take my tri-tip to an IT of 130-135 then rest in foil for 30+ minutes. Perfect every time!

 

[redwood carlos]

My mouth started to water of the picture of the Au jus. Good looking stuff. I know what I am cooking up this weekend.

 

[big d3]

Great JOB everything looks wonderful... SO HUNGRY NOW....

 

[redwood carlos]

Yeah that was some good stuff I could not even wait a day after seeing this. I cooked some that night. The family was happy.