Broke out a couple tri tips for dinner. These are quickly becoming a house-hold favorite, and this is the second time I’ve used this cooking method. It’s simple, I smoke them at 250 degrees until they reach 130 internal, then I sear them on charcoal. Last night, we served them with a chimichurri & sautéed squash and onions.
I coated these with olive oil, and seasoned them with salt, pepper (bottom) & Oak Ridge Black Ops. Then I got my Lang 36 going with pecan splits.
While the tri tips were smoking, I picked some parsley, oregano & basil from the garden, minced some garlic, and added the chopped fresh herbs, salt, pepper and olive oil to make a delicious chimichurri to add to the beef. Oh this is gonna be good! My better half asked that I let her know 30 minutes before the tri tip was ready, and she would start the squash.
Once the meat hit about 115-120, I lit a chimney of charcoal. When the coals got hot, I simply piled them up to one side of my weber kettle so I could get a nice sear. I placed each tri tip on the grill for about 1&1/2 minutes per side. Now we had the char we were both looking for with a nice smokey compliment.
Here they are all ready to serve.
They are still very nice and pink as you can see. Actually perfect for me, a little too pink for the better half. Fortunately there were some smaller ends that cooked a little quicker so everyone was happy.
I even got a coupe plated pics. We love tri-tip, has become a household fave!
I coated these with olive oil, and seasoned them with salt, pepper (bottom) & Oak Ridge Black Ops. Then I got my Lang 36 going with pecan splits.
While the tri tips were smoking, I picked some parsley, oregano & basil from the garden, minced some garlic, and added the chopped fresh herbs, salt, pepper and olive oil to make a delicious chimichurri to add to the beef. Oh this is gonna be good! My better half asked that I let her know 30 minutes before the tri tip was ready, and she would start the squash.
Once the meat hit about 115-120, I lit a chimney of charcoal. When the coals got hot, I simply piled them up to one side of my weber kettle so I could get a nice sear. I placed each tri tip on the grill for about 1&1/2 minutes per side. Now we had the char we were both looking for with a nice smokey compliment.
Here they are all ready to serve.
They are still very nice and pink as you can see. Actually perfect for me, a little too pink for the better half. Fortunately there were some smaller ends that cooked a little quicker so everyone was happy.
I even got a coupe plated pics. We love tri-tip, has become a household fave!
