Jim Lampe
TVWBB 1-Star Olympian
about a month ago, i tried tri tip on the rotisserie...
it "turned" out so well, I did it again last night, Christmas Eve.
earlier, after a butt cook on the WSM, I smoked a small redhead of cabbage.
that was on for over two and a half hours at 250ºF
then i trimmed the fat off a 2 pound tri tip roast...
...oiled it up with olive oil then seasoned 'er with a nice tri-rub...
on direct for two minutes each side for a decent sear...
...using the three-wheeler redhead kettle with the CB rotisserie ring
before it became a basket case, hickory wood was used for smoke flavour
kept at it until the internal temp hit 130ºF, removed and rested.
sautéed mushrooms and red peppers in a CIS
...sliced the tri thin....
...and served on crusty rolls topped with the peppers and 'shrooms with sharp cheddar...
along with the chopped smoked cabbage...
Very tasty!
Thank you for visiting! Hoping your Christmas was Delicious!
it "turned" out so well, I did it again last night, Christmas Eve.
earlier, after a butt cook on the WSM, I smoked a small redhead of cabbage.
that was on for over two and a half hours at 250ºF
then i trimmed the fat off a 2 pound tri tip roast...
...oiled it up with olive oil then seasoned 'er with a nice tri-rub...
on direct for two minutes each side for a decent sear...
...using the three-wheeler redhead kettle with the CB rotisserie ring
before it became a basket case, hickory wood was used for smoke flavour
kept at it until the internal temp hit 130ºF, removed and rested.
sautéed mushrooms and red peppers in a CIS
...sliced the tri thin....
...and served on crusty rolls topped with the peppers and 'shrooms with sharp cheddar...
along with the chopped smoked cabbage...
Very tasty!
Thank you for visiting! Hoping your Christmas was Delicious!
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