DBWallis
TVWBB Super Fan
my wife grew up in California where tri-tip was common. However, it's rarely seen here in the Midwest, so she was thrilled when she found one in a new upscale grocery store.
Father's Day presented an opportunity to enjoy the roast p, so we decided to smoke it.
Yesterday, I rubbed it with salt, pepper, onion & garlic powders, sweet & half-sharp paprika so, cumin and parsley flakes.
Today, I smoked it at 250 over applewood:
I pulled the roast after just over a. Hour, at 148 degrees. While it rested, we finished up scalloped Hasselback potatoes, and a summer spinach salad with poppyseed dressing:
The tri-tip was a perfect smokey, juicy mid-rare, the potatoes were tender and buttery with crispy cheese, and the salad was a fresh crunchy counterpoint to the meat.
This was a very successful and tasty meal
Father's Day presented an opportunity to enjoy the roast p, so we decided to smoke it.
Yesterday, I rubbed it with salt, pepper, onion & garlic powders, sweet & half-sharp paprika so, cumin and parsley flakes.
Today, I smoked it at 250 over applewood:
I pulled the roast after just over a. Hour, at 148 degrees. While it rested, we finished up scalloped Hasselback potatoes, and a summer spinach salad with poppyseed dressing:
The tri-tip was a perfect smokey, juicy mid-rare, the potatoes were tender and buttery with crispy cheese, and the salad was a fresh crunchy counterpoint to the meat.
This was a very successful and tasty meal
