First Tri Tip w/PICS from the Smugglers


 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Nice and juicy. I am assuming tender as well...? </div></BLOCKQUOTE>

Everthing was delicious!!
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Looks great, Robert !

I thawed one out this weekend, but didn't get around to cooking it...it's on tomorrow night's menu
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Dean...
 
These are a very nice quality for sure! Made my first one from the lot last week. Just great. Question about your pics - is the therm showing that the center was cooked to 150 deg?? No way that meet looks like 150. Looks like a nice med rare to me. Did mine with a tequila marinade and served with chimichurri. Loved it.

Bryan provided me with a Susie Q sample, so going to do the next one more traditional along with pink beans and fish tacos. Trying to find a good source for white corn tacos in the meantime...
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
These are a very nice quality for sure! Made my first one from the lot last week. Just great. Question about your pics - is the therm showing that the center was cooked to 150 deg?? No way that meet looks like 150. Looks like a nice med rare to me. Did mine with a tequila marinade and served with chimichurri. Loved it.


Bryan provided me with a Susie Q sample, so going to do the next one more traditional along with pink beans and fish tacos. Trying to find a good source for white corn tacos in the meantime... </div></BLOCKQUOTE>

Pulled at 140 and let rest foiled for 10 minutes. After resting, the temp rose to 150.
 
I just finished slicing up and eating the one I thawed out last night. It was smaller than most of the usual Tri's I get. So I tweaked my normal routine, not wanting to waste a bunch of coals. I used only about 12-15 briquettes, and just centered them up in a small pile right in the center of my OTS. At first, I was afraid that I was going to have to add more, but patience delivered the results I wanted.

I'm really digging using ground coffee in my rubs. I added a good dusting of some homemade smoked elephant garlic powder my dad made on his sausage smoker and dehydrator. Great flavor!
 

 

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