Mike Coffman
TVWBB Olympian
After seeing Bob Corrall’s post HERE
on garlic flavored steak, I decided to see if I could infuse the garlic flavor into the tri tip roast.
I coated the roast with Penzeys black pepper and garlic powder. Wrapped, and then placed in the refrigerator for 24 hours.
I plan on cooking this Sunday.
This morning I rinsed off the garlic powder and pepper. Then I trimmed some of the excess fat away,
let it dry and then will salt, hit it with some olive oil and then a little bit of Penzeys BBQ 3000
and Bicentennial rub. Even after the rinsing off, the roast has a strong aroma of garlic.
Hopefully it will be deep inside the meat.
Fired up the WSM with a few chunks of pecan. Roast put on at a steady 225 degrees.
The roast was pulled off the smoker at internal temp of 135 and tented.
The sides for tonight are Bush’s Baked Beans, summer and zucchini squash (marinated with Mrs. Dash Spicy Teriyaki sauce).
The sides were then put onto the WSM.
Sides off the smoker. I would have liked to had the squash stay a little longer on the smoker, but got hit with a thunderstorm.
Roast sliced, real juicy and medium rare the way we like it.
Here’s your plate!
Okay, the results of the experiment are that the roast took on a slight garlic flavor throughout which was not overpowering.
So I guess if I want a stronger garlic flavor it will either have to be injected, use more garlic powder or keep it longer
in the rub, but 24 hours was a long time. The dinner was very delicious and this actually was the first time I actually got
the meat to be a medium rare. Thanks Bob for the inspiration to try something different!
Thanks for looking!
on garlic flavored steak, I decided to see if I could infuse the garlic flavor into the tri tip roast.
I coated the roast with Penzeys black pepper and garlic powder. Wrapped, and then placed in the refrigerator for 24 hours.
I plan on cooking this Sunday.
This morning I rinsed off the garlic powder and pepper. Then I trimmed some of the excess fat away,
let it dry and then will salt, hit it with some olive oil and then a little bit of Penzeys BBQ 3000
and Bicentennial rub. Even after the rinsing off, the roast has a strong aroma of garlic.
Hopefully it will be deep inside the meat.
Fired up the WSM with a few chunks of pecan. Roast put on at a steady 225 degrees.
The roast was pulled off the smoker at internal temp of 135 and tented.
The sides for tonight are Bush’s Baked Beans, summer and zucchini squash (marinated with Mrs. Dash Spicy Teriyaki sauce).
The sides were then put onto the WSM.
Sides off the smoker. I would have liked to had the squash stay a little longer on the smoker, but got hit with a thunderstorm.
Roast sliced, real juicy and medium rare the way we like it.
Here’s your plate!
Okay, the results of the experiment are that the roast took on a slight garlic flavor throughout which was not overpowering.
So I guess if I want a stronger garlic flavor it will either have to be injected, use more garlic powder or keep it longer
in the rub, but 24 hours was a long time. The dinner was very delicious and this actually was the first time I actually got
the meat to be a medium rare. Thanks Bob for the inspiration to try something different!
Thanks for looking!
