Smokin' in Escondido - TriTip

[Robert-R]

Found a small Tri-Tip that had been in the freezer since Oct 2015.
Brought it out of hibernation, slathered with Yucatan Sunshine, rubbed with Oakridge BBQ's Santa Maria & Carne Crosta.

Hung in the WSM 14.5 over a full ring of KBB & 3 chunks of mesquite.

Pulled at an internal temperature of 119*(and loosely foiled).

Took the smoker apart, added the mini stacker with grate & let the fire build.

Seared the roast for 3 minutes per side.

While the Tri-Tip was resting under foil, grilled some fresh corn.

Sliced the meat.

Plated on a bed of pinquito bean relish with the grilled corn. It was time to eat!

 

[Pat G]

I really didn't need to see that when I am as hungry as I am now.

Looks incredible Robert.

 

[Monty House]

A beautifully prepared meal

 

[Dwayne M]

looks amazing! now that i fixed my mig welder at work i really need to make me a hanger rack for my 14.5 that would be soo incredibly useful on the little guy!

 

[WB Zipf]

Great looking meal!

 

[Barb D]

WOW!!! That's a great looking cook and the plated pic is awesome.

 

[Jim Lampe]

Very Nice Robert! Dinner Looks SUPERB!

 

[Rich Dahl]

I'm liking that a lot, my kind of meal. TT looks perfect.

 

[Mark B]

Looks like a great plate. Gotta love tri-tip.

Can you share the recipe for the bean relish ?

 

[Robert-R]

Can you share the recipe for the bean relish ?

Sure! It's a Bobby Flay recipe. Info here: http://gjbrecipes.blogspot.com/2011/07/santa-maria-pinquito-bean-relish-bobby.html
or check out Bobby Flay book "Grill It"

 

[Cliff Bartlett]

Great looking plate Robert. That TT looks perfect!