Tri-tip on sunny Sunday

[Wilfredo Vargas]

Hello all,
I reversed seared/smoked 2 tri-tips on my (and drumsticks for the wife). I seasoned one tri-tip using salt, pepper and garlic powder. The other tri-tip was marinated (pre-packaged) in butter and garlic. I must say the tri-tip I seasoned tasted better! Both were juicy and tender; served with frijoles charros and cabbage salad. I used hickory wood chunks for the smoke.



I used the iGrill2 for the first time yesterday. The ambient probe was 15-20 degrees lower than the WSM's thermometer. The meat probe was on point.




Thanks for reading!

 

[Cliff Bartlett]

Looks terrific Wilfredo. Really like the looks of those frijoles charros too.

 

[Brad Olson]

Nice work, Wil! Did the dripping beef juices add some nice flavor to the chicken, too?

 

[Kevin L (NKY)]

I love seeing folks making good use of there WSM as a grill and as a smoker. Excellant plate shot I wish I was there to try one.

 

[Wilfredo Vargas]

Nice work, Wil! Did the dripping beef juices add some nice flavor to the chicken, too?

Thanks! I didn't notice an enhanced flavor on the chicken from the tri-tip drippings. The tri-tip smoked fast, 1.5 hours.

 

[Wilfredo Vargas]

Looks terrific Wilfredo. Really like the looks of those frijoles charros too.

Thanks! It was a great meal/day.