Tri-TIp Roast and CIS Spuds

[Mike Coffman]

Tri-Tip roast trimmed up and ready for a bath of kosher salt, white pepper and zesty garlic herb marinade.

WSM loaded with KB and mesquite chunks. Roast into smoker at 225.

Fired up the OTS with pecan wood. Potatoes in melted butter, topped with Northwoods Fire. Pepper medley joins the party. Temp stable at 350 dome with bottom vents 3/4 closed.

Roast pulled at 140 internal after about 1 1/2 hours at 250, resting in foil tent.

Potatoes and Peppers done.

Roast sliced up, very juicy and tender.

Plated with some leftover grilled carrots from the another night.

A great meal, pulled the roast at the right temp for us this time; potatoes were real tasty and this was the first time I tried the mini peppers and now I see why everyone likes to grill them, as they are very delicious.

Thanks for looking!

 

[A Moe]

Looks great! I have to try a Tri-Tip at some point

 

[Mike_M]

Solid stuff. One of these days I'll find tri tip at Stop & Shop.

 

[Steven A]

Looks fantastic. I did my first Tri Tips tonight. I'm posting now.....

 

[Keith Kenney]

Very nice indeed Mike. I have to try this soon

 

[Mike P.]

Dang Mike, That's Super..MAN! All looks Great.

 

[Mike P.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by A Moe:
Looks great! I have to try a Tri-Tip at some point </div></BLOCKQUOTE>

What A Moe said.

 

[Bob Correll]

Outstanding cook and photos Mike!

 

[Jim Lampe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I tried the mini peppers and now I see why everyone likes to grill them, as they are very delicious. </div></BLOCKQUOTE>
heck, EVERYTHING on your plate looks VERY DELICIOUS!
Great Lookin' Tri!
Hows you like thatthere Pecan wood for smoke flavour, Mike??
<span class="ev_code_GREY">man0man, lotsa Mikes today too</span>

 

[Mike Coffman]

Thanks everyone for your kind words. Jim, love the flavor of pecan, it kinda gives a nutty flavor to the food, but not overbearing. Unfortunately I have to drive 100 plus miles to get some since I can't find any local. But it makes for a nice drive to Jacksonville, Florida.

 

[R L Bagwell]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Coffman (Photonut):
Thanks everyone for your kind words. Jim, love the flavor of pecan, it kinda gives a nutty flavor to the food, but not overbearing. Unfortunately I have to drive 100 plus miles to get some since I can't find any local. But it makes for a nice drive to Jacksonville, Florida. </div></BLOCKQUOTE>

Mike, after reading your post, I got to thinking: what about soaking pecan SHELLS and using them as a substitute? Not wanting to make a foolish thought public, I googled it, and apparently it's been done previously with some success, as evidenced by this forum post -

http://forum.cookshack.com/eve...1038883/m/3181051983

You may wish to give it a try....