Had a tritip out the other day, but it didn't thaw in time for dinner, so I got it going for lunch today, and for leftovers for the upcoming week. Grabbed a few beers, put some blues on the Sonos, and fired up the Smokefire EX6.
Not any prep or plated pics, but hopefully the enclosed pictures will suffice.
Got the Smokefire going right at 275, smoke blowing strong. Took the tritip and hit it with some olive oil and Traeger's Prime Rib Rub, my favorite for this dish. Also took some red potatoes and added some onions, olive oil, garlic, butter & misc seasonings, and threw them in a cast iron skillet and put it on with the tritip.
Ran at 275F until internal temp was 110F, then cranked the SF up to 475F. I should mention that I had the Grill Grates on the bottom grate, getting hot through the entire cook.
Once the grill temp was up, I put the tritip on the Grill Grates for 2 minutes on each side, 2X.
With the final notes of Buddy Guy's "Damn Right I Got The Blues" fading out, the meat hit 140F internal, and I pulled it. The result was amazing, very flavorful with just a hint of sweetness from the rub. A little smoke from the Cabela's hickory pellets and a little Pit Boss Competition leftovers.
Potatoes took a little longer as I had planned, (allowed time for more beer), and came out just right, flavorful, tender, and just a bit of browning from the ones on the bottom to add to the flavor of the whole dish.
All over, a pretty good Sunday afternoon lunch accompanied by good music, great weather, and a nice buzz. Expecting the inlaws over later this evening for a delayed Mother's Day dinner, doing up some chicken parmesan. Full stomach and blood alcohol level up, I'm ready now.
Hope that you enjoyed.
Charlie
Not any prep or plated pics, but hopefully the enclosed pictures will suffice.
Got the Smokefire going right at 275, smoke blowing strong. Took the tritip and hit it with some olive oil and Traeger's Prime Rib Rub, my favorite for this dish. Also took some red potatoes and added some onions, olive oil, garlic, butter & misc seasonings, and threw them in a cast iron skillet and put it on with the tritip.
Ran at 275F until internal temp was 110F, then cranked the SF up to 475F. I should mention that I had the Grill Grates on the bottom grate, getting hot through the entire cook.
Once the grill temp was up, I put the tritip on the Grill Grates for 2 minutes on each side, 2X.
With the final notes of Buddy Guy's "Damn Right I Got The Blues" fading out, the meat hit 140F internal, and I pulled it. The result was amazing, very flavorful with just a hint of sweetness from the rub. A little smoke from the Cabela's hickory pellets and a little Pit Boss Competition leftovers.
Potatoes took a little longer as I had planned, (allowed time for more beer), and came out just right, flavorful, tender, and just a bit of browning from the ones on the bottom to add to the flavor of the whole dish.
All over, a pretty good Sunday afternoon lunch accompanied by good music, great weather, and a nice buzz. Expecting the inlaws over later this evening for a delayed Mother's Day dinner, doing up some chicken parmesan. Full stomach and blood alcohol level up, I'm ready now.
Hope that you enjoyed.
Charlie
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