Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Duke on April 11, 2013, 08:38:26 PM
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I picked up this nice tri tip yesterday. I rubbed it with Mojave Complete Seasoning and smoked it over red oak.
(http://img825.imageshack.us/img825/2021/004pve.jpg) (http://img825.imageshack.us/i/004pve.jpg/)
Here it is after the smoke bath getting a sear.
(http://img688.imageshack.us/img688/9527/007tritip.jpg) (http://img688.imageshack.us/i/007tritip.jpg/)
Ready to slice.
(http://img248.imageshack.us/img248/6497/008ct.jpg) (http://img248.imageshack.us/i/008ct.jpg/)
Sliced. :o By the way, I only slice what we are going to eat to keep the rest from drying out. I will cut the rest tomorrow and then if anything is left it's killer taco time!
(http://img854.imageshack.us/img854/2966/010ik.jpg) (http://img854.imageshack.us/i/010ik.jpg/)
Served! I also did the taters and rots on the 26'r.
(http://img689.imageshack.us/img689/5530/011bfi.jpg) (http://img689.imageshack.us/i/011bfi.jpg/)
Thanks for the help with the images again AJ!
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I was drooling before I even got to the end! May have to get some tri-tip for the weekend.
8)
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" By the way, I only slice what we are going to eat to keep the rest from drying out"
good move.....rare / Med rare always look best presented in a glass baking dish, too !!!!
Nice, nice cookup !!!!
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That looks delicious. Not sure why, but you don't see Tri's here in MN.
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Its more of a west coast cut. If you find a butcher worth his salt you can get it by special request.
Great looking tri duke!!
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Thanks everyone!
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Very nice cook Duke!! I'm marinating one for Sunday.
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That looks great! You should try grilling the carrots as well, though you will need a basket or grate with closer spacing lest they escape into the fire. :o
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I cook carrots and squash in foil and marinade them in evoo
Sent from my SPH-L710 using Tapatalk 2
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I cook carrots and squash in foil and marinade them in evoo
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You should give them a try right on the grate brushed with a little EVOO and sprinkled with S&P.
(https://lh4.googleusercontent.com/-ChsLrFG1iII/UONmKUiPg2I/AAAAAAAANy8/0tI0GOpPapo/s800/DSC_5951-PP.JPG)
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Thanks, what I like to when I have the time, (I almost never do anymore) Is I make what I call "two step". I steam my vegetables until they are the consistency I like and then toss them in my grill wok over the flames until they get a little char and they are done. Nothing else needed. I like a little butter and pepper on them though that I just add when they are on the plate. On the ones pictured above, I had my hands full working around the house for the entire cook, so I just set and forget until they are finished. Then hand them to the wife to plate and put on the table.