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!
I was drooling before I even got to the end! May have to get some tri-tip for the weekend.
8)
" 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 !!!!
That looks delicious. Not sure why, but you don't see Tri's here in MN.
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!!
Thanks everyone!
Very nice cook Duke!! I'm marinating one for Sunday.
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
I cook carrots and squash in foil and marinade them in evoo
Sent from my SPH-L710 using Tapatalk 2
Quote from: bryanw21157 on April 13, 2013, 07:30:25 AM
I cook carrots and squash in foil and marinade them in evoo
Sent from my SPH-L710 using Tapatalk 2
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)
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.