Tri-tips are pretty scarce in my neck of the woods; up until now I’ve had to ask a butcher to cut one from the sirloin special for me. It’s happened twice. So I was shocked the other day to see sliced “Tri-tip Steaks” in a package at my local grocery store. They were about ¾” thick. So I asked the butcher behind the counter if they had any that weren’t cut. He went into the walk-in and came back with a sealed package of 4. Just blew me away. I asked if they would be carrying this regularly and he said they would be offering the steaks going forward so I should be able to get a whole roast most of the time. Yeehaa!
So it is trisket time! I have been wanting to do this cook since the first time I saw
Muebe post about it. And I had bookmarked
HighOnSmoke’s cook from last year to get his foil recipe:
2 Tbl melted butter
¼ tsp granulated garlic
¼ tsp dried parsley
¼ tsp granulated onion
2 tsp Worcestershire
2 tsp soy sauce
2 tsp beef stock
I’ll be using that again. Anyway, on to the show. - WARNING - Green orbs ahead.
Onto the MAK with some Montreal Seasoning and extra pepper
Pulled off the MAK at 150 IT, foiled, and took to 200 in the oven
Very tasty, I wonder how this would be in the Pepper Stout Beef
Thanks for looking.
