I mentioned in another thread that I had brought a tri-tip to cook at Tee’s house this past weekend. I wanted to do it “trisket style”, but due to the modern “auto-correct” feature on my iPad, it came out as “trinket” style. What I didn’t fully mention was what we were going to do to the tri-tip first. As you can see in the first picture, I have a piece of horseradish root that was peeled and then run through the food processor. I pre-warned Tee about taking the lid off the food processor. Some people just have to learn for themselves, I guess.
The next picture shows some of Tee’s homemade beer mustard being run through the mortis and pestle scene.
Since the shredded horseradish was too coarse, we needed to pulse it a few times with the blade to make it finer in texture.
This was the dangerous part of the meal. Tee playing with knives. Actually, he takes direction rather well. (Must have been Mrs. Tee’s influence.) He really did a nice job trimming the excess fat off the tri-tip.
Next we have the trimmed tri-tip coated in Tee’s mustard.
Getting ready to coat the tri-tip with the shredded horseradish.
Here is the tri-tip coated on one side with the horseradish. Now it looks like the “Abominable Tri-Tip”.
If the vacuum sealed tri-tip had a chain, Tee could have worn it as a “trinket”. I prefer to call this picture “Tee meets the Abominable Tri-tip”!
Onto the MAK at 225. Tee used the probe and monitored it from his phone in the house.
Here we are well into the cook. IT was about 150, but I wanted to use a brisket beer mop to run the temperature up to about 195.
Pouring the beer mop into the pan. We foiled the pan and cranked up the grill temp to 350 to finish it off.
The first slice off the small end was all mine. Besides looking really good, IMHO, it tasted damn good, too. Tee ate the second slice. I think he liked it!!
A few more slices and we can serve dinner.
Here it is plated. Scalloped potatoes, a little fresh salad, and the sliced tri-tip. As Sparky would say, “Good food, Maynard!!”
I have coated four prime rib roasts with freshly shredded horseradish. The flavor just melts into the meat. I would do this again with a tri-tip. I think Tee will be doing this again, also.
Art