I cold smoked a 2.5 pound tri tip for 1.5 hours using pecan pellets. Outside temperature was 38 degrees, but to
be safe I put a pan of ice in the pellet grill with the tri tip. Once it was done I seasoned it with Smokin Guns Hot
rub, bagged it, and put it in a 130 degree bath. I plan on about 6 hours in the hot tub.
My wife found a recipe on Pinterest for loaded bake potato salad. It came from this
website. She made a reduced
variation of the one posted. Her ingredients: 8 medium golden potatoes, 1 cup sour cream, ½ cup mayonnaise with
olive oil, 1 package of hickory smoked bacon cooked and crumbled, 1 small chopped onion, chives to taste, 1.5 cups
of shredded smoked cheddar cheese, salt and pepper to taste.
Tri tip out of the hot tub, dried off and ready for a sear.
Weather is definitely not cooperating this afternoon so the tri tip was seared with butter in my hot cast iron skillet.
Seared for 2 minutes per side.
All sliced up and ready to eat.
Plated with potato salad and green beans.
For dessert my wife made some peach cobbler.
I normally do tri tip at 134 in the SV bath. But I have a tendency to over sear so I decided to try it at 130 and
then sear it. Came out perfect! Nice tender, juicy, light smokiness and even a small smoke ring. The potato
salad was fantastic as was the peach cobbler. The green beans were good too, but not as good as the rest of
the meal.
