Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: flbentrider on January 21, 2013, 04:11:22 PM
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Slow tri-tip
I have done tri-tip with the reverse sear, this one I did on "smoke" the whole way.
Start with a tri-tip
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3354_zps54ea3151.jpg)
I had some renouned Mr. Brown left over:
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3355_zps15bd0265.jpg)
On the MAK 2 Star on "smoke" with BD Sugar maple
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3356_zpsde527518.jpg)
When the ID it 130 I pulled it, and wrapped for a rest
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3357_zps2946ad28.jpg)
It's done!
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3359_zps33d38854.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3360_zps61e838c1.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3361_zpsb68b2e77.jpg)
Plated: I'm watching my carbs, the kids got mac and cheese from scratch.
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3362_zps29d9d586.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3363_zps2a10e2e8.jpg)
Both the Mrs and I agree we liked the reverse sear better. It was good, but there seemed to be something "missing"
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Looks good. Don't see any reason you can't do both just like prime rib - smoke to whatever IT you want, foil wrap for 30-90 minute rest, and sear just before slicing/serving. Best of both worlds?
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Looks good. Don't see any reason you can't do both just like prime rib - smoke to whatever IT you want, foil wrap for 30-90 minute rest, and sear just before slicing/serving. Best of both worlds?
That's what I usually do. I wanted to see how much more smoke I could get doing it this way. The answer is: Not as much as I wanted. I am going to get an A-maze-n.
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Bent the Tri-tip looks great!
The AMZPS really helps with smoke flavor on shorter cooks since Tri-tips cook pretty fast.
There is something about that sear that creates a great flavor on the exterior of the meat that I also love ;)
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:P :P :P :P :P :P :P :P :P
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Very Very Nice!!
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Nice job Randy and perfect slice job :)
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Very nice cook!
I was thinking about only smoking my tri tip on sunday, too, and wanted to do that next time. After reading your post I'm not so sure about that inbetween.
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Tri looks outstanding.
Sent from my iPhone 5 using Tapatalk
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Nice marbeling in that meat, looks delicious.
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Thanks for doing and posting this topic.
Will say me trying it. :)
BTW, the slices look great so I guess it was the taste you did not like.
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nice tri bent. i want the plate w/ the mac & cheese plz. ok, i'll sit at the kids table. they get all the good stuff. :)
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nice tri bent. i want the plate w/ the mac & cheese plz. ok, i'll sit at the kids table. they get all the good stuff. :)
I'm with Sparky. We get to sit at the 'rowdy table' w/ the little plates, and mac & cheese!
We'll cover up our beers... ;)
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We'll cover up our beers... ;)
thats a promise bent. ::)
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The kids get to sit at the big table.
I've tried to get them to let me smoke the mak and cheese, I keep getting rebuffed.