I actually started this dinner last Friday. I cold smoked the tri-tip for 1 hour using hickory smoke. It was then given a hefty dose
of Big Poppa’s Double Secret Steak rub, vacuumed sealed and put into the fridge until this afternoon.
Sweet taters were scrubbed, rubbed with garlic olive oil and then put onto my potato cooker, AKA the SRG!
4 hours and 30 minutes in the bath at 134 degrees. A bit more of the rub and out to the SRG to sear.
Taters are done!
3 minute sear per side.
Sliced!
Here’s your plate!
Yuuummmm Good!
