Ok grab a beer and get comfortable there are a lot of pictures
Here are the players...
Start by cleaning out the mushrooms and save the insides for later. Interior of the shroom coated with Little Louie's...
Now for a layer of smoked cheese aged for 2 months...
Layer of pulled pork...
Layer of blue cheese...
Now for more smoked cheese...
Onto a tray and into the fridge to be cooked later...
Now for the tri-tip. Was seasoned with Fine Swine and Bovine rub before vacuum sealing and freezing...
Get the AMAZN Tube smoker fired up with hickory...
Now were smoking...
Into the Memphis the tri-tip went. The Memphis was off at this time. Tri-tip still partially frozen and got 20 minutes of cold smoke...
At noon I fired up the Memphis loaded with hickory and set it to 260F. At 1:30pm the Tri-tip was at a IT of 130F...
I then pulled it out and gave it a coating of Hoisin Garlic Glaze with more garlic added...
Then wrapped tightly in heavy duty foil and back onto the Memphis continuing the cook at 260F...
At 3:30PM it reached a IT of 200F. I noticed that the Memphis will drop the temp down when the meat probe setpoint is within 3 degrees of target temp. Never knew it did that. Good if your not paying attention...
I let the Tri-tip rest in foil under a towel in the microwave. Now onto the mushrooms.
I bumped the Memphis up to 350F then put in the mushrooms on the top rack...
After 40 minutes I pulled them off...
Now remember the mushroom insides....
Start with EVOO and the mushrooms on high heat seasoned with Penzy's Mural of Flavor...
After a few minutes dump in some Red Wine Vinegar....
Cook until reduced then add the Blue Cheese...
Now to carve the Tri-tip...
Back into the tray with the juice save in the foil poured back in...
And plated...
Last time I cooked a Tri-tip like a brisket I took it to 190F IT and it was real tender. This time I took it to a IT of 200F and it was even more tender. It was falling apart and I could cut it with a fork! If you have not tried doing this yet with a Tri-tip you gotta try it!!!