Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: HighOnSmoke on July 29, 2014, 07:42:50 PM
-
I was looking for something different to do with a Tri Tip. I saw a video (http://www.smokingpit.com/recipes/Tri-tip-Marsala.htm) by Rob Green from Smoking
Pit on how he made beef tri tip Marsala. This looked interesting so I decided that would be dinner
tonight. I basically followed his recipe, though the garlic probably should have been a bit smaller.
Here it is out of the refrigerator after 6 hours.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/Beef%20Tri%20Tip%20Marsala/DSC_6279_zps5e81d8f3.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/BEEF%20CATEGORY/Beef%20Tri%20Tip%20Marsala/DSC_6279_zps5e81d8f3.jpg.html)
I put it on the Grid Iron with just the Amaz’n tube smoker to get some extra smoke. I am using
hickory pellets and I will be letting it cold smoke for at least an hour. I cold smoked it for 1.5
hours and then set the Grid Iron to 250.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/Beef%20Tri%20Tip%20Marsala/DSC_6281_zps3c0c1e2b.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/BEEF%20CATEGORY/Beef%20Tri%20Tip%20Marsala/DSC_6281_zps3c0c1e2b.jpg.html)
Mushrooms, thyme and onions getting happy in a stick of butter.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/Beef%20Tri%20Tip%20Marsala/DSC_6286_zps0b017496.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/BEEF%20CATEGORY/Beef%20Tri%20Tip%20Marsala/DSC_6286_zps0b017496.jpg.html)
I poured in the Marsala wine and the cup of beef broth. I will cook it down about a third and then
add some cornstarch to thicken it.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/Beef%20Tri%20Tip%20Marsala/DSC_6295_zps06b6b076.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/BEEF%20CATEGORY/Beef%20Tri%20Tip%20Marsala/DSC_6295_zps06b6b076.jpg.html)
Cooked down and added the parsley to the mix.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/Beef%20Tri%20Tip%20Marsala/DSC_6298_zps59b27e52.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/BEEF%20CATEGORY/Beef%20Tri%20Tip%20Marsala/DSC_6298_zps59b27e52.jpg.html)
Tri tip is at 135. I added the corn about 20 minutes earlier and it is almost ready.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/Beef%20Tri%20Tip%20Marsala/DSC_6299_zpsbff068c1.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/BEEF%20CATEGORY/Beef%20Tri%20Tip%20Marsala/DSC_6299_zpsbff068c1.jpg.html)
Tri tip is ready to be wrapped in foil for about 20 minutes.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/Beef%20Tri%20Tip%20Marsala/DSC_6301_zps322e24e4.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/BEEF%20CATEGORY/Beef%20Tri%20Tip%20Marsala/DSC_6301_zps322e24e4.jpg.html)
Sliced!
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/Beef%20Tri%20Tip%20Marsala/DSC_6304-001_zpsd0a3556b.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/BEEF%20CATEGORY/Beef%20Tri%20Tip%20Marsala/DSC_6304-001_zpsd0a3556b.jpg.html)
A delicious plate of goodness!
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/Beef%20Tri%20Tip%20Marsala/DSC_6310_zpse175192e.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/BEEF%20CATEGORY/Beef%20Tri%20Tip%20Marsala/DSC_6310_zpse175192e.jpg.html)
I will definitely doing this one again!
-
Wow! What a great looking meal.
-
Good lookin' cook, HOS. The only thing I'd do differently (as if anyone cares) is try to mark the grain by inserting a toothpick just below the surface before cooking and slice against it for serving. Less chewy and more tender that way.
-
Good lookin' cook, HOS. The only thing I'd do differently (as if anyone cares) is try to mark the grain by inserting a toothpick just below the surface before cooking and slice against it for serving. Less chewy and more tender that way.
Good point! I thought about doing that with the toothpicks but then I forgot. Heck getting older. 8) I tried to remember which way the grain
went, but it shows in a few photos where it was cut with the grain. Still tender and juicy. Next one I do will be with the toothpicks.
-
Wow, fantastic. Have a bottle of Marsala out in our "spare fridge." Guess I'd better make use of it before it turns to vinegar! Looks good. Now the trick is to find a tri tip--not always easy around here.
-
I sure could use a plate of it, looks great
-
Mike,
You hit a home run with that cook. I will be delivering the last of the pellets this Friday. I will also be stopping at the butcher shop Gordon was talking about the other day. Looking for some tri-tip!!
Art
-
That looks delicious. Also liked Ka Honu's toothpick trick.
-
That looks real tasty HOS.
-
Great lookin tri-tip, love the garlic on it!!! A great plate of food!!! Don
-
Might fine looking plate
-
Wow! I love Marsala sauces. Gotta try this.
Hub
-
this looks super good. if there is any left over I would like a plate plz. ;)
-
Wonderful cook Mike! Being Italian we had this with veal, pork and chicken usually on Sundays. I bet the tri-tip tastes fabulous with that mushroom-marsala gravy! Plate me please and red vino too! 8)
-
I love veal and chicken Marsala, will have to try this one. Great looking plate. ;)
-
I love veal and chicken Marsala, will have to try this one. Great looking plate. ;)
X2 - Don't know how I missed this one!
-
Nice cook - great looking plate of food. That one's on the list.
-
Wow! I love Marsala sauces. Gotta try this.
Hub
Oh boy, yes!
-
Man that looks awesome! Could I use a different kind of wine or should it be Marsala?
-
Looks great!