Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: muebe on September 04, 2012, 09:00:26 PM
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Ok grab a beer and get comfortable there are a lot of pictures ;)
Here are the players...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2411.jpg)
Start by cleaning out the mushrooms and save the insides for later. Interior of the shroom coated with Little Louie's...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2413.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2414.jpg)
Now for a layer of smoked cheese aged for 2 months...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2415.jpg)
Layer of pulled pork...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2416.jpg)
Layer of blue cheese...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2417.jpg)
Now for more smoked cheese...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2418.jpg)
Onto a tray and into the fridge to be cooked later...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2419.jpg)
Now for the tri-tip. Was seasoned with Fine Swine and Bovine rub before vacuum sealing and freezing...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2421.jpg)
Get the AMAZN Tube smoker fired up with hickory...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2420.jpg)
Now were smoking...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2423.jpg)
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...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2422.jpg)
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...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2425.jpg)
I then pulled it out and gave it a coating of Hoisin Garlic Glaze with more garlic added...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2426.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2424.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2427.jpg)
Then wrapped tightly in heavy duty foil and back onto the Memphis continuing the cook at 260F...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2428.jpg)
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...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2438.jpg)
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...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2429.jpg)
After 40 minutes I pulled them off...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2432.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2433.jpg)
Now remember the mushroom insides....
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2431.jpg)
Start with EVOO and the mushrooms on high heat seasoned with Penzy's Mural of Flavor...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2434.jpg)
After a few minutes dump in some Red Wine Vinegar....
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2435.jpg)
Cook until reduced then add the Blue Cheese...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2436.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2437.jpg)
Now to carve the Tri-tip...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2439.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2440.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2441.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2442.jpg)
Back into the tray with the juice save in the foil poured back in...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2443.jpg)
And plated...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2444.jpg)
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!!!
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Tri tip brisky.......love it. Well done
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Looks excellent..and the smoked cheese..most excellent. Good Cook. Pam ; *))
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Your tri-tip cook to 200 internal goes against all tri-tip logic.........but I am gonna try it!! Great cook!!
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Your tri-tip cook to 200 internal goes against all tri-tip logic.........but I am gonna try it!! Great cook!!
Smoke you won't be sorry you tried it! You even might thank me ;)
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That cook was absolutely outstanding. Only suggestion to try next time with the mushrooms. Dip each one in melted butter before stuffing and they will look perfect without the wrinkled look. Not a negative, just another hint.
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Great cook Muebe!
Looking at this really makes me realize how much I miss being able to eat mushrooms.
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That cook was absolutely outstanding. Only suggestion to try next time with the mushrooms. Dip each one in melted butter before stuffing and they will look perfect without the wrinkled look. Not a negative, just another hint.
They also spent a few hours uncovered in the fridge and I think that contributed to their look. I do like the butter idea though! I usually use some Pam on them but did not this time.
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Gonna have to try that on a Tri-Tip.....but mine are not as cheap as yours....hope I don't mess up a 6.99 a lb cut
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I just can't type right now slobbering over that great food.. Man that looks so good.
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I love the look of those mushrooms. Your description of the tri-tip taste sounds great, but I am sure I won't be able to go over 130* IT. Okay I will go back into my box now.
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I want some of that.
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oh man that looks so good. love the mushroom tops on the tri-sket. just a whole lot of yumminess going on there. :P
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Great name Sparky for Muebes tri-sket!!! That is our official name for a tri done over 135 degrees!!
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I love the look of those mushrooms. Your description of the tri-tip taste sounds great, but I am sure I won't be able to go over 130* IT. Okay I will go back into my box now.
Olds try it one time! Trust me on this! It went against everything I believe but my friend Jim convinced me to try it and dang! ;)
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Thanks for a new idea on the mushrooms! I've been stuffing them with Italian sausage and topping with mozzerella for years. This will be a great way to get out of my rut ;D
Hub
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Great looking cook Mike. I'll pass on the blue cheese. ;)
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Great looking cook Mike. I'll pass on the blue cheese. ;)
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Mike blue cheese is a very strong flavor and not for everyone.....you wuss! :P
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I am a tender-foot as well when it comes to blue cheese :-[
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Muebe is there nothing you wont try with Tri-Tip? ::)
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Wow, those mushrooms look like a meal in themselves and that tri-tip looks perfect... nicely done!
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Great job on those tasty looking mushrooms.