It’s been a while since I last cooked anything let alone posted a cook. Sorry for that but life is just very busy and hectic for us these days. It’s also been a while since I’ve had Tri Tip and it recently went on sale, so I picked up this 3.79 lb. behemoth.
I took it out of the package and trimmed it up a little.
I them minced some fresh Rosemary from my garden.
I rubbed it down with some Worcestershire sauce, then some fresh ground salt, some fresh ground black pepper, some steak seasoning and finally the minced Rosemary.
I wrapped this up in plastic wrap and let it rest in the fridge for 6 hours. I then made up some Tzatziki with I also let rest in the fridge for 6 hours.
Around 4:00 I started prepping the Redhead for the cook. I started by spreading a layer of red oak chunks in the bottom of the Vortex ring.
Around 5:00 I lit up a chimney of lump and poured it over the oak chunks. I place the Tri Tip off to the side and let it slowly come up to an I.T. of 113 degrees.
I then took it off and loosely tented it with foil. I then opened up the vents and let the Vortex go nuclear! (Here a pic without the flash so you can see it)
I then placed the Tri Tip on the CI grate for 3 minutes per side.
I then brought this in and let it rest for 10 minutes before slicing.
While that was happening I sliced up some veggies.
I then sliced the Tri Tip in half along the seam where the grain chances direction.
I then thinly sliced each half across the grain.
I had purchased some nice Pita bread so I made a Tri Tip Pita sandwich.
Ok folks I'm up against the wall. Tomorrow is our family reunion I had planned to cook - smoke two tri-tips, my butcher let me down... so I guess it will be pork again this year and be up half the night. Anyone have suggestions for beef that is comparable to tri-tip in tast, tenderness and time? Any help would be greatly appreciated.
Spent some time yesterday with just the wife and I making some beef ribs on out stickburner, first time in forever that we have not had to cook for an event, so it was nice to just be able to have some hot dogs for appetizer while waiting on these beef ribs. Hope everyone’s Sunday is enjoyable and relaxing enjoy
SoCal has been scorching hot these last 3 days. Friday was 111 in the shade of my patio. Unfortunately this was the day my neighbor’s air conditioning decided to quit working. They brought over their dogs for us to try and keep cool while they worked on it and went out to eat to cool off themselves.
Saturday was 104 and Sunday was a were 100 so I braved the patio to cook something up. I’ve made a Buffalo Buffalo Smash Burger before that is IMHO the best burger ever. Unfortunately, our fridge quit working 2 weeks ago. It has since been repaired but my supply of pickled red onion went out with 3 trash bags of other food items so I decided to just use what I had on hand and make Smash Cheeseburgers.
I stared out making some seasoned steak fries. I took 2 russet potatoes and cut each into 8 approximately equal wedges.
I then drizzled on some EVOO and seasoned them with salt, fresh ground black pepper and a little cayenne pepper.
I microwaved them for 6 minutes (stirring them every 2 minutes) to give them a head start on cooking. I then spread them out on a half sheet pan and placed it in the middle of my gasser with the burners on each side on high. (for an indirect heat of approximately 400)
With the fries cooking I turned my attention to the burgers. I took some Nice organically grown ground beef
and mixed in some diced onion and blue cheese crumbles.
I started up a 3/4 chimney of charcoal and poured it into my charcoal baskets.
I placed my C.I. griddle over them and let it get smoking hot.
I divided the ground beef into 4 roughly equal size balls.
Once the griddle was smoking hot I placed the balls on.
Once they had developed a nice crust I smashed them. I let them cook a few more minutes and then flipped them and cooked them approximately 3 more minutes.
After approximately 40 minutes the fries were ready.
Here it is plated up with a Modern Times Black House Coffee Rroasty Stout.