so the freezers are getting full and i decided to reorganize to get a better idea of what we had and what needed to be used up. lo and behold i had a frozen prime grade tri tip at the bottom that i forgot i bought last year! heck yeah! i know my wife has been asking for this so it works out.
i trimmed and dry brined on friday with the intention of doing the cook on saturday, we changed our minds and decide to cook it on sunday. ~2 days in the fridge dry brining, elevated above the pan on a grate really makes the meat dry out in my fridge. i must have a very dry fridge. my question to anyone: is that prefered or not? if i leave beef sitting in the fridge for several days it sucks all at the water out of it.
i put some mustard on to give it some moisture back and seasoned with pepper, garlic powder, and paprika and a little more salt. i fired up the smoker and cooked it for 2 hours with 2oz of mesquite (which i thought was a mistake since it smelled like potpourri when it started smoking).
i took it off at 125 and i seared it on my weber Q300 for a few minutes. i would have taken it off earlier but the wife prefers medium, not medium rare like i do.
i had worries. i was worried about the flavor of the mesquite (i had never used it before), i was worried that i over paprika'd it, i was worried that it was overly dried out from being in the fridge for an extra day, i was worried that i overcooked it when i seared it.
in the end i had nothing to worry about. the mesquite gave it a little flavor (almost like a charcoal grill taste) and i don't know if the drying out hurt it at all. it was an itty bit too paprika'y but it was great. i cut into it and juice just flowed out. i really should buy this thing more often.
i trimmed and dry brined on friday with the intention of doing the cook on saturday, we changed our minds and decide to cook it on sunday. ~2 days in the fridge dry brining, elevated above the pan on a grate really makes the meat dry out in my fridge. i must have a very dry fridge. my question to anyone: is that prefered or not? if i leave beef sitting in the fridge for several days it sucks all at the water out of it.
i put some mustard on to give it some moisture back and seasoned with pepper, garlic powder, and paprika and a little more salt. i fired up the smoker and cooked it for 2 hours with 2oz of mesquite (which i thought was a mistake since it smelled like potpourri when it started smoking).
i took it off at 125 and i seared it on my weber Q300 for a few minutes. i would have taken it off earlier but the wife prefers medium, not medium rare like i do.
i had worries. i was worried about the flavor of the mesquite (i had never used it before), i was worried that i over paprika'd it, i was worried that it was overly dried out from being in the fridge for an extra day, i was worried that i overcooked it when i seared it.
in the end i had nothing to worry about. the mesquite gave it a little flavor (almost like a charcoal grill taste) and i don't know if the drying out hurt it at all. it was an itty bit too paprika'y but it was great. i cut into it and juice just flowed out. i really should buy this thing more often.
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