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Reverse Sear Tri Tip With Board Sauce...

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  • Frozen Smoke
    Club Member
    • Nov 2017
    • 1528
    • Northern Mn

    Reverse Sear Tri Tip With Board Sauce...

    Got some prime grade tri tips from Creekstone Farms a couple weeks back. Pulled one out of the freezer and let thaw in the fridge during the week to be ready for this weekend. The wife was gone for the day kids were all busy elsewhere so it was a nice quiet day I could spend preparing something for my self, like a entire tri tip!!

    Any way here is the victim.

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    Dry brine for about 4 hours and then seasoned with a bit more salt and lots of black pepper and onto the smoker. Here it is at about 120 IT. Don't know why this pic got sideways on me. Like my fancy new pit temp monitoring device? Yep everybody's gonna want one now!


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    So now it's time to get the fire ready for the sear.

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    Before all this started I made a board sauce in the morning. It's been in the fridge letting all the flavors get to know each other all day. Fresh herbs were Thyme, Rosemary and Oregano, 2 cloves of garlic minced. Added juice from 1 lemon, salt, pepper and of course olive oil. I spread it out on the board while the tri tip is getting it's sear on.

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    Sear baby sear!

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    Right from the flames and onto the board sauce.

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    Wasted no time started slicing right away to get those juices to mingle with the board sauce. I didn't take the time to line everything up like a fancy brisket all sliced up. I was getting hungry by now!

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    Plated up. I smoke roasted some red potatoes and onions with a maple garlic seasoning I got from the spice House. It's a awesome blend.

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    Another crappy picture. It got all washed out for some reason. But I made a orange creme brulee for desert. It looks like a cereal bowl in the pic but it's a 3" ramekin. I don't make creme brulee often enough it was fantastic! And I get to play with more fire!!

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    Almost forgot. I found these pork steaks in the freezer too. I wet brined them in apple juice and Oak Ridge BBQ's Game Changer Brine mix and seasoned with Butchers Blend Back O' The Yards seasoning also from the Spice House and smoked em up. Didn't eat one they are for leftovers today and tomorrow I was devouring that tri tip.

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    First time with the board sauce. I know it won't be the last! The flavors were incredible. All I can say is if you haven't tried a board sauce yet get after it!



  • FireMan
    Charter Member
    • Jul 2015
    • 8214
    • Bottom of Winnebago

    #2
    Ok, no thought here for me. I ordered 3 tri-tips from Creekstome 6 weeks ago. Took one out 3 days ago, and was wonderin what I was going to do, figurin I ‘d browse through & see what to do, bein this is my first tri-tip & you do this. Well you made it very easy for me, I’m cookin it tomorrow. Thanks in many ways. Great pics. I’ll be doing mine in a 22 w/SnS. Thanks again for making it so easy.

    Comment


    • barelfly
      barelfly commented
      Editing a comment
      If you are looking for something different For the remainder of your tri tips, look up the Santa Maria style rub that is used on these out west. It’s phenomenal you won’t be disappointed!

    • Troutman
      Troutman commented
      Editing a comment
      Yea no pix it didn't happen, nada, zilch, zippo, otherwise banned, you're deported

    • FireMan
      FireMan commented
      Editing a comment
      But not departed! 🤠
  • fuzzydaddy
    Charter Member
    • Nov 2014
    • 4972
    • Winchester TN
    • Hardware
      Blackstone 36” Griddle.
      Slow 'N Sear Deluxe Kamado & Kettle Grill.
      Slow 'N Sear (1.0, Deluxe, 2.0).
      DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
      Weber Chimney Starters (regular and compact).
      Joule, Instant Accu Slim.
      GrillGrates.
      Maverick XR-50 [my favorite].
      ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

      Consumables / Favorites
      KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
      SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

    #3
    Absolutely beautiful! I've yet to do one but where I live now they are available locally.

    Comment

    • Frozen Smoke
      Club Member
      • Nov 2017
      • 1528
      • Northern Mn

      #4
      Originally posted by FireMan View Post
      Ok, no thought here for me. I ordered 3 tri-tips from Creekstome 6 weeks ago. Took one out 3 days ago, and was wonderin what I was going to do, figurin I ‘d browse through & see what to do, bein this is my first tri-tip & you do this. Well you made it very easy for me, I’m cookin it tomorrow. Thanks in many ways. Great pics. I’ll be doing mine in a 22 w/SnS. Thanks again for making it so easy.
      You won't regret it FireMan glad I could be of some help. I can get you the exact recipe of the board sauce if you like but I just kind of winged it anyhow. Rough chop as many kinds of herbs as you want in whatever quantity you want. Don't forget the lemon juice though the acidity kind of brings it all together.

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 13520
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #5
        Great lookin' cook.

        Comment

        • Henrik
          Founding Member - Moderator Emeritus
          • Jul 2014
          • 4480
          • Stockholm, Sweden

          #6
          You da man! Awesome cook! That’s exactly how I do my tri tips too. Love the board sauce, always fresh.

          Comment

          • Oakgrovebacon
            Club Member
            • Apr 2016
            • 1997
            • South central Illinois

            #7
            That looks delicious! Thanks for showing it off to us.

            Comment

            • HawkerXP
              Club Member
              • Jul 2016
              • 6324
              • Virginia
              • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                Thermopops
                Dot and Chef Alarm with probes
                Slo n Sear
                Cold beer

              #8
              Very nice!

              Comment

              • Steve B
                Club Member
                • Jun 2016
                • 3163
                • Rockland county New York
                • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
                  Yoke Up custom charcoal basket and a Grill Wraps cover.

                  22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

                  Napoleon gas grill (soon to go bye bye) rotting out.

                  1 maverick et-733 digital thermometer - black
                  1 maverick et-733 - gray
                  1 new standard grilling remote digital thermometer
                  1 thermoworks thermopen mk4 - red
                  1 thermoworks thermopop - red

                  Pre Miala flavor injector
                  taylor digital scale
                  TSM meat grinder
                  chefs choice food slicer
                  cuisinhart food processor
                  food saver vacuum sealer
                  TSM harvest food dehydrator

                #9
                Awesome job.
                Did my first tri tip about a week ago as well. Made up a board sauce almost exactly like yours. It was incredible. 👍👍👍

                Comment

                • Keltonfoss
                  Former Member
                  • Mar 2018
                  • 93
                  • Great Falls, MT

                  #10
                  That looks phenomenal. I've never made a board sauce, that's something I would like to try now. Can board sauce be used for anything, or does it only work well for certain cuts?

                  Comment

                  • DWCowles
                    Founding Member
                    • Jul 2014
                    • 9696
                    • Smiths Grove, Ky
                    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                    #11
                    Nice cook!

                    Comment

                    • barelfly
                      Club Member
                      • Dec 2017
                      • 1432
                      • New Mexico
                      • Smokin-It 3D
                        Weber Kettle with an SNS
                        Masterbuilt kettle that I call the $30 wonder grill
                        Bullet by Bull Grills gasser
                        Anova WiFi sous vide machine
                        Thermoworks Thermapen and Chef Alarm

                      #12
                      Love me some tri tip! That board sauce looks good too!

                      Comment

                      • Troutman
                        Club Member
                        • Aug 2017
                        • 7791
                        • 1521

                        • OUTDOOR COOKERS

                          BBQ ACCESSORIES

                          WOOD & PELLET PREFERENCES

                          SOUS VIDE

                          INDOOR COOKWARE


                        #13
                        Wow!! Nice write up and cook!! That first pic looks like the B-1 bomber, I’ll bet that meat turned out to be the bomb !!!

                        Comment

                        • PJBowmaster
                          Former Member
                          • Dec 2016
                          • 548
                          • Black Hills of SD

                          #14
                          Great Post! And great job on that Tri Tip!!! That's not a cut of beef we typically work with here in Michigan. Not sure I've even seen one in the Supermarket. But I'm moving to Western South Dakota in a couple weeks. That's Beef country and I suspect Tri Tip is more readily available. I look forward to working that into my repertoire...

                          Comment


                          • FireMan
                            FireMan commented
                            Editing a comment
                            PJBowmaster, happy trails.

                          • Skip
                            Skip commented
                            Editing a comment
                            PJBowmaster you will probably pass right by me in Blue Earth MN on I90. Stop and see the Green Giant Statue and give me a wave! Safe travels too!

                          • PJBowmaster
                            PJBowmaster commented
                            Editing a comment
                            Hey Skip, I have a good friend in Blue Earth. But I don't usually go that way. I usually take I 80 to I 29 to I90 then West to the Black Hills....
                        • PappyBBQ
                          Charter Member
                          • May 2015
                          • 496
                          • Los Angeles
                          • Equipment:
                            Brinkman Gas/Charcoal duo with offset firebox
                            Pit Barrel Cooker
                            Maverick Remote Temperature Gizmo with Pit and meat probes
                            Thermopen Instant thermo

                          #15
                          BOOM. Home run! Looks FANTASTIC. Love me some tri-tip w/board sauce!

                          Comment

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                          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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