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.
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!
So now it's time to get the fire ready for the sear.
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.
Sear baby sear!
Right from the flames and onto the board sauce.
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!
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.
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!!
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.
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!
Any way here is the victim.
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!
So now it's time to get the fire ready for the sear.
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.
Sear baby sear!
Right from the flames and onto the board sauce.
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!
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.
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!!
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.
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!
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