Direct. Trying to get some sear on the tri tip once I've got it close to temp in the smoker.
Hope you enjoy.
Pags, looks like you cut off the fat cap on these is that correct? I've seen various recipes that call for leaving it on as well as cutting it off before cooking. One even said to cut it off, but lay it on top while cooking.
Sorry to take so long to get back to you. Been gone most of the day. I did very little trimming since the meat was trimmed fairly well.
You've already smoked your tri tip by the time I saw this. And you did just fine.
You've already smoked your tri tip by the time I saw this. And you did just fine.
quote:Originally posted by Pags:
Sorry to take so long to get back to you. Been gone most of the day. I did very little trimming since the meat was trimmed fairly well.
You've already smoked your tri tip by the time I saw this. And you did just fine.
I don't have any White Oak but have some Red Oak from a bar i made in my basement would that work?
Perfect. That's what they use in central coast California. Actually, red oak coals direct and indirect on the grill. I use white oak. Smoke then grill and mop.
Thanks Pags
Looks tasty Mike.
Pags, I made a tri tip using your rub above for my mother's birthday yesterday. Started in the smoker and finished on the grill at around 130-135 IT. It was wonderful. No pics because we were too busy eating. My 14 year old son told me we should make it once a week. Really good stuff.
Awesome. Glad you enjoyed. Most I've served it to, also enjoy it quite well.
That rub is very good and quite special. I encourage folks to try it on other roasts. Even thought about using it on my next brisket. Just to see.
That rub is very good and quite special. I encourage folks to try it on other roasts. Even thought about using it on my next brisket. Just to see.
wow, looks mighty tasty!!!!
Pags, you just keep comin' up with great recipes.
Well, I'm Baaaack. Arm feeling a lot better- started physical therapy and what better PT than smokin'. Startin out with small pieces of meat and I'll work my way up as I can lift more.
Did some smoked almonds the other day (also your recipe)
Tried the Santa Maria Tri Tip today. Absolutely great. Definetly a "to keep" recipe
We gotta keep meeting like this!
Well, I'm Baaaack. Arm feeling a lot better- started physical therapy and what better PT than smokin'. Startin out with small pieces of meat and I'll work my way up as I can lift more.
Did some smoked almonds the other day (also your recipe)
Tried the Santa Maria Tri Tip today. Absolutely great. Definetly a "to keep" recipe
We gotta keep meeting like this!
Que'n RN. That looks spectacular. Nice pictures and glad you enjoyed.
Pags, I've been thinking about this tri tip. We really enjoyed it. Have you ever tried cooking venison back straps with the same method? I am thinking I may try it soon. I think I will marinate the backstraps, then cook using your tri tip rub and method.
No. I haven't tried the venison, but I think it would work just fine. I really like the Santa Maria Rub. The marinade sounds like a good idea. Venison is drier...maybe a brine would also help.
quote:Originally posted by Soleman:
Pags, I've been thinking about this tri tip. We really enjoyed it. Have you ever tried cooking venison back straps with the same method? I am thinking I may try it soon. I think I will marinate the backstraps, then cook using your tri tip rub and method.
Let me know how it turns out, I've got some in the freezer as well. I'm thinking a brine might go good with this as well.
I haven't brined red meat, do you use a regular brine? I have used Smokin's basic brine recipe from the 101's on chicken and turkey. Is this what you would use on deer? For time in the brine, use the same time as you would on pork chops?
I may try one backstrap in brine, and one in marinade, and compare results.
I may try one backstrap in brine, and one in marinade, and compare results.
I know nothing about venison...only ate it a couple times. Just seems brine works on poultry and pork, couldn't venison benefit from it. Isn't a brine one more step beyond marinade? That said, do what you think is the wisest choice.
Did a quick search and actually found quite a few hits for brining backstrap. Here's one that sounds pretty good...
http://www.liveoutdoors.com/hu...0-venison-back-strap
1 Gallon of Water (could substitute ¼ gal of water for apple juice too!)
¾ Cup of Salt
½ cup of regular (not reduced sodium!) soy sauce
¼ worchestershire sauce
½ cup of brown sugar
½ cup of molasses
1 tbs. rosemary
2 tbs. pepper
http://www.liveoutdoors.com/hu...0-venison-back-strap
1 Gallon of Water (could substitute ¼ gal of water for apple juice too!)
¾ Cup of Salt
½ cup of regular (not reduced sodium!) soy sauce
¼ worchestershire sauce
½ cup of brown sugar
½ cup of molasses
1 tbs. rosemary
2 tbs. pepper
Mod note.
Please keep it on topic, vension for example is not in the same thread as a tri-tip (just in case someone wondered).
make it easier when searching.
Sorry for the mod note, but a lot of "joint" posting going on and makes it a little hard to move threads when needed.
Thanks for the help
Please keep it on topic, vension for example is not in the same thread as a tri-tip (just in case someone wondered).
make it easier when searching.
Sorry for the mod note, but a lot of "joint" posting going on and makes it a little hard to move threads when needed.
Thanks for the help
We do tri-tip all the time on the grill here in So Cal. However rather than a rub, we do a garlic paste (rough idea of recipe below) and marinate the meat in it for at least 4 hours, but usually overnight. Then we sear it over hot coals and move it for indirect heat and add some soaked Red Oak Chips to the coals for the smoke. Take it off at 145, tent it and let it rest for 30 mins before cutting.
The above works great, but I plan to get the Cookshack involved this next time - where we will smoke it in SM025 first and then finish it on the grill. Question: Could you first sear it then finish it in the CS?.
I ordered some California Red Oak Chunks from here: http://www.fruitawoodchunks.com/redoak.html
Santa Maria Marinade for Tri-Tip
1-2 Heads of garlic pealed
TB Kosher Salt (tablespoon)
TB Fresh Cracked Pepper
1/4 c Olive Oil
2 TB Fresh Rosemary (not traditional, but I add it)
Throw the above in a small food processor and combine to make a paste. Stick the tri-tip in a large ziplock and add the marinade. Marinate for at least 4 hours (overnight OK), let it come up to temp out of the fridge for an hour or so, then start cooking.
To serve, we cut it against the grain fairly thin and put it on a long soft roll and then finish it like a pulled pork sammy... a little coleslaw and your favorite BBQ sauce.
The above works great, but I plan to get the Cookshack involved this next time - where we will smoke it in SM025 first and then finish it on the grill. Question: Could you first sear it then finish it in the CS?.
I ordered some California Red Oak Chunks from here: http://www.fruitawoodchunks.com/redoak.html
Santa Maria Marinade for Tri-Tip
1-2 Heads of garlic pealed
TB Kosher Salt (tablespoon)
TB Fresh Cracked Pepper
1/4 c Olive Oil
2 TB Fresh Rosemary (not traditional, but I add it)
Throw the above in a small food processor and combine to make a paste. Stick the tri-tip in a large ziplock and add the marinade. Marinate for at least 4 hours (overnight OK), let it come up to temp out of the fridge for an hour or so, then start cooking.
To serve, we cut it against the grain fairly thin and put it on a long soft roll and then finish it like a pulled pork sammy... a little coleslaw and your favorite BBQ sauce.
italia. That recipe sounds very interesting. I love strong doses of garlic in marinades and sauces. I'll give this a try.
Thanks Pags. I am going to do two TTs tomorrow night.. One using your recipe above and one with the garlic marinade. On the marinade, use your best judgement on the amount of salt, I just go by feel.
Regarding the Red Oak that I purchased, the chunks are fairly large (about 5 ounces each). I spoke to the guy from Fruita and he said that they will cut them down to "Cookshack size" if you just request it when ordering.
and one with the garlic marinade. On the marinade, use your best judgement on the amount of salt, I just go by feel.Regarding the Red Oak that I purchased, the chunks are fairly large (about 5 ounces each). I spoke to the guy from Fruita and he said that they will cut them down to "Cookshack size" if you just request it when ordering.