Smoking a tri-tip for Sunday dinner. It's rubbed down and resting comfortably in the refrigerator. It will go on the DBS Sunday afternoon for a little oak smoke. After a short rest, it will be dinner time!
(http://i253.photobucket.com/albums/hh41/rcger/tritip1.jpg)
(http://i253.photobucket.com/albums/hh41/rcger/tritip2.jpg)
Tri-Tip! A California original ;)
Should be tasty!
Quote from: muebe on July 21, 2012, 09:35:59 AM
Tri-Tip! A California original ;)
Should be tasty!
The first time I went back to the meat cutter and asked for one, he gave me a funny look. He said, "you're not from California, you're from Missouri. What the hell do you know about tri-tips". He always takes good care of me now.
I can't get one in this part of PA anywhere. :(
Not sure if they even understand what I want when I ask. Oh well.
Quote from: rcger on July 21, 2012, 09:22:02 AM
Smoking a tri-tip for Sunday dinner. It's rubbed down and resting comfortably in the refrigerator. It will go on the DBS Sunday afternoon for a little oak smoke. After a short rest, it will be dinner time!
(http://i253.photobucket.com/albums/hh41/rcger/tritip1.jpg)
(http://i253.photobucket.com/albums/hh41/rcger/tritip2.jpg)
The tri-tip was a huge success! I tried to get pictures of the final product, but to do so I would have risked personal harm. There were too many knives and forks being wielded.
One of the big hits was a sammie spread I made to go on the top of it. It consisted of 1 cup of mayo, 3 tsp prepared horseradish, 2 tsp dijon mustard, 1 tsp each of garlic powder and onion powder. It was well received.