Ultimate Tri-Tip

[rhodhse]

Since Oak grilled tri-tip is a big deal here in CA. especially in the Central Coast wine country, I thought I would share my receipe......make sure you drink red wine, preferably Central Coast Pinoit Noir....all during smoking and eating

Set up the smoker with a large dish of ice on the bottom rack...thanks Chez....cold smoke the tri-tip for 1 1/2 hours, then quick sear on a hot grill for a crust, and then continue to grill until desired doneness    about 145 degrees internal   hopefully a little pink.  let it rest for 5-10 mins, then slice against the grain on a angle (important).  With good beans, garlic bread and salsa you have a winner.

try the same cold smoke, wood of choice, for 1 hour with Rib-Eye, then hot grill.....you will never go back to just grilled.....

[owrstrich]

i just spent a week on the central coast...

all i gotta say is... feed me...

owrstrich

[BigSmoker]

I cook a tri-tip every week and it is definitely good the way you described.  I actually prefer to use whiskey chips for the smoke flavor so I am forced to use my ceramic grill.  I wish Bradley would add a whiskey puck as it works really well with fowl and beef :P :P :P.  Matter of fact I'll start a thread for other wood pucks. ;)

[rhodhse]

What if ya took some BS pucks, and soaked them in whiskey for a couple of weeks or longer, then dried them slowly.....this should evaporate the alcohol, and retain the sweet grain flavor to impart into the food.....sort of the way a cigar with whiskey is done.

[Habanero Smoker]

If you soak them you will wind up with a pile of wet saw dust ;D If the bisquettes get wet they will begin to fall apart.

You do have a good idea, but you would need to sprinkle the whiskey on a little bit at a time.

[iceman]

If you soak them you will wind up with a pile of wet saw dust ;D If the bisquettes get wet they will begin to fall apart.

You do have a good idea, but you would need to sprinkle the whiskey on a little bit at a time.

You have got that right Hab. Even if you spray them lightly they swell up a bit and get crumbly.

[BigSmoker]

I've tried with a few drops of bourbon but they start swelling very quickly so you just don't get much flavor :'(.

[Chez Bubba]

What if you pour some of the booze in the water bowl?

Along with water of course!!!

Kirk

[rhodhse]

 me the new guy....I wasn't aware of how the pucks react when you get them wet.....The whiskey in the bowl may work well....or

Since the flavor of the sugar and the grain in the whiskey is the key here, ya might try to make a rub paste with some salt, onion powder, black pepper, and whiskey that has been just simmered to evaporate the alcohol.  Then cold smoke and grill....