This would work very well in an electric smoker as well. I'd like to give
it a try.
---
Shepherds are the best beasts, but Labs are a close second.
----- Original Message -----
From: "marilyn deweese" <[email protected]>
To: <[email protected]>
Cc: <[email protected]>
Sent: Thursday, June 21, 2012 12:57 PM
Subject: [CnD] SMOKED TRI TIP
I never grill outside, but I thought other people might like this recipe.
SMOKED TRI TIP
One 1½ to 2½ lb. Tri-tip roast
garlic powder
kosher salt
freshly ground pepper
kettle grill
charcoal
hickory chips
Soak hickory chips in water for one hour or longer. At least twenty minutes
before cooking, rub garlic powder and pepper (to taste) on one side of the
roast.
Repeat on the other side, with addition of kosher salt. The garlic powder
will rehydrate from the moisture of the meat.
Fire up a kettle grill and bring the charcoal to a good gray. Move the
charcoal to one side of the kettle, letting it ride up the side. Pour some
of the
water from the hickory chips into a small metal pan and put that in the
kettle opposite of the charcoal.
Place the roast on the hot side of the grill. Cook for two or three minutes,
flip and repeat. Next, move it to the cool side of the grill with the
thickest
side of roast facing the hot coals. There should be no charcoal under the
meat. Add a handful of hickory chips to the charcoal.
Place the lid over the grill with the vent directly above the meat. Watch
the smoke and as it dwindles, add more chips. Flip the the roast every ten
minutes
or so.
If the chips stop smoking, try stirring the coals. Add more charcoal, if
needed, to keep heat up. You are aiming to achieve good convection heat
(heat which
moves) and smoke to envelop the meat with flavor.
To test for doneness, push the Tri-tip with a BBQ fork; when it stops
feeling like jelly it's about medium rare, but you may wish to use a meat
thermometer
until you gain experience.
When the meat is done to your liking, plate it up and allow to rest for
about 5-7 minutes. Slice across the grain and serve. Enjoy.
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