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Smoking Food Thread

tsywake said:
Mt tri-tip is quickly becoming my favourite to smoke and most requested meat. The reverse sear technique is phenomenal and such a different flavor than most people around here are used to.
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You have a link to that tri-tip? I'm going to call my butcher later and see if they carry tri-tip and maybe try it out this weekend.
 
DeaconCav06 said:
You have a link to that tri-tip? I'm going to call my butcher later and see if they carry tri-tip and maybe try it out this weekend.
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Sorry I'm just now getting around to this. We marinate ours in a soy/Worcestershire sauce that we started out using for flank steak.

http://www.foodnetwork.com/recipes/food-network-kitchens/soy-marinated-flank-steaks-recipe2.html

Below is a link that describes the process.

http://drapersbbq.com/blogs/2013/03/the-art-of-the-reverse-sear/
 
How long do you keep this on the smoker? My local butcher had some Tri Tip so I'm going to try this out today.
 
The longest so far has been around an hour. I just probe the meat and take it off when it reaches 125-130. You can overcook and it'll still be good, but its so much better medium to medium rare. You have to get the grill really hot. You dont want to cook the meat, just sear the outside real quick.
 
Made this last night and used some apple wood chips. Used that soy marinade and put it in a food saver bag and sealed the tri tip in with the marinade.

It's probably my favorite thing I've made on the smoker. Incredibly unique.
 
I'd like to think I'm at least partially responsible for bringing tri tip into the discussion back in 2011, and if so, easily my greatest contributions to the boards.
 
I'm glad you did, and I'm also glad that it's availability finally made it to the East Coast. Y'all kept that a secret on the West Coast for way too long.
 
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That callout is not right. Bad WSJ!
 
yeah plus you gotta hate the socialism of paying for everyone else's order in the place
 
Trying to figure out which wireless thermometer I want to get. My family wants my Xmas list by thanksgiving.
 
woot! just found out our friends are smoking the turkey for thanksgiving.
 
BullDeacLaw said:
speaking of which, does anyone have smoked turkey tips/recipes. gracias
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Brine the turkey like you would if you were roasting. Approach cooking it as if you were roasting it and adding smoke; should be a high temp, short duration cook.
 
leftcoastdeac said:
Brine the turkey like you would if you were roasting. Approach cooking it as if you were roasting it and adding smoke; should be a high temp, short duration cook.
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300ish? I have problems keeping that kind of heat.
 
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