A TriTip sirloin roast from HEB
I left all of the fatcap on it
I scored the fatcap and poked holes all over the roast with a fork
I ran all of the rub through my spice grinder
then put the rub on
I re-wrapped it in plastic wrap and put it in the fridge overnight
I started it fatcap over the coals for the first 10'min
then i moved it over the drip pan on the other side until it got to 130°
I made mashed potatoes and beat some warmed yogurt and butter into them
then smothered the meat slices in the potatoes
it was very good
TriTip on the OldSmokey
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- CaptJack
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Re: TriTip on the OldSmokey
Good TT, Capt'n - - - the only time I can remember to pick up a tri-tip is when you cook and post one - - - thanks for the reminder and the pics
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Re: TriTip on the OldSmokey
Yummy...……………………………….
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Re: TriTip on the OldSmokey
Perfection right there, and just the right amount off pepper.
Russ
Russ
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Re: TriTip on the OldSmokey
I would crush that plate!
John - Hopelessly addicted to smoking and grilling.
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