It’s been awhile since I smoked a tri tip so I did one over the weekend. Just a simple S+P rub, with an overnight (dry) brine un the fridge. Smoked around 250F until it hit 125F internal in the center. More medium on the edges but otherwise fine. Was short on coals and didn’t get a harder sear than I would have liked. I love adding some roasted cebollita to the usual cilantro and white onion toppings. Popped a nice beer to pair with the tacos. 🍻
Made some sliders with the left overs using sweet Hawaiian rolls: a slice of Gouda, mustard, kewpie and pickles. No photos unfortunately. This came out better than expected. Gonna be a staple for leftovers moving forward.
by dvnbtn
12 Comments
Never thought I’d see St. Lam in the smoking sub! Cheers!
Just making me hungry and thirsty at the same time 😂👍🏽.
I will CUT a foo’ for some Cantillon. Its been too long.
The brewery is AWESOME, by the way.
Wow that Beer fucks, how’d you get it?
Yeah cut that that bad boy up…
https://i.redd.it/tm2udojhlmwg1.gif
Yum!!!
Came for the tacos, stayed for the Cantillon, cheers!
Looks delicious 😋
Looks good
Fuck I love those tasty tips. Cant beat them!
oh man! That looks so good. Planning to do this tomorrow!
Looks delicious.