Tuesday, May 25, 2021


I made tri-tips back in 2018 X-Mas Ale and Tri-tips and really liked them.

For whatever reason, I don't see tri-tips available in my area very often. Usually when I see them, they are more expensive than I'd like to pay.

So, I don't make them very often. In fact, I think I only made them that one time.

Maybe one other time.

Last week, randomly, I saw two tri-tips in my grocery store on sale, and I picked them up.

I smoked them on the kettle this weekend.

I decided to experiment again with the cast iron pan much like I did in Reverse Sear Steak on Cast Iron Pan.

So, after a long bike ride Saturday morning, I seasoned the tri-tips with Montreal Steak Seasoning.

Later in the afternoon ... about an hour before dinner, I preheated the kettle and added pecan wood. I had the cast iron pan over the coals.

Then, I cooked the tri-tips with both temperature probes in the tri-tips. The alarm was set for 125 degrees.

The tri-tips hit 125 within a minute of each other. I seared them on the pan a couple of minutes on each side.

The meat was able to rest about 15 minutes before I sliced them up.

I had a sandwich. Everyone else just served themselves the slices. The meat turned out great.

I do think that I like searing tri-tips directly over the fire rather than in the pan. So, if I make tri-tips again, that is how I will plan to do it.

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Go Avalanche!

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