G
Guest
Guest
Here's what I cooked up for our church Super Bowl party -- tri-tip!
First, I mixed the schmear.
1/2 c Worcestershire sauce
1/4 c Plain yellow mustard
3 Tbsp Gebhardt's chili powder
2 Tbsp Beef base
1 Tbsp Garlic salt
Next, I peeled and trimmed the roasts. I say "peeled" because when you buy
them in a cryo (much cheaper), they usually have a layer of loose fat on them.
So, you peel that away then trim off any large chunks of fat. It's really like
trimming a mini-brisket.
The bag was right at 18 3/4 pounds, and I trimmed roughly three pounds, so
I that left me with somewhere around 15 pounds for the five roasts. There was
one small one, but the rest are pretty evenly sized.
The next step is to give the roasts their mud bath with the schmear. There
ain't no pretty way to do this. You've just gotta dive in and get your hands
very dirty.
I bagged them up in 2 1/2 gallon zip bags and put them in the fridge to get
happy overnight.
Take them out of the bags and let them set out for about an hour before you
are ready to cook.
Start a good sized fire with a 50/50 mix of mesquite lump and whatever
briquets you use. You are shooting for a cooking temp of 350*.
Just before they are about to go on, hit both sides of each roast with a decent
coating of Montreal Steak seasoning.
Commence cookage! My UDS was right at 350*. I was shooting to serve right
at halftime.
At 45 minutes in the UDS had crept up to 375*. The internal temps ranged
between 104* and 107*.
I was right on schedule.
At 125* (one hour in) I flipped them over to finish.
Thirty minutes later, they're done!
I double-wrapped them in foil and held them for about 30 minutes.
Slice, serve with some nice salsa and some flour tortillas, and you've got
yourself a crowd-pleasin' spread o' cow.
John
First, I mixed the schmear.
1/2 c Worcestershire sauce
1/4 c Plain yellow mustard
3 Tbsp Gebhardt's chili powder
2 Tbsp Beef base
1 Tbsp Garlic salt
Next, I peeled and trimmed the roasts. I say "peeled" because when you buy
them in a cryo (much cheaper), they usually have a layer of loose fat on them.
So, you peel that away then trim off any large chunks of fat. It's really like
trimming a mini-brisket.
The bag was right at 18 3/4 pounds, and I trimmed roughly three pounds, so
I that left me with somewhere around 15 pounds for the five roasts. There was
one small one, but the rest are pretty evenly sized.
The next step is to give the roasts their mud bath with the schmear. There
ain't no pretty way to do this. You've just gotta dive in and get your hands
very dirty.
I bagged them up in 2 1/2 gallon zip bags and put them in the fridge to get
happy overnight.
Take them out of the bags and let them set out for about an hour before you
are ready to cook.
Start a good sized fire with a 50/50 mix of mesquite lump and whatever
briquets you use. You are shooting for a cooking temp of 350*.
Just before they are about to go on, hit both sides of each roast with a decent
coating of Montreal Steak seasoning.
Commence cookage! My UDS was right at 350*. I was shooting to serve right
at halftime.
At 45 minutes in the UDS had crept up to 375*. The internal temps ranged
between 104* and 107*.
I was right on schedule.
At 125* (one hour in) I flipped them over to finish.
Thirty minutes later, they're done!
I double-wrapped them in foil and held them for about 30 minutes.
Slice, serve with some nice salsa and some flour tortillas, and you've got
yourself a crowd-pleasin' spread o' cow.
John
