Tri tip sammie and black bean soup

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Vermin999

Executive Chef
Joined
Oct 7, 2009
Messages
2,848
Location
San Diego CA
Marinated the tri tip in some wooster sauce and garlic powder for 6 hours. Seasoned with some Suzie Q seasoning.
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Cooked the trip tip at 275* with some red oak till about 110* and then did a reverse sear and pulled at 135*
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While the tri tip was resting made some garlic cheesy bread and some onions.(no pic)
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Made a sammie out of everything and served with some black bean soup I made earlier in the day.
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Even made a dump cake earlier but I am too full to try it. I'm sure I'll find room later this evening.
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Once again V, you've made a delicious looking meal. Question, so are you que'n the tip on an indirect heat at 275 right and then putting it on direct for the reverse? I usually just do my tip's on indirect for the whole cook but I like the color and texture of your's.
 
Very nice John! Pull that sucker at 125º when I come to visit, I need a little red and blood!!
 
californiagrillin said:
Once again V, you've made a delicious looking meal. Question, so are you que'n the tip on an indirect heat at 275 right and then putting it on direct for the reverse? I usually just do my tip's on indirect for the whole cook but I like the color and texture of your's.

Yes Sir. Lately I have been cooking them indirect at a lower temp( i used to cook them at 350*) and they com out a lot more tender.
 
Great looking tri-tip Vermin! Killer looking black bean soup, as well. Can you share the recipe for your soup? It looks like you've got something leftover from a previous cook floating in there.
 
Smokey Lew said:
Great looking tri-tip Vermin! Killer looking black bean soup, as well. Can you share the recipe for your soup? It looks like you've got something leftover from a previous cook floating in there.

1 lb black beans soaked overnight and rinsed real well, one onion, 3 ribs of celery and a carrot that I sweated.I cut up some store bought smoked ham hocks and salt pork that was soaked in water for a few hours. Throw everything in a pot and cover with enough water till the beans are tender. Mash some of the beans with a potato masher to thicken up the soup and season with a little salt,pepper and cumin.
Leftover pulled pork is great instead of ham hocks and salt pork and I usually will add some boullion in with the water but didn't add any because the salt pork was still too salty.
 
Vermin999 said:
Smokey Lew said:
Great looking tri-tip Vermin! Killer looking black bean soup, as well. Can you share the recipe for your soup? It looks like you've got something leftover from a previous cook floating in there.

1 lb black beans soaked overnight and rinsed real well, one onion, 3 ribs and carrot that I sweated.I cut up some store bought smoked ham hocks and salt pork that was soaked in water for a few hours. Throw everything in a pot and cover with enough water till the beans are tender. Mash some of the beans with a potato masher to thicken up the soup and season with a little salt,pepper and cumin.
Leftover pulled pork is great instead of ham hocks and salt pork and I usually will add some boullion in with the water but didn't add any because the salt pork was still too salty.
Thanks for the recipe. I'm not sure what "3 ribs and carrot that I sweated" means. Are you referring to pork ribs and what do you mean by sweated? Sorry to be a pain. :oops:
 
Suppose to be 3 ribs of celery and a carrot. I need to do a better job of proof reading. lol Sorry for the confusion.
 

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