Wagyu Tri TIp Smoked Hot & Fast on my UDS Drum Smoker
#tritip #smokedtritip #howtobbqright
Smoked Wagyu Tri Tip
Wagyu beef has been popular in competition bbq for many years. I started cooking wagyu because the marbling (fat content) makes for a better tasting, easier to cook brisket. I’ve found that you really have to try to ruin a piece of Wagyu beef whether it’s brisket, steak, or even burger; the taste and moisture content is superior to most beef on the market.
I source my Wagyu from The Butcher Shop in Pensacola, Florida. My friend Kevin and his son Jordan run the shop, and they supply some of the best Wagyu I’ve found. Last week I had my first competition of the year, so I called Kevin to get an order in and he asked me if I was interested in trying some Wagyu Tri Tip. Of course I jumped on the chance because Tri Tip is rarely found in Mississippi and let me tell you this was some amazing beef.
Tri Tip is as common as Ribeye on the west coast, but in these parts no one cooks it. It’s actually the tale end of the sirloin roast, so normally it’s a lean cut of beef; but Wagyu beef is marbled with fat throughout. Traditionally Tri Tip is grilled over hot coals and sliced much like brisket. I wanted to go for more of a smoked flavor, so I fired up my drum cooker for this cook.
After a good dose of Salt, Pepper, Garlic (My Killer Hogs AP Rub – http://bit.ly/TheAPRub), I let the Tri Tip hang out for an hour to sweat. Once the seasoning worked on the outside I hit with a layer of my Killer Hogs Hot Rub – http://bit.ly/TheHotRub followed by a coat of my Killer Hogs Steak Rub – http://bit.ly/TheSteakRub for a corse texture on the outside.
Once the drum was running at 325, I placed the Tri Tip on the grill. I made up a quick mopping sauce with Balsamic Vinegar, Olive Oil, garlic and some seasoning.
– 3/4 cup Balsamic Vinegar
– 1/2 cup Olive Oil
– 1/2 cup Water
– 3 cloves Garlic minced
– 1/2 teaspoon Kosher Salt
– 1/2 teaspoon Corse Ground Black Pepper
– 1/2 teaspoon Crushed Red Pepper
Every 15 minutes I flipped the Tri Tip and basted with the balsamic mixture until the internal temperature reached 128 degrees. At this point I rested the roast for 15 minutes to let the juices soak back into the meat.
With Tri Tip you want to pay attention to how the grain is running throughout the roast. On the thinner end it runs pretty straight but as it gets wider the grain turns. You want to be sure to cut it across the grain for tender slices.
I was blown away by the flavor and texture. It was rich, juicy and taste like beef is supposed too. The seasonings and balsamic mop combined perfectly with the wagyu flavor. It was the absolute best Tri Tip I’ve cooked! If you want to try it for yourself give Kevin or Jordan a call down in Pensacola and they’ll take care of you. The Butcher Shoppe – https://www.facebook.com/TheButcherShoppe/
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Don’t Have a Smoker? Ingredients That Add Smoke Flavor
Want to boost the smoke flavor—even if you don’t have time to fire up your smoker? Add one of the following smoked ingredients.
Ingredients That Add Smoke Flavor
Bacon: Everything tastes better with bacon. Wrap lean foods, such as shrimp or chicken breasts, in bacon for grilling. Grill or pan-fry bacon until crisp and crumble it over whatever you’re serving. Use bacon fat for sautéing or basting. In the best of all worlds, you’d make your own bacon or use a good artisanal brand like Nueske’s. Most inexpensive bacon uses injected smoke flavoring, not real wood smoke.
Chipotle chiles: Smoked jalapeños from Mexico. This is one of the rare foods I prefer to buy canned. Canned chipotles come in a spicy marinade called adobo. A teaspoon of adobo in addition to the minced chiles will electrify any dish.
Ham: Like bacon, smoked ham is a great way to add rich, smoky, meaty umami flavors to any dish you can think of. Wrap asparagus stalks in speck (Italian smoked prosciutto) for grilling. Add diced cooked smoked ham to mac and cheese. And slivers of smoky Virginia ham in red-eye gravy.
Lapsang souchon: Tea leaves are dried over pinewood fires to make this smoked black tea from the Wuyi region in Fujian, China. Use for teasmoking; add to brines and marinades. Makes great smoky iced tea. Freeze that tea with a little lemon and sugar, then scrape it with a fork to make a refreshing granita.
Liquid smoke: There’s no substitute for wood smoke, of course, but liquid smoke—a natural flavoring made by condensing real wood smoke in a sort of still—does give you a distinctive smoke flavor. Available in several flavors, such as hickory and mesquite, it’s especially useful for barbecue sauces. Use sparingly—a dash or two goes a long way.
Mezcal: Tequila’s cousin, mezcal is made from fire roasted agave cactus hearts in the hills around Oaxaca. It gives any cocktail an instant smoke flavor. Sprinkle a few drops on grilled oysters or in smoked tomato salsa.
Pimentón: Use this smoked paprika from Spain to add a smoke flavor to dishes not easily cooked on a grill—scrambled eggs, for example. I also like to substitute pimentón for the paprika in barbecue rubs.
Rauchbier: Smoked beer is traditionally from Bamberg, Germany. To make it, the malted barley is dried over a wood fire. Makes interesting beer-based cocktails and barbecue sauces. Melt grated smoked cheese in rauchbier for the ultimate cheese fondue.
Scotch whisky: One of the world’s most distinctive whiskies, Scotch is made by drying malted barley over a smoky peat fire. The best single-malt Scotches come from Islay Island off Scotland’s western coast. My favorite brands are Laphroaig (the smokiest), Lagavulin (distinguished by its finesse), and Bowmore (remarkable for its caramel sweetness). Indispensable in a Blood and Sand cocktail. Add a few drops to heavy cream with confectioners’ sugar to make a smoky whipped cream.
Smoked cheese: The best grilled cheese I ever tasted was smoked mozzarella grilled in lemon leaves at the restaurant Bruno in Positano, Italy. I like to grate smoked cheddar into mashed potatoes and mac and cheese. Popular smoked cheeses include cheddar, Gouda, and mozzarella. Learn how to haysmoke mozzarella and cold-smoke ricotta.
Smoked salt: A no-brainer seasoning for steaks, chops, and other grilled meats, and a great way to put extra smoke flavor into barbecue rubs. Two brands I like are dark Danish Viking Smoked Salt and Alaska Pure Alder Smoked Sea Salt.
Have you tried any of these ingredients to add smoke flavor? Let us know on Facebook, Twitter, Reddit, or Instagram!
The post Don’t Have a Smoker? Ingredients That Add Smoke Flavor appeared first on Barbecuebible.com.
Flavors,Homepage Feature,News & Information,smoke,Smoke Flavor
Title: Don’t Have a Smoker? Ingredients That Add Smoke Flavor
Sourced From: barbecuebible.com/2021/06/29/ingredients-that-add-smoke-flavor/
Published Date: 06/29/21
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Now that was GOOD…
Did another slab of beef ribs today…used some Kosher salt & a rub mixture of 3 parts Dizzy Pig Game On, 3 parts DP Raising the Steaks & 4 parts Turbinado Sugar (a mixture I've used on the past couple of briskets)…Just on the Egg indirect with a dome temp about 300 with a couple chunks of cherry for some added flavor…
Since I was late getting them on the Egg (about 3:15pm) & I don't like eating after 8:00pm, I ran the Egg about 350 for most of the cook & took them off after about 3 hours with IT over 200 everywhere I checked…wrapped in foil while I grilled the corn…
Sliced & looking so tasty…
Added some corn on the cob & Kathy put together a fruit salad for a DELICIOUS meal…
As I said — That was GOOD!
Title: Now that was GOOD…
Sourced From: eggheadforum.com/discussion/1227787/now-that-was-good
Published Date: 05/04/21
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Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party
The slopes are the place to be in the wintertime, from Mammoth and Big Bear in Southern California, to Big Sky in Montana, to Stowe, Vermont, and many places in between. Even Mankato, Minnesota, has a ski resort. (Don’t believe me? Google Mount Kato.)
Snowboarding, skating, and sledding are options, of course, as is cross-country skiing. What all these activities have in common is they get you outside and moving. An added advantage is that all are relatively safe to practice while the pandemic is active, being both social and independent pursuits. In other words, it’s easy to maintain safe distances between yourself and your mates.
As a reward for getting off the couch, we propose an outdoor après ski party. Pronounced “ah-pray skee,” it’s a French term for “after ski.” It’s that sweet spot between an afternoon (or day) of invigorating activity and dinner. Or maybe it is dinner. You can interpret it loosely.
In the Swiss Alps, a day shooshing down the mountainside might be celebrated with raclette—essentially, roasted cheese, partially melted near a fire, then scraped onto bread. I was obsessed with raclette when I was a child. I didn’t know the proper name, but was beguiled by this passage in the classic book “Heidi” by Johanna Spyri:
“When the kettle was boiling, the old man put a large piece of cheese on a long iron fork, and held it over the fire, turning it to and fro, till it was golden-brown on all sides. Heidi had watched him eagerly. Suddenly she ran to the cupboard. When her grandfather brought a pot and the toasted cheese to the table, he found it already nicely set with two plates and two knives and the bread in the middle. Heidi had seen the things in the cupboard and knew that they would be needed for the meal.”
As you can imagine, the brick of Velveeta in the family refrigerator fell a bit short of my expectations.
Which is why Steven’s recipe for A New Raclette so intrigued me. It appears here for the first time, but will be featured during a new episode of Project Fire when the show begins airing this spring. (Contact your local public television station to make sure they intend to carry the show.)
Like the classic raclette, it is served with small potatoes and cornichon (small cucumber pickles), but takes things further. You know Steven! This rendition features a terrific product, Rougette Bonfire Marinated Grilling Cheeses. If you can’t find them, substitute another grilling cheese like halloumi. (For more on cheeses that can be grilled, click here.)
Get the Recipe »
Other main course options for your party could include nachos, brats, kebabs, or anything that cooks fairly quickly and can be eaten easily by potentially mittened guests. A portable campstove/fire pit like this one, which burns propane, wood, or charcoal, ensures you can cook in style. But there are a number of small grills we like, including Weber’s Smoky Joe and Lodge’s Sportsman hibachi.
For beverages, consider beer, wine, mulled wine, or hot toddies.
How are you beating winter boredom this year? Let us know on Facebook, Twitter, Reddit, or Instagram!
The post Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party appeared first on Barbecuebible.com.
Homepage Feature,Hot Stuff,Recipes & Techniques,winter,winter grilling
By: Cialina TH
Title: Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party
Sourced From: barbecuebible.com/2021/01/29/beat-winter-boredom-throw-an-outdoor-apres-ski-or-sledding-party/
Published Date: 01/29/21
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