Smoke on Badger Mountain
Babbling Farker
Thought I would try a little something different last night. Being a west coaster I love some good tri-tip. Not as mush as I love brisket, but it's up there. But I wanted to mix it up a little bit. I really like to have the smoke flavor in in the meat its self so I don't really like to wrap it with anything. But what isn't made better by bacon? I started with an untrimmed tri-tip, butterflied it, added some homemade bacon, tied it back up and rubbed it with some Montreal. Cooked it indirect on the 22" weber with mesquite lump and a few chunks of hickory for a couple of hours. I was not sure how it was going to come out. But it had the same great hickory flavor as usual with an underlying bacony goodness.
And here is what she looked like.
Thanks for looking.
And here is what she looked like.
Thanks for looking.