Smoke on Badger Mountain
Babbling Farker
I picked up a small tri-tip from Winco last week and decided to give it a little flavor from across the Pacific. I cook dozens of tri-tips a year, hundreds in my life and his one had the funkiest grain I have ever seen. But it tasted as good as any. In fact this my be my favorite of any Tir-Tip I have ever cooked.
Marinated it for 96hrs. The marinade was soy sauce, fresh ginger, white onion, garlic and crushed red peppers. I have done one similar to this before but the extra long soak did amazing things to the flavor and changed the color.
I simmered and then cooled the marinade beforehand to meld the flavors.
Cooked it in the kettle for about two and a half hours indirect with mesquite charcoal. Pulled at 138* IT
Cooked up some asparagus in the CI with EVOO, kosher salt and fresh ground course black pepper.
Resting
Sliced!
Plated (and partially consumed)
I boiled down the leftover marinade and used it and "gravy" for the potatoes.
I will be doing this one again for sure.
Thanks for looking.
Marinated it for 96hrs. The marinade was soy sauce, fresh ginger, white onion, garlic and crushed red peppers. I have done one similar to this before but the extra long soak did amazing things to the flavor and changed the color.
I simmered and then cooled the marinade beforehand to meld the flavors.
Cooked it in the kettle for about two and a half hours indirect with mesquite charcoal. Pulled at 138* IT
Cooked up some asparagus in the CI with EVOO, kosher salt and fresh ground course black pepper.
Resting
Sliced!
Plated (and partially consumed)
I boiled down the leftover marinade and used it and "gravy" for the potatoes.
I will be doing this one again for sure.
Thanks for looking.