On day 26, we made tri-tip steak smoked with our Grapevine & Apple Blend.
The preparation was so easy!
- Before smoking, we marinated as we normally do -- in salt, pepper, olive oil and garlic, and then put it in the refrigerator overnight
- Then, before grilling, we brushed it with barbecue sauce
- Next smoked it using our Grapevine & Apple blend
And that's it! It's so easy for so much flavor!
Here it is, just as we were starting the smoking process:
Chef's Tip: Remember, cook this low and slow is the way to go. Smoking meat "low and slow"—at a low temperature over a long period—allows tough connective tissues in the meat, like collagen, to break down gradually, resulting in tender, juicy meat. This method also gives the smoke ample time to penetrate the meat, creating a deep, smoky flavor and a characteristic bark (crust) on the surface. Additionally, cooking slowly at a low temperature minimizes the risk of drying out the meat, ensuring it remains moist and flavorful throughout the smoking process. We recommend taking it to a medium rare. Perfection!
We served this delicious tri-tip with grilled potatoes and grilled brussels sprouts with red pepper. AMAZING dish!
This is a big tri-tip, so not only did we enjoy it tonight, be we'll get many more delicious meals out of it. We got two lunches of this exact meal, plus we made tri-tip appetizers on Day 28 and Smoked Beef Stroganoff on Day 31. This one grilling session is going to make A LOT of delicious food for us for days to come!
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
