Tri-Tip and Turkey Breasts

Discussion in 'Beef' started by kansasqueball, May 16, 2010.

  1. Today I'm doing my favorite cut of beef: the Tri-Tip. So tender, juicy and flavorful. I actually was planning on doing my first full packer brisket smoke, but got to Costco (just got a membership yesterday) and saw that they had Tri-Tip for $4.99/lb, and just couldn't pass that up; besides, they didn't have any packers - just flatties.

    Here in K.C. Tri-Tip used to be rather inexpensive, but folks are catching on to this cut of beef, and demand has driven the price up. I usually buy my meat at Hen House (they sell quality meat, and the meat counter is staffed by people who really seem to know what they are talking about, unlike most other grocery stores in the K.C. metro). Anyway, these days Tri-Tip usually sells for $8.99/lb. When they have it on sale it's $7.99/lb. So, $4.99/lb Tri-Tip gets me all hot and bothered. [​IMG]

    Here is the pair that I brought home surrounded by my Tri-Tip rub ingredients:



    I call my beef rub "Simon and Garfunkel" rub. It has parsley, sage, rosemary, and thyme - get it? Also sea salt, fresh cracked black pepper, granulated onion, and granulated garlic. I mix one teaspoon of each, and then add some canola oil to it to make a slurry which I rub into the meat. Here they are all rubbed up:



    and wrapped in plastic wrap to rest in the refrigerator for 24 hours.



    I'm also doing a couple of boneless, skinless turkey breasts. I brined them for about two hours in a basic brine of water, kosher salt, and brown sugar. I took them out of the brine, rinsed them down and patted them dry, rubbed with oil and Lemon Pepper seasoning.

    Here is everything on the smoke racks and ready to roll:





    They've been in the smoke for a while now. Beef should be getting ready to come out. I'm going to do a reverse sear on them. Then wrap in foil and towels for a rest period.

    More to come, and thanks for looking.

    QueBall
     
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    My concern about the smoke was the poultry (turkey) being placed on racks above the beef. If you've just started the smoke, I'd reverse the order to ensure the poultry is on the bottom rack. This prevents the drippings of the poultry from possibly contaminating anything under it.

    Otherwise, the rub for your tri-tip looks delicious. Can't wait to see some finished pics!
     
  3. Point well taken, Sumosmoke. Unfortunately, all meat is now out of the smoker, and the turkey stayed on top throughout. But, if any microscopic beasties from the bird did end up on the cow I'm pretty sure that the reverse sear killed them off. From now on in a multimeat smoke any poultry will go on the bottom. Thank you for the food safety tip. [​IMG]

    Here is the Tri-Tip post smoke and ready for a sear:



    And being seared:



    Here is the turkey all done:



    They've all been wrapped up in foil and resting inside a big old towel. Getting ready to do some slicing and tasting. Will post more pics.
     
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    All that grub sure looks tasty. That reverse sear prolly did kill any lil' pesks that may have been there (I highly doubt there were any). Great post, and hope it tasted just as great!
     
  5. Uhh, I'm a lil' confused.. you doubt the sear killed the pesks, or you doubt that pesks where there in the first place?
     
  6. Never mind!!! just reread your post. No confusion. Just embarrassment on my part!! [​IMG]
     
  7. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    No embarrassment, I re-read and thought it could read both ways, as well. [​IMG] Regardless, GREAT SMOKE!!

    Plus, that's what this site is for, to learn new things about this wonderful hobby. Just watching out for your future smokes that involve a poultry mix on the rig [​IMG]
     
  8. Never mind!!! just reread your post. No confusion. Just embarrassment on my part!! Really! My bad! [​IMG]
     
  9. Shoot, trying to figure out how to edit a post without reposting. I'll get it figured out one of these days.
     
  10. O.K. final post. Here it is. All sliced and plated up.



    With roasted potatoes and peppers:



    Yes, it was absolutely delicious!

    See you next time,

    QueBall
     

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