Tys 3 Day Smoked Tri Tip Food

TY'S 3 DAY SMOKED TRI-TIP

Steps:

• Combine mustard and half a cup of soy sauce in a bowl large enough for the tri-tip to marinate. Stir until mustard thins out.add the rest of the ingredients; mix well.
• Stab tri-tip about 25 times with a steak knife.
• Marinate for 3 days; turn once or twice a day (this tastes best). Overnight works, but try the 3 day method at least once! You can taste the difference!
• The day of bbq: AHH, the wait is over! Fill the smoker with coals! And I mean fill it! The wet wood chips will make your flame die down a bit.
• About an hour before you start smoking, put four handfuls of wood chips (hickory, mesquite or olive are best!) in a bowl of boiling hot water; let soak until your coals (NO GAS SMOKERS) are white or your smoker reads IDEAL. If you have a Brinkman, put wet wood chips right on the coals.
• When the ash clears, add your meat. Let cook with lid on or door shut, about 2 1/2 hours, flip at least once. Add chips every time the smoke dies down. Cut smoking time for rare meat.
• When it's done enough for you, (I like mine well done!) serve with macaroni salad and a beer roll, or potato salad and a potato bread roll. They both are great!
• 7Just make sure you have a beer to salute me if you like this recipe and good friends nearby to enjoy this with you is always great!
• CHEERS!

WOOD-SMOKED TRI-TIP BEEF ROAST WITH SICILIAN HERB SAUCE

Steps:

• Soak 3 cups of oak, mesquite, or hickory wood chips in water for 1 hour and then drain.
• Blend thyme leaves, garlic cloves, dried oregano, and coarse salt in mini processor until garlic is finely chopped. With processor running, gradually add lemon juice, then olive oil. Season herb sauce to taste with pepper and transfer to a bowl. Can be made one day ahead and refrigerated.
• Sprinkle roast generously on both sides with salt and pepper. Let stand at least 30 minutes and up to 2 hours.
• Prepare barbecue to medium-high heat. If using gas grill, wrap wood chips in foil; pierce foil all over with fork. Remove top grill rack, place foil packet directly on burner, and replace grill rack. Place roast over packet and grill uncovered for 6 minutes (wood in foil will begin to smoke). Turn roast over. Move to spot on grill where heat is indirect and medium-hot. Cover grill and cook until meat thermometer inserted into thickest part of roast registers 128 degrees to 135 degrees for medium-rare, turning roast occasionally, about 13 minutes.
• If using charcoal grill sprinkle wood chips over coals and plac roast on rack. Cook roast uncovered 7 minutes. Turn roast over. Move roast to spot on grill where heat is indirect and medium hot. COver grill and cook until thermometer inserted into thickest part of roast registers 128 degrees to 135 degrees for medium-rare, turning roast occasionally, about 13 minutes.
• Transfer roast to platter. Let stand 10 minutes. Thinly slice across grain. Serve, passing sauce separately.