Smoked Tri-Tip with Mushrooms
Hanging your meat for smoking has been a part of society for ages. It’s one of the oldest ways of cooking because it keeps out unwanted quests, your food does not burn and you can let it smoke without attending it for longer periods of time. In this recipe I'm going to show you how to smoke your tri-tip in a traditional way along with some of the most tasty mushrooms i ever had.
Ingredients
- 1200 grams Tri-tip steak
- ½ tbsp fleur de sel sea salt
Heb Mix
- 250 ml fresh parsley chopped
- 250 ml fresh oregano chopped
- 4 cloves of garlic chopped
- 25 grams mustard seeds
- 1 tbsp coarse sea salt
- ½ tbsp black pepper
- 100 ml olive oil
Cast Iron Skillet Mushrooms
- 500 grams mushrooms
- 130 grams bacon strips
- Rest of the Herb Mix
- 200 ml cooking cream
- 100 ml beef broth
- 75 grams butter
Instructions
Tri-tip seasoning
- The tri-tip has a big fat cap and a lot of meat on the other side. The way to season it is to put a nice seasoning on the meat side and keep the fatcap seasoning free except for little bit of salt.
- Make the herb mix according to the ingredient list and finnish with olive oil to make it stick before mixing it together.
- Apply around 3/4 tbsp of the herb mix to the meat side of the tri-tips and spread them out with your hands.
- Carve into the fatcap with a chef's knife and repeat the process with a 90 degrees rotation.
- Sprinkle 1/2 tbsp of seal salt on the fatcap and make sure it sticks inbetween the incisions that you just made with your knife.
Smoking
- I'm using the Borniak smoker for this job. This device might scare you but it's actually a pretty amazing and cheap industrial smoker compared to other BBQ'sIt's has insane precision and the big upside to this recipe is that i can actually hang my food so it creates the best smoke flavor you can possibly have in this unniverse.
- But nomatter what you use you should be smoking this Tri-tip at a temperature of 120 degrees celsius and if you haave no choice but to lay it on a grate then you should let the fatcap point downwards or towards your heatsource.
- Take the Tri-tips out of the smoker when it hits a temperature of 52 degrees celcius.
Cast Iron Skillet Mushrooms
- Take a cast iron skillet, take the lit off and lay in strips of bacon to fill up the furface as much as you can.
- Take the stems out of some well-sized mushrooms and set them on top of the bacon to fill the skillet up comepletely. close the gaps with the stems.
- Add a fair amount of the rub that you are left with on top of the mushrooms.
- Devide the butter into small cubes and spread them out over the skillet.
- Now in the perfect world you should place you skillet underneath your smoking tri-tips. This would release all those beef flavors into the pan and give you that extra dimension to the side dish. if you can't do this then you should just heat the pan up over a temperature of 120 degrees celcius in a closed invironment.
- Once the mushrooms turned goldenbrown and are cooking into the bacon and beef fat it's time to add some cooking cream and beefbroth and let it simmer for the rest of the cook.
- TIP: cook some pasta for your guests around this time.
Serving time
- Take the Tri-tip out at 52 degrees celcius along with the simmering skillet of mushroom goodness and let the tri-tip rest for around 10 minutes.
- Slice the tri-tip against the grain in 3 directions and serve your mushrooms on top of some pasta and finish it off with those slicsed tri-tip steaks. Eetsmakelijk!
Video
Nutrition
Calories: 716kcalCarbohydrates: 12gProtein: 49gFat: 53gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 27gTrans Fat: 0.4gCholesterol: 173mgSodium: 2173mgPotassium: 1165mgFiber: 5gSugar: 2gVitamin A: 1359IUVitamin C: 17mgCalcium: 225mgIron: 8mg
Tried this recipe?Let us know how it was!
Big thanks to borniak for sponsoring this post.
Please return the favor by visiting their website.
