So after playing phone tag for a few days I got hold of Hernan. Super cool guy and very laid back full of knowledge. He tells me that I'm the first guy to ask for a Tri Tip since he's been there about 6 months.
He tells me this is a huge deal in Brazil, everybody cooks this cut of meat.
So he cuts me a 2.5 lber and I decided to do it on the Smokey Joe since the Akorn is on its life support lately.
First, I decided to make some home made Mashed Potatoes with Red Taters, Sour Cream, Cream Cheese, Milk, Butter, S & P and a 4 Cheese Shredded Blend of Romano, Mozz, Asiago and Parmesan.
Cooked the quartered Taters in water, and Garlic then drained and mixed the above and mashed the bejesus out of them then in the Slow Cooker for 3 hrs.
Did a Shrimp and Scallop Scampi on the Paella Pan and then made a Home Made Cognac Cream Sauce. ( for the Tri Tip ) with Fresh Minced Garlic, Heavy Cream, S & P, Butter and
D´usse Cognac " my favorite " to cook AND Drink
Light Grapeseed Oil coating on the entire Tri Tip.
Used a Coffee Rub for the top and bottom of the Tri Tip and did an Herb Crusted Rub for the sides with minced Parsley, Sage, Rosemary and Fresh Minced Garlic.
Did a 600 degree Sear on all sides for 4 minutes each, then went indirect over a 300 degree temp till I hit 125 " actual 127 " and pulled and wrapped for a 45 minute rest.
Well, everything was going well till I burnt the Garlic Bread
Minimal casualties tonight, grabbed a glass of Red Fire Red Wine and all was well
