Tri Tip

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Vermin999

Executive Chef
Joined
Oct 7, 2009
Messages
2,848
Location
San Diego CA
Went freezer diving again looking for a tri tip I knew was in there and also found some andouille sausage that has been in there forever. I was going to salt the tri tip but my Wife offered to buy me a dehydrator I have been eying so no time.Went with Montreal Seasoning just before putting on the grill and some hickory chunks for smoke.

The sausage I found
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Tri Tip an sausage on the grill
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Sausage done. It made a great snack
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Cooked indirect, Internal temp of around 115*F
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After the reverse sear.
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Sliced.
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Plated with some creamed spinach.
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Wow that looks good enough to eat. Never tried Savoie on the Andouille department but even the januine coonasses uses that particular brand of jarred up Roux...so it bound to be good. If I was intent on fast cooking the links like that..I would wrap them in cheap bacon. Makes a world of difference in the flavor and texture areas..particularly it give a nice snappy case as opposed to trying to bite through a rubber garden hose.
 
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