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Reverse seared Tri-tip with garlic and Brie cream sauce
Picked up a couple of prime Tri-tips today while at Costco. Slathered with mustard and rubbed liberally with kosher salt, coarse ground black pepper, and montreal steak seasoning. Smoked with a couple of chunks of pecan wood at 275 until it hit 135 internal (my wife likes it a little bit more done and I find this temp is the perfect compromise). Pulled and opened up the large until it was reading 600 on the dome. 2 minute sear on each side. Served with garlic roasted potatoes, asparagus, and a garlic and Brie cream sauce. Thanks for lookin.
Comments
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Looks fantastic.
Steak and potatoes are always a win.Thank you,DarianGalveston Texas -
Great cook and outcome right there. Nice crust on that tri-tip as well.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Boom!! Very nice!LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
Formely Gman2 before password debacle -
Looks great. Can you post the garlic Brie cream sauce recipe?
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ericwelsch said:Looks great. Can you post the garlic Brie cream sauce recipe?
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Looks excellent! How was the Brie sauce? Chef Tom mentions its very much garlicky for some. Was it over the top? Ive been planning to make that tenderloin recipe w/sauce on Christmas.
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KevD47 said:Looks excellent! How was the Brie sauce? Chef Tom mentions its very much garlicky for some. Was it over the top? Ive been planning to make that tenderloin recipe w/sauce on Christmas.
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