The trick is to smoke the meat and not make the meat smoke

BEEF STROGANOFF

  Date: August 18, 2010
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I got it in my head recently that I wanted to do a grilled Beef Stroganoff. I found a recipe for just that on the internet which used top round steaks and also grilled up some onions. Then I decided to accomplish two things at once. I’ve always been curious about smoked tri-tip, but it seems to have as many who like it as dislike it. I thought smoked meat might make a good addition to the stroganoff. Plus if the taste of the meat wasn’t so great, hopefully the sauce would hide some of that. I had a recipe from the Virtual Weber Bullet website for smoked tri-tip so I was off and running. The tri-tip smoked for just under 2 hours and I took it off at a temperature of 125 degrees. I then seared it and some onions on the gas grill using high heat. I hoped by the time the sear was done, the meat would have hit 135 degrees, which is the temperature I grill tri-tip to before giving it a rest. As luck would have it that is just what happened. It was off to the kitchen to slice the meat and make the sauce. The samples I saved of the tri-tip not in the sauce tasted great to me, so I guess it is a matter of having the right recipe. The stroganoff was great too. I plan to smoke more tri-tips as stand alone meal and I plan to try this recipe with the grilled top sirloin steak it called for to see which one I like better.
Recipe Source:

BBQ Party Blog

BEEF STROGANOFF ON THE GRILL
Main Recipe
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Barbecue Party Blog

The Virtual Weber Bullet

TRI-TIP
Used instead of Steak
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Meathead
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Kenmore Cast Iron Roast Pan
  • Kenmore S-S Roast Rack
  • Maverick ET-73 Remote Read Thermometer
  • Meat Slicer