The trick is to smoke the meat and not make the meat smoke
Date: August 18, 2010 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The 2 pound tri tip received a simple rub using salt, seasoned salt, garlic powder, parsley & pepper
The finished spice rub
The tri-tip is one the smoker where it will stay for about two hour
The tri-tip has reached 125 degrees on the smoker & it is time to move it to the grill for searing on high direct heat
The meat (plus onions) were seared for about 10 minutes on high & reached my desired end temperature of 135 degrees
After the tri-tip rested for 10 minutes I cut in half in both width and thickness giving me 1” thick pieces of meat to thin slices
I cut thin slices just under 1/8” thick on the food slicer which is indispensable for a meal like this
The sliced tri-tip had a nice smoke ring. I took smoked tri-tip taste samples from here before adding the meat to the sauce.
The mushrooms & garlic get sauteed before joining everything else in the large pot for the next couple of hours
The garlic is sauteed for about 2 minute
Then the mushrooms are added & they are sauteed for an additional 3 minute
The garlic & mushrooms join the butter, beef stock, wine, Worcestershire, thyme, onions salt, pepper & meat in the pot
The sauce simmered for 90 minutes & some sour cream was added & everything was simmered for another 15 minute
The stroganoff was served with some green beans & some soft but chewy Italian roll
This is a definite keeper. You could definitely taste the added flavors of the smoked meat & grilled onion
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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.