Years ago a good friend’s Dad always referred to Hamm’s Beer as “The Nectar of the gods … “. I only mention this cause I have it from good authority that using Hamm’s Beer as the glue and some Fagundes Seasoning is a killer combination. Other beers have been tested but they don’t work out as well. My first task was finding some of this ‘nectar’ locally. Not an easy task.
Rubbed a Tri-Tip with Hamm’s Beer and Fagundes Seasoning. Vacuum sealed and refrigerated it overnight.
Preheated the MAK 2 Star General Wood Pellet BBQ Smoker-Grill to 180º (Setpoint to SMOKE) using Oak wood BBQ pellets and smoked the Tri-Tip for an hour. Increased the temperature to 225ºF till the Internal Temperature hit 140ºF. Took about 2½ hours total.
While the Tri-Tip was wrapped in foil to rest for 20 minutes I made a batch of Faux Rice. Here’s the consistency you should get your cauliflower to before popping it in the microwave for about 10 minutes.
After resting for 20 minutes.
The Money $Shot$ … Tri-Tip with Faux Rice and beef gravy served with a side of salad … The beer rub brought out a new dimension of flavors to the meat. Not a chemist or connoisseur of the interactions of meats, seasonings, and marinades but this is a welcomed addition to my repertoire of ways to enjoy a delicious Tri-Tip …
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