Monday, February 4, 2008

Smoked Tri Tip Sandwiches

I pulled out the smoker yesterday and smoked a tri-tip roast and a whole turkey breast. The idea for the tri-tip came from Cindy Pawlcyn's Mustard's Grill Cookbook. I coated the tri-tip with a rub of garlic, sugar, chile powder, salt a pepper and let it marinate overnight. I simply salted and peppered the turkey breast. I smoked both the tri-tip and the turkey for about 2 hours. I thinly sliced the tri-tip and served it on rosemary focaccia with homemade fresh horseradish cream and arugula. The smoked turkey was saved for later in the week.

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