Pulled Pork Stuffed Mushrooms & Slow Smoked Tri-Tip

[muebe]

Ok grab a beer and get comfortable there are a lot of pictures

Here are the players...

Start by cleaning out the mushrooms and save the insides for later. Interior of the shroom coated with Little Louie's...

Now for a layer of smoked cheese aged for 2 months...

Layer of pulled pork...

Layer of blue cheese...

Now for more smoked cheese...

Onto a tray and into the fridge to be cooked later...

continued...

 

[muebe]

Now for the tri-tip. Was seasoned with Fine Swine and Bovine rub before vacuum sealing and freezing...

Get the AMAZN Tube smoker fired up with hickory...

Now were smoking...

Into the Memphis the tri-tip went. The Memphis was off at this time. Tri-tip still partially frozen and got 20 minutes of cold smoke...

At noon I fired up the Memphis loaded with hickory and set it to 260F. At 1:30pm the Tri-tip was at a IT of 130F...

I then pulled it out and gave it a coating of Hoisin Garlic Glaze with more garlic added...

Then wrapped tightly in heavy duty foil and back onto the Memphis continuing the cook at 260F...

At 3:30PM it reached a IT of 200F. I noticed that the Memphis will drop the temp down when the meat probe setpoint is within 3 degrees of target temp. Never knew it did that. Good if your not paying attention...

continued....

 

[muebe]

I let the Tri-tip rest in foil under a towel in the microwave. Now onto the mushrooms.

I bumped the Memphis up to 350F then put in the mushrooms on the top rack...

After 40 minutes I pulled them off...

Now remember the mushroom insides....

Start with EVOO and the mushrooms on high heat seasoned with Penzy's Mural of Flavor...

After a few minutes dump in some Red Wine Vinegar....

Cook until reduced then add the Blue Cheese...

continued...

 

[muebe]

Now to carve the Tri-tip...

Back into the tray with the juice save in the foil poured back in...

And plated...

Last time I cooked a Tri-tip like a brisket I took it to 190F IT and it was real tender. This time I took it to a IT of 200F and it was even more tender. It was falling apart and I could cut it with a fork! If you have not tried doing this yet with a Tri-tip you gotta try it!!!

 

[SmokinSteiny]

Nice man! that looks pretty damn good!

 

[Chili Head]

I've wanted to do this since I saw you do it the first time. I can't wait to try it!
Muebe your plate looks soooo good man. Well done!

 

[sparky]

holy cow. what a feast. that all just looks to good. yummy ^2.

 

[ACW3]

I love the way you have used blue cheese in your cooks. I recently bought a "bucket" of blue cheese from Sam's a while back. I can have my blue cheese anytime now. Like the mushroom ideas. The meat looks like your usual -- FANTASTIC!!!

Art

 

[TentHunter]

Very nice!

 

[Tatonka3A2]

Looks amazing!!