Sometimes the simplest recipes, are the tastiest. That mantra holds true with this smoked
This is a sponsored conversation written by me on behalf of Albertsons Market Street. The opinions and text are all
Albertsons Market Street
I’m also super pumped to tell you about the new Albertsons Market Street. Albertsons Market Street is opening this Saturday (March 9th, 2019), and it’s everything you could want in a grocery store.
First off, the store is HUGE. It has over 100,000 square feet of floor space, and none of that space is wasted.
My wife and I had the chance to tour the store before it opens this weekend, and we were blown away by everything it has to offer.
A few of my favorite parts of the store:
- A massive meat and seafood section
- If you’ve been wanting to try smoking dry-aged beef, this is the place. They dry age beef for a minimum of 21 days in store and the display is AWESOME.
- They have all kinds of exotic meats – Deer, Elk, Boar, and Quail are readily available, along with plenty of other great options
- Love oysters? They have a full oyster bar
- Albertsons Market Street even has a live Lobster tank
- ALL the produce
- A wide selection of local fruits and vegetables
- Exotic fruits that I’ve NEVER seen before
- You can buy pre-chopped vegetables in bulk, by the pound
- The largest beer and wine selection in the Northwest
- Talon Tap & Spirits Bar
- Take a break from shopping. Grab a drink and watch some sports on one of the many flat screen TVs…
Seriously, this store has it all and most important to me, they have great meat.
If you live in Boise, you’ve gotta go check out the new Albertsons Market Street. The grand opening is this Saturday, March 9th.
I really like the meat selection at Albertsons Market Street, and the team behind the butcher counter is super helpful. They’re very knowledgeable about their products.
In fact, that’s one of the reasons I appreciate this store. Every department has unique offerings, and helpful staff on hand to give you recommendations and steer you in the right direction.
What is a
Tri Tip Steak?
Tri-tip steak is a large, tender, triangular muscle cut from the bottom sirloin of a steer. It is also known as a triangle steak, bottom sirloin steak, or Santa Maria steak. Originally popularized in Santa Maria, California, you can find Tri-tip just about everywhere now.
The meat and seafood department at Albertsons Market Street
I picked out a choice grade
In addition to the
How to Prepare Tri Tip for the Smoker
There isn’t a lot of prep work involved in getting a
It doesn’t take long to get the tri tip ready, so when you’re ready to cook the first thing you need to do is get your smoker up to temp. We will be smoking the
Once your smoker is ready to go, rub the surface of your
Place the tri tip on a grill rack, and then put it in your smoker. If you have a remote thermometer to watch the temp, definitely get that in place too.
How to Slice a Reverse Seared Tri Tip
Take a look at the picture below to see the best way to slice a smoked tri-tip. start on the narrow end of the steak, and slice it thin against the grain. When you get to the “nuckle” of the tri tip the grain switches directions. Be sure to rotate your slices with the nuckle to insure every slice is tender.
Carrot Top Chimichurri on Smoked Tri Tip
Now you can eat the smoked tri-tip plain, and I promise it will be absolutely delicious, but if you take a few minutes to make this carrot top chimichurri your taste buds will thank you.
A lot of grocery stores discard the carrot tops, but that’s not the case at Albertsons Market Street. The produce section is robust, and they have organic carrots with the tops on. GET THOSE. The recipe for the chimichurri is at the end of this post.
Drizzle that chimichurri over top the sliced smoked
Reverse Sear Tri-Tip
Thanks for following along on my reverse seared tri-tip recipe. This is truly one of the tastiest cuts of meat I’ve made on my pellet smoker, and I hope you will give it a try.
And don’t forget, if you live in Boise be sure to check out the new Albertsons Market Street. It’s the largest Albertsons in the world, and the meat and seafood department is unrivaled in Idaho.
Smoked Tri Tip
- 2.5 lbs Tri Tip trimmed of excess fat
- 1 Tbsp olive oil / avocado oil
- 1 Tbsp fresh ground black pepper
- 1/4 Tbsp Chili Powder
- 1/2 Tbsp Garlic Powder
- 1/2 Tbsp Onion Powder
- 1/2 Tbsp Kosher Salt Coarse Ground
- 1 tsp Cayenne Optional
- Combine Rub ingredients in a small bowl and set aside
- Setup smoker to smoke at 180 degrees using oak wood
- Rub surface of tri tip with the oil, and then generously apply the rub to both sides of the meat.
- Place the tri tip in smoker and smoke until the internal temperature reaches 110 degrees (approximately 60-75 minutes)
- Remove the tri tip from the smoker and adjust the temperature of your smoker to cook at 400 degrees.
- Return the tri tip to the smoker and let the meat cook until the internal temperature is 130 degrees
- Let the tri tip rest for 15 minutes before slicing thin and serving.
Carrot Green Chimichurri
- 1 cup finely chopped carrot greens preferably organic (6 carrots)
- 2 teaspoons dried oregano
- ¼ teaspoon cumin
- 2 teaspoon ground sweet paprika
- ½ teaspoon crushed red pepper flakes
- 2 cloves garlic minced
- 1 teaspoon salt
- a few grinds of pepper
- ¼ cup white wine vinegar
- 1/2 cup olive oil a good fruity one
- 1/8 cup water
- Wash and dry your carrot greens well.
- Finely chop your carrot greens and mix them with all of the dried spices and minced garlic. Stir in the vinegar and olive oil.
- Store in an air tight container at room temperature.