This video is sponsored by Skillshare.
And this is the meat we're going to be using for today's cook.
It is two beautiful wagyu tri-tips marbling score 9. As you can see this is as good as it
gets. The marbling of this cut is phenomenal, however when I got it it did not look anything like this.
As you can see the gray color is oxidation that is 100% normal. If your meat does not oxidize
you should be worried because it is a natural process. So I went ahead and started to trim it.
A good sharp knife is a requirement. I went nice and slow to minimize waste. Mainly what I was
looking for is to remove all of the external fat because as you know good quality meat is all about
the intramuscular fat not the one outside. And once I was done with all of my trimming I was left with
two beautiful pieces. In case you are wondering about the trimming this is what I was left with.
You can cook this up and make incredible philly cheese steak. You can also render all the fat and
make wagyu tallow with it. Never let any of this go to waste. What you see here is me adding a
good amount of salt into this pieces. You want to make sure that you season it well but most
importantly we want that salt to penetrate deeply into the meat, that does not only make the meat
more flavorful but also more tender that is if you use the method called dry brine. For
thick cuts of meat like this is a must. Here's a quick explanation, the first thing the salt
is gonna do is extract moisture from the meat, then it's gonna become like a wet salty brine.
Once that's done the meat will reabsorb it into itself making it seasoned all the way through.
And the only thing we have to do is to throw salt on it and let it rest on our refrigerator
overnight. After 24 hours my dry brining was done. As you can see that red color is a sign that the
salt penetrated deeply into the meat. And if you take a closer look you will notice that where fat
is it did not penetrate, that is a hundred percent normal and expected. Now since I have two of them
I'm going to be doing an experiment. One of them we're gonna be smoking and it's gonna be this one
right here. So I only threw in freshly ground black pepper and garlic powder. To cook it I really want
to nail the temperature and for that i'm going to be using my wireless thermometer. I'm looking for
an internal temperature of 135 degrees fahrenheit. But now that it's fully ready the next thing to
do is to throw it in our smoker. I set mine at 250 degrees fahrenheit I let it smoke for about one
hour because once that was reached it was time for me to put a crust on it and for that I used my
flame thrower. It is one of the best ways to put a crust, it's nice and quick and most importantly
this thing is fun, I'm talking about a lot of fun. It's almost like painting with fire! But once I was
happy with the crust this is what I was left with. That my friends is a smoke wagyu tri-tip. The only
thing left to do now is to slice it open and see what we got. And as I did, oh wow! Juicy to the max.
Exactly what we were looking for absolutely perfection. If you take a closer look you can even
see a little bit of smoke ring on it. I'm telling you right now this is gonna be good, real good.
This is a perfectly cooked tri-tip and I think the only thing that is missing is a good side dish to
go along with it. And I have the perfect one, even though this looks like a regular mashed potato it
is not. I don't know if I'm the first one making this, but man let me tell you something I think I
am. And that's because I got a secret ingredient, and this one I had to take it from my backyard.
these are Tahitian coconuts. Now if you never opened the coconut before let me give you some
pointers. You gotta take off the cap, that is very easy especially if you use this tool. Go right
underneath it and it should pop out just like this, then using that same exact tool I just go
straight in twist it a little bit and it all comes out making a perfect hole. Now that is how I like
to remove the coconut water, and man this thing had quite a bit. And I'm telling you this coconut
water is delicious quite sweet and a very unique flavor. But if you are unable to find Tahitian
coconut you can use any other. For the potatoes I'm using Yukon Gold, these to me taste fantastic.
I like to start by peeling them first, then I cut them into 1 inches chunk and let them boil until
they were fully cooked. Once that was done I went ahead and used a smasher and smashed them up. As
they were still hot I threw in some butter, cream cheese, whole milk and coconut water. Mix it well
because your special mashed potato is almost done. The only thing left to do is to add a good amount
of chives and salt for seasoning. Mix it well and your mashed potatoes is done and they should pair
up perfectly with the tri-tip. Talking about that remember we still have one left and that
one we're gonna be using the grill. I gave it the same exact treatment with the seasoning a good
amount of freshly ground black pepper and garlic powder that is the best way to season meat like
this. But now that we got it fully seasoned the next thing to do is to grill it. And for that I'm
first gonna be putting a beautiful sear, once that's done I'll be cooking in indirect heat
until I reach an internal temperature of 135 degrees fahrenheit and for that i'll be using
my wireless thermometer. So now I say it is enough talking and it is time to grill it. So let's do it!
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you can start exploring your creativity. Thank you Skillshare for sponsoring this video. But now
let's get right back to it. All right everybody here we have our beautiful tri tip today Maumau.
-Looking good! -All right Maumau so we have this one and this one. They're slightly different from each
other, I want your honest opinion on which one you like best. -Okay. -First one. Cheers everybody!
-This is not a regular tri-tip.
On the first bite I can tell you is not a regular tri tip.
-Wow it's an explosion of juice. That is crazy everybody. -I'm trying to recover myself I was
expecting something a little bit drier you know, tasty but a little drier. The more
chew the more juices come out. -These are the type of beef that you don't want to swallow,
you just want to keep chewing it because the more you chew the more juices it produces. It is an
incredible taste. -What is this this is extremely fatty this is not a regular steak.
-That's right Maumau. That was a bad one. It is a wagyu marbling score 9 to be honest 9+
-nine plus
-How do you like that one Maumau? -Now that you say that I see the the vein of fat over here. -The fatness ah?
-That's good! -Do you feel anything different at all Maumau, besides the fattiness of goodness?
-Did you smoke it? - Ah Maumau got it. Exactly it is smoked. It has a nice smoky flavor but not overpowering just
a nice beautiful smoke flavor. How do you like it? Just a little hint on top of it like you know how
people like to use the fedora hat to look cool. -Yeah -The the smoke had just to just just to taste
-Just a little smoky touch. It was just an hour and then in the end I gave a nice flamethrower in the
end to give this lot of nice little crust. How do you like it Maumau. -Wow it's amazing.
-You ate all of it already. -Yeah it's amazing and like I said it's just a little hint of smoke
-Yeah. -I want to try that now to cut a little bit of the fatiness. -The fat, try this mashed potato
Maumau. Now this mashed potato here is very different something I've never tried before. I'm curious to
find out how you like it. Go for it, you tell me. -There's something different. -There is something
different, it's not like extremely different but it's like a little bit sweet. -Yes. Can you tell the
flavor or you can't tell? Come on! -I can't put my finger on it. -I already know what it tastes like everybody
because I had to try it for seasoning and I'll tell you right now. You cannot tell? How do you
like it? Do you enjoy it? -That's really good. -I think this is one of the best mashed potatoes I ever made.
-It's really good. -The flavor is right towards the end of your palette. As soon as you take a bite
there's coconut milk in there Maumau. -Yes now that they say that I can taste it. -And it's
super fluffy, you know sometimes when you have a mashed potato that is like a big lump this one is
like just fluffy in the end. It does something everybody, I cannot give you an explanation
what exactly it does besides adding a little bit of flavor it does something to the mashed potato.
Definitely recommend the coconut water. -I have to try this at home. -I know it's awesome absolutely
phenomenal. Okay I'm ready for the second one. You ready? Let's do this. All right let's go. This one
by the way it's also wagyu, so you don't have a heart attack like last time. All right but at
the same time we're gonna find out which one you like better. Second one cheers everybody!
Oh boy that one hit the right spot right here. That one just went like this
it turned on the key to my heart. That was oh that was so cheesy.
Cheesy sometimes it's good. -That was good. -Yeah -That one is good. -I feel that you know charcoal-y.
You feel that charcoal flavor everybody. It is absolutely phenomenal. Maumauzinho which one
do you like better? -I picked this one. -You picked the smoked one. -I want more of the smokey goodness.
Maumau picked the smoked one to go against Maumau
I'll pick the grilled one. This is one of those things like Angel always say by the
way Angel is not here he is having a great time in the Keys. -If you don't know
what you're gonna do, do the smoky one. -No do the grill one all right, no the grill one's better.
Anyway guys these are the results. I hope you guys enjoyed this video, if you do enjoy
it make sure give it a thumbs up. If you're not a subscriber be sure to subscribe for future videos.
Remember if you are interested in anything I use everything is always in the description down below.
Thank you so much for watching and we'll see you guys on the next one. You good Maumau? -I'm in heaven.