Tri-tip

I love tri-tip; like I said last summer it brings back memories of growing up. I tried it once before grilling it on the Mak 2 Star and wasn’t delighted with the results. This time I was going to go for a “reverse sear”.
Start out low and slow until the internal temp comes up to 120, then bring the heat, grilling it just for a few minutes on high to get the outside crust.

Much better this time. You can see my cooking log here
This is sooo easy to do on a charcoal or gas grill. Just build a two-level fire (charcoal on one side only or just one gas burner going). Start the tri-tip on the cool side and finish directly over the hot side.

My recipe starts from Food Network; a sample recipe can be found here

The classic SoCal Santa Maria rub:

A mop sauce of red wine vinegar, olive oil, and a big clove of garlic, all whirlled together in the food processor.

30 minutes before starting the cook, take the 2 lb tri-tip out of the refrigerator and rub it liberally.

When the grill reaches 225, throw the meat on the cool side of the grill along side some baby potatoes. Mop and flip every 10 minutes

Once it reads 120, move it to the warmer box while the grill cranks up to 425

About 5 minutes of searing; then tent under foil for 10 minutes. Unveil; slice against the grain..

…and serve. YEAH WE GOT TO EAT OUTSIDE

About howardwthompson

I'm a person who likes to travel, read, cook, and eat
This entry was posted in Barbecue; BBQ; Cooking, Cooking. Bookmark the permalink.

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