Sultry. Complex. On the surface, cut from standard cloth, but when tasting it turns out exotic and rich.
That is smoked tri-tip.
Garlic, onion, black pepper, parsley, and salt combine with smoke and char to become out of this world.
Time: 1.5 hours, Serves 6-8 (or makes great sandwiches the next day)
|Mise en Place|
|1 tbs||kosher salt||2-3 lb||tri tip, trimmed|
|2 tsp||granulated garlic|
|1 tsp||black pepper|
|1 tsp||onion powder|
|2 tsp||dried parsley|
|1||grill, rippin hot|
|1||trim meat and pat dry|
|2||combine spices and rub generously on meat|
|3||let meat sit while you fiddle with your smoker to bring it up to temp|
|5||when meat is about 110, fire up the grill on hot|
|6||when meat hits 125, evac, and grill flipping every minute till its got some nice grill marks (8-10 times)|
|7||evac from grill and rest 10 minutes|
|8||slice against the grain and serve|
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