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 | |||
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STAPLES | MEATS | ||
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 |
Equipment | |
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1 | smoker, 225-250 |
1 | grill, rippin hot |
Directions | |
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Step | Action |
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 |
4 | smoke meat |
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 |
Categories: Mains