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 | |||
|---|---|---|---|
| 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 | |
|---|---|
| 1 | smoker, 225-250 |
| 1 | grill, rippin hot |
| Directions | |
|---|---|
| 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
