Saturday night reverse seared and smoked tri tip dinner. Served with melted butter, cream and cheese gratin potato and asparagus.
The process: Trim tri tip of all visible fat and silver skin. Apply coarse kosher salt to entire piece of meat then place on wire rack in fridge for 4 hours minimum (can go up to 24). Remove from fridge and oil lightly, then apply your rub of choice. The one I used had primary ingredients of coffee, ancho chili powder and cocoa. Use a charcoal grill with live coals on one side (hot side) and keep the other side empty (cool side). Get grill temp to 225-250 degrees, place a couple small chunks of smoking wood (I used hickory) on the hot coals then place meat on grill over the cool side and cover. Keep grill temp 225-250 degrees. When internal temp of meat hits 80 degrees flip meat and close lid. Once IT of meat hits 110 degrees take it off grill and wrap in foil while adding more hot coals. Once grill is very hot, remove meat from foil and place on hot side of grill, lid open and flip every 15-20 seconds getting all sides to develop a nice crust and color desired. Once complete, place back in foil boat, cover with butter pats and cover loosely with foil to rest. After 10 minutes, remove from foil saving juices. Slice against the grain and serve, drizzling saved juices over plated portions.
This is one of the tastiest cuts available and will not disappoint!
The process: Trim tri tip of all visible fat and silver skin. Apply coarse kosher salt to entire piece of meat then place on wire rack in fridge for 4 hours minimum (can go up to 24). Remove from fridge and oil lightly, then apply your rub of choice. The one I used had primary ingredients of coffee, ancho chili powder and cocoa. Use a charcoal grill with live coals on one side (hot side) and keep the other side empty (cool side). Get grill temp to 225-250 degrees, place a couple small chunks of smoking wood (I used hickory) on the hot coals then place meat on grill over the cool side and cover. Keep grill temp 225-250 degrees. When internal temp of meat hits 80 degrees flip meat and close lid. Once IT of meat hits 110 degrees take it off grill and wrap in foil while adding more hot coals. Once grill is very hot, remove meat from foil and place on hot side of grill, lid open and flip every 15-20 seconds getting all sides to develop a nice crust and color desired. Once complete, place back in foil boat, cover with butter pats and cover loosely with foil to rest. After 10 minutes, remove from foil saving juices. Slice against the grain and serve, drizzling saved juices over plated portions.
This is one of the tastiest cuts available and will not disappoint!
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