Here you go fuzzydaddy .... With pictures. Karyn is the best BBQ helper a dad could ask for. But this week she came and asked me if she could cook something herself, with me just supervising and advising her. Who was I to say no. Karyn decided on a Tri-Tip. She read up on Meathead's technique, spent a bunch of time asking me questions, and basically worrying herself sick about having to dump the coals from the chimney into the Hasty-Bake firebox.
Here's what she did.
1. Dry brined a Tri-Tip for 20 hours
2. Seasoned it with equal parts fresh ground black pepper and garlic powder
3. Made a chimichurri
4. Got the Hasty-Bake fired up and the indirect side running at 275
5. Cooked the Tri-Tip indirect to an internal temp of 140 (my wife doesn't like med rare or medium beef :-/)
6. Seared over direct heat for about 2 minutes on each side
7. Told her sous-chef (that's me) to cook baked potatoes and Brussels sprouts for sides
8. Told her sous-chef to carve the Tri-Tip so that she could serve it
Here's what she did.
1. Dry brined a Tri-Tip for 20 hours
2. Seasoned it with equal parts fresh ground black pepper and garlic powder
3. Made a chimichurri
4. Got the Hasty-Bake fired up and the indirect side running at 275
5. Cooked the Tri-Tip indirect to an internal temp of 140 (my wife doesn't like med rare or medium beef :-/)
6. Seared over direct heat for about 2 minutes on each side
7. Told her sous-chef (that's me) to cook baked potatoes and Brussels sprouts for sides
8. Told her sous-chef to carve the Tri-Tip so that she could serve it
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