Looks like a few others have been having some fun with tri-tip on here recently, so I wanted to share my favorite tri-tip recipe for you all. Meathead has a great Santa Maria tri-tip tutorial on the main page, but he and I differ slightly in our takes on the west coast staple. As always, we begin with the best quality cut of this unique meat we can find. I have found a local butcher that will cut these special for me and they usually come in around 2.5 pounds. I always dry brine for at least 4 hours and up to overnight as is recommended for most meats on here. Today, I let this guy go for about 12 hours.
I set the grill for 2 zone grilling over natural lump charcoal using my Slow N Sear with the indirect side shooting for 250. While the grill is warming, I add my dry rub which is (rough measurements): 2 tablespoons Spanish paprika, 1 tablespoon ancho chili powder, 1 tablespoon garlic powder, 1 tablespoon fresh ground black pepper, 1 tablespoon dried rosemary, 1/2 tablespoon onion powder. Don't leave out the rosemary!
While it cooks over the indirect, I like to baste the meat every 20 minutes with a simple mop of red wine vinegar, Dijon mustard and fresh minced garlic. We are shooting for 115 internal temp and then we will do a reverse sear for approximately 5-7 minutes per side to reach 130 final temp. Today, this was a larger piece of meat and we seared for a total of 13 minutes to reach the doneness I was looking for.
When done correctly, the meat has the texture of a filet mignon with a hint of smoked brisket flavor. It is absolutely incredible! I slice and finish with some Flower of the Ocean Sea Salt. I typically serve this with more classic steak sides rather than BBQ sides. Today, we went with smoked potatoes I mashed and charred on the griddle topped with a garlic-parsley oil and sauteed green beans. Pair with a nice Central Coast Pinot Noir and you can't get much better eating! I encourage you all to give it a try!
I set the grill for 2 zone grilling over natural lump charcoal using my Slow N Sear with the indirect side shooting for 250. While the grill is warming, I add my dry rub which is (rough measurements): 2 tablespoons Spanish paprika, 1 tablespoon ancho chili powder, 1 tablespoon garlic powder, 1 tablespoon fresh ground black pepper, 1 tablespoon dried rosemary, 1/2 tablespoon onion powder. Don't leave out the rosemary!
While it cooks over the indirect, I like to baste the meat every 20 minutes with a simple mop of red wine vinegar, Dijon mustard and fresh minced garlic. We are shooting for 115 internal temp and then we will do a reverse sear for approximately 5-7 minutes per side to reach 130 final temp. Today, this was a larger piece of meat and we seared for a total of 13 minutes to reach the doneness I was looking for.
When done correctly, the meat has the texture of a filet mignon with a hint of smoked brisket flavor. It is absolutely incredible! I slice and finish with some Flower of the Ocean Sea Salt. I typically serve this with more classic steak sides rather than BBQ sides. Today, we went with smoked potatoes I mashed and charred on the griddle topped with a garlic-parsley oil and sauteed green beans. Pair with a nice Central Coast Pinot Noir and you can't get much better eating! I encourage you all to give it a try!
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