Tri Tip
Head Chef
First off just want to say thanks to PatioDaddio for the great salad.
It was a hit.
Well I picked up a USDA Choice Tri Tip from my local butcher The Beef Palace.
Since the wife is pregnant it was easy to justify a $27 hunk of beef on a Wednesday night!
The cook wasn't easy. I was up against the clock. American Idol was starting at 8. :P
Used a traditional Santa Maria rub of fresh garlic Kosher Salt and Black Pepper.
Added some onion powder (not so traditional) Mushed it all into a paste.
Rested on the counter to almost room temp for 25 min. (the tri tip not me)
Hit it with olive oil then the rub.
Seared it 4 min per side than moved it to the side for 40 min to smoke roast with Red Oak.
The Red Oak was also smoken while it was searing.
Pulled it at about 130 and it came up to about 140. after resting for 20 minutes lightly tented with foil.
It was a hit.
Well I picked up a USDA Choice Tri Tip from my local butcher The Beef Palace.
Since the wife is pregnant it was easy to justify a $27 hunk of beef on a Wednesday night!
The cook wasn't easy. I was up against the clock. American Idol was starting at 8. :P
Used a traditional Santa Maria rub of fresh garlic Kosher Salt and Black Pepper.
Added some onion powder (not so traditional) Mushed it all into a paste.
Rested on the counter to almost room temp for 25 min. (the tri tip not me)
Hit it with olive oil then the rub.
Seared it 4 min per side than moved it to the side for 40 min to smoke roast with Red Oak.
The Red Oak was also smoken while it was searing.
Pulled it at about 130 and it came up to about 140. after resting for 20 minutes lightly tented with foil.