- Jun 22, 2021
- 272
- 383
I've been pretty busy lately, so I haven't done a lot of cooks. But my daughter turned 8 last week, and she requested her all time favorite meal. Smoked tri tip. The first time she had it was a camping trip, right before she turned 5. It was my first time cooking it and the kettle got damaged on the way there, so it seemed like nothing went right. But I watched that little girl, way after her bedtime, clear though about half of the roast under the glow of a flashlight. It honestly made me proud watching her dip every slice in the drippings before eating it.
So a month later, and every year since then, she requests "the meat you made when we were camping" for her birthday dinner.
After the first time cooking tri tip, it took me a few tries to get the rub the way I liked it. The first time, I went with a brisket-style rub, heavy on the black pepper. But I went with less and less every time I made it that summer and settled on a ratio that all the family and friends agree is the way to go.
-1/2 Tbs Black Pepper
-1 Tbs Kosher Salt
-2 Tbs Garlic Powder
-2 Tbs Onion Powder
All rubbed up and ready to go on! I like to use worcestershire for a binder. I think it goes well with the beefy flavor of this cut.
I've only ever cooked these on a kettle, and since its a birthday request, I had to stay consistent. It went for a little over an hour at about 280-300 degrees with a chimney worth of the hickory infused briquettes from walmart. Not sure why, but I never see anyone here mention their line. I swear by them.
This was the best tri tip I've ever done, and I think its mostly because it was done much earlier than expected. I took it off when it hit 130 and wrapped it in foil to rest. It only continued cooking to 132 before it started to drop back down. When it got down to 128, I stuck it, still wrapped, in the oven set on warm. I also happened to forget to start the sides in time, so all in all, it rested at around the target temp for about an hour until I was ready to slice it.
When the sides were ready, I pulled the roast and hit it quick with a propane torch for a quick crust.
Had to snap one quick picture before I started taking my chef's tax!
Served with some couscous (from the box) and some sauteed green beans with garlic. The kids had broccoli with toasted breadcrumbs, instead of the beans. I would have preferred that, but the beans were getting ready to turn, and we had to get rid of them.
So a month later, and every year since then, she requests "the meat you made when we were camping" for her birthday dinner.
After the first time cooking tri tip, it took me a few tries to get the rub the way I liked it. The first time, I went with a brisket-style rub, heavy on the black pepper. But I went with less and less every time I made it that summer and settled on a ratio that all the family and friends agree is the way to go.
-1/2 Tbs Black Pepper
-1 Tbs Kosher Salt
-2 Tbs Garlic Powder
-2 Tbs Onion Powder
All rubbed up and ready to go on! I like to use worcestershire for a binder. I think it goes well with the beefy flavor of this cut.
I've only ever cooked these on a kettle, and since its a birthday request, I had to stay consistent. It went for a little over an hour at about 280-300 degrees with a chimney worth of the hickory infused briquettes from walmart. Not sure why, but I never see anyone here mention their line. I swear by them.
This was the best tri tip I've ever done, and I think its mostly because it was done much earlier than expected. I took it off when it hit 130 and wrapped it in foil to rest. It only continued cooking to 132 before it started to drop back down. When it got down to 128, I stuck it, still wrapped, in the oven set on warm. I also happened to forget to start the sides in time, so all in all, it rested at around the target temp for about an hour until I was ready to slice it.
When the sides were ready, I pulled the roast and hit it quick with a propane torch for a quick crust.
Had to snap one quick picture before I started taking my chef's tax!
Served with some couscous (from the box) and some sauteed green beans with garlic. The kids had broccoli with toasted breadcrumbs, instead of the beans. I would have preferred that, but the beans were getting ready to turn, and we had to get rid of them.
Taken when she was about 3 1/2
We love you Naddy Bumppo 
