Tri-Tip Maiden Voyage with Board Sauce

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tbrtt1

Smoking Fanatic
Original poster
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As much meat and as often as I smoke, I have never done a tri-tip before. So I thought it as time.

For a twist, I did it board sauce style. This is a creation from Chef Adam Perry Lang (the only reason I know that is because I looked it up-but I try to give credit where I can). You are supposed to use fresh herbs but I have found it works well enough with dried herbs too, and its not the exact ingredients but its close. 

I picked one up yesterday afternoon and put some salt and a very light coat of Arthur Bryant's Beef and meat rub, since it is not sweet. Got the Weber Kettle ready with a large chimney of coals. Once lit they went on one side of the Kettle

The tri-tip rubbed:


To prepare the board for the board sauce, start with a few cloves of garlic chopped up:


Add Sage, thyme, oregano and basil and lots of cracked black pepper,then pour on the olive oil:


The tri-tip cooking on indirect:


I took it to about 112* then seared until it was around around 125-128*:


Take immediately to the board and a quick roll in the sauce:


Then start cutting. We want juices to run and mix with the board sauce: 


Toss the pieces a bit and serve: 


Tri-tip gets a thumbs up. I put it on my regular grilling rotation, with and without board sauce. BTW, the board sauce works with just about any meat. I usually use it when I have some cheaper cuts of steak and occasionally chicken breast. 
 
TT is great for a quick anytime smoke! They work great on a rotisserie if you have one. It sure looks tasty!:drool
 
Nice job on the TT.

I like the board sauce recipe, it looks very good!

Point!

Al
 
Last edited:
TT is great for a quick anytime smoke! They work great on a rotisserie if you have one. It sure looks tasty!
drool.gif
I don't have a rotisserie, but that sounds like just the kind or new toy I need to do some modding on one of my smokers.
 
Nice job on the TT.

I like the board sauce recipe, it looks very good!

Point!

Al
Thanks Al. It really is better with fresh herbs. I suggest trying it with fresh to make sure its something you like (though I can't imagine anyone not liking it!)
 
Looks great I thought you were going to plank it,when I read the title nice job it looks perfect. I just did my first a few weeks ago,we loved it to hard to find in my area,at a good price Points for you sir

Richie
 
Looks great I thought you were going to plank it,when I read the title nice job it looks perfect. I just did my first a few weeks ago,we loved it to hard to find in my area,at a good price Points for you sir
Richie


Thanks tropics. I don't see it a lot here in TX, but I think if I look I will find it.
 
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