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.
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.
