This is for the grill pro/adventurer.......it's kinda fussy for first time Tri-Tip grillers.
I've not dared to grill one yet, so mine should really be called INFAMOUS instead!
I do mine in the pressure cooker (as I do all my large piece/roast style meats)& would recommend you use your personal go-to most familiar method for roasting (slow-cooker, in the oven dutch oven, or roaster...poss.w/raosting bag.)
If brave enough to go for the grill, just know the the exterior with get "the famous" VERY dark & crispy, almost black exterior.....don't worry it's not burnt, unless of course you accidentally do burn it....why I've been to scared to try.
In any case here are the ingredients & I've added grilling instructions.....
just remember the secret when grilling....keep it wet & kept it moving...
it can't be too moist & you can't turn it too much..... it's a scary art form, really!
DEF. let me know if you went for it & how it turned out....might give me the confidence to finally grill one someday! But then again, the INFAMOUS was still ymmerlicious, eh? : )
Ingredients:
2 to 2 1/2 lb beef tri-tip roast
1 tablespoon fresh ground black pepper
2 teaspoons salt
1/2 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/2 tsp Dijon mustard
1/3 cup red wine vinegar
1/3 cup vegetable oil
4 cloves crushed garlic
(a 'lil Soy Sauce)
I also add a 'lil soy sauce, by sight....heard from Central Coast locals it's not really TRUE Santa Maria Style w/out it!
Preparation:
Combine the black pepper, salt, paprika, garlic powder, onion powder, rosemary, and cayenne in a small bowl. Rub on to all surfaces of the tri-tip. Cover and refrigerate for 3 hours. Remove and let sit out for 30 minutes at room temperature.
Add the Dijon, vinegar, vegetable oil, and crushed garlic to a jar with a lid and shake vigorously until emulsified. This is where I add a 'lil soy sauce (not too much-will taste overly salty), by sight. This is the mix for basting while grilling/roasting...I use this as the liquid for my pressure cooker pot as similar to liquid for slow-cooker/crock pot.
Prepare your charcoal or gas barbecue grill.
Place the tri-tip on the grill and brush with the oil and vinegar mixture.
Turn every 3-4 minutes, basting generously each time.
Grill for 25-30 minutes for medium-rare (internal temp of 135 degrees F.).
The outside of the roast will get very dark and develop a charred crust, again this is desired and one of the signature characteristics of the style.
Roast will still be pink internally.
Remove the tri-tip from the grill to a large platter. Let rest for 15 minutes before slicing in 1/4" thick pieces across the grain.
With half the bunch skipping this round due to travels and it will just be Stacy, Rachael, & myself, we decided to each do two entrees for three and still get the six meals....
I am going splurge and a Tri-Tip for the 4th of July, Ralph's usually has a sale on theirs.
****Will post more later....on the way to the pool party!!! *****
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