Nonnymus wrote:
> We were very happy with the first experiment with tri tip. The two were
> trimmed down to little fat, slathered in warm bacon grease, then patted
> with garlic powder, pepper and a touch of salt. (Bacon grease already
> salty). I did them for about 1-1/2 hours in the Bradley with Hickory,
> then another 10 minutes on the very preheated gas grill at the highest
> setting to get a little bark. The result was a well done exterior,
> quickly changing to a rare middle. The two were then foiled and later
> chilled in the refrigerator. They were then thin sliced across the
> grain on a commercial meat slicer.
>
> We served them with grilled pickled onions, grated cheddar cheese and
> prepared au jus if desired. Buns were the little hamburger-types like
> you see in restaurants. The side was potato salad, and the meat was
> warmed very gently in the microwave.
>
> It was good enough that we decided it would be a great item to add to
> our other favorites, such as ribs, pulled pork etc., and was definitely
> and vastly superior to my regular brisket.
>
> We had plenty to freeze up for later consumption, and were quite happy
> with this first run-through. The grilled pickled onions on top were
> very appropriate, BTW.

Sounds yummy-

There is a commercial rub called "Pappy's" that was developed
specifically for Santa Maria Tri-Tip. You should give it a try just so
you will know you didn't miss something. I don't try to low 'n slow them
anymore because they seem to be best when rare. I cook 'em indirect and
pull it at 125 df internal, wrap in foil and a towel for 45 minutes to
an hour. Still not my favorite cut, but at less than $5/lb its perty
dang good.

--
Dave T.


You can't imagine the extra work I had when I was a god. - Hirohito,
Emporer of Japan