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Grilled Tri-Tip

13 Feb

Sorry I havent written in a very long time…did you miss me? Of course you did! I have been suffering from a condition known as “baby brain,” where my pregnant body has decided to shuttle all of my body’s resources into the new little parasite leaving me semi-retarded.  What brain function I do have left is reserved for focusing on all the sh*t I need to do/research/buy over the next few months…and housework, I really need to do some housework, when I have the energy, turning food into a human being is exhausting enough.

Now, the tri-tip is a seriously under-rated piece of meat.  It is part of the sirloin, and is (hands down) the best roast on a cow.  It is very well marbled, which means its tenderness rivals our beloved filet(at 1/4 the cost).

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After trimming any rouge hunks of fat, we rubbed ours with a good strong beef rub that had a lot of coarse ground malabar black pepper, salt, and garlic with just a little bit of chili powder, paprika, and onion powder. Then start up a dual zone fire on your grill, one side for searing and the other for cooking.

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We cooked the tri-tip for 5-7 minutes each side over high heat, then moved it over to indirect heat and threw in some cherry wood.  Let the tri-tip cook for another 20 minutes or so, or until the internal temp gets close to 140 on the thick end.

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Top your meaty goodness with a few chunks of Kerrygold butter and wrap in tinfoil.  Let the meat rest for at least 20 minutes, I throw mine in the microwave or oven so it doesn’t cool to quickly.

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Slice, serve, and then come thank me for introducing you to this amazing cut of meat!

 
7 Comments

Posted by on February 13, 2013 in Beef

 

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7 responses to “Grilled Tri-Tip

  1. Megan

    February 13, 2013 at 2:23 pm

    You should get these smoker people to do a giveaway. Then rig it and mail me one. K? Thanks. Your meals always leaving me drooling and utterly sad I can’t replicate ANY of them. Sigh.

     
    • Primal Smoke

      February 14, 2013 at 2:56 pm

      You will be the first to know if I can get Weber to be my sponsor and give away some smokers!

       
  2. Noah Matthews

    February 13, 2013 at 6:55 pm

    Missed you? Hell yah! And, this looks so darn good!!

     
    • Primal Smoke

      February 14, 2013 at 2:55 pm

      Thanks! Now go eat some Tri-Tip!

       
  3. steffturner

    February 14, 2013 at 7:10 am

    Looks delish! When I was prego I could not look at raw chicken. Do you have any new food aversions? BTW… congrats on the bun in the oven! Or…what do you call it when you’re primal? I think we can come up with something better than parasite! 😉

     
    • Primal Smoke

      February 14, 2013 at 2:54 pm

      Thanks! I have not had any food aversions, but I have had a tough time eating anything except for fatty cuts of meat. All meat all the time! Also, I use parasite as a term of endearment 🙂

       
  4. Justin Bassett

    June 19, 2013 at 12:47 am

    There is no cut of meat better than a properly-prepared Tri-tip….just sayin’.

     

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