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).
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.
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.
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.
Slice, serve, and then come thank me for introducing you to this amazing cut of meat!
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.
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!
February 13, 2013 at 6:55 pm
Missed you? Hell yah! And, this looks so darn good!!
February 14, 2013 at 2:55 pm
Thanks! Now go eat some Tri-Tip!
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! 😉
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 🙂
June 19, 2013 at 12:47 am
There is no cut of meat better than a properly-prepared Tri-tip….just sayin’.