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!