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Old 12-01-2012, 01:11 AM   #14
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho

If you have difficulty finding or identifying tri-tip in your area, just ask your
butcher for a NAMP 185C cut. It's admittedly hard to find east of the
Mississippi, but it's well worth your effort.

Next, you want to cook tri-tip like a big ol' steak. Smoking is not your
friend with this cut. Use what I call a "Red Neck Sous Vide" method, which
is also known as "reverse sear". Cook the roast indirect until it hits about
110* internal, then sear it over direct heat (400-500*) for about three
minutes per side, to a finished temp of about 125-130*. You're looking for
a beautifully dark, but not charred crust.

Let the roast rest for at least 10 minutes, and then cut it across the grain
1/8" to 1/4" thick.

All you need for seasoning is kosher salt, fresh ground black pepper, and a
little granulated garlic.

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