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Unread 01-13-2013, 09:14 PM   #1
is one Smokin' Farker

Join Date: 06-30-08
Location: Flushing, NY
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Talking Another Tri-tip for the group!

Got in the mood for some beef, hit the local butcher and asked about a Tri-tip.

He had to trim some out of a hunk of sirlon and at the end of it, he kind of complained that it was a lot of work. How rude is that?

Last time I spend any money there.

Anyways, took the hunk-o-beef home and rubbed it with EVOO and The Rub Co. Santa Maria style Rub.

Got the Med setup for indirect, using a firebrick and all the coals to one side.

Kept her going with some Maple wood until the internal reached about 145. Then cranked the fire up a bit and put her on for a direct sear.

After resting about 10 minutes, I began to slice, against the grain of course.

My plated product, with a homemade chimuchurri style sauce (consisting of Basil, Oregano, Garlic, Kosher Salt and Red Pepper Flakes! Sauce was great!) as well as Roasted Red Peppers slices and Baked Beans.

Thanks for lookin' at my cookin'!
Butts-N-Gutts BBQ Team ( NYC Chapter Member )
Official MOINK Ball Maker ( Certified Dec 2008 )
Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber [B][COLOR=blue][I]Cool-Blue[/I][/COLOR][/B] Performer;
14" Table Top Kettle Grill; Turkey Fryer; [B][I][COLOR=red]Rapid-Fire-Red[/COLOR][/I][/B] Thermapen!; [COLOR="SeaGreen"][B][I]Mini, Small, Medium & Large BGE![/I][/B][/COLOR]
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