knightrw1110
Found some matches.
Hi folks, this is my first posting on this forum although I've been observing for awhile now. Just wanted to share with the brethren my first Tri-tip experience. First of all, they're kinda hard to come by in Ocean County, New Jersey. Well, hard to come by in that I wasn't able to walk into my local grocery store or butcher and buy a tri-tip. I ended up ordering some from the packer that my agency uses to supply our meat. They didn't give me a full tri-tip, but I think actually cut one in two and shrink wrapped it that way. Anyway, I dry rubbed it the morning of the cook using equal parts kosher salt, black pepper, onion powder, garlic powder, parsley flakes, and paprika. I put it back in the fridge and then about an hour before grill time pulled it out and let it warm up to room temp. I grilled both pieces indirect after initial searing over fairly high heat coals. I flipped often and pulled both pieces when the internal temp got to about 135*. I let the beef rest for 15 minutes and then cut. The results were fabulous. I got lots of complements and all the dinner guests wanted to know what this cut of meat was. I told em it was a London Broil. Hehehe...At 5.49 per lb., I don't want the word getting out on what this cut of meat is. Today I ordered a 6 pack of them from a butcher I have near me that said they can get it. I hope my secret's safe with him.
I got two in the freezer right now 
