Big Mike
is one Smokin' Farker
I'm out here in California teaching a class for a couple of weeks. On the first day of class I introduce myself and give a little background on myself and my hobbies. Of course BBQ is discussed. So later in the week, my students asked me to cook some bbq. When they said bbq, they of course meant tri tip. I had never cooked tri tip; actually I had never even seen tri tip, but I agreed to do it.
So, today after they completed the test over the first half of the course, I cooked 5 tri tips.
two I just used a rub on and three I rubbed and marinated for a couple of hours with a sesame ginger marinade. I put them on 425 degree grill and then immediately lowered the temp down to 325. I didn't have a meat thermometer so I cooked them by touch until they were about medium. I took em off and let them rest while I grilled about 30 mild and hot sausages and some corn on the cob and made some Au Jus.
We sliced up the tri tips and served on hoagie buns with Au Jus.
I gotta say, the tri tip was outstanding. I will definately be looking for it when I get back home to Ohio.
So, today after they completed the test over the first half of the course, I cooked 5 tri tips.
two I just used a rub on and three I rubbed and marinated for a couple of hours with a sesame ginger marinade. I put them on 425 degree grill and then immediately lowered the temp down to 325. I didn't have a meat thermometer so I cooked them by touch until they were about medium. I took em off and let them rest while I grilled about 30 mild and hot sausages and some corn on the cob and made some Au Jus.
We sliced up the tri tips and served on hoagie buns with Au Jus.
I gotta say, the tri tip was outstanding. I will definately be looking for it when I get back home to Ohio.
